Easy Mixed Bean Salad Recipes
EASY MIXED-BEAN SALAD
You can't go wrong with this short and sweet three-bean salad recipe.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 3h5m
Yield 6
Number Of Ingredients 6
Steps:
- Mix all ingredients in large bowl. Cover and refrigerate, stirring occasionally, at least 3 hours but no longer than 24 hours.
- Serve salad using slotted spoon.
Nutrition Facts : Calories 285, Carbohydrate 42 g, Cholesterol 5 mg, Fat 1 1/2, Fiber 12 g, Protein 14 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 730 mg
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
MIXED BEAN SALAD
Making this colorful salad a day ahead gives it time to marinate. We love its flavorful tangy-sweet dressing.
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- In a small saucepan, combine the sugar, vinegar, oil, salt and pepper. Cook and stir over medium heat until sugar is dissolved. Remove from the heat; cool slightly. , In a large salad bowl, combine the remaining ingredients. Drizzle with dressing; toss to coat. Cover and refrigerate overnight. Serve with a slotted spoon.
Nutrition Facts : Calories 207 calories, Fat 9g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 546mg sodium, Carbohydrate 27g carbohydrate (16g sugars, Fiber 5g fiber), Protein 5g protein.
FIVE-BEAN SALAD
In Ottawa, Illinois, Jeanette Simec combines five kinds of beans with an oil-and-vinegar dressing in this colorful classic that's great to take to picnics or potluck, "Everyone loves the variety of beans in this simple salad," she writes. "My husband, Chuck, just can't get enough of it."
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 15 servings.
Number Of Ingredients 11
Steps:
- In a large bowl, combine the first six ingredients. In another bowl, whisk the vinegar, sugar, oil, salt and pepper. Pour over bean mixture and toss to coat. Cover and refrigerate for several hours or overnight. Serve with a slotted spoon.
Nutrition Facts : Calories 161 calories, Fat 5g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 496mg sodium, Carbohydrate 28g carbohydrate (0 sugars, Fiber 6g fiber), Protein 5g protein. Diabetic Exchanges
MIXED-BEAN SALAD
This easy three-bean salad can be served warm or at room temperature. It makes a nice side dish for grilled pork, blackened fish or chicken.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 9
Steps:
- In a large pot of boiling salted water, cook green beans until bright green and crisp-tender, 2 to 3 minutes. Drain and rinse under cold water until cool. In a large bowl, whisk together vinegar, oil, oregano, shallot, and mustard. Add green beans, red kidney beans, and chickpeas; toss well to combine. Season with salt and pepper.
Nutrition Facts : Calories 220 g, Fat 8 g, Fiber 8 g, Protein 8 g
THREE BEAN SALAD RECIPE BY TASTY
Here's what you need: red onion, large english cucumber, fresh parsley, chickpeas, kidney bean, cannellini bean, olive oil, red wine vinegar, dried oregano, salt, pepper
Provided by Rachel Gaewski
Categories Appetizers
Time 30m
Yield 5 servings
Number Of Ingredients 11
Steps:
- Thinly slice the red onion and add to a large bowl.
- Quarter the cucumber, remove the seeds and dice, then add to the bowl with the red onion.
- Use a fork to remove the leaves from the parsley, then finely chop and add to the bowl.
- Add the chickpeas, kidney beans, and cannellini beans to the bowl.
- In a liquid measuring cup or small bowl, combine the olive oil, red wine vinegar, oregano, salt, and pepper, and whisk together.
- Pour the dressing over the salad and mix well until evenly distributed.
- Enjoy!
Nutrition Facts : Calories 471 calories, Carbohydrate 66 grams, Fat 34 grams, Fiber 17 grams, Protein 23 grams, Sugar 5 grams
4 BEAN SALAD
grandma's recipe it is always gets eaten all up at most potlucks not too sweet nor too vinegary best if made 2-3 days ahead The longer it sits the better it tastes
Provided by muffinlady
Categories Easy
Time P1D
Yield 1 large bowl, 12 serving(s)
Number Of Ingredients 12
Steps:
- Mix dressing add all beans drained and rinced.
- refrigerate toss every once in a while, refrigerate at least overnight.
Nutrition Facts : Calories 236.8, Fat 9.9, SaturatedFat 1.3, Sodium 429.4, Carbohydrate 33.6, Fiber 6.2, Sugar 14.5, Protein 5.4
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MIXED BEAN SALAD RECIPE WITH HOMEMADE DRESSING
Allow the beans to drain in the colander until completely dry. In a large bowl, add the drained beans and red bell pepper then stir to combine. Pour dressing over the salad …
From everydaydishes.com
5/5 (1)Total Time 1 hr 15 minsCategory Side DishesCalories 289 per serving
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- In a small bowl, stir together all ingredients for dressing then set it aside while you assemble the rest of the salad.
- Drain and rinse all the beans to remove any residual packing liquid. Allow the beans to drain in the colander until completely dry.
- In a large bowl, add the drained beans and red bell pepper then stir to combine. Pour dressing over the salad ingredients and stir gently to coat. Cover and allow the salad to marinate at least 1 hour or up to several days. Stir occasionally to ensure that the flavors blend well.
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RIDICULOUSLY EASY BEAN SALAD - INSPIRED TASTE
If the dressing tastes too abrasive, whisk in 1 to 2 teaspoons of honey or maple syrup to balance out the vinegar. Add the beans, drained onion, cucumber, parsley, capers and dried oregano. Toss well, cover and chill in the refrigerator at least 1 hour to allow the beans to marinate in the dressing.
From inspiredtaste.net
5/5 (25)Calories 135 per servingCategory Salad, Side Dish
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Mix all the chopped vegetables into the beans. Dressing: 4. Take a seperate bowl. Add extra virgin Olive oil, salt, black pepper, dry mango powder, chat masala and lemon juice. Mix well. 5.Add the dressing to salad. 6.Garnish with cillantro.
From manjulaskitchen.com
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Add the beans to a colander and rinse under cold water. Transfer them to a bowl. Chop the onions, cucumber and tomatoes, and add them to the beans. To make the dressing, combine all the ingredients together and give it a good …
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Step 1 In large bowl, whisk together oil, vinegar, oregano, salt and pepper. Add chickpeas, kidney beans, black beans; toss to coat. Stir in tomatoes, red pepper, onion and chives.
From safeway.ca
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EASY THREE BEAN SALAD (VEGAN) - EAT SOMETHING VEGAN
Make the dressing. Add the apple cider vinegar, olive oil, minced garlic, cumin, salt, and cayenne pepper to a small mason jar. Shake well to fully incorporate the ingredients. 3. Assemble the Three Bean Salad. Place the beans into a large bowl and add the chopped celery, onions, and parsley.
From eatsomethingvegan.com
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MIXED BEAN SALAD - MAYO CLINIC
Directions. In a large bowl, combine the beans and onion. Stir gently to mix evenly. In a separate bowl, whisk together the orange juice and vinegar. Add sugar substitute for desired sweetness. Pour the orange juice mixture over the bean mixture. Stir to coat evenly. Let stand 30 minutes before serving.
From mayoclinic.org
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MIXED BEAN SALAD {VEGAN} - THE WHOLESOME FORK
Put the beans, edamame, corn, olives, bell pepper, and salad onions in a large bowl. In a small bowl, whisk together the olive oil, vinegar, mustard, lemon juice, garlic, and salt and pepper to taste. Pour the dressing onto the salad and mix. 3.5.3208.
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Method. Mix together the spring onions, garlic and red pepper in a bowl. Tip all the canned beans and sweetcorn into a large sieve and rinse well under cold water before adding to the bowl with the vegetables. Whisk together the olive oil, vinegar, mustard, honey and seasoning to form a dressing (adjust the quantities according to taste).
From goodto.com
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Toss these ingredients with slivered red onion, olive oil and lemon juice. Take time, if you like, to boil eggs, or pick them up at the grocery salad bar. Serve the salad with steamed green beans. For an even simpler version, add a little chopped parsley to the salad for color and serve it with salted tomato slices.
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Pour the rinsed beans into a large bowl. Thinly slice and dice the green pepper, celery and yellow onion, then add them to the large bowl of mixed beans. Pour the dressing into the large bowl over the salad ingredients and toss. Cover the bowl and place it into the fridge overnight, stirring the contents occasionally.
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Then, place in a large bowl. -In a separate bowl, make your dressing by combining; oil, vinegar, sugar, salt and pepper. -Thinly slice and dice your 1/2 green pepper, celery and yellow onion, then add to the large bowl of mixed beans. -Pour the dressing over your salad ingredients and toss. -Cover and refrigerate overnight, stirring ...
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Cover and shake until all the ingredients are combined. Set aside. Next, add all of the ingredients for the salad into a large bowl and toss. Drizzle the salad dressing over the salad and toss until all the ingredients are covered in dressing. Place the salad into the refrigerator for 30-45 minutes to chill.
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For the salad. 1 x 400g tin mixed bean salad, drained and rinsed; 2 spring onions, finely chopped; 2 celery sticks, thinly sliced; 1 large tomato, deseeded and finely diced; salt and freshly ...
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In a saucepan of boiling water, cook green and yellow beans and soy beans for 3 minutes, drain well and rinse under cold water to chill. Cut green and yellow beans into 5 cm (2 inch) pieces. Set bean mixture aside. Meanwhile, in a large bowl, combine chickpeas, celery, green onions and red pepper. Add bean mixture to bowl.
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