TWO BEAN SALAD
Serve as a simple side dish. It's super satisfying from the synergy of protein and fiber.
Provided by Food Network Kitchen
Categories side-dish
Time 15m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Whisk together the oil, vinegar, 1/4 teaspoon salt and 1/8 teaspoon pepper in a medium bowl. Add the beans, parsley, celery, scallions and red onions and stir until well combined. Add additional salt and pepper to taste. Serve at room temperature.
TEXAS TWO-BEAN SALAD
Whether for the picnic basket or the dinner table, this easy bean salad fits right in.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 1h15m
Number Of Ingredients 9
Steps:
- In a medium bowl, whisk together oil, vinegar, and sugar. Add black-eyed peas, beans, pimentos, celery, and bell pepper. Season with salt and pepper, and toss to combine. Cover and refrigerate for at least 1 hour (or up to 3 days). Serve with a slotted spoon.
Nutrition Facts : Calories 171 g, Fat 10 g, Fiber 3 g, Protein 4 g
TWO-BEAN SALAD
This simple salad uses frozen and canned beans and prepared salad dressing...so it is extra easy. Assemble this dish and then chill it to have the fabulous flavors blend as you fix the rest of your meal. It's a one-dish delicacy that goes well with many entrees.
Provided by Taste of Home
Categories Lunch
Time 5m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- Combine all ingredients in a large bowl. Cover and chill until ready to serve.
Nutrition Facts :
LEMONY ORZO TWO BEAN SALAD
Green beans pair with Progresso® cannellini beans in this refreshing pasta salad.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h25m
Yield 6
Number Of Ingredients 13
Steps:
- Cook pasta as directed on package, adding green beans during last 5 to 7 minutes of cooking time. Cook until pasta and green beans are tender. Drain; rinse with cold water to cool. Drain well.
- In large bowl, mix cooked orzo and green beans and all remaining salad ingredients except feta cheese; stir gently. Cover; refrigerate at least 1 hour or until chilled.
- Meanwhile, in small jar with tight-fitting lid, shake all dressing ingredients until well mixed. Cover; refrigerate until serving time.
- Just before serving, pour dressing over salad; stir gently to coat. Top with feta cheese.
Nutrition Facts : Calories 290, Carbohydrate 42 g, Cholesterol 10 mg, Fat 1 1/2, Fiber 6 g, Protein 12 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 430 mg, Sugar 2 g, TransFat 0 g
TWO-BEAN, CORN AND ARTICHOKE SALAD
This seems like a regular old picnic salad, but it's exceptionally good! I got it out of a vegan cookbook. You could use other beans as well. Try black-eyed peas or great northern beans. Chilling time not included in cooking time.
Provided by SweetySJD
Categories Beans
Time 15m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Combine all ingredients in a large mixing bowl.
- Refrigerate at least 30 minutes.
- This salad can be made a day ahead of time.
TWO-BEAN SALAD WITH BALSAMIC VINAIGRETTE
Categories Salad Bean No-Cook Vegetarian Quick & Easy Chickpea Spring Bon Appétit
Yield 4 main-course servings
Number Of Ingredients 7
Steps:
- Combine all ingredients in medium bowl. Toss to blend well. Season salad to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Let stand at room temperature 30 minutes before serving.)
TWO-BEAN AND BARLEY SALAD WITH PINE NUTS
Categories Salad Bean Mustard Onion Side Low Fat Vegetarian High Fiber Lemon Pine Nut Barley Gourmet Vegan Pescatarian Dairy Free Peanut Free Soy Free No Sugar Added Kosher
Yield Serves 6 to 8
Number Of Ingredients 10
Steps:
- To prepare the salad
- In a kettle combine the black beans with enough cold water to cover them by 2 inches, simmer them, covered, for 1 hour, or until they are tender, and drain them well. While the beans are cooking, in a large saucepan combine the barley with 4 cups boiling salted water and simmer it, covered, for 45 minutes, or until it is cooked but still al dente. Drain the barley in a colander, rinse it, and drain it well. In a small bowl whisk together the lemon juice, the mustard, and salt and pepper to taste, add the oil in a stream, whisking, and whisk the dressing until it is emulsified. In a large bowl combine the black beans, the barley, and the onion, add the dressing, and toss the salad until it is combined well. The salad may be prepared up to this point 1 day in advance and kept covered and chilled. In a saucepan of boiling salted water cook the green beans for 4 to 5 minutes, or until they are just tender, refresh them under cold water, and drain them well. Cut the beans crosswise into 1/4-inch pieces, add them to the salad with pine nuts and salt and pepper to taste, and toss the salad until it is combined well. Serve the salad chilled or at room temperature.
- To quick soak dried beans
- In a colander rinse the beans under cold water and discard any discolored ones. In a kettle combine the beans with enough cold water to cover them by 2 inches, bring the water to a boil, and boil the beans for 2 minutes. Remove the kettle from the heat and let the beans soak, covered, for 1 hour.
TWO-BEAN AND MANGO SALAD
Steps:
- In a medium salad bowl, mix together the mango, black beans, navy beans, onion and cilantro. Toss with the balsamic vinaigrette dressing. Enjoy right away, or chill until serving.
Nutrition Facts : Calories 142.8 calories, Carbohydrate 22.1 g, Fat 4.9 g, Fiber 3.9 g, Protein 4.4 g, SaturatedFat 0.6 g, Sodium 413 mg, Sugar 8.8 g
TWO-BEAN RICE SALAD
I've had many people tell me how much they like this salad. It's a great dish to take to a potluck dinner.
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 18 servings.
Number Of Ingredients 14
Steps:
- In a large salad bowl, combine the rice, beans, peas, celery, onion, chilies and parsley or cilantro; mix well. Combine the remaining ingredients in a jar with tight-fitting lid; shake well. Pour over rice mixture; toss to coat. Cover and refrigerate for at least 1 hour.
Nutrition Facts : Calories 117 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 308mg sodium, Carbohydrate 18g carbohydrate (0 sugars, Fiber 0 fiber), Protein 5g protein. Diabetic Exchanges
TWO BEAN, POTATO & TUNA SALAD
This main course salad is rich in flavour and Vitamin C - great for lunchboxes too
Provided by Mary Cadogan
Categories Dinner, Lunch, Main course, Supper
Time 25m
Number Of Ingredients 8
Steps:
- Put the potatoes in a pan of boiling water, then boil for 6-8 mins until almost tender. Add both types of beans, then cook for a further 5 mins until everything is cooked. Meanwhile, make the dressing. Whisk together the harissa and vinegar in a small bowl with a little seasoning. Whisk in the oil until the dressing is thickened. Drain potatoes well, toss with half of the dressing, then leave to cool.
- Flake the tuna, then fold into the potatoes. Add the remaining dressing. then gently toss. Divide between 4 bowls and serve each portion with a handful of rocket or watercress on top. Serve warm or cold.
Nutrition Facts : Calories 211 calories, Fat 9 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 19 grams carbohydrates, Sugar 2 grams sugar, Fiber 4 grams fiber, Protein 15 grams protein, Sodium 0.14 milligram of sodium
TWO-BEAN AND CORN SALAD
Categories Salad Bean Side No-Cook Corn Bell Pepper Summer Jalapeño Cilantro Bon Appétit Sugar Conscious
Yield Makes 8 servings
Number Of Ingredients 11
Steps:
- Whisk oil, vinegar, and cumin in large bowl to blend. Add remaining ingredients and toss to coat. Season salad with salt and pepper. Let stand at least 1 hour and up to 4 hours, tossing occasionally.
TWO-BEAN SALAD
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
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.
TWO-BEAN TUNA SALAD
My parents owned a restaurant for years, so it's no surprise I love to cook. The light vinaigrette dressing nicely complements the tuna and beans in this salad.
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 6-8 servings.
Number Of Ingredients 17
Steps:
- In a large bowl, combine the first eight ingredients. In a jar with tight-fitting lid, combine dressing ingredients. Pour over salad; toss to coat. Cover and chill for at least 2 hours.
Nutrition Facts : Calories 225 calories, Fat 12g fat (1g saturated fat), Cholesterol 6mg cholesterol, Sodium 564mg sodium, Carbohydrate 19g carbohydrate (3g sugars, Fiber 5g fiber), Protein 11g protein.
TWO-BEAN SALAD
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
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
SPICED TWO-BEAN SALAD
Ideal for a picnic
Provided by Bill Granger
Categories Buffet, Dinner, Lunch, Side dish, Snack, Supper, Vegetable
Time 35m
Number Of Ingredients 15
Steps:
- Cook the sugarsnap peas in a pan of boiling water for 2 minutes, drain into a colander or sieve, then refresh in cold water. Drain all the beans into a sieve and rinse under the cold tap. Now drain both sugarsnaps and beans really well.
- Whisk the olive oil, lemon juice and cumin in a large bowl and season to taste with sea salt and black pepper. Tip in the sugarsnaps and beans, then the tomatoes, radishes, spring onions and lastly the mint. Toss gently to combine.
- Whisk all the dressing ingredients in another bowl with sea salt and freshly ground black pepper to taste.
- For a picnic, make the salad and dressing up to 24 hours ahead. Keep in the fridge, in separate bowls with lids. Take the bowls and plenty of pitta bread and let everyone help themselves.
Nutrition Facts : Calories 174 calories, Fat 7 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 19 grams carbohydrates, Fiber 5 grams fiber, Protein 10 grams protein, Sodium 0.59 milligram of sodium
TWO-BEAN SALAD WITH ROASTED POTATOES AND BACON
Serve this bean and potato dish with grilled steak or chicken, or roasted fish.
Provided by Martha Stewart
Categories Pork Recipes
Time 45m
Number Of Ingredients 9
Steps:
- Preheat oven to 450 degrees, with racks in upper and lower thirds. Divide bacon between two rimmed baking sheets; cook until browned, 8 minutes. Drain bacon on paper towels, reserving sheets. Crumble bacon into bite-size pieces. Add potatoes to sheets, season with pepper, and toss to coat with bacon drippings. Cook until potatoes are brown on bottoms, 15 minutes, rotating sheets halfway through. Remove sheets from oven and flip potatoes with a metal spatula.
- In a bowl, combine beans, capers, and oil; divide between sheets with potatoes. Cook until potatoes and beans are tender, about 15 minutes, rotating sheets halfway through. Transfer potato mixture to a large bowl; toss with bacon, scallions, and vinegar.
Nutrition Facts : Calories 206 g, Fat 4 g, Fiber 6 g, Protein 7 g
TWO BEAN AND CORN SALAD
Make and share this Two Bean and Corn Salad recipe from Food.com.
Provided by MsKittyKat
Categories Black Beans
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Whisk oil, vinegar, and cumin in large bowl to blend.
- Add remaining ingredients and toss to coat.
- Season salad with salt and pepper.
- Let stand at least 1 hour and up to 4 hours, tossing occasionally.
Nutrition Facts : Calories 279.6, Fat 10.2, SaturatedFat 1.5, Sodium 19.8, Carbohydrate 40.9, Fiber 9.1, Sugar 2.4, Protein 10.2
EASY BACONY TWO-BEAN SALAD
Whip up a dinner salad in less than 15 minutes! Almost everything comes from your pantry.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 10m
Yield 6
Number Of Ingredients 9
Steps:
- In large bowl, stir onion, oil, lemon juice and mustard until well blended.
- Add tomatoes, cannellini beans, green beans and olives; gently toss.
- Just before serving, top with bacon bits. Cover and refrigerate any remaining salad.
Nutrition Facts : Calories 180, Carbohydrate 22 g, Cholesterol 0 mg, Fat 1, Fiber 6 g, Protein 8 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 125 mg, Sugar 3 g, TransFat 0 g
TWO-BEAN PASTA SALAD
This Two-Bean Salad, that summer-picnic mainstay, becomes an elegant entree when tossed with whole-grain pasta.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 11
Steps:
- Bring a large pot of salted water to a boil. Add green beans and cook until tender, about 3 minutes. Remove from boiling water with a slotted spoon and run under cold water to stop the cooking; set aside.
- Add pasta to the same boiling water and cook until al dente. Drain and rinse under cold water.
- In a large bowl, whisk together vinegar, garlic, 1/2 teaspoon salt, and sugar, if using. Whisk in the oil in a steady stream, and season with 1/4 teaspoon black pepper.
- Add celery, peas or beans, and green beans to the vinaigrette, then add pasta and toss well to combine. Let pasta salad marinate for at least 1 hour.
- Just before serving, stir in shredded basil. Season to taste with salt and pepper.
Nutrition Facts : Calories 433 g, Fat 19 g, Fiber 10 g, Protein 13 g
TWO-BEAN TURKEY SALAD
Turkey, beans and more combine in this salad. It is a delicious combination.-Bean Education and Awareness Network, Scottsbluff, Nebraska
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 8-10 servings.
Number Of Ingredients 12
Steps:
- In a large salad bowl, toss the first eight ingredients. In a small bowl, combine salad dressing, preserves, mustard and ginger until blended. Pour over salad and toss to coat.
Nutrition Facts : Calories 323 calories, Fat 16g fat (2g saturated fat), Cholesterol 24mg cholesterol, Sodium 357mg sodium, Carbohydrate 33g carbohydrate (17g sugars, Fiber 5g fiber), Protein 15g protein.
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