Twobeansalad Recipes

TWO-BEAN SALAD

Two-Bean Salad image

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

Ingredients

1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
1 package (9 ounces) frozen cut green beans, thawed
1/3 cup creamy Caesar salad dressing
1/4 cup sliced green onions
1/4 teaspoon garlic salt
1/8 teaspoon lemon-pepper seasoning

Steps:

Combine all ingredients in a large bowl. Cover and chill until ready to serve.

Nutrition Facts :

TWO-BEAN SALAD

Two-Bean Salad image

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

Ingredients

1 (14 ounce) can chickpeas, rinsed and drained
1 (14 ounce) can black beans, rinsed and drained
1/2 cup diced red onion
1/4 cup chopped flat leaf parsley
3 tablespoons olive oil
2 tablespoons balsamic vinegar (use red wine vinegar if you wish)
3 cloves garlic, finely chopped or minced

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

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

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 BEAN SALAD

Easy Bean Salad image

An easy, delicious cold bean salad. A big hit at barbeques and football parties! Use any 3-bean combination. Red beans are also really nice in this salad!

Provided by Kathi S.

Categories Salad Beans

Time 10m

Yield 12

Number Of Ingredients 8

Ingredients

1 (15 ounce) can black beans, drained and rinsed
1 (15 ounce) can garbanzo beans, drained and rinsed
1 (15 ounce) can cannellini beans, drained and rinsed
1 (8 ounce) can water chestnuts, drained and chopped
¾ cup salsa
¼ cup fat free French dressing
½ teaspoon garlic powder
salt and pepper to taste

Steps:

In a large bowl, toss together the black beans, garbanzo beans, cannellini beans, water chestnuts, salsa, and dressing. Season with garlic powder, and salt and pepper. Cover, and chill until serving.

Nutrition Facts : Calories 106.4 calories, Carbohydrate 20 g, Fat 0.7 g, Fiber 5.2 g, Protein 4.8 g, Sodium 401.9 mg, Sugar 1.9 g

BEST BEAN SALAD

Best Bean Salad image

I'd turned my nose up at this for years, but suddenly I can't get enough of it. Thanks, Momma D!

Provided by chemjo

Categories Salad Beans Three Bean Salad Recipes

Time 8h20m

Yield 18

Number Of Ingredients 13

Ingredients

1 (14.5 ounce) can green beans, drained
1 (14.5 ounce) can wax beans, drained
1 (15.5 ounce) can garbanzo beans, drained
1 (14.5 ounce) can kidney beans, drained
1 (14.5 ounce) can black beans, drained
½ cup chopped green pepper
½ cup chopped onion
½ cup chopped celery
½ cup salad oil
½ cup vinegar
½ teaspoon salt
½ teaspoon ground black pepper
¾ cup white sugar

Steps:

Combine the green beans, wax beans, garbanzo beans, kidney beans, green pepper, onion, and celery in a large bowl; toss to mix.
Whisk together the oil, vinegar, salt, pepper, and sugar in a separate bowl until the sugar is dissolved; pour over the bean mixture. Refrigerate 8 hours or overnight before serving.

Nutrition Facts : Calories 167.3 calories, Carbohydrate 23.6 g, Fat 6.5 g, Fiber 5 g, Protein 4.4 g, SaturatedFat 1 g, Sodium 412.1 mg, Sugar 9.3 g

TEXAS TWO-BEAN SALAD

Texas Two-Bean Salad image

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

Ingredients

1/4 cup olive oil
1/4 cup cider vinegar
2 tablespoons sugar
1 can (15 ounces) black-eyed peas, rinsed and drained
1 can (15 ounces) pinto beans, rinsed and drained
1 jar (4 ounces) chopped pimentos, drained
2 celery stalks, chopped
1 red bell pepper (ribs and seeds removed), finely chopped
Coarse salt and ground pepper

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

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

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

Ingredients

1 (16 ounce) can cut wax beans, drained
1 (16 ounce) can cut green beans, drained
1/4 cup minced red onions or 1/4 cup yellow onion
1/4 cup chopped pimiento
2 tablespoons minced fresh parsley (optional)
4 tablespoons cider vinegar
1/2 teaspoon salt
1/2 cup water
1 dash fresh ground black pepper
2 teaspoons sugar

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

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