Best Calico Salad Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

CALICO SALAD



Calico Salad image

This is the ultimate in bean salads. It has a tangy sauce and is not in the slightest boring. I like to serve this with any kind of BBQ.

Provided by laursy

Categories     Beans

Time 8h15m

Yield 30 serving(s)

Number Of Ingredients 12

1 (14 ounce) can green beans
1 (14 ounce) can yellow wax beans
1 (14 ounce) can red kidney beans
1/2 cup red pepper, cubes
1/2 cup green pepper, cubes
1 red onion, sliced into thin circles
3/4 cup sugar
1 cup cider vinegar
1/3 cup salad oil
1 teaspoon salt
1 teaspoon pepper
for variety you could also add chickpeas or black beans

Steps:

  • Drain canned vegetables.
  • Combine vegetables, peppers and red onion.
  • Add sauce and marinate overnight for best taste. Stir often.

Nutrition Facts : Calories 70.1, Fat 2.5, SaturatedFat 0.3, Sodium 80.1, Carbohydrate 10.7, Fiber 2, Sugar 5.6, Protein 1.7

MARINATED CALICO SALAD



Marinated Calico Salad image

I made this for my family reunion last summer. I doubled the recipe, and within 30 minutes, it was gone. Everyone loved it. This recipe is always a crowd pleasure.

Provided by Kathy Schroeder

Categories     Other Salads

Time 10m

Number Of Ingredients 12

1 can french style green beans, drained
1 can shoe peg white corn, drained
1 can baby peas, drained
1 sm. jar pimentos drained
1/2 cup chopped onions
1/2 cup chopped celery
1/2 cup chopped bell pepper (green, or red)
3/4 cup sugar, or sugar substitute
3/4 cup vegetable oil
1/2 cup vinegar (i use apple cider)
1 tsp. salt,
1 tsp. pepper

Steps:

  • 1. Place all vegetables in a large glass container with a lid.
  • 2. Place sugar, oil, vinegar, salt and pepper in a saucepan. Heat and stir until sugar dissolves.
  • 3. Pour over vegetables, and gently stir. Refrigerate overnight. When ready to serve, stir again, then transfer to a bowl, using a slotted spoon to do so, as the marinate tends to make more juice overnight.
  • 4. Note: you may add 1 finely chopped zucchini in place of the peas if you like, or in addition to them. Make it your call!

CALICO CORN SALAD



Calico Corn Salad image

With a full-time job and my own catering business, I appreciate delicious food that can be prepared ahead, like this colorful zippy salad. My family and friends are glad to sample the new dishes I prepare, especially when they turn out as good as this one. -Henry Tindal, Red Bank, New Jersey

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 8-10 servings.

Number Of Ingredients 12

2 packages (16 ounces each) frozen corn, thawed
4 small zucchini, finely chopped
1 large sweet red pepper, finely chopped
2 cans (4 ounces each) chopped green chilies, drained
1 medium onion, chopped
2/3 cup olive oil
1/4 cup fresh lime juice
2 tablespoons cider vinegar
2 to 2-1/2 teaspoons ground cumin
1-1/2 teaspoons salt
1 teaspoon pepper
1/2 teaspoon garlic salt

Steps:

  • In a large bowl, combine the corn, zucchini, red pepper, chilies and onion. , In a jar with a tight-fitting lid, combine remaining ingredients; shake well. Drizzle over salad and stir gently. Chill for several hours or overnight.

Nutrition Facts : Calories 191 calories, Fat 15g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 494mg sodium, Carbohydrate 15g carbohydrate (3g sugars, Fiber 3g fiber), Protein 2g protein.

CALICO BLACK BEAN SALAD



Calico Black Bean Salad image

This salad reflects the Caribbean culture here in South Florida. The combination of black beans, tomatoes and onions with a vinaigrette is great alongside pork or chicken. It's perfect for picnics and convenient, too, since you can make it a day ahead. -Linda Holland, Lantana, Florida

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 6 servings.

Number Of Ingredients 12

2 cans (15 ounces each) black beans, rinsed and drained
4 green onions, thinly sliced
2 plum tomatoes, chopped
1 medium onion, chopped
1 large sweet red pepper, chopped
DRESSING:
2 tablespoons olive oil
2 tablespoons red wine vinegar
1 tablespoon lemon juice
1/2 teaspoon salt
1/4 teaspoon pepper
3/4 teaspoon minced fresh basil or 1/4 teaspoon dried basil

Steps:

  • In a salad bowl, combine the beans, green onions, tomatoes, onion and red pepper. , In a small bowl, whisk the dressing ingredients. Drizzle over vegetables and toss to coat. Cover and refrigerate for at least 1 hour before serving.

Nutrition Facts : Calories 123 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 336mg sodium, Carbohydrate 16g carbohydrate (4g sugars, Fiber 4g fiber), Protein 4g protein.

CRUNCHY CALICO SALAD



Crunchy Calico Salad image

Here's a top-rated salad perfect for potlucks or family parties. Its colorful blend of corn, peas and pimentos make it easy to spot on the buffet table, and the gang'll love the crunchy water chestnuts and almonds.-Bernice Knutson, Danbury, Iowa

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 128 servings (3/4 cup each).

Number Of Ingredients 12

12 packages (16 ounces each) frozen corn, thawed
12 packages (16 ounces each) frozen peas, thawed
12 cans (8 ounces each) sliced water chestnuts, drained
3 cups chopped green onions
3 jars (4 ounces each) diced pimientos, drained
6 cups mayonnaise
2-1/4 cups grated Parmesan cheese
2-1/4 cups milk
3/4 cup lemon juice
2 tablespoons salt
1-1/2 teaspoons pepper
6 cups slivered almonds, toasted

Steps:

  • In several large bowls, combine the corn, peas, water chestnuts, onions and pimientos. , In another large bowl, combine the mayonnaise, cheese, milk, lemon juice, salt and pepper. Pour over vegetables; toss to coat. Cover and chill for at least 2 hours. Just before serving, add almonds and toss to combine.

Nutrition Facts :

QUICK CALICO SALAD



Quick Calico Salad image

This is a light, colorful and tasty salad. Fortunately, it travels well because it's an expected dish at my family reunions.-Joanne Neuendorf, Potosi, Wisconsin

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 8 servings.

Number Of Ingredients 12

2 cups fresh broccoli florets
2 cups fresh cauliflowerets
1 cup cherry or grape tomatoes
1/2 cup chopped red onion
1/2 cup chopped celery
1/4 cup chopped sweet red pepper
1/4 cup chopped green pepper
1/2 cup fat-free sour cream
2 tablespoons fat-free milk
1 tablespoon ranch salad dressing mix
1/4 cup unsalted sunflower kernels
3 bacon strips, cooked and crumbled

Steps:

  • In a large bowl, combine the first seven ingredients. In another bowl, combine the sour cream, milk and salad dressing mix. Pour over vegetables; toss to coat. Refrigerate until serving. Stir in sunflower kernels and bacon.

Nutrition Facts : Calories 86 calories, Fat 5g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 86mg sodium, Carbohydrate 8g carbohydrate (0 sugars, Fiber 2g fiber), Protein 4g protein. Diabetic Exchanges

CALICO BEAN SALAD



Calico Bean Salad image

Make and share this Calico Bean Salad recipe from Food.com.

Provided by Lali8752

Categories     One Dish Meal

Time 1h

Yield 12 serving(s)

Number Of Ingredients 12

1 can pinto beans
1 can butter beans
1 can kidney bean
1 can pork and beans
1 cup ketchup
3/4 cup brown sugar
1/2 cup granulated sugar
2 teaspoons vinegar
1 teaspoon dry mustard
1 lb ground beef or 1 lb ground pork
1 onion, chopped
3 slices bacon

Steps:

  • Mix all of the beans and drain.
  • mix in the ketchup, sugars, vinegar and mustard.
  • brown meat and onion, drain.
  • mix this into bean mixture.
  • Pour into casserole dish.
  • lay bacon on top.
  • bake 350* for 45 minutes, covered.

Nutrition Facts : Calories 465.9, Fat 23.4, SaturatedFat 7.6, Cholesterol 58.5, Sodium 948.4, Carbohydrate 46.2, Fiber 6, Sugar 27.2, Protein 18.8

CALICO SALAD



Calico Salad image

When our daughter got married, I took it upon myself to prepare all the food for her wedding reception. This make-ahead salad was easy to prepare and serve.-Meg Wilkins, Dublin, California

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 140 servings.

Number Of Ingredients 11

12 packages (16 ounces each) frozen peas, thawed
12 packages (16 ounces each) frozen corn, thawed
12 cans (8 ounces each) sliced water chestnuts, drained
3 cups sliced green onions with tops
6 cups Miracle Whip
2-1/4 cups milk
2-1/4 cups grated Parmesan cheese
3/4 cup lemon juice
1-1/2 teaspoons pepper
3 jars (4 ounces each) sliced pimientos, drained
6 cups slivered almonds, toasted

Steps:

  • In large bowls or containers, mix peas, corn, water chestnuts and onions. Combine the Miracle Whip, milk, Parmesan cheese, lemon juice, salt and pepper; pour over vegetables. Add pimientos and mix well. Chill for several hours or overnight. Before serving, add almonds and toss.

Nutrition Facts : Calories 111 calories, Fat 10g fat (2g saturated fat), Cholesterol 5mg cholesterol, Sodium 82mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 1g fiber), Protein 2g protein.

CALICO CRANBERRY COUSCOUS SALAD



Calico Cranberry Couscous Salad image

A simple homemade Dijon dressing jazzes up couscous, dried cranberries and green onions in this tasty salad. We like it chilled or at room temperature. -Rosemarie Matheus of Germantown, Wisconsin

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 6 servings.

Number Of Ingredients 13

1 cup water
3/4 cup uncooked couscous
1/2 cup dried cranberries
1/2 cup chopped celery
1/2 cup shredded carrot
1/4 cup chopped green onions
1/4 cup slivered almonds, toasted
DRESSING:
3 tablespoons red wine vinegar
1 tablespoon olive oil
1 tablespoon Dijon mustard
1/4 teaspoon salt
1/4 teaspoon pepper

Steps:

  • In a small saucepan, bring water to a boil. Stir in couscous; cover and remove from the heat. Let stand for 5 minutes. Fluff with a fork; cool., In a serving bowl, combine the couscous, cranberries, celery, carrot, onions and almonds. , In a small bowl, whisk the dressing ingredients. Pour over salad; toss to coat. Serve at room temperature or chilled.

Nutrition Facts : Calories 171 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 176mg sodium, Carbohydrate 29g carbohydrate (8g sugars, Fiber 3g fiber), Protein 5g protein. Diabetic Exchanges

CALICO BLACK BEAN SALAD



Calico Black Bean Salad image

Make and share this Calico Black Bean Salad recipe from Food.com.

Provided by AmandaInOz

Categories     Salad Dressings

Time 15m

Yield 6 serving(s)

Number Of Ingredients 11

2 (15 ounce) cans black beans, rinsed and drained
4 green onions, thinly sliced
2 plum tomatoes, chopped
1 medium onion, chopped
1 large sweet red pepper, chopped
2 tablespoons olive oil
2 tablespoons red wine vinegar
1 tablespoon lemon juice
1/2 teaspoon salt
1/4 teaspoon pepper
3/4 teaspoon minced fresh basil

Steps:

  • In a salad bowl, combine the beans, green onions, tomatoes, onion and red pepper.
  • In a jar with a tight-fitting lid, combine the dressing ingredients; shake well.
  • Drizzle over vegetables and toss to coat.
  • Cover and refrigerate for at least 1 hour before serving.

CALICO BEAN SALAD



CALICO BEAN SALAD image

Categories     Salad     Vegetable     Side

Yield 4 to 6 servings

Number Of Ingredients 14

1 cup fresh green beans, boiled but still crisp
1 can wax beans
1 can red kidney beans
1 can garbanzo beans
1 can baby corn
1 red onion, finely chopped
1/2 green pepper, finely chopped
1 stalk of celery, finely chopped
1/4 cup of parsley, chopped
Marinade
3/4 cup sugar
2/3 cup apple cider vinegar
1/2 cup salad oil
2 tsp mustard or celery seeds

Steps:

  • 1. Drain all of the vegetables and beans in cans. Combine all vegetables in a large bowl. 2. Combine marinade in small saucepan. Cook until sugar dissolves, do not boil. 3. Pour mixture over salad and let marinate in refrigerator for several hours before serving.

CALICO CORN SALAD



CALICO CORN SALAD image

Categories     Salad     Side     Corn     Healthy

Yield 8 1/2 cup servings

Number Of Ingredients 11

2 (11-ounce) cans whole kernel corn, drained
1/3 cup no-salt-added chicken broth, undiluted
3/4 cup chopped green pepper
1/2 cup chopped purple onion
2 Tablespoons chopped fresh cilantro
2 Tablespoons rice wine vinegar
2 teaspoons lime juice
1/4 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon ground red pepper
1 (4-ounce) jar diced pimiento, drained

Steps:

  • 1) Combine corn and broth in a large skillet; cook over medium-high heat 3 to 5 minutes or until liquid evaporates. 2) Remove from heat; add green pepper and next 8 ingredients, stirring well. Chill and serve.

CALICO SALAD FOR TWO



Calico Salad for Two image

MY HUSBAND suggested I share this salad recipe. It's one of his favorites, which I created long ago in a moment of panic. I'd opened the refrigerator to get out the makings for green salad and discovered I had only a couple lettuce leaves. The cottage cheese was a perfect substitute. -Pat Wasing, Houston, Texas

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 2 servings.

Number Of Ingredients 7

1/2 cup 4% cottage cheese
1/3 cup chopped celery
1/3 cup chopped radishes
1/4 cup chopped green pepper
2 tablespoons chopped dill pickle
Dash pepper
Lettuce leaves

Steps:

  • In a small bowl, combine cottage cheese, celery, radishes, green pepper, pickle and pepper; mix well. Cover and refrigerate for at least 1 hour. Serve on a bed of lettuce.

Nutrition Facts : Calories 54 calories, Fat 0 fat (0 saturated fat), Cholesterol 5mg cholesterol, Sodium 429mg sodium, Carbohydrate 6g carbohydrate (0 sugars, Fiber 0 fiber), Protein 8g protein. Diabetic Exchanges

CALICO SALAD



Calico Salad image

This is not only a great, filling, robust side dish, but can serve as the main entree when you want a light dinner. Say on a hot August night. Also makes a good quick lunch when you have some left over and no time to cook a real lunch.

Provided by Clifford Boren

Categories     Beans

Time 10m

Yield 6-8 serving(s)

Number Of Ingredients 10

1/2 cup sugar (or Equal)
1/2 cup oil
1/2 cup vinegar (I like red wine vinegar)
1 teaspoon salt
ground pepper
1/2 bell pepper (I like the red ones)
1 medium onion, chopped
1 can cut green beans
1 can red kidney beans
1 can yellow wax bean

Steps:

  • Wash and drain all three cans of beans.
  • Dump the beans into a large mixing bowl.
  • Add the chopped pepper and onion to the bowl.
  • In a separate bowl, mix sugar, oil, vinegar, salt, pepper.
  • Pour over salad.
  • Chill in refrigerator for a couple of hours.
  • Enjoy!

Nutrition Facts : Calories 338.9, Fat 18.6, SaturatedFat 2.4, Sodium 504.7, Carbohydrate 37.4, Fiber 6.6, Sugar 18.3, Protein 7

CALICO POTATO SALAD



Calico Potato Salad image

One of the nice things about this salad is how versatile it is. I've taken it to a potluck...to a square dance gathering...and to the field for my husband and the men during haying season! As part of a lunch, it goes well with cold meat, like roast beef, chicken or ham, and buns. We raised Limousin cattle on the exact quarter section where Barry's dad raised Black Angus for years. We don't have children-but two active bearded collies liven up the place plenty.

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 14 servings.

Number Of Ingredients 15

DRESSING:
1/2 cup olive oil
1/4 cup vinegar
1 tablespoon sugar
1-1/2 teaspoons chili powder
1 teaspoon salt, optional
Dash hot pepper sauce
SALAD:
4 large red potatoes (about 2 pounds), peeled and cooked
1-1/2 cups cooked whole kernel corn
1 cup shredded carrot
1/2 cup chopped red onion
1/2 cup diced green pepper
1/2 cup diced sweet red pepper
1/2 cup sliced pitted ripe olives

Steps:

  • In a jar with a lid, combine all dressing ingredients. Shake well. Chill. , Cube potatoes; combine with corn, carrot, onion, peppers and olive in a salad bowl. , Pour dressing over; toss lightly. Cover and chill.

Nutrition Facts : Calories 146 calories, Fat 9g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 212mg sodium, Carbohydrate 17g carbohydrate (0 sugars, Fiber 0 fiber), Protein 2g protein. Diabetic Exchanges

CALICO CAULIFLOWER PASTA SALAD



Calico Cauliflower Pasta Salad image

This is a colorful tossed veggie salad with pasta and a lemony vinaigrette that coats the salad that is a little tart. Great to serve for a summer BBQ or family gathering or block party.

Provided by Pat Duran

Categories     Other Side Dishes

Time 15m

Number Of Ingredients 18

SALAD:
5 c chopped uncooked cauliflowerets, bite size pieces
1 c cucumber slices
1 c red onion, cut into thin wedges
1 c grape tomatoes, cut in 1/2
1/2 c sugar snap peas, cut in half, or 1/2 cup green bell pepper, chopped
1 1/2 c uncooked pasta , elbow or bowtie or wagon wheel
1/2 to 1 c cooked shrimp, cubed cooked ham, bacon or tuna may be added if desired
DRESSING:
1/2 c olive oil
1 Tbsp dry dill weed
1/4 c rice vinegar
2 Tbsp fresh lemon juice
1 c mayonnaise, optional- use if adding the meat or seafood
2 tsp finely chopped fresh garlic
3/4 tsp kosher salt
1 tsp granulated sugar
1/4 tsp pepper

Steps:

  • 1. Cook pasta according to package directions to the al dente stage; rinse; drain. Set aside. --- Combine all vegetables in a large bowl. (add seafood,or ham or bacon or tuna now if using) Set aside.
  • 2. Dressing: In a small bowl, whisk the lemon juice, vinegar, dill, sugar, garlic, salt and pepper. Gradually whisk in the olive oil. (mix in mayonnaise if add the seafood or ham,tuna or bacon)
  • 3. Pour dressing over pasta and fold in the vegetables.Cover and Chill at least 2 hours. --- Note: I usually make double dressing to serve at the table- the pasta will absorb some of the dressing- so it depends how moist you like your salad.

CALICO PASTA SALAD



Calico Pasta Salad image

Who would think to put Ro-Tel in a pasta salad? This is very flavorful and filling, and it's a healthier meal that's inexpensive (I think it came with some coupons in the mail). Yum!

Provided by AmyZoe

Categories     Low Cholesterol

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

1 cup whole wheat penne, uncooked
10 ounces Ro-Tel tomatoes (and green chilies)
15 ounces black beans, rinsed and drained (ranch style)
1 cup frozen whole kernel corn
1/2 cup monterey jack pepper cheese, diced
1/2 cup celery, sliced
2 green onions, thinly sliced
1/3 cup light Italian dressing
1 orange (peeled and sliced)
1 avocado, peeled
lettuce leaf, sliced

Steps:

  • Prepare pasta according to package directions.
  • Drain and rinse with cold water.
  • Combine pasta, undrained tomatoes, beans, corn, cheese, celery, and onions in medium bowl.
  • Add dressing and mix well.
  • Cover and refrigerate at least 1hour before serving.
  • Serve pasta salad with orange and avocado slices on lettuce leaves alongside.

Nutrition Facts : Calories 427.2, Fat 15.8, SaturatedFat 4.3, Cholesterol 12.8, Sodium 530.8, Carbohydrate 59.8, Fiber 14.7, Sugar 4.9, Protein 17.6

CALICO PEPPER SALAD



Calico Pepper Salad image

You can pep up all sorts of events with the pretty salad Jennifer Mottashed of Simcoe, Ontario shares. "It's easy on the cook, too," she notes. Not only is it ideal for mixing up ahead of time, it can be size right for any gathering.

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 10 servings.

Number Of Ingredients 8

1 each medium green, sweet yellow, sweet red and purple pepper, julienned
1 small red onion, julienned
1/3 cup vinegar
1/4 cup canola oil
1 tablespoon sugar
1 tablespoon minced fresh basil or 1 teaspoon dried basil
1/4 teaspoon salt, optional
Dash pepper

Steps:

  • In a large bowl, combine peppers and onion. Combine remaining ingredients. Pour over vegetables; toss to coat. Cover and refrigerate 6 hours or overnight.

Nutrition Facts : Calories 68 calories, Fat 6g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1mg sodium, Carbohydrate 5g carbohydrate (0 sugars, Fiber 0 fiber), Protein 1g protein. Diabetic Exchanges

CALICO BEAN SALAD



CALICO BEAN SALAD image

Really good

Provided by Joanne Sarver

Categories     Other Salads

Time 20m

Number Of Ingredients 9

2 c canned green beans, drained
2 c canned wax beans, drained
2 c canned kidney beans, drained
1 can(s) garbanzo beans, drained
3/4 c sugar
2/3 c vinegar
1/3 c salad oil
1/2 large onion, sliced into rings
1/2 c green pepper, thinly sliced

Steps:

  • 1. Drain beans, combine in bowl and add pepprts and onions. Combine the rest of the ingredients. Prepare salad in the morning if possible, to serve that night. Stir several times during the day. Makes about 8 servings.

CALICO TOMATO SALAD



Calico Tomato Salad image

This recipe has been in our family for years. We always appreciate this wonderful, eye-catching salad because it's so easy to prepare and delicious to eat.

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield about 8 servings.

Number Of Ingredients 11

5 medium tomatoes
1 small zucchini
1 small sweet yellow pepper
1/4 cup cider vinegar
2 tablespoons olive oil
2 tablespoons minced fresh parsley
2 teaspoons sugar
1/2 teaspoon salt, optional
1/2 teaspoon dried basil
1/4 teaspoon dried marjoram
1/8 teaspoon pepper

Steps:

  • Cut tomatoes, zucchini and yellow pepper into 1/2-in. pieces; place in a large bowl. In a jar with tight-fitting lid, combine remaining ingredients; hake well. Pour over vegetables and toss. Serve immediately.

Nutrition Facts :

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #time-to-make     #course     #main-ingredient     #cuisine     #preparation     #north-american     #for-large-groups     #salads     #beans     #canadian     #easy     #beginner-cook     #vegan     #vegetarian     #dietary     #ontario     #number-of-servings     #presentation     #served-cold     #3-steps-or-less

Related Topics