Two Bean Salad Recipes
TWO-BEAN SALAD
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
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
This simple salad uses frozen and canned beans and prepared salad dressing...so it is extra easy. Assemble this dish and then chill it to have the fabulous flavors blend as you fix the rest of your meal. It's a one-dish delicacy that goes well with many entrees.
Provided by Taste of Home
Categories Lunch
Time 5m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- Combine all ingredients in a large bowl. Cover and chill until ready to serve.
Nutrition Facts :
TWO-BEAN SALAD
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
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
Provided by Marcela Valladolid
Categories side-dish
Time 10m
Yield 4 to 6 servings
Number Of Ingredients 10
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
From the American Diabetes Association. Passive cooking time is the minimum marinating time. Overnight is probably better. I would probably just use Splenda or Equal instead of the sugar. The book says one serving counts as 1 vegetable serving.
Provided by Debbie R.
Categories Vegetable
Time 4h5m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Combine beans, onion, pimiento and parsley.
- Mix vinegar, salt, water, pepper and sugar. Toss with beans.
- Store covered in fridge overnight or at least four hours, stirring occasionally.
Nutrition Facts : Calories 23.2, Fat 0.1, Sodium 398.4, Carbohydrate 5.1, Fiber 1.5, Sugar 2, Protein 0.9
SPICED TWO-BEAN SALAD
Ideal for a picnic
Provided by Bill Granger
Categories Buffet, Dinner, Lunch, Side dish, Snack, Supper, Vegetable
Time 35m
Number Of Ingredients 15
Steps:
- Cook the sugarsnap peas in a pan of boiling water for 2 minutes, drain into a colander or sieve, then refresh in cold water. Drain all the beans into a sieve and rinse under the cold tap. Now drain both sugarsnaps and beans really well.
- Whisk the olive oil, lemon juice and cumin in a large bowl and season to taste with sea salt and black pepper. Tip in the sugarsnaps and beans, then the tomatoes, radishes, spring onions and lastly the mint. Toss gently to combine.
- Whisk all the dressing ingredients in another bowl with sea salt and freshly ground black pepper to taste.
- For a picnic, make the salad and dressing up to 24 hours ahead. Keep in the fridge, in separate bowls with lids. Take the bowls and plenty of pitta bread and let everyone help themselves.
Nutrition Facts : Calories 174 calories, Fat 7 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 19 grams carbohydrates, Fiber 5 grams fiber, Protein 10 grams protein, Sodium 0.59 milligram of sodium
TEXAS TWO-BEAN SALAD
Whether for the picnic basket or the dinner table, this easy bean salad fits right in.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 1h15m
Number Of Ingredients 9
Steps:
- In a medium bowl, whisk together oil, vinegar, and sugar. Add black-eyed peas, beans, pimentos, celery, and bell pepper. Season with salt and pepper, and toss to combine. Cover and refrigerate for at least 1 hour (or up to 3 days). Serve with a slotted spoon.
Nutrition Facts : Calories 171 g, Fat 10 g, Fiber 3 g, Protein 4 g
TWO BEAN SALAD
We've all had Three and Four Bean Salad. This is an easy version that is less bean and more vegetable.
Provided by threeovens
Categories Vegetable
Time P1DT5m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Cook haricots vert or string beans in boiling, salted water until crisp tender, about 5 minutes. Drain and run under cold water to stop cooking. Cut into 1 1/2 inch - 2 inch pieces, if desired; set aside.
- Combine the red radish, red onion, and red pepper (hey, all the red stuff!) and sprinkle with the salt. Stir to combine. Strain for 30 minutes over a.
- bowl or into the sink (liquid is discarded). After the 30 minutes, rinse under cold water and shake the strainer a few times to lose some of that water. Let drain another 5 minutes or so.
- Meanwhile, heat cider vinegar and sugar in a small saucepan, over medium heat just until sugar is dissolved. Add oil and stir; set aside.
- In a large bowl, combine garbanzo beans, zucchini, and drained and strained vegetables. Pour vinegar mixture over and mix.
- Cover and refrigerate overnight. In the morning stir and recover. It will be ready by lunchtime!
Nutrition Facts : Calories 217, Fat 9.6, SaturatedFat 1.3, Sodium 229.1, Carbohydrate 30.7, Fiber 3.4, Sugar 18.9, Protein 3
TWO-BEAN SALAD
This is an excellent salad that's never out of place, whether at a summer barbecue or a winter potluck dinner.
Provided by Lennie
Categories Lunch/Snacks
Time 10m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Combine all ingredients in a bowl; stir to blend well.
- Refrigerate until 30 minutes before serving; make sure salad is brought to room temperature before serving.
- Taste before putting on table and add salt and pepper to taste, if you wish.
Nutrition Facts : Calories 214.6, Fat 7.8, SaturatedFat 1.1, Sodium 201.8, Carbohydrate 29.1, Fiber 7.4, Sugar 1.4, Protein 7.8
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