Best Colorful Bean Salad Recipes
COLORFUL CORN 'N' BEAN SALAD
This quick recipe couldn't be easier...the liquid from the corn relish becomes a ready-made dressing! And because there's no mayo, it's a perfect salad to bring along on summer outings.-TerryAnn Moore, Vineland, New Jersey
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 12 servings (1/2 cup each).
Number Of Ingredients 8
Steps:
- In a large bowl, combine all ingredients. Cover and refrigerate until serving.
Nutrition Facts : Calories 80 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 217mg sodium, Carbohydrate 16g carbohydrate (4g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges
COLORFUL FOUR BEAN SALAD
This is a very tasty and easy bean salad made with four kinds of beans, red onion, and celery in a vinegar dressing. My friend next door gave it to me years ago.
Provided by Kathleen White
Categories Salad Beans Three Bean Salad Recipes
Time P1DT20m
Yield 12
Number Of Ingredients 11
Steps:
- In a large bowl, whisk together the white sugar, vinegar, and vegetable oil. Stir in the celery, green pepper, red onion and pimentos. Pour the green beans, wax beans, lima beans and kidney beans into a colander, and rinse under cold water. Let drain for a few minutes, then stir into the bowl with the rest of the salad. Store in a large jar in the refrigerator, and shake or turn occasionally for 1 day to marinate. If you do not have a sealed container, simply stir the salad every few hours. This keeps for about a week, but will be gone sooner.
Nutrition Facts : Calories 154.3 calories, Carbohydrate 31.9 g, Fat 1.4 g, Fiber 5.4 g, Protein 4.6 g, SaturatedFat 0.2 g, Sodium 416.3 mg, Sugar 19 g
COLORFUL TUSCAN BEAN SALAD
Enjoy this colorful and refreshing Tuscan Bean Salad suggested by Cori Rothe from Livermore, California. It's a "can't-miss" side dish that's jam-packed with juicy veggies, wonderful flavor and easy convenience.
Provided by Taste of Home
Categories Lunch Side Dishes
Time 30m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- In a large salad bowl, combine the first 10 ingredients. Refrigerate for 20 minutes or until serving. Stir in basil. Serve with a slotted spoon.
Nutrition Facts : Calories 194 calories, Fat 12g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 601mg sodium, Carbohydrate 17g carbohydrate (3g sugars, Fiber 4g fiber), Protein 3g protein.
COLORFUL BEAN SALAD
My bean salad is a mainstay, both for family meals and neighborhood potlucks. People rave about the cumin dressing with its zesty flavor. The salad tastes even better when made ahead and marinated in the fridge overnight.-Beth Brown, Naples, Florida
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, combine the first six ingredients. Add the beans, corn and onions; stir to coat. Cover and refrigerate until serving. Serve with a slotted spoon.
Nutrition Facts : Calories 226 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 641mg sodium, Carbohydrate 32g carbohydrate (5g sugars, Fiber 8g fiber), Protein 10g protein.
COLORFUL CHICKPEA AND BLACK BEAN SALAD
This is really more of a "chickpea compote!" I love this and make it with tons of variations. Here's the basic recipe. I serve these with toasted pita triangles brushed with olive oil and dusted with cumin and kosher salt. this is great for informal gatherings or parties when you need to bring a dish. You could easily make lots of this and I often do. Mmmm!! Add the peppers if you want--just depends on whether you like peppers! the ingredients say red and green ones, but I've added orange and yellow as well. This is an add/delete kind of recipe--keep changing it little by little as you make it!
Provided by spatchcock
Categories Black Beans
Time 20m
Yield 2-3 serving(s)
Number Of Ingredients 12
Steps:
- Mix together all ingredients.
- Marinate for at least an hour--but I usually can't wait if it's just for me!
COLORFUL BLACK BEAN AND CRAB SALAD
This is a very colourful side dish that I serve with jerk chicken or barbecued steaks. I quite often will take this to a pot luck along with several copies of the recipe, as it is always requested. For more of a bite, add a finely chopped jalapeno directly to the salad in addition to the sliced jalapenos on top.
Provided by Just Call Me Martha
Categories Crab
Time 20m
Yield 10 serving(s)
Number Of Ingredients 15
Steps:
- Mix together corn, black beans, red pepper, chilies, cilantro, green onions and seafood.
- Add cumin and pepper to minced or crushed garlic.
- Mix into a paste.
- Add vinegar, lime juice and water to garlic mixture.
- Mix well.
- Whisk in olive oil.
- Pour dressing over corn, bean mixture and stir well.
- Top with thinly sliced jalapeno peppers.
COLORFUL BLACK BEAN SALAD
Make and share this Colorful Black Bean Salad recipe from Food.com.
Provided by JamiLeigh
Categories Black Beans
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Combine all ingredients in a bowl.
- Let stand at least 15 minutes for corn to fully defrost and flavors to combine.
- Toss and serve.
COLORFUL BLACK BEAN SALAD
Cherry tomatoes and yellow pepper add splashes of color this black bean salad. "I like to let it stand for at least 15 minutes before serving to allow the flavors to blend," suggests Laurie Mace of Los Osos, California.
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- In a salad bowl, combine the beans, tomatoes, yellow pepper, onions and cilantro. In a jar with a tight-fitting lid, combine dressing ingredients; shake well. Drizzle over vegetables and toss to coat. Chill until serving.
Nutrition Facts : Calories 137 calories, Fat 4g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 480mg sodium, Carbohydrate 18g carbohydrate (0 sugars, Fiber 7g fiber), Protein 6g protein. Diabetic Exchanges
QUICK COLORFUL BEAN SALAD
"I can't remember where I found the recipe for this cold bean salad, but it's become one of my favorites," shares Valerie Harmsworth of Orillia, Ontario. "A squeeze of fresh lime juice when serving really adds to the flavor."
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 8 servings.
Number Of Ingredients 15
Steps:
- In a large bowl, combine the black beans, garbanzo beans, corn, green pepper, red pepper, red onion and jalapeno pepper. In a small bowl, whisk together the oil, vinegars, cumin, chili powder, sugar and oregano. Pour over bean mixture; toss to coat. Cover and refrigerate for at least 1 hour. Just before serving, sprinkle with lime juice.
Nutrition Facts :
COLORFUL BLACK BEAN SALAD
Steps:
- http://www.bettycrocker.com/recipes/colorful-black-bean-salad/668e5e0f-41b6-47b1-a3a3-b0c4b611fa16
COLORFUL BEAN & BARLEY WITH ALMONDS SALAD
Jazz up any table setting with this tasty combination of colorful veggies, beans and nuts. Almond Board of California
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- Bring vegetable broth to a boil in a medium pot. Stir in barley., Cover and reduce heat; simmer 10 to 12 minutes or until tender. Meanwhile, place kidney beans, bell pepper, zucchini, almonds and scallions in a large salad bowl., Transfer cooked barley to colander and rinse with cold water (both to cool it down and to keep it from getting sticky)., Transfer cooled, drained barley to salad bowl. Add oil, vinegar, and salt and pepper to taste, and toss well.
Nutrition Facts :
COLORFUL KIDNEY BEAN SALAD
You'll find similar salads at many German BBQs or on cold buffets. It is quick and simple, can be prepared ahead and makes a good vegetarian meal with some whole wheat bread and butter. I love kidney beans and I love salad, so this is among my favorites.- I like it with some tang from the vinegar, feel free to add a little more sugar.
Provided by Inge 1505
Categories Beans
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Note: I use white and light green parts of scallions only. - Adjust hotness to your taste by choosing the amount of jalapeno.
- For the dressing mix all ingredients except oil together until blended. Add oil and taste. It should be nicely sour.
- Mix all salad ingredients in a large bowl, pour dressing over and mix thoroughly.
- Let flavors blend for at least 15 minutes or keep in the fridge up to 24 hours ( use less jalapeno then). Serve at room temperature.
- NOTE: If you plan to make the salad ahead of time, consider to add the basil only 30 minutes before serving, so it won't get all brown, but the flavors will have time to blend.
Nutrition Facts : Calories 251.5, Fat 8.2, SaturatedFat 1.2, Sodium 644, Carbohydrate 34, Fiber 11.5, Sugar 5.3, Protein 11.3
COLORFUL BLACK BEAN SALAD
A spicy (but not too hot) chili dressing coats this sensational veggie salad.
Provided by Betty Crocker Kitchens
Categories Lunch
Time 2h20m
Yield 20
Number Of Ingredients 10
Steps:
- In large bowl, mix all dressing ingredients until well blended.
- Add salad ingredients; toss to mix. Cover and refrigerate at least 2 hours but no longer than 24 hours, stirring occasionally.
Nutrition Facts : Calories 190, Carbohydrate 37 g, Fiber 9 g, Protein 11 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 420 mg
COLORFUL BLACK BEAN SALAD
Number Of Ingredients 13
Steps:
- Combine the black beans, corn, red pepper, green onions, red onion, garlic, and basil in a bowl; mix well. Combine the salt, sugar, pepper, wine vinegar, and olive oil in a small bowl. Whisk until well mixed. Pour over the black bean mixture; toss to mix well. Spoon into the bell peppers or tomatoes. Serve immediately.
Nutrition Facts : Nutritional Facts Serves
EASY COLORFUL BEAN SALAD
Green beans and roasted sweet red peppers make this an attractive side dish for Christmas. The mild blend of seasonings would pair well with many meals.
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- Place green beans in a steamer basket; place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam for 5-6 minutes or until crisp-tender. Cool. , In a large bowl, combine the green beans, kidney beans, red peppers and olives. In a small bowl, combine the oil, lemon juice, basil, salt and pepper. Pour over bean mixture; toss to coat. Serve at room temperature.
Nutrition Facts : Calories 202 calories, Fat 12g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 439mg sodium, Carbohydrate 19g carbohydrate (2g sugars, Fiber 6g fiber), Protein 5g protein.
COLORFUL GREEN BEAN SALAD
• "A neighbor showed me how to make Green Bean Salad, and the men in my family really like beans served this way," writes field editor Mildred Sherrer of Fort Worth, Texas. "They're crisp-tender and colorful with bits of tomato, egg and parsley."
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- Place beans in a large saucepan and cover with water. Bring to a boil; cook, uncovered, for 8-10 minutes or until crisp-tender. Drain and immediately place beans in ice water. Drain and pat dry. Place in a large bowl., In a small bowl, whisk the oil, vinegar, mustard, salt and pepper. Pour over beans and toss to coat. Add the tomato, onion, parsley and capers; gently toss. Cover and refrigerate for at least 2 hours. Just before serving, sprinkle with egg.
Nutrition Facts : Calories 107 calories, Fat 8g fat (1g saturated fat), Cholesterol 35mg cholesterol, Sodium 156mg sodium, Carbohydrate 8g carbohydrate (4g sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges
COLORFUL GARBANZO BEAN SALAD
Because this salad is most flavorful when it refrigerates for a few hours, it's a nice make-ahead option for lunch. -Diana Tseperkas, North Haven, Connecticut
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- Broil pepper 4 in. from the heat until skin blisters, about 5 minutes. With tongs, rotate pepper a quarter turn. Broil and rotate until all sides are blistered and blackened. Immediately place pepper in a small bowl; cover and let stand for 20 minutes., Peel off and discard charred skin. Remove stem and seeds; chop pepper. In a large bowl, combine the pepper, garbanzo beans, tomatoes and basil. In a small bowl, whisk the oil, lemon juice, vinegar, salt, lemon zest and pepper. Pour over bean mixture; toss to coat. Chill until serving.
Nutrition Facts : Calories 174 calories, Fat 9g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 436mg sodium, Carbohydrate 20g carbohydrate (4g sugars, Fiber 5g fiber), Protein 5g protein. Diabetic Exchanges
COLORFUL BEAN SALAD
Categories Bean
Number Of Ingredients 10
Steps:
- Mix all ingredients and then toss together with red wine vinegar, olive oil and salt and pepper.
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