Easy Bacony Two Bean Salad Recipes

TWO-BEAN SALAD

Two-Bean Salad image

Categories Salad Bean Vegetable Side Fourth of July Picnic Vegetarian Quick & Easy Green Bean Summer Healthy Vegan Shallot Simmer Gourmet Sugar Conscious Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 4 servings

Number Of Ingredients 5

Ingredients

2 tablespoons Sherry vinegar
1/4 cup extra-virgin olive oil
3/4 pound green beans, trimmed and cut into 1-inch pieces
1 shallot, thinly sliced
1 (19-ounce) can cannellini beans, drained and rinsed

Steps:

Whisk together vinegar, oil, 1/4 teaspoon salt, and 1/8 teaspoon pepper in a large bowl.
Cook green beans in a 3- to 4-quart saucepan of boiling salted water 2 minutes, then add shallot and cook until beans are crisp-tender, about 2 minutes more. Drain in a colander and plunge into a large bowl of ice and cold water to stop cooking. Drain well, then add to dressing in bowl along with cannellini beans and toss well.

TWO-BEAN SALAD

Two-Bean Salad image

This colorful picnic-friendly salad also doubles as a dip when you serve it with sturdy tortilla chips.

Provided by Food Network Kitchen

Categories appetizer

Time 1h15m

Yield 8 to 10 servings

Number Of Ingredients 12

Ingredients

6 tablespoons apple cider vinegar
1/4 cup finely chopped pickled jalapeño plus 2 tablespoons brine
2 teaspoons honey
Kosher salt and freshly ground black pepper
1/2 cup plus 2 tablespoons extra-virgin olive oil
Two 15-ounce cans black-eyed peas, rinsed and drained
Two 15-ounce cans black beans, rinsed and drained
2 cups frozen corn, thawed
1 cup roughly chopped fresh cilantro
8 scallions, chopped
4 plum tomatoes, seeded and chopped
2 red bell peppers, stemmed, seeded and chopped

Steps:

Whisk together the vinegar, pickled jalapeño brine, honey, 1/2 teaspoon salt and several grinds of pepper in a large bowl. Whisk in the oil to make a smooth dressing.
Add the black-eyed peas, black beans, corn, cilantro, pickled jalapeño, scallions, tomatoes and bell pepper. Toss to coat in the dressing. Season to taste with additional salt and pepper. Cover and refrigerate at least 1 hour to blend the flavors before serving.

TWO BEAN SALAD

Two Bean Salad image

Provided by Marcela Valladolid

Categories side-dish

Time 10m

Yield 4 to 6 servings

Number Of Ingredients 10

Ingredients

1/2 cup finely chopped red onion
1/4 cup fresh cilantro leaves
1/4 cup olive oil
2 tablespoons fresh lime juice
1 tablespoon red wine vinegar
2 serrano chiles, stemmed, seeded and finely chopped
2 cloves garlic, minced
One 15.5-ounce can cannellini beans, rinsed and drained
One 15.5-ounce can red kidney beans, rinsed and drained
Salt and freshly ground pepper

Steps:

In a medium glass bowl, whisk together the onions, cilantro, olive oil, lime juice, vinegar, chiles and garlic. Add the beans and stir to combine. Season with salt and pepper. Serve at room temperature.

TWO-BEAN SALAD WITH ROASTED POTATOES AND BACON

Two-Bean Salad with Roasted Potatoes and Bacon image

Serve this bean and potato dish with grilled steak or chicken, or roasted fish.

Provided by Martha Stewart

Categories Pork Recipes

Time 45m

Number Of Ingredients 9

Ingredients

4 slices bacon
1 1/2 pounds new potatoes, thinly sliced
Coarse salt and ground pepper
6 ounces wax beans, trimmed and halved
6 ounces green beans, trimmed and halved
3 tablespoons capers, rinsed and drained
1 teaspoon extra-virgin olive oil
2 scallions, thinly sliced
4 teaspoons red-wine vinegar

Steps:

Preheat oven to 450 degrees, with racks in upper and lower thirds. Divide bacon between two rimmed baking sheets; cook until browned, 8 minutes. Drain bacon on paper towels, reserving sheets. Crumble bacon into bite-size pieces. Add potatoes to sheets, season with pepper, and toss to coat with bacon drippings. Cook until potatoes are brown on bottoms, 15 minutes, rotating sheets halfway through. Remove sheets from oven and flip potatoes with a metal spatula.
In a bowl, combine beans, capers, and oil; divide between sheets with potatoes. Cook until potatoes and beans are tender, about 15 minutes, rotating sheets halfway through. Transfer potato mixture to a large bowl; toss with bacon, scallions, and vinegar.

Nutrition Facts : Calories 206 g, Fat 4 g, Fiber 6 g, Protein 7 g

TWO BEAN SALAD

Two Bean Salad image

Serve as a simple side dish. It's super satisfying from the synergy of protein and fiber.

Provided by Food Network Kitchen

Categories side-dish

Time 15m

Yield 4 servings

Number Of Ingredients 9

Ingredients

2 tablespoons extra-virgin olive oil
2 tablespoons white wine vinegar
Kosher salt and freshly ground black pepper
One 15-ounce can cannellini beans, drained and rinsed
One 15-ounce can kidney beans, drained and rinsed
1/4 cup chopped fresh flat-leaf parsley
1 stalk celery, finely diced
1 scallion, green and white parts, thinly sliced on the diagonal
1/4 small red onion, minced

Steps:

Whisk together the oil, vinegar, 1/4 teaspoon salt and 1/8 teaspoon pepper in a medium bowl. Add the beans, parsley, celery, scallions and red onions and stir until well combined. Add additional salt and pepper to taste. Serve at room temperature.

EASY BACONY TWO-BEAN SALAD

Easy Bacony Two-Bean Salad image

Whip up a dinner salad in less than 15 minutes! Almost everything comes from your pantry.

Provided by Betty Crocker Kitchens

Categories Side Dish

Time 10m

Yield 6

Number Of Ingredients 9

Ingredients

1/3 cup finely chopped red onion
2 tablespoons olive or vegetable oil
2 tablespoons lemon juice
1/2 teaspoon Dijon mustard
2 medium tomatoes, cut into wedges
1 can (15 oz) Progresso™ cannellini beans, drained, rinsed
1 can (14.5 oz) cut green beans, drained, rinsed
1 can (2 1/4 oz) sliced ripe olives, drained
2 tablespoons Betty Crocker™ Bac~Os® bacon flavor bits or chips

Steps:

In large bowl, stir onion, oil, lemon juice and mustard until well blended.
Add tomatoes, cannellini beans, green beans and olives; gently toss.
Just before serving, top with bacon bits. Cover and refrigerate any remaining salad.

Nutrition Facts : Calories 180, Carbohydrate 22 g, Cholesterol 0 mg, Fat 1, Fiber 6 g, Protein 8 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 125 mg, Sugar 3 g, TransFat 0 g

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