Two Bean Salad With Vegetables Recipes
TWO-BEAN SALAD WITH VEGETABLES
Can be prepared in 45 minutes or less.
Yield Serves 4
Number Of Ingredients 8
Steps:
- In a bowl whisk together oil, lemon juice, pepper, and salt to taste. Add black beans, tomatoes, celery, and radishes and toss to combine.(Salad may be prepared up to this point 2 days ahead and chilled, covered.)
- In a 3-quart saucepan of boiling salted water cook green beans until just tender, about 5 minutes, and drain in a colander. Cut beans into 1 1/2-inch pieces and stir into salad. Serve salad at room temperature.
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
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
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
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
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
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
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.
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