Best Easy Bean Salad Recipes

EASY COLD GREEN BEAN SALAD

Steps:

• Bring a large pot with lightly salted water to a boil over high heat. Add beans and cook, uncovered, until soft but still firm to the bite, 7 to 10 minutes. Check often so beans don't overcook.
• Combine vinegar, olive oil, onion, garlic, parsley, sugar, salt, and pepper in a large bowl.
• Drain cooked green beans and mix with dressing in the bowl while still warm. Allow to marinate at room temperature for at least 1 hour. Serve at room temperature or chilled.

EASY BLACK BEAN SALAD

Steps:

• Make the dressing first, and let it sit while you are rinsing the beans, chopping the tomatoes etc.
• Once all the veggies are combined, drizzle the dressing over it.
• Cover and refrigerate for one hour.

EASY BLACK BEAN TACO SALAD

Steps:

• Brown ground beef in a skillet over medium heat until crumbly and no longer pink, about 8 minutes; stir in taco mix and water. Cook beef mixture until thickened, about 10 more minutes.
• Place black beans into a saucepan and bring to a simmer over medium heat.
• Spread 1/4 of the beef mixture on a serving plate and top with 1/4 of the black beans. Repeat with remaining ingredients to make 4 salads. Spread separate layers of romaine lettuce, salsa, tomatoes, and cheese over the salads. Generously garnish with sour cream and tortilla chips.

EASY THREE BEAN SALAD

Steps:

• In large serving bowl, mix together blackeye peas, chick peas, kidney beans, cucumbers, peppers, and cilantro.
• In small bowl, whisk together vinegar, salad, vegetable seasoning and lemon juice. Slowly drizzle in olive oil, whisking constantly, until blended. Pour dressing over bean mixture. Toss well to coat completely.

EASY FAVA BEAN SALAD

Steps:

• Mash fava beans in a bowl using the back of a spoon or pestle. Add onion, tomato, lemon juice, parsley, olive oil, salt, and garlic; mix well.

EASY ITALIAN BEAN SALAD

Steps:

• Finely chop the spring onions and put into a bowl with the garlic and the chilli. Mix in the cannellini beans and the butter beans. Whisk the olive oil with the white wine vinegar and add plenty of seasoning. Stir through the salad with plenty of chopped parsley.

EASY CROCK POT CHICKEN & BLACK BEAN TACO SALAD RECIPE - (4.5/5)

Steps:

• Place the chicken in the slow cooker and season with taco seasoning and cumin. Pour the beans over the chicken and top with salsa. Cover and cook on LOW for 4 hours, or until the chicken is tender and easily shreds with 2 forks. Shred the chicken and combine with the beans and sauce, keep warm until ready to eat. Makes 3 1/2 cups. To serve, place the chopped lettuce on a plate or in a bowl. Top with some of the chicken, shredded cheese and salad dressing.

SUPER EASY AND QUICK THREE BEAN SALAD

Steps:

• Drain and rinse beans.
• Place beans in a large bowl and add the remaining ingredients.
• Toss, cover and refrigerate for 3 hours before serving.

EASY BEAN SALAD

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.

EASY FOUR BEAN SALAD

Steps:

• Drain beans, discarding liquid, combine and toss with onion & red pepper. To make dressing, combine remaining ingredients and pour over beans. Mix to coat well; chill. Salad will keep well in refrigerator for several days.

EASY FRENCH - CUT GREEN BEAN SALAD

Steps:

• Open and drain the beans, then put into a medium bowl.
• Add the finely diced onion.
• Add the mayonnaise and salt and pepper and toss.

JONNY'S EASY GARBONZALICIOUS TANGY ARTICHOKE AND BEAN SALAD

Steps:

• Combine garbanzo beans, dark and light red kidney beans, artichoke hearts, olives, radishes, and carrots in a large glass bowl.
• Whisk together the olive oil and vinegar in a small glass bowl. Add the garlic powder, Italian seasoning, onion powder, and black pepper; whisk to combine. Pour dressing over the bean mixture and toss carefully to evenly distribute. Cover and refrigerate for at least 4 hours before serving. Stir every hour to redistribute dressing.
• Sprinkle with sunflower seeds to serve.

EASY 3-BEAN SALAD

Steps:

• Drain beans.
• mix all ingredients together.
• chill overnight.

QUICK AND EASY BEAN SALAD

Steps:

• Mix all the ingredients in a bowl.
• Serve cold as a salad or heat in the microwave for a warm entrée.

EASY BLACK BEAN TACO SALAD

Steps:

• Drain and rinse the black beans and put them in a large skillet. Mash them slightly with a spoon.
• Add the diced tomatoes with green chilies. For spicier salad use the liquid from the can, for milder drain the can and use 1/3 of the can of water.
• Add the taco seasoning. Mix well.
• Simmer until it reaches the thickness you'd like, I like it about chili consistency. Don't turn the heat too high or it'll burn.
• Cover a plate with tortilla chips, I like to crunch them slightly so that they are bite size.
• Top with lettuce, and bean mixture.
• Add toppings as you like them: cheese, salsa, sour cream, avocado, tomato, onion, jalapeno, peppers, ect.

EASY MIXED-BEAN SALAD

Steps:

• Mix all ingredients in large bowl. Cover and refrigerate, stirring occasionally, at least 3 hours but no longer than 24 hours.
• Serve salad using slotted spoon.

EASY SUMMER "MEXICAN" BUTTER BEAN SALAD

Steps:

• Add garlic, oil, cumin, cayenne, lime juice, pepper and salt to large mixing bowl.
• Wisk well.
• Add all other ingredients.
• Mix well to coat all ingredients with the dressing.
• Cover.
• Refrigerate until chilled.
• Stir well before serving. Serve cold.

EASY 4 BEAN SALAD

Steps:

• 1. In a Large bowl,add ALL ingredient, MINUS Dressing. In a small bowl,wisk together dressing ingredients until sugar is dissolved. Pour Dressing over Bean mixture. Toss & Coat Well! Refridgerate 12 hours Or Overnightbefore serving!

EAT YOUR BEANS! EASY FRESH GREEN BEAN SALAD

Steps:

• Bring about 2 inches of water to boil in the bottom of a steamer. Add the beans to the top part, cover and let steam until tender but still firm (about 4-5 minutes). You really want to retain their crispness. Drain and rinse under cold water to stop the cooking process. You could also dunk them into a ice water bath. Drain well and pat dry.
• While the beans cook, whisk together the vinegar, olive oil, mustard and garlic and season to taste with S&P. (If using feta you likely won't want any salt).
• Place the cooled beans into a bowl with the onions, cilantro, radish slices, oregano and toss together with the dressing. Adjust seasoning.
• Transfer to a serving platter. Surround the beans with the tomato wedges for garnish. Chill until ready to serve.

EASY BEAN SALAD

Steps:

• In large bowl, toss beans, cucumber, tomato and onion.
• In small bowl, mix pesto, vinegar and salt until well blended. Pour over bean mixture; toss until salad is coated with basil mixture.
• Cover and refrigerate 1 hour or until serving.