7 BEAN SALAD RECIPE RECIPES

BEST BEAN SALAD RECIPE | ALLRECIPES

Best Bean Salad Recipe | Allrecipes image

I'd turned my nose up at this for years, but suddenly I can't get enough of it. Thanks, Momma D!

Provided by chemjo

Categories Three Bean Salad

Total Time 8 hours 20 minutes

Prep Time 20 minutes

Yield 12 cups

Number Of Ingredients 13

Ingredients

1 (14.5 ounce) can green beans, drained
1 (14.5 ounce) can wax beans, drained
1 (15.5 ounce) can garbanzo beans, drained
1 (14.5 ounce) can kidney beans, drained
1 (14.5 ounce) can black beans, drained
½ cup chopped green pepper
½ cup chopped onion
½ cup chopped celery
½ cup salad oil
½ cup vinegar
½ teaspoon salt
½ teaspoon ground black pepper
¾ cup white sugar

Steps:

Combine the green beans, wax beans, garbanzo beans, kidney beans, green pepper, onion, and celery in a large bowl; toss to mix.
Whisk together the oil, vinegar, salt, pepper, and sugar in a separate bowl until the sugar is dissolved; pour over the bean mixture. Refrigerate 8 hours or overnight before serving.

Nutrition Facts : Calories 167.3 calories, CarbohydrateContent 23.6 g, FatContent 6.5 g, FiberContent 5 g, ProteinContent 4.4 g, SaturatedFatContent 1 g, SodiumContent 412.1 mg, SugarContent 9.3 g

NO-SUGAR THREE BEAN SALAD RECIPE | ALLRECIPES

No-Sugar Three Bean Salad Recipe | Allrecipes image

This recipe was given to me by a vegan friend I had in college. It is the best bean salad I have ever tasted, and I love it because you can experiment with the ingredients and still have a mouth-watering side dish. I hope you like it!

Provided by QUIRKYIQ

Categories Three Bean Salad

Total Time 2 hours 15 minutes

Prep Time 15 minutes

Yield 8 servings

Number Of Ingredients 13

Ingredients

1 (15 ounce) can garbanzo beans (chickpeas), drained and rinsed
1 (15 ounce) can kidney beans, drained and rinsed
1 (15 ounce) can green beans, drained and rinsed
4 green onions, chopped
1 stalk celery, sliced
½ cup cider vinegar
¼ cup vegetable oil
1 tablespoon honey
½ teaspoon ground dry mustard
¼ teaspoon garlic powder
¼ teaspoon ground black pepper
¼ teaspoon onion powder
¼ teaspoon ground cayenne pepper

Steps:

In a bowl, gently mix the garbanzo beans, kidney beans, green beans, green onions, and celery. In a separate bowl, whisk together the vinegar, oil, honey, mustard, garlic powder, black pepper, onion powder, and cayenne pepper. Pour dressing over the salad, and toss gently to coat. Cover, refrigerate at least 2 hours, and gently toss before serving.

Nutrition Facts : Calories 170 calories, CarbohydrateContent 20.7 g, FatContent 7.6 g, FiberContent 5.8 g, ProteinContent 5.2 g, SaturatedFatContent 1.1 g, SodiumContent 309.7 mg, SugarContent 2.8 g

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BLACK BEAN SALAD RECIPE | GUY FIERI | FOOD NETWORK

From foodnetwork.com
Reviews 4.9
Total Time 1 hours 10 minutes
Category side-dish

Mix all ingredients in a bowl and refrigerate for 1 hour.

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FRENCH BEAN SALAD | VEGETABLES RECIPES | JAMIE OLIVER RECIPES

Serve this gorgeous green bean salad warm to enjoy all those lovely flavours to the full
From jamieoliver.com
Total Time 15 minutes
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/VeganDiet, https://schema.org/VegetarianDiet
Calories 148 calories per serving

1. Bring a pan of water to a fast boil, add your beans, put a lid on the pan, and cook for at least 4 to 5 minutes. Boiling the beans fast like this helps them to retain all their nutrients. Meanwhile, put the mustard and vinegar into a jam jar or bowl and, while stirring, add the olive oil to make a good hot French dressing. Season carefully with sea salt and freshly ground black pepper, then add the finely chopped shallot, the capers if you're using them and the garlic.
2. Remove one of the beans from the pan to check if it's cooked. If it holds its shape but is also soft to the bite, it's perfect. Drain in a colander. Now, while the beans are steaming hot, this is the perfect moment to dress them – a hot bean will take on more of the wonderful dressing than a cold one. It is best to serve the beans warm, not cold, and certainly not at fridge temperature because the flavours will be muted and boring. Serve the beans in a bowl, sprinkled with chervil if you like – it's a delicate, crunchy herb that goes well with beans. Serve as a salad in its own right, or as an accompaniment to a main meal.

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BLACK BEAN AND CORN SALAD RECIPE | RACHAEL RAY | FOOD NETWORK

For a light lunch, try Rachael Ray's Black Bean and Corn Salad recipe from 30 Minute Meals on Food Network. A touch of cumin adds savory warmth to this dish.
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Reviews 4.7
Total Time 25 minutes
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Calories 257 calorie per serving

Combine all ingredients in a bowl. Let stand at least 15 minutes for corn to fully defrost and flavors to combine, then toss and serve. The corn will also place a quick-chill on this easy side-salad as it defrosts -- no need to refrigerate!

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WHITE BEAN & VEGGIE SALAD RECIPE | EATINGWELL

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Reviews 4.8
Total Time 10 minutes
Category Quick & Easy Low-Calorie 20-Minute Dinner Recipes
Calories 360.4 calories per serving

Combine greens, veggies, beans and avocado in a medium bowl. Drizzle with vinegar and oil and season with salt and pepper. Toss to combine and transfer to a large plate.

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ANGRY BEAN SALAD | JAMIE OLIVER SALAD RECIPES

From jamieoliver.com
Total Time 20 minutes
Cuisine https://schema.org/VegetarianDiet
Calories 296 calories per serving

1. Carefully plunge the tomatoes into a pan of fast-boiling salted water for exactly 30 seconds, scoop out with a sieve and run under cold water.
2. Line up the beans, remove just the stalk ends and place in the boiling water for 4 minutes.
3. Meanwhile, pick the mint leaves, putting the baby leaves aside for garnish. Peel the garlic, then finely slice with the chillies.
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6. Drizzle in 1 tablespoon of oil, then add the garlic, chilli and mint leaves. Fry for 2 minutes, add the tomatoes, vinegar and beans and simmer for 4 minutes, stirring regularly to break up the tomatoes.
7. Taste and season to absolute perfection with sea salt and black pepper, then spoon on to a platter along with any tasty juices.
8. Scatter over the mozzarella and reserved mint leaves, and serve with hot toast.

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TUNA & WHITE BEAN SALAD RECIPE | EATINGWELL

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EASY 3 BEAN SALAD RECIPE (MEDITERRANEAN-STYLE) W/ VIDEO ...

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