Colorful Bean Salad Recipes
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
BEST BEAN SALAD
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
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
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
COLORFUL CHICKPEA AND BLACK BEAN SALAD
This is really more of a "chickpea compote!" I love this and make it with tons of variations. Here's the basic recipe. I serve these with toasted pita triangles brushed with olive oil and dusted with cumin and kosher salt. this is great for informal gatherings or parties when you need to bring a dish. You could easily make lots of this and I often do. Mmmm!! Add the peppers if you want--just depends on whether you like peppers! the ingredients say red and green ones, but I've added orange and yellow as well. This is an add/delete kind of recipe--keep changing it little by little as you make it!
Provided by spatchcock
Categories Black Beans
Time 20m
Yield 2-3 serving(s)
Number Of Ingredients 12
Steps:
- Mix together all ingredients.
- Marinate for at least an hour--but I usually can't wait if it's just for me!
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 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
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.
COOL BEANS SALAD
This protein-filled dish could be served as a colorful side dish or a meatless main entree. When you make it, double the recipe because it will be gone in a flash! The basmati rice add a unique flavor and the dressing gives it a bit of a tang. -Janelle Lee, Appleton, Wisconsin
Provided by Taste of Home
Categories Lunch Side Dishes
Time 20m
Yield 6 servings.
Number Of Ingredients 15
Steps:
- In a large bowl, whisk the first 8 ingredients. Add the remaining ingredients; toss to coat. Chill until serving.
Nutrition Facts : Calories 440 calories, Fat 19g fat (3g saturated fat), Cholesterol 0 cholesterol, Sodium 659mg sodium, Carbohydrate 58g carbohydrate (5g sugars, Fiber 8g fiber), Protein 12g protein.
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
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