Newyorktimessummerbeanchilledsalad Recipes
SALAD
Provided by Marian Burros
Categories weekday, pastas, salads and dressings
Time 5m
Number Of Ingredients 6
Steps:
- Combine all the ingredients.
- Mix thoroughly with dressing.
Nutrition Facts : @context http, Calories 269, UnsaturatedFat 0 grams, Carbohydrate 60 grams, Fat 1 gram, Fiber 4 grams, Protein 6 grams, SaturatedFat 0 grams, Sodium 114 milligrams, Sugar 7 grams
SUMMER SALAD
Provided by Jacques Pepin
Categories salads and dressings
Time 20m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Combine all the ingredients in a bowl. Mix well, and refrigerate for at least 30 minutes, but ideally 2 to 3 hours (to a maximum of 8 hours).
- Serve with crunchy bread.
Nutrition Facts : @context http, Calories 73, UnsaturatedFat 2 grams, Carbohydrate 12 grams, Fat 3 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 434 milligrams, Sugar 6 grams, TransFat 0 grams
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
CHILLED BEET SALAD
I got this from Raymond Sokolov's "Jewish American Kitchen." I'm posting his introduction as is, because I agree with it 100%. I've tweaked the quantities a bit, and it is delicious. He says "Here is my favorite of all salads. Bland, solid, earthy beets are enlivened with a mayonnaise spiked with horseradish, mustard, sour cream, and scallions." When I make it, I double the sauce because it's so delicious! Total time includes the time to cook and peel the beets.
Provided by SheCooksToConquer
Categories Vegetable
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- NOTE: The best way I've found to peel/cook beets is from Mary Winecoff's Baked Beets recipe (http://www.recipezaar.com/251586). She wraps each beet in a square of tin foil and bakes them at 400 degrees for a hour to an hour and a half. When beets are cool enough to handle, just slip the skins off.
- Slice, dice or chop the beets. I usually cube them into 1/2 size.
- Place all the remaining ingredients (except the dill) in a serving bowl, add the beets and mix gently but thoroughly.
- Refrigerate for 1-2 hours.
Nutrition Facts : Calories 102.9, Fat 5.5, SaturatedFat 2, Cholesterol 9.4, Sodium 159.5, Carbohydrate 12.6, Fiber 2.2, Sugar 9.1, Protein 2.2
MEDITERRANEAN BEAN SALAD
This is an easy, healthy salad that is a great side dish to BBQ chicken, beef or fish! It can also be easily adapted to a Tex-Mex style by changing the lemon to lime, parsley to cilantro and adding ground cumin and/or chili powder! Be sure to add the lemon zest (or lime zest) as this really adds a ZING to the salad!
Provided by sourdough girl
Time 2h20m
Yield 4
Number Of Ingredients 9
Steps:
- In a large bowl, stir together the garbanzo beans, kidney beans, lemon juice and zest, tomato, onion, parsley, capers, olive oil and salt. Cover, and refrigerate for about 2 hours, stirring occasionally, before serving.
Nutrition Facts : Calories 328.9 calories, Carbohydrate 46.6 g, Fat 12 g, Fiber 13.4 g, Protein 12.1 g, SaturatedFat 1.6 g, Sodium 874.1 mg, Sugar 1.3 g
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