Colorful Four Bean Salad Recipes

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BEAN SALAD RECIPE



Bean Salad Recipe image

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

2 cups frozen corn (thawed)
1 can (16 ounces kidney beans, drained and rinsed)
1 can (16 ounces red beans, drained and rinsed)
1 can (15.5 ounces white kidney beans, drained and rinsed)
1 can (15.5 ounces lima beans, drained and rinsed)
1 can (15 ounces black beans, drained and rinsed)
1 can (2 1/4 ounces sliced ripe olives, drained)
1 green bell pepper (chopped)
1 small onion (chopped)
1/2 cup chilli sauce
1/4 cup olive oil
1/4 cup red wine vinegar
2 garlic cloves (minced)
2 teaspoon dried oregano
1/2 teaspoon pepper

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

FOUR-BEAN SALAD



Four-Bean Salad image

"MY MOTHER gave me this recipe. It was actually a three-bean salad, but I added the garbanzo beans (which are also know as chick peas). It goes over big at potlucks because it's not too sweet and not too sour. Be careful to get the vinegar and sugar mixture just right-no guessing on the amounts!"

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 12 servings.

Number Of Ingredients 10

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) cut green beans, drained
1 can (14-1/2 ounces) cut wax beans, drained
1/4 cup julienned green pepper
8 green onions, sliced
3/4 cup sugar
1/2 cup cider vinegar
1/4 cup canola oil
1/2 teaspoon salt

Steps:

  • In a large salad bowl, combine all of the beans, green pepper and onions. In a small bowl, whisk the remaining ingredients until sugar is dissolved. Pour over bean mixture; toss to coat. Cover and refrigerate overnight, stirring several times. Serve with a slotted spoon.

Nutrition Facts : Calories 172 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 403mg sodium, Carbohydrate 28g carbohydrate (16g sugars, Fiber 4g fiber), Protein 5g protein.

COLORFUL BEAN SALAD



Colorful Bean Salad image

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

3 tablespoons olive oil
3 tablespoons red wine vinegar
1/2 teaspoon garlic powder
1/2 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon pepper
1 can (16 ounces) kidney beans, rinsed and drained
1 can (15 ounces) black beans, rinsed and drained
1 can (11 ounces) Mexicorn, drained
1/4 cup thinly sliced green onions

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



Colorful Four Bean Salad image

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

1 cup white sugar
1 cup white vinegar
1 tablespoon vegetable oil
6 stalks celery, chopped
1 green bell pepper, seeded and chopped
1 medium red onion, chopped
1 (4 ounce) jar pimento peppers, drained and chopped
1 (14 ounce) can cut green beans
1 (14.5 ounce) can yellow wax beans
1 (15 ounce) can lima beans
1 (15 ounce) can dark red kidney beans

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



Colorful Black Bean Salad image

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

14 ounces black beans, rinsed and drained
2 cups frozen corn kernels
1 small red bell pepper, seeded and chopped
1 small green bell pepper, seeded and chopped
1/2 red onion, chopped
1 1/2 teaspoons ground cumin
1 medium lime, juice of
1 dash salt and pepper

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.

RAINBOW BEAN SALAD



Rainbow Bean Salad image

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

1 15.25 ounce can black beans, drained and rinsed
1 15.5 ounces can kidney beans, drained and rinsed
1 15.5 ounces can garbanzo beans (chickpeas), drained and rinsed
1 red bell pepper (seeded and diced)
1 yellow bell pepper (seeded and diced)
⅓ cup red onion (diced)
1 green bell pepper (seeded and diced)
1 3.8 ounces can of sliced black olives, drained
1 jalapeno pepper (seeded and diced)
1- pint grape tomatoes (quartered)
¼ cup finely chopped parsley
½ cup olive oil
½ cup red wine vinegar
1 tablespoon sugar
½ teaspoon celery salt
½ teaspoon black pepper
1 teaspoon onion powder
2 teaspoons dijon mustard

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

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