Best Marinated Vegetable Bean Salad Recipes

MARINATED VEGETABLE BEAN SALAD

Marinated Vegetable Bean Salad image

Canned beans make this colorful salad hearty...and bottled Italian dressing is an easy and tasty topper.

Provided by Taste of Home

Categories Lunch

Time 10m

Yield about 20 servings.

Number Of Ingredients 11

Ingredients

2 cans (16 ounces each) kidney beans, rinsed and drained
2 cans (14-1/2 ounces each) cut green beans, drained
2 cans (14-1/2 ounces each) wax beans, drained
1 jar (10 ounces) small pimiento-stuffed olives
6 cups fresh broccoli florets, finely chopped (about 2 pounds)
2 medium green peppers, chopped
2 medium sweet red peppers, chopped
1 medium red onion, chopped
1 teaspoon dried basil
1/2 teaspoon garlic salt
1 bottle (16 ounces) Italian salad dressing

Steps:

In a large salad bowl, combine the first 10 ingredients. Pour dressing over salad; toss to coat. Cover and refrigerate overnight. Stir before serving.

Nutrition Facts : Calories 143 calories, Fat 10g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 816mg sodium, Carbohydrate 11g carbohydrate (3g sugars, Fiber 3g fiber), Protein 3g protein.

MARINATED VEGETABLE AND BEAN SALAD

Marinated Vegetable and Bean Salad image

This recipe was inpired by a salad dressing recipe that I made for 1-2-3 Hits Tag, recipe #372633 - I tagged the dressing, but had no lettuce, so I came up with a salad to go with it. It turned out fantastic, so I'm posting it here. Cook time does not include overnight marinade time. Yes, it makes alot, but it's easily scaled down. Note that for easier measuring, 4 tbsp = 1/4 cup.

Provided by Katzen

Categories Vegetable

Time 20m

Yield 12 cups, 12 serving(s)

Number Of Ingredients 13

Ingredients

4 stalks celery, chopped
6 carrots, chopped
2 stalks broccoli, chopped
3 bell peppers, chopped (I used yellow, red, and green)
1 head cauliflower, chpped
1 red onion, chopped
1 (19 ounce) can kidney beans, drained and rinsed (sub any other beans)
4 tablespoons chives, chopped
13 tablespoons olive oil
9 tablespoons white wine vinegar
1/4 teaspoon sugar
2 1/2 teaspoons Dijon mustard
salt & pepper

Steps:

Combine veggies and beans in large, sealable, container.
Blend chives, oil, vinegar, sugar, mustard, salt and pepper with immersion blender, or whisk together well.
Add dressing to veggies, seal container, shake well, and allow to marinate overnight. Shake the container whenever you open the fridge to distribute the marinade.