TANGY FOUR-BEAN SALAD
Canned beans makes this colorful salad easy to fix, while a no-fuss dressing lends sweet-and-sour flair. Green pepper and mushrooms help it stand out from other bean medleys. Sharon Cain of Revelstoke, British Columbia shared the recipe.
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 12 servings.
Number Of Ingredients 16
Steps:
- In a large bowl, combine the beans, mushrooms, green pepper and onion. In a small bowl, whisk the dressing ingredients. , Pour dressing over bean mixture and stir to coat. Cover and refrigerate for at least 4 hours. Serve with a slotted spoon.
Nutrition Facts : Calories 162 calories, Fat 6g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 366mg sodium, Carbohydrate 24g carbohydrate (10g sugars, Fiber 5g fiber), Protein 5g protein. Diabetic Exchanges
MANGO & GREEN BEAN SALAD WITH HONEY & PASSION FRUIT DRESSING
Enjoy this vibrant, summery salad. A sweet honey, warming chilli and tangy passion fruit dressing marries well with fragrant mangoes and crisp green beans
Provided by Roopa Gulati
Categories Side dish
Time 30m
Number Of Ingredients 10
Steps:
- Bring a large pan of salted water to the boil over a high heat and cook the green beans for 2 mins until just tender. Drain and rinse under cold running water to halt the cooking process and retain the vibrant colour. Pat dry with kitchen paper and set aside.
- Halve the passion fruits, scoop the pulp into a small pan and bring to a simmer over a low heat. Cook for 5 mins until the pulp has thickened enough to coat the back of a spoon. Remove from the heat and press the pulp through a sieve into a small bowl, discarding the seeds.
- Whisk 1 tbsp honey into the passion fruit purée, followed by the oil, ginger, chilli and lime juice. Season and taste - you might need to add a little more honey or lime juice. Aim for a balance of sweet, tart and acidic.
- Slice down through the mangoes along both sides of the stone so you end up with two 'cheeks'. Using a tablespoon, scoop the flesh from the skin and cut into 3cm chunks. Scrape and roughly chop any fleshy bits from the stones.
- Transfer the mango flesh to a shallow serving dish, drizzle with 3 tbsp of the dressing, then gently spoon over the green beans. Stir the coriander into the remaining dressing and pour it over the beans, then scatter with mint and serve.
Nutrition Facts : Calories 257 calories, Fat 7 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 42 grams carbohydrates, Sugar 42 grams sugar, Fiber 8 grams fiber, Protein 4 grams protein, Sodium 0.02 milligram of sodium
CRISP AND TANGY BEAN SALAD
Colourful, crisp, tangy, my favourite bean salad. I adapted this recipe from http://allrecipes.com/recipe/mexican-bean-salad/ A great dish to bring to a potluck, or on a picnic.
Provided by Marianne Cote
Categories Peppers
Time 30m
Yield 2 1/2 L, 8 serving(s)
Number Of Ingredients 15
Steps:
- Rinse and drain the beans. Pour into a large bowl.
- In a small bowl, stir together the sugar, salt, cumin, and black pepper. Add the olive oil, red wine vinegar, lemon juice, and lime juice. Add a few drops of hot sauce, as much or as little as you like.
- Wash, seed, and dice the 3 sweet peppers. I like to cut the peppers to about the same size pieces as the beans. Stir together the beans, peppers, and dressing. Let sit for a couple hours before serving. Stir just before serving.
Nutrition Facts : Calories 268.4, Fat 7.8, SaturatedFat 1.1, Sodium 884.6, Carbohydrate 39, Fiber 11.8, Sugar 4.6, Protein 12.2
SWEET N' SPICY BLACK BEAN SALAD
This black bean salad is fresh, full of different textures and very flavorful. It's sweet and tangy with a slight kick from the jalapeno. Cilantro adds freshness to the salad. Simple to make, this would be a great side dish for a potluck or a summer cookout. Very yummy.
Provided by Theresa Poma
Categories Other Salads
Time 20m
Number Of Ingredients 15
Steps:
- 1. Mix all DRESSING ingredients well.
- 2. In a large bowl, add all SALAD ingredients.
- 3. Pour the dressing over the well combined salad ingredients.
- 4. Mix together to combine and refrigerate for several hours for flavors to blend.
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