Best Texas Two Bean Salad Recipes

BEST-EVER TEXAS CAVIAR

Best-Ever Texas Caviar image

This is a yummy Texas caviar made with black beans and pinto beans instead of black-eyed peas. Serve with scoop-style tortilla chips as a great party appetizer.

Provided by Cassie Cooper

Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Corn Salsa Recipes

Time 35m

Yield 10

Number Of Ingredients 13

Ingredients

2 (15 ounce) cans black beans, rinsed and drained
2 (15 ounce) cans pinto beans, rinsed and drained
2 (15 ounce) cans white corn, rinsed and drained
1 (4 ounce) can chopped green chiles, undrained
1 jalapeno chile pepper, seeded and finely chopped
1 red bell pepper - cored, seeded and finely chopped
1 green bell pepper - cored, seeded and finely chopped
1 small red onion, finely chopped
1 bunch cilantro leaves, finely chopped
½ cup rice vinegar
½ cup olive oil
⅓ cup white sugar
½ teaspoon garlic powder

Steps:

Mix the black beans, pinto beans, white corn, green chiles, jalapeno pepper, red and green bell peppers, red onion, and cilantro together in a large bowl.
To make the dressing, stir the rice vinegar, olive oil, sugar, and garlic powder together in a pan. Bring to a boil, then remove from heat, and cool. Pour dressing over bean mixture, and toss to mix evenly.

Nutrition Facts : Calories 261.5 calories, Carbohydrate 35.5 g, Fat 12 g, Fiber 6.3 g, Protein 6.3 g, SaturatedFat 1.7 g, Sodium 564.2 mg, Sugar 8.4 g

TWO-BEAN SALAD

Two-Bean Salad image

This is an excellent salad that's never out of place, whether at a summer barbecue or a winter potluck dinner.

Provided by Lennie

Categories Lunch/Snacks

Time 10m

Yield 6 serving(s)

Number Of Ingredients 7

Ingredients

1 (14 ounce) can chickpeas, rinsed and drained
1 (14 ounce) can black beans, rinsed and drained
1/2 cup diced red onion
1/4 cup chopped flat leaf parsley
3 tablespoons olive oil
2 tablespoons balsamic vinegar (use red wine vinegar if you wish)
3 cloves garlic, finely chopped or minced

Steps:

Combine all ingredients in a bowl; stir to blend well.
Refrigerate until 30 minutes before serving; make sure salad is brought to room temperature before serving.
Taste before putting on table and add salt and pepper to taste, if you wish.

Nutrition Facts : Calories 214.6, Fat 7.8, SaturatedFat 1.1, Sodium 201.8, Carbohydrate 29.1, Fiber 7.4, Sugar 1.4, Protein 7.8

TWO-BEAN SALAD

Two-Bean Salad image

This colorful picnic-friendly salad also doubles as a dip when you serve it with sturdy tortilla chips.

Provided by Food Network Kitchen

Categories appetizer

Time 1h15m

Yield 8 to 10 servings

Number Of Ingredients 12

Ingredients

6 tablespoons apple cider vinegar
1/4 cup finely chopped pickled jalapeño plus 2 tablespoons brine
2 teaspoons honey
Kosher salt and freshly ground black pepper
1/2 cup plus 2 tablespoons extra-virgin olive oil
Two 15-ounce cans black-eyed peas, rinsed and drained
Two 15-ounce cans black beans, rinsed and drained
2 cups frozen corn, thawed
1 cup roughly chopped fresh cilantro
8 scallions, chopped
4 plum tomatoes, seeded and chopped
2 red bell peppers, stemmed, seeded and chopped

Steps:

Whisk together the vinegar, pickled jalapeño brine, honey, 1/2 teaspoon salt and several grinds of pepper in a large bowl. Whisk in the oil to make a smooth dressing.
Add the black-eyed peas, black beans, corn, cilantro, pickled jalapeño, scallions, tomatoes and bell pepper. Toss to coat in the dressing. Season to taste with additional salt and pepper. Cover and refrigerate at least 1 hour to blend the flavors before serving.

TWO-BEAN SALAD

Two-Bean Salad image

From the American Diabetes Association. Passive cooking time is the minimum marinating time. Overnight is probably better. I would probably just use Splenda or Equal instead of the sugar. The book says one serving counts as 1 vegetable serving.

Provided by Debbie R.

Categories Vegetable

Time 4h5m

Yield 8 serving(s)

Number Of Ingredients 10

Ingredients

1 (16 ounce) can cut wax beans, drained
1 (16 ounce) can cut green beans, drained
1/4 cup minced red onions or 1/4 cup yellow onion
1/4 cup chopped pimiento
2 tablespoons minced fresh parsley (optional)
4 tablespoons cider vinegar
1/2 teaspoon salt
1/2 cup water
1 dash fresh ground black pepper
2 teaspoons sugar

Steps:

Combine beans, onion, pimiento and parsley.
Mix vinegar, salt, water, pepper and sugar. Toss with beans.
Store covered in fridge overnight or at least four hours, stirring occasionally.

Nutrition Facts : Calories 23.2, Fat 0.1, Sodium 398.4, Carbohydrate 5.1, Fiber 1.5, Sugar 2, Protein 0.9

TWO-BEAN SALAD

Two-Bean Salad image

Categories Salad Bean Vegetable Side Fourth of July Picnic Vegetarian Quick & Easy Green Bean Summer Healthy Vegan Shallot Simmer Gourmet Sugar Conscious Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 4 servings

Number Of Ingredients 5

Ingredients

2 tablespoons Sherry vinegar
1/4 cup extra-virgin olive oil
3/4 pound green beans, trimmed and cut into 1-inch pieces
1 shallot, thinly sliced
1 (19-ounce) can cannellini beans, drained and rinsed

Steps:

Whisk together vinegar, oil, 1/4 teaspoon salt, and 1/8 teaspoon pepper in a large bowl.
Cook green beans in a 3- to 4-quart saucepan of boiling salted water 2 minutes, then add shallot and cook until beans are crisp-tender, about 2 minutes more. Drain in a colander and plunge into a large bowl of ice and cold water to stop cooking. Drain well, then add to dressing in bowl along with cannellini beans and toss well.