Navy Bean Salad Recipes
NAVY BEAN TOSSED SALAD
Black olives, feta cheese, and Caesar dressing give Clara Coulston's salad a distinctive Greek flavor. The Washington Court House, Ohio reader likes to make croutons by toasting and cutting up a pre-packaged pizza crust.
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 7 servings.
Number Of Ingredients 9
Steps:
- In a large salad bowl, combine the first eight ingredients. Drizzle with dressing; toss to coat.
Nutrition Facts : Calories 146 calories, Fat 2g fat (1g saturated fat), Cholesterol 6mg cholesterol, Sodium 774mg sodium, Carbohydrate 23g carbohydrate (4g sugars, Fiber 5g fiber), Protein 10g protein.
NAVY BEAN SALAD
This salad is full of flavor. I like using the sweet mini pepper for lots of color and the celery gives it an added crunch. It's quick to fix, but allow for time to marinate. It can easily be doubled. If you like things spicy, add some jalapeno that has been diced into small pieces. Note: If you can't find canned navy beans,...
Provided by Kathy W
Categories Other Appetizers
Number Of Ingredients 12
Steps:
- 1. Place navy beans, sweet pepper, garlic, onion, green onion and celery in a bowl.
- 2. Place vinegar, olive oil, Dijon, salt and pepper in a jar with a tight fitting lid. Shake well. Check for seasoning and adjust if necessary. If the dressing is too tart, add a little sugar.
- 3. Pour dressing over the bean mixture, mixing well. Let set for an hour or so, stirring occasionally. Serve cold or at room temperature.
NAVY BEAN SALAD
This recipe was originally published in the "Arizona Republic" newspaper. Prep and cooking time assumes you have already cooked the beans and the egg.
Provided by James Craig
Categories Lunch/Snacks
Time 10m
Yield 2-3 serving(s)
Number Of Ingredients 9
Steps:
- After cooking, drain the beans and set aside.
- (If using canned beans, rinse gently without smashing the beans).
- Place the oil, lemon juice, salt and pepper in a salad bowl and blend thoroughly.
- Add the beans and mix well.
- Scatter chopped parsley, dill, and scallions over the beans.
- Garnish with quartered tomatoes and egg.
Nutrition Facts : Calories 558.8, Fat 31, SaturatedFat 4.7, Cholesterol 106, Sodium 471, Carbohydrate 54.3, Fiber 20.7, Sugar 3.8, Protein 19.3
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