TWO-BEAN SALAD
This colorful picnic-friendly salad also doubles as a dip when you serve it with sturdy tortilla chips.
Provided by Food Network Kitchen
Categories appetizer
Time 1h15m
Yield 8 to 10 servings
Number Of Ingredients 12
Steps:
- Whisk together the vinegar, pickled jalapeño brine, honey, 1/2 teaspoon salt and several grinds of pepper in a large bowl. Whisk in the oil to make a smooth dressing.
- Add the black-eyed peas, black beans, corn, cilantro, pickled jalapeño, scallions, tomatoes and bell pepper. Toss to coat in the dressing. Season to taste with additional salt and pepper. Cover and refrigerate at least 1 hour to blend the flavors before serving.
TWO BEAN SALAD
Provided by Marcela Valladolid
Categories side-dish
Time 10m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- In a medium glass bowl, whisk together the onions, cilantro, olive oil, lime juice, vinegar, chiles and garlic. Add the beans and stir to combine. Season with salt and pepper. Serve at room temperature.
TWO-BEAN SALAD
This simple salad uses frozen and canned beans and prepared salad dressing...so it is extra easy. Assemble this dish and then chill it to have the fabulous flavors blend as you fix the rest of your meal. It's a one-dish delicacy that goes well with many entrees.
Provided by Taste of Home
Categories Lunch
Time 5m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- Combine all ingredients in a large bowl. Cover and chill until ready to serve.
Nutrition Facts :
TWO BEAN & HERB SALAD
Rustle up this easy bean & herb salad with green beans and cannellini beans. It's a lovely summer side dish to a barbecue or al fresco meal
Provided by Barney Desmazery
Categories Side dish
Time 25m
Number Of Ingredients 6
Steps:
- Use metal tongs to hold the onion over hot coals or char in a hot griddle pan until just blackened all over. Leave to cool completely, then peel away the outer blackened layer and finely chop the rest of the onion. You can also simply finely chop the onion without charring it first, if you prefer.
- Cook the beans in a pan of boiling salted water for 4-5 mins until just cooked, with a slight snap. Drain and tip into a bowl with the onion, cannellini beans, olive oil and lemon juice. Season well, toss everything together and set aside until needed. This can be prepared several hours ahead and chilled. Stir in the herbs just before serving.
Nutrition Facts : Calories 169 calories, Fat 9 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 4 grams sugar, Fiber 6 grams fiber, Protein 6 grams protein, Sodium 0.1 milligram of sodium
TWO-BEAN SALAD
Categories Salad Bean Vegetable Side Fourth of July Picnic Vegetarian Quick & Easy Green Bean Summer Healthy Vegan Shallot Simmer Gourmet Sugar Conscious Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 5
Steps:
- Whisk together vinegar, oil, 1/4 teaspoon salt, and 1/8 teaspoon pepper in a large bowl.
- Cook green beans in a 3- to 4-quart saucepan of boiling salted water 2 minutes, then add shallot and cook until beans are crisp-tender, about 2 minutes more. Drain in a colander and plunge into a large bowl of ice and cold water to stop cooking. Drain well, then add to dressing in bowl along with cannellini beans and toss well.
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
TEXAS TWO-BEAN SALAD
Whether for the picnic basket or the dinner table, this easy bean salad fits right in.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 1h15m
Number Of Ingredients 9
Steps:
- In a medium bowl, whisk together oil, vinegar, and sugar. Add black-eyed peas, beans, pimentos, celery, and bell pepper. Season with salt and pepper, and toss to combine. Cover and refrigerate for at least 1 hour (or up to 3 days). Serve with a slotted spoon.
Nutrition Facts : Calories 171 g, Fat 10 g, Fiber 3 g, Protein 4 g
SPICED TWO-BEAN SALAD
Ideal for a picnic
Provided by Bill Granger
Categories Buffet, Dinner, Lunch, Side dish, Snack, Supper, Vegetable
Time 35m
Number Of Ingredients 15
Steps:
- Cook the sugarsnap peas in a pan of boiling water for 2 minutes, drain into a colander or sieve, then refresh in cold water. Drain all the beans into a sieve and rinse under the cold tap. Now drain both sugarsnaps and beans really well.
- Whisk the olive oil, lemon juice and cumin in a large bowl and season to taste with sea salt and black pepper. Tip in the sugarsnaps and beans, then the tomatoes, radishes, spring onions and lastly the mint. Toss gently to combine.
- Whisk all the dressing ingredients in another bowl with sea salt and freshly ground black pepper to taste.
- For a picnic, make the salad and dressing up to 24 hours ahead. Keep in the fridge, in separate bowls with lids. Take the bowls and plenty of pitta bread and let everyone help themselves.
Nutrition Facts : Calories 174 calories, Fat 7 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 19 grams carbohydrates, Fiber 5 grams fiber, Protein 10 grams protein, Sodium 0.59 milligram of sodium
TWO BEAN, CHICKPEA & TOMATO SALAD
Feast on a punchy, superhealthy salad that's bursting with fresh herbs
Provided by Sophie Grigson
Categories Buffet, Dinner, Lunch, Side dish, Snack, Supper, Vegetable
Time 55m
Number Of Ingredients 11
Steps:
- Cook the broad beans in boiling salted water for 1 minute. Drain, rinse under the cold tap and peel off the skins. Simmer the French beans in salted boiling water for 4-5 minutes, until just cooked. Drain, rinse, then cut into 2.5cm lengths.
- Mix the beans in a large bowl with the chickpeas, tomatoes and herbs.
- To make the dressing, whisk the lemon juice with the sugar, tomato purée and salt and pepper, then gradually whisk in the olive oil. Pour over the salad and toss together. Serve at room temperature.
Nutrition Facts : Calories 165 calories, Fat 10 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 1 grams sugar, Fiber 6 grams fiber, Protein 7 grams protein, Sodium 0.16 milligram of sodium
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