Easy Colorful Bean Salad Recipes

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

Time 15m

Number Of Ingredients 15

Ingredients

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

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

Ingredients

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

COLORFUL CORN 'N' BEAN SALAD

Colorful Corn 'n' Bean Salad image

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

Ingredients

1 can (15 ounces) black beans, rinsed and drained
1 jar (13 ounces) corn relish
1/2 cup canned kidney beans
1/2 cup quartered cherry tomatoes
1/2 cup chopped celery
1/4 cup chopped sweet orange pepper
1/4 cup sliced pimiento-stuffed olives
2 teaspoons minced fresh parsley

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

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

Ingredients

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.

MEXICAN BEAN SALAD

Mexican Bean Salad image

A colorful, spicy, and refreshing bean and corn salad.

Provided by Karen Castle

Categories Bean Salads

Time 1h15m

Yield 8

Number Of Ingredients 19

Ingredients

1 (15 ounce) can black beans, rinsed and drained
1 (15 ounce) can kidney beans, drained
1 (15 ounce) can cannellini beans, drained and rinsed
1 green bell pepper, chopped
1 red bell pepper, chopped
1 (10 ounce) package frozen corn kernels
1 red onion, chopped
½ cup olive oil
½ cup red wine vinegar
2 tablespoons fresh lime juice
1 tablespoon lemon juice
2 tablespoons white sugar
1 tablespoon salt
1 clove crushed garlic
¼ cup chopped fresh cilantro
½ tablespoon ground cumin
½ tablespoon ground black pepper
1 dash hot pepper sauce
½ teaspoon chili powder

Steps:

In a large bowl, combine beans, bell peppers, frozen corn, and red onion.
In a small bowl, whisk together olive oil, red wine vinegar, lime juice, lemon juice, sugar, salt, garlic, cilantro, cumin, and black pepper. Season to taste with hot sauce and chili powder.
Pour olive oil dressing over vegetables; mix well. Chill thoroughly, and serve cold.

Nutrition Facts : Calories 334 calories, Carbohydrate 41.7 g, Fat 14.8 g, Fiber 10.5 g, Protein 11.2 g, SaturatedFat 2 g, Sodium 1158.8 mg, Sugar 6.2 g

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