BARBECUED BEAN SALAD
This tangy, hearty salad is a refreshing dish to serve at a summertime picnic. Mild spices blend nicely with the beans and garden ingredients. Be prepared to bring home an empty bowl. -Linda Ault, Newberry, Indiana
Provided by Taste of Home
Categories Lunch Side Dishes
Time 2h10m
Yield 20 servings.
Number Of Ingredients 16
Steps:
- In a large kettle, cover beans with water; bring to a boil. Boil for 2 minutes. Remove from the heat and let stand 1 hour. Drain and rinse beans; return to the kettle. Cover with water again and bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours or until beans are tender. , Drain and rinse beans; place in a large bowl and cool to room temperature. Add the onion, peppers and corn; toss. , In a saucepan, combine all dressing ingredients; simmer for 10 minutes. Pour over vegetables and mix well. Cover and chill.
Nutrition Facts : Calories 138 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 260mg sodium, Carbohydrate 22g carbohydrate (5g sugars, Fiber 6g fiber), Protein 5g protein.
BARBECUE BEAN SALAD
I love to cook and try new recipes. I've been collecting cookbooks for years and have picked up some very old cookbooks at estate sales.
Provided by Taste of Home
Categories Lunch
Time 1h40m
Yield 14 servings.
Number Of Ingredients 17
Steps:
- Place beans in a Dutch oven or soup kettle; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 hour. Drain and discard liquid. Add water to cover beans by 2 in. Bring to a boil. Reduce heat; cover and simmer for 1 to 1-1/2 hours or until tender. Rinse, drain and set aside. For dressing, in a saucepan, combine the vinegar, oil, ketchup, brown sugar, mustard, Worcestershire sauce, chili powder, cumin, salt, pepper and hot pepper sauce. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. Cool slightly. In a large salad bowl, combine the beans, corn, peppers and onion. Just before serving, stir in dressing and half of the chips. Sprinkle with remaining chips.
Nutrition Facts :
GRILLED CORN AND BEAN SALAD
Provided by Valerie Bertinelli
Categories side-dish
Time 1h
Yield 12 to 14 servings
Number Of Ingredients 19
Steps:
- For the salad: Preheat a grill on high for 5 minutes. Reduce the heat to medium high and grill the corn, with the cover closed and turning occasionally, until some kernels are black, about 12 minutes. Remove and allow the corn to cool slightly.
- Using a sharp knife, cut off the kernels into a very large, deep serving bowl. (Hold the narrow end of the cob, point the other end into the bowl and cut downward, so that flying kernels are trapped by the bowl itself.) Add the black beans, chickpeas, cilantro, green and red bell peppers, onions, chile peppers, salt and pepper to taste to the bowl and toss.
- For the dressing: Whisk together the lime juice, sugar, salt, vinegar, cumin, chili powder, garlic and olive oil in a small bowl. Season to taste with hot sauce.
- Pour the dressing over the salad and toss to thoroughly coat. Let sit at room temperature for 20 minutes, toss again and serve. The salad can be made a day in advance, covered and refrigerated. Bring to room temperature before serving.
BEST BEAN SALAD
I'd turned my nose up at this for years, but suddenly I can't get enough of it. Thanks, Momma D!
Provided by chemjo
Categories Salad Beans Three Bean Salad Recipes
Time 8h20m
Yield 18
Number Of Ingredients 13
Steps:
- Combine the green beans, wax beans, garbanzo beans, kidney beans, green pepper, onion, and celery in a large bowl; toss to mix.
- Whisk together the oil, vinegar, salt, pepper, and sugar in a separate bowl until the sugar is dissolved; pour over the bean mixture. Refrigerate 8 hours or overnight before serving.
Nutrition Facts : Calories 167.3 calories, Carbohydrate 23.6 g, Fat 6.5 g, Fiber 5 g, Protein 4.4 g, SaturatedFat 1 g, Sodium 412.1 mg, Sugar 9.3 g
BBQ BEAN SALAD
Quick & easy picnic salad - very colorful on your plate. The dressing is very tasty. Adapted from Taste of Home's Country Cooking 2001. Hey - sometimes I only have minutes to prepare a quick from-the-pantry take-along (I can't be alone here!!).
Provided by KeyWee
Categories Beans
Time 25m
Yield 12 serving(s)
Number Of Ingredients 18
Steps:
- Place beans, corn, peppers& onion in a large salad bowl.
- In a saucepan, combine remaining ingredients (except chips)& bring to a boil.
- Reduce heat, cover& simmer for 10 minutes.
- Cool slightly and pour over bean mixture.
- Toss to coat.
- Sprinkle crushed chips on top of beans (garnish with jalapeno slices, if desired).
- Serve at room temperature.
BLT BEAN SALAD
All the flavors of a classic BLT sandwich come together in this hearty bean salad. The homemade herb-mayo dressing adds freshness while the crisp bacon and croutons add a welcomed crunch. It's a great way to use up those pantry beans in a summery salad you'll want to enjoy all year round.
Provided by Food Network Kitchen
Categories side-dish
Time 30m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 400 degrees F.
- Toss the bread, olive oil, a pinch of salt and several grinds of pepper on a rimmed baking sheet until combined, then spread into an even layer. Bake until the croutons are golden brown and well toasted, tossing halfway through, 10 to 12 minutes.
- Meanwhile, add the bacon to a medium skillet and cook over medium heat, stirring occasionally, until crisp and well browned, about 5 minutes. Transfer to a paper towel-lined plate with a slotted spoon to drain.
- For the dressing, puree the basil, parsley, dill, mayonnaise, yogurt, lemon juice, 2 teaspoons water, 1/4 teaspoon salt and several grinds of pepper in a food processor until the herbs are finely chopped and dressing is bright green. Taste and adjust the seasoning with more salt and pepper.
- To assemble, add the beans, romaine, tomatoes, half the croutons and half the bacon to a large bowl. Add half of the herb-mayo dressing, then toss to combine. Transfer to a large serving bowl or platter, top with the remaining croutons and bacon and drizzle with the remaining dressing.
GRILLED GREEN BEAN SALAD WITH RED ONIONS AND TOMATOES
Categories Salad Food Processor Bean Garlic Onion Tomato Side Fourth of July Vegetarian Backyard BBQ Summer Grill/Barbecue Healthy Vegan Bon Appétit Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 6
Number Of Ingredients 7
Steps:
- Preheat oven to 350°F. Place garlic cloves in small baking dish. Drizzle 2 tablespoons oil over. Cover and bake garlic until tender, about 20 minutes. Uncover; bake until garlic is golden brown, about 10 minutes longer. Cool. Peel garlic. Transfer garlic and oil to processor. Process until smooth paste forms. Add vinegar; process until well blended. Transfer to medium bowl. Gradually add 1/4 cup oil, whisking until dressing is thick and smooth. Stir in basil. Season dressing with salt and pepper.
- Cook beans in large pot of boiling salted water until just crisp-tender, about 2 minutes. Drain; transfer beans to large bowl of ice water. Drain; pat dry with paper towels. Toss beans in large bowl with remaining 1/2 tablespoon oil. Season with salt and pepper. (Dressing and beans can be prepared 1 day ahead. Cover separately and refrigerate.)
- Prepare barbecue (medium-high heat) or preheat broiler. Grill or broil beans until beginning to brown, turning frequently, about 2 minutes. Transfer to large bowl. Add onions and tomatoes. Toss with enough dressing to coat. Serve salad at room temperature.
BARBECUE BEAN SALAD
I found this recipe on the cooking blog A Southern Grace. I love beans of any kind, especially in salads - I'm really looking forward to trying this one.
Provided by Pinay0618
Categories Corn
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Saute the corn until lightly browned, about 3-4 minutes. Remove from heat, and add to a large bowl.
- Add the green and jalapeno peppers, rinsed beans, drained tomatoes, and barbecue sauce; stir until well combined. Gently stir in the cilantro. Adjust seasonings if necessary.
- Serve at room temperature or slightly chilled, though it tastes better if it's allowed to marinate for at least a couple of hours.
Nutrition Facts : Calories 519.8, Fat 4.5, SaturatedFat 0.7, Sodium 1527.9, Carbohydrate 97.9, Fiber 24.6, Sugar 6, Protein 27.6
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