Colorful Bean Salad Recipes
COLORFUL CORN 'N' BEAN SALAD
This quick recipe couldn't be easier...the liquid from the corn relish becomes a ready-made dressing! And because there's no mayo, it's a perfect salad to bring along on summer outings.-TerryAnn Moore, Vineland, New Jersey
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 12 servings (1/2 cup each).
Number Of Ingredients 8
Steps:
- In a large bowl, combine all ingredients. Cover and refrigerate until serving.
Nutrition Facts : Calories 80 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 217mg sodium, Carbohydrate 16g carbohydrate (4g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges
BEAN SALAD RECIPE
Every main dish deserves a great side dish and this bean salad is it! A delicious array of flavors and beans brings this side dish to a whole new level. Plus it's easy to throw together on a busy night!
Provided by Julie Evink
Categories Side Dish
Time 15m
Number Of Ingredients 15
Steps:
- Using a large bowl, add the first nine ingredients.
- Using a glass measuring cup or small bowl, add the chili sauce, oil, vinegar, garlic, oregano and pepper. Whisk to combine.
- Pour liquid mixture over bean mixture. Toss to coat.
- Cover and refrigerate for 1 hour.
- Enjoy!!
Nutrition Facts : Calories 334 kcal, Carbohydrate 54 g, Protein 17 g, Fat 6 g, Sodium 187 mg, Fiber 15 g, Sugar 6 g, ServingSize 1 serving
NUTRIENT-PACKED COLORFUL SUPER SALAD RECIPE BY TASTY
Boring salads no more! This colorful super salad is the perfect way to start the new year off with a bang. Carrot, broccoli, kale, cabbage, red bell pepper, and creamy avocado are just a few of the many ingredients that pack in tons of various vitamins, minerals, and antioxidants to boost your health, AND they taste delicious! Crazy! This dish will be your new staple recipe to get tons of nutrients in one meal.
Provided by Matthew Johnson
Categories Lunch
Yield 6 servings
Number Of Ingredients 19
Steps:
- In a liquid measuring cup, combine the mustard, maple syrup, ginger, garlic, sesame seeds, cayenne, apple cider vinegar, lemon juice, and olive oil. Whisk until fully incorporated. Season to taste with salt and pepper.
- Add the kale, carrots, red cabbage, broccoli, red cabbage, bell pepper, avocado, walnuts, and parsley to a large serving bowl.
- Pour desired amount of dressing over the salad and toss until everything is well coated.
- Garnish with more toasted sesame seeds
- Enjoy!
Nutrition Facts : Calories 397 calories, Carbohydrate 26 grams, Fat 31 grams, Fiber 9 grams, Protein 9 grams, Sugar 10 grams
COLORFUL BLACK BEAN SALAD
A spicy (but not too hot) chili dressing coats this sensational veggie salad.
Provided by Betty Crocker Kitchens
Categories Lunch
Time 2h20m
Yield 20
Number Of Ingredients 10
Steps:
- In large bowl, mix all dressing ingredients until well blended.
- Add salad ingredients; toss to mix. Cover and refrigerate at least 2 hours but no longer than 24 hours, stirring occasionally.
Nutrition Facts : Calories 190, Carbohydrate 37 g, Fiber 9 g, Protein 11 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 420 mg
COLORFUL BEAN SALAD
My bean salad is a mainstay, both for family meals and neighborhood potlucks. People rave about the cumin dressing with its zesty flavor. The salad tastes even better when made ahead and marinated in the fridge overnight.-Beth Brown, Naples, Florida
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, combine the first six ingredients. Add the beans, corn and onions; stir to coat. Cover and refrigerate until serving. Serve with a slotted spoon.
Nutrition Facts : Calories 226 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 641mg sodium, Carbohydrate 32g carbohydrate (5g sugars, Fiber 8g fiber), Protein 10g protein.
COLORFUL FOUR BEAN SALAD
This is a very tasty and easy bean salad made with four kinds of beans, red onion, and celery in a vinegar dressing. My friend next door gave it to me years ago.
Provided by Kathleen White
Categories Salad Beans Three Bean Salad Recipes
Time P1DT20m
Yield 12
Number Of Ingredients 11
Steps:
- In a large bowl, whisk together the white sugar, vinegar, and vegetable oil. Stir in the celery, green pepper, red onion and pimentos. Pour the green beans, wax beans, lima beans and kidney beans into a colander, and rinse under cold water. Let drain for a few minutes, then stir into the bowl with the rest of the salad. Store in a large jar in the refrigerator, and shake or turn occasionally for 1 day to marinate. If you do not have a sealed container, simply stir the salad every few hours. This keeps for about a week, but will be gone sooner.
Nutrition Facts : Calories 154.3 calories, Carbohydrate 31.9 g, Fat 1.4 g, Fiber 5.4 g, Protein 4.6 g, SaturatedFat 0.2 g, Sodium 416.3 mg, Sugar 19 g
RAINBOW BEAN SALAD
Serve up this easy bean salad for a side dish or even snack. Loaded with a variety of fresh vegetables and beans. This rainbow bean salad is so delicious.
Provided by Kelsey Apley
Categories Side Dishes
Time 10m
Number Of Ingredients 18
Steps:
- To make this rainbow bean salad, you will want to prep all your veggies and open your cans and place them in a bowl.
- Then in a jar or bowl, you will want to work on adding all the ingredients for your dressing. Place lid on the jar and shake, or use a whisk to mix up the dressing.
- Pour over the veggies and beans, and toss the salad.
- Store your rainbow bean salad in the fridge for at least 4 hours or let it sit overnight.
- Then right before serving give your bean salad a toss, and enjoy.
Nutrition Facts : ServingSize 1 g, Calories 280 kcal, Carbohydrate 29 g, Protein 9 g, Fat 15 g, SaturatedFat 2 g, Sodium 348 mg, Fiber 8 g, Sugar 6 g, UnsaturatedFat 12 g
COLORFUL KIDNEY BEAN SALAD
You'll find similar salads at many German BBQs or on cold buffets. It is quick and simple, can be prepared ahead and makes a good vegetarian meal with some whole wheat bread and butter. I love kidney beans and I love salad, so this is among my favorites.- I like it with some tang from the vinegar, feel free to add a little more sugar.
Provided by Inge 1505
Categories Beans
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Note: I use white and light green parts of scallions only. - Adjust hotness to your taste by choosing the amount of jalapeno.
- For the dressing mix all ingredients except oil together until blended. Add oil and taste. It should be nicely sour.
- Mix all salad ingredients in a large bowl, pour dressing over and mix thoroughly.
- Let flavors blend for at least 15 minutes or keep in the fridge up to 24 hours ( use less jalapeno then). Serve at room temperature.
- NOTE: If you plan to make the salad ahead of time, consider to add the basil only 30 minutes before serving, so it won't get all brown, but the flavors will have time to blend.
Nutrition Facts : Calories 251.5, Fat 8.2, SaturatedFat 1.2, Sodium 644, Carbohydrate 34, Fiber 11.5, Sugar 5.3, Protein 11.3
COLORFUL BLACK BEAN SALAD
Make and share this Colorful Black Bean Salad recipe from Food.com.
Provided by JamiLeigh
Categories Black Beans
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Combine all ingredients in a bowl.
- Let stand at least 15 minutes for corn to fully defrost and flavors to combine.
- Toss and serve.
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COLORFUL BEAN SALAD - MY KITCHEN CRAZE
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Estimated Reading Time 2 mins
- Using a glass measuring cup or small bowl, add the chili sauce, oil, vinegar, garlic, oregano and pepper. Whisk to combine.
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Estimated Reading Time 3 mins
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- Avocado Caprese Salad. While a classic caprese salad is perfect in its own right, adding rich and buttery avocado to the situation definitely doesn’t hurt.
- Marinated Feta-Beet Salad. This colorful salad is a great make-ahead option, as the beets can be roasted and tossed in the marinade up to two days ahead of time.
- Chicken and Veggie Pesto Salad. While this recipe suggests making your own quick pesto, if you’re short on time you can definitely substitute your favorite store-bought jar.
- Tomato Salad with Red Onion, Dill, and Feta. This tomato salad is extra juicy so it’s best to use a slotted spoon when serving, to drain some of the liquid before enjoying.
- Farmers Market Salad. This recipe is really more of a template: Combine a mix of whatever looks good at the farmers market with some cheese and extra protein to make a fresh salad that has staying power.
- Honey-Garlic Chopped Chickpea Salad. This Thai-inspired salad might be worth making a double batch of, since leftovers hold up well in the fridge and make a great lunch.
- Honey Mustard Chicken Tender Salad. Frozen breaded chicken tenders add bulk and protein to this family-friendly salad and quickly turn it into dinner.
- Rainbow Veggie Noodle Salad. It’s not just zucchini that can be spiralized — here beets, carrots, and watermelon radishes join the party to make a bowl that’s as colorful as the rainbow.
- Tofu and Broccoli Salad with Peanut Butter Dressing. This salad is a great choice when you’re looking for something that’s filling but skips the meat.
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