Best Summery Bean Salad Recipes

SUMMERY BEAN SALAD

Summery Bean Salad image

Very refreshing and very healthy. A great way to get in those good-for-you veggies and beans!

Provided by Jacqueline

Categories Salad Beans Black Bean Salad Recipes

Time 20m

Yield 6

Number Of Ingredients 11

Ingredients

2 tablespoons finely chopped fresh cilantro
2 tablespoons fresh lime juice
1 lime, zested
3 tablespoons olive oil
1 teaspoon freshly cracked black pepper
½ teaspoon salt
1 (15 ounce) can black beans, rinsed and drained
1 (15 ounce) can garbanzo beans, rinsed and drained
½ tomato, seeded and chopped
½ cucumber, seeded and chopped
¼ red onion, chopped

Steps:

Whisk together cilantro, lime juice, lime zest, and olive oil in a bowl; season with black pepper and salt. Mix together black beans, garbanzo beans, tomato, cucumber, and red onion in a salad bowl. Drizzle dressing over salad and toss to coat.

Nutrition Facts : Calories 189.2 calories, Carbohydrate 24.7 g, Fat 7.6 g, Fiber 7.5 g, Protein 6.9 g, SaturatedFat 1.1 g, Sodium 607.2 mg, Sugar 0.9 g

SUMMERY SHRIMP AND GREEN BEAN PASTA SALAD

Summery Shrimp and Green Bean Pasta Salad image

Combine sauteed shrimp with green beans, tomatoes and chives for a simple summer pasta salad.

Provided by Food Network Kitchen

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 9

Ingredients

Kosher salt and freshly ground black pepper
2 tablespoons white wine vinegar
1 small shallot, minced
1/3 cup plus 1 tablespoon olive oil
1/2 pound peeled, deveined medium shrimp
1 cup trimmed, chopped green beans
8 ounces dried campanelle or other tube-shaped pasta
1/4 cup sliced fresh chives
2 medium vine-ripe tomatoes, chopped

Steps:

Bring a large pot of salted water to a boil.
Whisk together the vinegar, shallot, 1/3 cup of the oil, 1/2 teaspoon salt and a few grinds of pepper in a large bowl.
Heat the remaining 1 tablespoon oil in a medium skillet over medium-high heat until it shimmers. Add the shrimp, 1/4 teaspoon salt and a few grinds of pepper and cook, stirring occasionally, until just cooked through, about 3 minutes. Transfer to a plate and set aside.
Cook the green beans in the boiling water until crisp-tender, 3 to 4 minutes. Transfer the beans to a colander with a slotted spoon and run under cold water to stop the cooking process. Add them to the bowl with the dressing.
Add the pasta to the boiling water and cook according to the package directions. Drain and rinse under cold water to cool; add to the bowl.
Add the shrimp, chives and tomatoes to the bowl and toss to combine. Season with salt and pepper. The pasta salad is best if served right away.
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SUMMERY GARBANZO BEAN SALAD (VEGAN FRIENDLY)

Summery Garbanzo Bean Salad (Vegan Friendly) image

Courtesy of my wonderful niece The Next Jeneration. She said the inspiration for this recipe is from a local deli in her neighborhood. All amounts given for the ingredients are estimated. Although I dislike thyme, it didn't bother me at all in this recipe. Perhaps I'm warming up to it...? Delicious Mediterranean/French/Greek/Middle Eastern flavors!

Provided by COOKGIRl

Categories Beans

Time 15m

Yield 6-8 serving(s)

Number Of Ingredients 13

Ingredients

2 (15 ounce) cans garbanzo beans, rinsed and drained well
2 garlic cloves, peeled and finely minced
1/4 red onion, peeled and diced
1/4 cup Italian parsley, minced
6 dates, pitted and thinly sliced (she used deglet noors)
8 pitted kalamata olives
1/2 teaspoon thyme (she used dried but you can use fresh if you have it)
salt, to taste
black pepper, to taste
1/4 cup extra virgin olive oil
lemon juice (juice of 1/2 lemon, approximately)
1/4 cup balsamic vinegar (dark)
2 teaspoons honey (use agave or other suitable sweetener for the vegan version) or 2 teaspoons Agave (use agave or other suitable sweetener for the vegan version)

Steps:

Place drained garbanzo beans in a non-reactive salad bowl. Now add the remaning salad ingredients to the bowl.
Whisk together the dressing and pour over the bean mixture. Stir gently.
Cover and refrigerate several hours for best flavor. Serve at *room temperature*. The flavor of the salad we discovered is best the next day after it has marinated overnight.
Garnish with freshly parsley and/or lemon slices if desired. I think the salad would taste delicious served over a bed of arugula or baby spinach.
Yield is estimated.

Nutrition Facts : Calories 295.6, Fat 11.3, SaturatedFat 1.5, Sodium 471.6, Carbohydrate 42.4, Fiber 7.2, Sugar 8.2, Protein 7.5

SUMMERY FRESH GREEN BEAN SALAD

Summery Fresh Green Bean Salad image

"I made this salad one day when a friend called and said she wanted to come over," relates Kristin Troyer of Woodland, Washington. "I ran to the garden, picked the veggies and put it together in less than 30 minutes!"

Provided by Taste of Home

Categories Lunch

Time 25m

Yield 2 servings.

Number Of Ingredients 5

Ingredients

1/2 pound fresh green beans
1 plum tomato, quartered
1 hard-boiled large egg, chopped
2 tablespoons chopped red onion
3 tablespoons Italian salad dressing

Steps:

Place beans in a small saucepan and cover with water. Bring to a boil; cover and cook for 7 minutes. Drain and immediately place beans in ice water. Drain and pat dry. , In a small serving bowl, combine the beans, tomato, egg and onion. Drizzle with dressing: toss gently to coat.

Nutrition Facts : Calories 95 calories, Fat 3g fat (1g saturated fat), Cholesterol 107mg cholesterol, Sodium 362mg sodium, Carbohydrate 12g carbohydrate (6g sugars, Fiber 4g fiber), Protein 6g protein.