Bean And Vegetable Salad Recipes

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BEST BEAN SALAD



Best Bean Salad 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     Salad     Beans     Three Bean Salad Recipes

Time 8h20m

Yield 18

Number Of Ingredients 13

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, Carbohydrate 23.6 g, Fat 6.5 g, Fiber 5 g, Protein 4.4 g, SaturatedFat 1 g, Sodium 412.1 mg, Sugar 9.3 g

MEDITERRANEAN BEAN SALAD RECIPE



Mediterranean Bean Salad Recipe image

This delicious Mediterranean bean salad recipe is loadedwith beans, roasted vegetables, and herbs in a simple sweet vinaigrette.

Provided by Chef Billy Parisi

Categories     Salads     Side Dish

Time 24m

Number Of Ingredients 11

1 seeded red bell pepper
1 seeded orange bell pepper
1 thickly sliced yellow squash
1 thickly sliced green zucchini
½ peeled and thickly sliced red onion
¼ cup olive oil
4 15- ounce cans drained and rinses great northern beans
3 tablespoons finely minced fresh parsley
1/3 cup balsamic vinaigrette
Chopped fresh oregano and basil for garnish
Salt and pepper to taste

Steps:

  • Make the balsamic vinaigrette and set it to the side.
  • Next, slice the bell peppers into large sides, see video.
  • Place the cut vegetables on a sheet tray lined with parchment paper and coat in olive oil, salt, and pepper.
  • Add the vegetables to a hot grill (450° to 550°) and cook for 2 minutes per side or just until grill marks are formed but the vegetables still have a crunch to it.
  • Chill the vegetables completely in the refrigerator, which takes about 15 minutes.
  • Drain the beans and rinse under cold water in a colander and then add them to a large bowl.
  • Once the vegetables are cooled, medium to large dice them and add them to the bowl with the beans.
  • Add in the parsley, salt, pepper, and balsamic vinaigrette and mix until combine.
  • Serve with a garnish of fresh basil and oregano.

Nutrition Facts : Calories 194 kcal, Carbohydrate 19 g, Protein 7 g, Fat 11 g, SaturatedFat 1 g, Sodium 95 mg, Fiber 6 g, Sugar 3 g, UnsaturatedFat 6 g, ServingSize 1 serving

BLACK BEAN VEGETABLE SALAD



Black Bean Vegetable Salad image

WHEN I had a large vegetable garden, I had fun creating recipes, depending on what was ready for picking. I've found this salad complements meat or fish entrees and can be served even if you have another vegetable as a side dish. -Mildred Sherrer, Bay City , Texas

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 8 servings.

Number Of Ingredients 12

3 cups fresh or frozen corn
1 can (15 ounces) black beans, rinsed and drained
3 medium tomatoes, seeded and diced
1 cup chopped green pepper
1 cup chopped sweet red pepper
DRESSING:
1/4 cup olive oil
3 tablespoons lime juice
2 tablespoons minced fresh cilantro
1 garlic clove, minced
1 teaspoon salt
1/2 teaspoon pepper

Steps:

  • In a large bowl, combine the first five ingredients. In a small bowl, whisk the dressing ingredients. Pour over vegetables; toss to coat. Cover and refrigerate for at least 2 hours before serving.

Nutrition Facts : Calories 180 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 403mg sodium, Carbohydrate 26g carbohydrate (4g sugars, Fiber 5g fiber), Protein 5g protein.

BEAN AND VEGETABLE SALAD



Bean and Vegetable Salad image

"This medley of beans won the enthusiastic approval of my husband, who says he'll eat low-fat, low-cholesterol food only if ti tastes really good," relates Bonnie McKinsey from Greenville, South Carolina. "The peas and corn add crunch and color."

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 10 servings.

Number Of Ingredients 12

1 can (16 ounces) kidney beans, rinsed and drained
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
1 can (14-1/2 ounces) Italian diced tomatoes, drained
1-1/2 cups frozen peas
1-1/2 cups frozen corn
1/2 cup chopped onion
1/2 cup chopped green pepper
3 tablespoons red wine vinegar
2 tablespoons olive oil
1 garlic clove, minced
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

  • In a large bowl, combine the first seven ingredients. In a small bowl, combine the vinegar, oil, garlic, salt and pepper until blended. Pour over bean mixture; toss gently to coat. Cover and refrigerate for at least 4 hours.

Nutrition Facts : Calories 176 calories, Fat 4g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 358mg sodium, Carbohydrate 30g carbohydrate (0 sugars, Fiber 8g fiber), Protein 7g protein. Diabetic Exchanges

BEAN-THREAD NOODLE AND VEGETABLE SALAD



Bean-Thread Noodle and Vegetable Salad image

Categories     Salad     Mushroom     Pasta     Vegetable     Low Fat     Vegetarian     Gourmet

Number Of Ingredients 20

For dressing
1/2 cup soy sauce
1/3 cup water
1 tablespoon cornstarch
1 tablespoon sugar
3 tablespoons fresh lemon juice
2 tablespoons Sherry
1 tablespoon distilled vinegar
1 tablespoon grated peeled fresh gingerroot
2 garlic cloves, minced
1 1/2 teaspoons Asian sesame oil
1 pound fresh shiitake mushrooms
1 tablespoon vegetable oil
1/2 pound bean-thread (cellophane) noodles
1 1/2 pounds Napa cabbage (about 1/2 medium head)
1/4 pound snow peas, trimmed
1 large red bell pepper
2 cups finely shredded carrot (about 3)
4 scallions, sliced thin
1 teaspoon sesame seeds, toasted golden

Steps:

  • Make dressing:
  • In a small saucepan stir together all dressing ingredients except sesame oil until cornstarch is dissolved. Bring dressing to a boil, stirring, and simmer, stirring constantly, 1 minute. Cool dressing completely and stir in sesame oil. Dressing may be made 2 days ahead and chilled, covered.
  • Discard mushroom stems and cut caps into thin slices. In a large non-stick skillet heat vegetable oil over moderately high heat until hot but not smoking and sauté mushrooms, stirring frequently, until just tender, about 5 minutes. On a platter chill mushrooms in one layer 15 minutes, or until cool.
  • In a saucepan bring 6 cups water to a boil and remove pan from heat. Stir in noodles and soak 15 minutes. Drain noodles well in a colander and with scissors cut into 6-inch lengths.
  • While noodles are soaking, cut cabbage crosswise into fine shreds and snow peas diagonally into slivers. Cut bell pepper into julienne strips.
  • In a large bowl toss together noodles, mushrooms, bell peppers, carrots, scallions, and dressing. Serve salad sprinkled with sesame seeds.

MIDDLE EASTERN BEAN AND ROASTED VEGETABLE SALAD



Middle Eastern Bean and Roasted Vegetable Salad image

Provided by Food Network

Categories     side-dish

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 15

1 can (15 ounces) each of chick peas and small red kidney beans
2 cups couscous
2 1/2 cups salted boiling water
2 tablespoons "tahini" paste
1 clove garlic, minced
1 teaspoon each of ground cumin and ground coriander
1/2 cup plain nonfat yogurt
1/2 cup packed parsley leaves
1 tablespoons olive oil
1 teaspoon grated lemon zest and 2 tablespoons lemon juice
Salt and freshly ground black pepper
1/2 cup walnuts, toasted and chopped
Mixed greens such as; torn escarole, watercress and Boston lettuce lightly tossed with a salad dressing of choice
Storebought grilled or roasted vegetables to taste, roughly chopped
1/2 cup roasted peppers, cut into a fine julienne

Steps:

  • Chill the chick peas and beans for as long as possible. Steep couscous in boiling salted water.
  • In a blender or food processor or by hand, blend until smooth the tahini paste, garlic, cumin, coriander, lowfat yogurt, parsley, olive oil, grated lemon zest and juice. Season to taste with salt and pepper and transfer to a mixing bowl.
  • Add the chilled beans to the dressing and walnuts. Fluff up the couscous with a fork and add to beans and walnuts; toss the ingredients together and adjust the seasoning.
  • On each dinner plate make an outer wreath of dressed greens, an inner wreath of mixed grilled vegetables of choice and center couscous and chick peas in the middle. Garnish top with roasted red peppers.

AZUKI BEAN AND VEGETABLE SALAD IN PITA BREAD



Azuki Bean and Vegetable Salad in Pita Bread image

Categories     Sandwich     Bean     Cheese     Lunch     Broccoli     Celery     Bell Pepper     Carrot     Healthy     Parsley     Gourmet

Yield Serves 6

Number Of Ingredients 12

1/2 cup dried azuki beans* or lentils, picked over and rinsed
3 carrots, cut into 1/4-inch dice
3 large broccoli stems, peeled and cut into 1/4-inch dice
2 ribs celery, cut into 1/4-inch dice
1 small red bell pepper, cut into 1/4-inch dice
1/3 cup minced fresh parsley leaves
2 large garlic cloves, minced
1 cup coarsely grated provolone cheese (about 2 ounces)
3 tablespoons white-wine vinegar
1/2 cup extra-virgin olive oil
6 pita loaves, halved crosswise
*available at natural foods stores and some specialty foods shops

Steps:

  • In a small saucepan combine beans with water to cover by 2 inches and simmer until tender, about 45 minutes for azuki beans or about 15 minutes for lentils. In a sieve drain beans and rinse. Drain beans well and transfer to a bowl.
  • In a large saucepan of boiling salted water blanch carrots 1 minute and add broccoli stems. Blanch carrot mixture 2 minutes and drain in sieve. Rinse vegetables under cold water until cool and drain well. Add blanched vegetables to beans with celery, bell pepper, parsley, garlic, and provolone.
  • In a small bowl whisk together vinegar and salt and pepper to taste. Add oil in a stream, whisking, and whisk until emulsified. Pour dressing over bean mixture and toss well. Salad may be made 1 day ahead and chilled, covered.
  • Serve salad in pita halves.

WHITE BEAN & VEGGIE SALAD



White Bean & Veggie Salad image

This meatless main-dish salad combines creamy, satisfying white beans and avocado. Try mixing it up with different seasonal vegetables.

Provided by Katie Webster

Categories     Quick & Easy Low-Calorie 20-Minute Dinner Recipes

Time 10m

Number Of Ingredients 8

2 cups mixed salad greens
¾ cup veggies of your choice, such as chopped cucumbers and cherry tomatoes
⅓ cup canned white beans, rinsed and drained
½ avocado, diced
1 tablespoon red-wine vinegar
2 teaspoons extra-virgin olive oil
¼ teaspoon kosher salt
Freshly ground pepper to taste

Steps:

  • 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.

Nutrition Facts : Calories 360.4 calories, Carbohydrate 29.7 g, Fat 24.6 g, Fiber 13.3 g, Protein 10.1 g, SaturatedFat 3.6 g, Sodium 321.3 mg, Sugar 2.9 g

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