Southwest Simple Sassy Satisfying Five Bean Salad Recipes

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SOUTHWESTERN BEAN SALAD



Southwestern Bean Salad image

My daughter gave me the recipe for this hearty, zippy salad. I've used it many times and received compliments. When it comes to bean salad, most people think of the sweet three-bean variety, so this is a nice surprise. - Lila Jean Allen, Portland, Oregon

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 10 servings.

Number Of Ingredients 14

1 can (16 ounces) kidney beans, rinsed and drained
1 can (16 ounces) black beans, rinsed and drained
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
2 celery ribs, sliced
1 medium red onion, diced
1 medium tomato, diced
1 cup frozen corn, thawed
DRESSING:
3/4 cup thick and chunky salsa
1/4 cup canola oil
1/4 cup lime juice
1-1/2 teaspoons chili powder
1 teaspoon salt
1/2 teaspoon ground cumin

Steps:

  • In a large bowl, combine the beans, celery, onion, tomato and corn. In a small bowl, combine the salsa, oil, lime juice, chili powder, salt and cumin. Pour dressing over the bean mixture; toss to coat. Cover salad and chill for at least 2 hours.

Nutrition Facts : Calories 190 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 301mg sodium, Carbohydrate 26g carbohydrate (4g sugars, Fiber 7g fiber), Protein 7g protein. Diabetic Exchanges

SOUTHWESTERN BLACK BEAN SALAD



Southwestern Black Bean Salad image

I love this Southwestern black bean salad when the weather warms, it makes enough to feed a crowd. Also makes a great side dish or appetizer if served with chips or as a topping for taco salads. You can even serve with grilled meat and fresh tortillas.

Provided by Gina

Categories     Appetizer     Salad     Side Dish

Time 35m

Number Of Ingredients 11

15.5 oz can black beans (rinsed and drained)
9 oz cooked corn (fresh or frozen (thawed if frozen))
1 medium tomato (chopped)
1/3 cup red onion (chopped)
1 scallion (chopped)
1 1/2 - 2 limes (juice of)
1 tbsp olive oil
2 tbsp fresh minced cilantro (or more to taste)
salt and fresh pepper
1 medium hass avocado (diced)
1 diced jalapeno (optional)

Steps:

  • In a large bowl, combine beans, corn, tomato, onion, scallion, cilantro, salt and pepper.
  • Squeeze fresh lime juice to taste and stir in olive oil.
  • Marinate in the refrigerator 30 minutes.
  • Add avocado just before serving.

Nutrition Facts : ServingSize 1 /2 cup, Calories 79.5 kcal, Carbohydrate 12 g, Protein 3 g, Fat 3.5 g, SaturatedFat 0.5 g, Sodium 127 mg, Fiber 3 g, Sugar 1 g

SATISFYING SAUERKRAUT SALAD



Satisfying Sauerkraut Salad image

If you like Sauerkraut you'll love this recipe. Try putting it on hotdogs. Great with Sausages and cold roast pork too. You can keep this salad in the fridge for up to 3 days

Provided by Bergy

Categories     Lunch/Snacks

Time 10m

Yield 8 serving(s)

Number Of Ingredients 9

1 (28 ounce) jar sauerkraut, wine cured
1 large carrot, grated
1/4 cup radish, chopped
1/4 cup celery, chopped
1/4 cup red onion, chopped
1 teaspoon dill seed
1/8 cup lite olive oil (or other salad oil)
1 teaspoon sugar
salt and pepper

Steps:

  • Drain Sauerkrat& wash under cold water.
  • Do this several time, drain and squeeze out all the water.
  • In a bowl combine; Sauerkraut, carrot, radishes, onion, celery and dill seed.
  • Mix oil with sugar until the sugar has dissolved.
  • Pour over the salad, season with salt& pepper and toss.
  • Serve or refrigerate.

Nutrition Facts : Calories 59.3, Fat 3.6, SaturatedFat 0.5, Sodium 700.3, Carbohydrate 6.7, Fiber 3.1, Sugar 3.1, Protein 1.2

FIVE BEAN PICNIC SALAD



Five Bean Picnic Salad image

This is Gina Neely's go to recipe when she wants to satisfy a crowd at a barbeque, church potluck or company. From the Down Home Neely's Cookbook. For some reason, the computer will not let me say champagne vinaigrette, so I put it in parentheses). :)

Provided by Sharon123

Categories     < 30 Mins

Time 25m

Yield 6-8

Number Of Ingredients 13

kosher salt
3/4 lb fresh green beans, trimmed and cut in bite size pieces
3/4 lb fresh yellow wax bean, trimmed and cut in bite size pieces (or use canned if you can't find fresh and proceed to step 3)
1 (14 ounce) can kidney beans, drained and rinsed
1 (14 ounce) can black-eyed peas, drained and rinsed
1 (14 ounce) can chickpeas, drained and rinsed (also called garbanzo beans)
1 bunch scallion, thinly sliced (use all)
1 red bell pepper, diced (or use orange or yellow)
2 tablespoons fresh flat leaf parsley (to garnish, use curly parsley if you can't find flat leaf)
2 tablespoons fresh marjoram (or oregano leaves-or use 1 tsp. dried) (optional)
3/4 cup champagne (actually champagne vinaigrette-Down Home Champagne Vinaigrette)
fresh ground black pepper
hot sauce

Steps:

  • Bring a large pot of water to a boil. Add a couple pinches salt and the fresh beans, and cook until beans are just tender, about 8 minutes.
  • Drain beans in a colander, and shock in ice water to stop the cooking process. Drain again and set aside.
  • Put the fresh and canned beans, scallions, bell pepper, parsley, marjoram, and Champagne vinaigrette in a large bowl. Toss to combine.
  • Season the salad with salt and pepper and hot sauce to taste. Enjoy!

Nutrition Facts : Calories 249.1, Fat 1.7, SaturatedFat 0.3, Sodium 600.8, Carbohydrate 43.7, Fiber 12.2, Sugar 3.1, Protein 12.2

HOT FIVE BEAN SALAD



Hot Five Bean Salad image

Make and share this Hot Five Bean Salad recipe from Food.com.

Provided by Jane from Ohio

Categories     Beans

Time 50m

Yield 16 serving(s)

Number Of Ingredients 14

1 (1 lb) can green beans
1 (1 lb) can red kidney beans
1 (1 lb) can lima beans
1 (1 lb) can yellow wax bean
1 (1 lb) can garbanzo beans or 1 (1 lb) can chickpeas
1/2 cup finely chopped onion
8 slices bacon
2 tablespoons cornstarch
1/2 teaspoon garlic salt
1/2 teaspoon salt
1 dash pepper
2/3 cup sugar
1/2 cup vinegar (I use white)
3/4 cup water

Steps:

  • Fry bacon until crisp.
  • Drain and reserve 1/4 cup of drippings in pan.
  • Mix salt, pepper, sugar and corn starch together.
  • Add to drippings.
  • Mix vinegar and water together.
  • Add this slowly to mixture and cook on the low heat stirring constantly until thickened.
  • Stir in drained beans very carefully.
  • Add fresh onions and cook 15 minutes over medium heat.
  • Turn into casserole dish and crumble bacon on top.
  • Bake 25 minute at 350°F or refrigerate until the next day and bake.
  • This recipe is best when reheated the next day in the oven.

Nutrition Facts : Calories 164.8, Fat 2.5, SaturatedFat 0.7, Cholesterol 2.7, Sodium 267.1, Carbohydrate 30.3, Fiber 6.1, Sugar 9.6, Protein 6.5

FIVE BEAN SALAD



Five Bean Salad image

I am the third generation using this wonderful recipe. It is soooo simple and delicious. Its not overly oily like most are. Overnight chilling time not included in preparation time.

Provided by carlanna livingstone

Categories     Beans

Time 20m

Yield 1 salad, 12 serving(s)

Number Of Ingredients 14

1 (15 ounce) can green beans
1 (15 ounce) can wax beans
1 (15 ounce) can lima beans
1 (15 ounce) can kidney beans
1 (15 ounce) can garbanzo beans (chickpeas)
1 onion, chopped (I add the next day about an hour before serving, other wise it seems too strong)
1 green pepper, chopped (my grandmother's recipe calls for this but we never put it in as we don't care for it)
1/2 cup vegetable oil
1/2 cup vinegar
3/4 cup sugar
1 teaspoon salt
1 teaspoon pepper
1 teaspoon dry mustard
1 -2 teaspoon celery seed

Steps:

  • Drain all the beans and combine in a large bowl.
  • Heat (but do not boil) (I do it in the microwave for about 1 minute) vegetable oil, vinegar, sugar, salt, pepper, dry mustard, and celery seed.
  • Mix with bean mix and let stand overnight.
  • Add onion/pepper about an hour before serving.

SOUTHWEST SIMPLE, SASSY, SATISFYING FIVE BEAN SALAD



Southwest Simple, Sassy, Satisfying Five Bean Salad image

This simple, quick to put together recipe is a real crowd pleaser at gatherings. Besides being healthy with high protein and high fiber, it is one of the quickest consumed. I usually have the beans on hand, and just pick up a high quality Pico de Gallo to go with. Hope you enjoy, too.

Provided by Judikins

Categories     Beans

Time 2h5m

Yield 10 serving(s)

Number Of Ingredients 7

1 (15 ounce) can drained and rinsed black beans
1 (15 ounce) can drained and rinsed pinto beans
1 (15 ounce) can drained and rinsed garbanzo beans
1 (15 ounce) can drained and rinsed kidney beans
1 (15 ounce) can drained and rinsed cannellini or 1 (15 ounce) can white beans
1 (16 ounce) container fresh pico de gallo (not salsa)
1 cup coarsely chopped cilantro (optional)

Steps:

  • In large sealable container, combine all beans and Pico de Gallo.
  • Gently fold and add cilantro.
  • Refrigerate for at least 2 hours before serving.
  • Cooking time is refrigeration time.

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