Best 2 Bean Salad 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 :

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

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.

TWO-BEAN SALAD

Two-Bean Salad image

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

Ingredients

6 tablespoons apple cider vinegar
1/4 cup finely chopped pickled jalapeño plus 2 tablespoons brine
2 teaspoons honey
Kosher salt and freshly ground black pepper
1/2 cup plus 2 tablespoons extra-virgin olive oil
Two 15-ounce cans black-eyed peas, rinsed and drained
Two 15-ounce cans black beans, rinsed and drained
2 cups frozen corn, thawed
1 cup roughly chopped fresh cilantro
8 scallions, chopped
4 plum tomatoes, seeded and chopped
2 red bell peppers, stemmed, seeded and chopped

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 RICE SALAD

Two-Bean Rice Salad image

I've had many people tell me how much they like this salad. It's a great dish to take to a potluck dinner.

Provided by Taste of Home

Categories Lunch

Time 10m

Yield 18 servings.

Number Of Ingredients 14

Ingredients

3 cups cooked wild rice
1 can (15 ounces) pinto beans, rinsed and drained
1 can (15 ounces) black beans, rinsed and drained
1 package (10 ounces) frozen peas, thawed
1 cup sliced celery
1 medium onion, chopped
1 can (4 ounces) chopped green chilies
1/4 cup chopped fresh parsley or cilantro
1/2 cup white wine vinegar
1/4 cup olive oil
2 tablespoons water
3/4 teaspoon salt, optional
1/2 teaspoon garlic powder
1/2 teaspoon pepper

Steps:

In a large salad bowl, combine the rice, beans, peas, celery, onion, chilies and parsley or cilantro; mix well. Combine the remaining ingredients in a jar with tight-fitting lid; shake well. Pour over rice mixture; toss to coat. Cover and refrigerate for at least 1 hour.

Nutrition Facts : Calories 117 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 308mg sodium, Carbohydrate 18g carbohydrate (0 sugars, Fiber 0 fiber), Protein 5g protein. Diabetic Exchanges

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