Twobeansalad Recipes

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

Two-Bean Salad image

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.

Ingredients

6 tablespoons apple cider vinegar
1/4 cup finely chopped pickled jalapeño plus 2 tablespoons brine
2 teaspoons honey
Kosher salt and freshly ground black pepper
1/2 cup plus 2 tablespoons extra-virgin olive oil
Two 15-ounce cans black-eyed peas, rinsed and drained
Two 15-ounce cans black beans, rinsed and drained
2 cups frozen corn, thawed
1 cup roughly chopped fresh cilantro
8 scallions, chopped
4 plum tomatoes, seeded and chopped
2 red bell peppers, stemmed, seeded and chopped

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

Two-Bean Salad image

Steps:

Combine all ingredients in a large bowl. Cover and chill until ready to serve.

Nutrition Facts :

Ingredients

1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
1 package (9 ounces) frozen cut green beans, thawed
1/3 cup creamy Caesar salad dressing
1/4 cup sliced green onions
1/4 teaspoon garlic salt
1/8 teaspoon lemon-pepper seasoning

TWO-BEAN SALAD

This is an excellent salad that's never out of place, whether at a summer barbecue or a winter potluck dinner.

Provided by Lennie

Categories Lunch/Snacks

Time 10m

Yield 6 serving(s)

Number Of Ingredients 7

Two-Bean Salad image

Steps:

Combine all ingredients in a bowl; stir to blend well.
Refrigerate until 30 minutes before serving; make sure salad is brought to room temperature before serving.
Taste before putting on table and add salt and pepper to taste, if you wish.

Nutrition Facts : Calories 214.6, Fat 7.8, SaturatedFat 1.1, Sodium 201.8, Carbohydrate 29.1, Fiber 7.4, Sugar 1.4, Protein 7.8

Ingredients

1 (14 ounce) can chickpeas, rinsed and drained
1 (14 ounce) can black beans, rinsed and drained
1/2 cup diced red onion
1/4 cup chopped flat leaf parsley
3 tablespoons olive oil
2 tablespoons balsamic vinegar (use red wine vinegar if you wish)
3 cloves garlic, finely chopped or minced

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

Two-Bean Salad image

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.

Ingredients

2 tablespoons Sherry vinegar
1/4 cup extra-virgin olive oil
3/4 pound green beans, trimmed and cut into 1-inch pieces
1 shallot, thinly sliced
1 (19-ounce) can cannellini beans, drained and rinsed

TWO BEAN SALAD

Provided by Marcela Valladolid

Categories side-dish

Time 10m

Yield 4 to 6 servings

Number Of Ingredients 10

Two Bean Salad image

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.

Ingredients

1/2 cup finely chopped red onion
1/4 cup fresh cilantro leaves
1/4 cup olive oil
2 tablespoons fresh lime juice
1 tablespoon red wine vinegar
2 serrano chiles, stemmed, seeded and finely chopped
2 cloves garlic, minced
One 15.5-ounce can cannellini beans, rinsed and drained
One 15.5-ounce can red kidney beans, rinsed and drained
Salt and freshly ground pepper

TWO-BEAN, CORN AND ARTICHOKE SALAD

This seems like a regular old picnic salad, but it's exceptionally good! I got it out of a vegan cookbook. You could use other beans as well. Try black-eyed peas or great northern beans. Chilling time not included in cooking time.

Provided by SweetySJD

Categories Beans

Time 15m

Yield 6-8 serving(s)

Number Of Ingredients 13

Two-Bean, Corn and Artichoke Salad image

Steps:

Combine all ingredients in a large mixing bowl.
Refrigerate at least 30 minutes.
This salad can be made a day ahead of time.

Ingredients

1 (15 ounce) can chickpeas, drained
1 (15 ounce) can red kidney beans, drained
1 (14 ounce) can artichoke hearts, drained and chopped coarse
4 scallions, chopped
2 large tomatoes, diced
1 (11 ounce) can corn, drained
3 -4 garlic cloves, minced
2 tablespoons olive oil
2 -3 tablespoons balsamic vinegar
1/4 cup fresh parsley, chopped
2 teaspoons dried oregano
1/2 teaspoon black pepper
1/2 teaspoon salt

TWO-BEAN SALAD

This classic Summer salad features in-season green beans for a fiber, beta-carotene, and vitamin C boost.

Provided by Martha Stewart

Categories Salad Recipes

Time 20m

Number Of Ingredients 7

Two-Bean Salad image

Steps:

In a large bowl, whisk together vinegar and oil; season with salt and pepper. Set aside.
Cook green beans in a pot of boiling salted water until crisp-tender, about 4 minutes. Drain in a colander; pat dry with paper towels.
Add warm green beans, cannellini, and red onion to dressing in bowl; season with salt and pepper. Toss well. Serve, garnished with Parmesan, if desired.

Ingredients

3 tablespoons white-wine vinegar
1 tablespoon olive oil
Coarse salt and ground pepper
1 pound green beans, trimmed and cut diagonally into 1-inch pieces
1 can (15.5 ounces) cannellini beans, drained and rinsed
1/2 cup minced red onion
Shaved Parmesan cheese, for serving (optional)

TWO-BEAN RICE SALAD

I've had many people tell me how much they like this salad. It's a great dish to take to a potluck dinner.

Provided by Taste of Home

Categories Lunch

Time 10m

Yield 18 servings.

Number Of Ingredients 14

Two-Bean Rice Salad image

Steps:

In a large salad bowl, combine the rice, beans, peas, celery, onion, chilies and parsley or cilantro; mix well. Combine the remaining ingredients in a jar with tight-fitting lid; shake well. Pour over rice mixture; toss to coat. Cover and refrigerate for at least 1 hour.

Nutrition Facts : Calories 117 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 308mg sodium, Carbohydrate 18g carbohydrate (0 sugars, Fiber 0 fiber), Protein 5g protein. Diabetic Exchanges

Ingredients

3 cups cooked wild rice
1 can (15 ounces) pinto beans, rinsed and drained
1 can (15 ounces) black beans, rinsed and drained
1 package (10 ounces) frozen peas, thawed
1 cup sliced celery
1 medium onion, chopped
1 can (4 ounces) chopped green chilies
1/4 cup chopped fresh parsley or cilantro
1/2 cup white wine vinegar
1/4 cup olive oil
2 tablespoons water
3/4 teaspoon salt, optional
1/2 teaspoon garlic powder
1/2 teaspoon pepper

TWO-BEAN SALAD WITH BALSAMIC VINAIGRETTE

Categories Salad Bean No-Cook Vegetarian Quick & Easy Chickpea Spring Bon Appétit

Yield 4 main-course servings

Number Of Ingredients 7

Two-Bean Salad with Balsamic Vinaigrette image

Steps:

Combine all ingredients in medium bowl. Toss to blend well. Season salad to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Let stand at room temperature 30 minutes before serving.)

Ingredients

1 14- to 16-ounce can garbanzo beans (chickpeas), rinsed, drained
1 14- to 16-ounce can black beans, rinsed, drained
2/3 cup chopped red onion
1/4 cup chopped fresh parsley
3 tablespoons olive oil
2 tablespoons balsamic vinegar or red wine vinegar
3 garlic cloves, finely chopped

TWO-BEAN SALAD WITH VEGETABLES

Can be prepared in 45 minutes or less.

Yield Serves 4

Number Of Ingredients 8

Two-Bean Salad with Vegetables image

Steps:

In a bowl whisk together oil, lemon juice, pepper, and salt to taste. Add black beans, tomatoes, celery, and radishes and toss to combine.(Salad may be prepared up to this point 2 days ahead and chilled, covered.)
In a 3-quart saucepan of boiling salted water cook green beans until just tender, about 5 minutes, and drain in a colander. Cut beans into 1 1/2-inch pieces and stir into salad. Serve salad at room temperature.

Ingredients

1/4 cup olive oil
2 tablespoons fresh lemon juice
coarse black pepper to taste
1 cup canned black beans, rinsed and drained well
3 large plum tomatoes, seeded and cut into 1/4-inch-thick-dice
3 celery ribs, cut into 1/4-inch-thick slices
6 large radishes, quartered lengthwise and cut into 1/4 inch-thick slices
3/4 pound green beans

TWO BEAN, POTATO & TUNA SALAD

This main course salad is rich in flavour and Vitamin C - great for lunchboxes too

Provided by Mary Cadogan

Categories Dinner, Lunch, Main course, Supper

Time 25m

Number Of Ingredients 8

Two bean, potato & tuna salad image

Steps:

Put the potatoes in a pan of boiling water, then boil for 6-8 mins until almost tender. Add both types of beans, then cook for a further 5 mins until everything is cooked. Meanwhile, make the dressing. Whisk together the harissa and vinegar in a small bowl with a little seasoning. Whisk in the oil until the dressing is thickened. Drain potatoes well, toss with half of the dressing, then leave to cool.
Flake the tuna, then fold into the potatoes. Add the remaining dressing. then gently toss. Divide between 4 bowls and serve each portion with a handful of rocket or watercress on top. Serve warm or cold.

Nutrition Facts : Calories 211 calories, Fat 9 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 19 grams carbohydrates, Sugar 2 grams sugar, Fiber 4 grams fiber, Protein 15 grams protein, Sodium 0.14 milligram of sodium

Ingredients

300g new potato
175g green beans , trimmed and halved
175g frozen soya beans
160g can tuna in water, drained well
good handful rocket or watercress leaves
2 tsp harissa paste (we used Belazu)
1 tbsp red wine vinegar
2 tbsp olive oil

TWO-BEAN AND TUNA SALAD

This is the most amazing version of tuna and bean salad I've ever tasted. It incorporates crunchy green beans, a red onion made a little milder by soaking in water, tuna and a bean of your choice. I've used a lush bean called Good Mother Stallard, which really makes this salad stand out. You can substitute borlotti beans, pinto or white beans. If you're using canned beans, rinse them first. Whichever bean you choose, you'll have an amazing light and satisfying meal.

Provided by Martha Rose Shulman

Categories dinner, lunch

Time 15m

Yield 6 Servings

Number Of Ingredients 13

Two-Bean and Tuna Salad image

Steps:

Bring a medium-size pot of water to a boil and add salt to taste. Blanch green beans for 4 minutes (5 minutes if beans are thick), until just tender. Transfer to a bowl of cold water and drain. (Alternatively, steam beans for 4 to 5 minutes). Cut or break beans in half if very long.
Meanwhile, place sliced onion, if using, in a bowl and cover with cold water. Soak 5 minutes. Drain, rinse and drain again on paper towels.
Drain tuna and place in a salad bowl. Break up with a fork. Add cooked dried beans, green beans, onion and herbs. Toss together.
In a small bowl or measuring cup, whisk together vinegar, salt, garlic, mustard and bean broth. Whisk in olive oil. Toss with tuna and bean mixture, and serve.

Nutrition Facts : @context http, Calories 256, UnsaturatedFat 12 grams, Carbohydrate 18 grams, Fat 14 grams, Fiber 5 grams, Protein 15 grams, SaturatedFat 2 grams, Sodium 457 milligrams, Sugar 2 grams, TransFat 0 grams

Ingredients

3/4 pound green beans, trimmed
1 small red onion, cut in half and sliced in half-moons (optional)
2 5-ounce cans tuna (packed in water or olive oil), drained
1 1/2 cups cooked Good Mother Stallard, borlotti, pinto or white beans (if using canned beans, rinse)
2 tablespoons chopped fresh parsley
2 tablespoons chopped chives
2 teaspoons chopped fresh marjoram or sage
2 tablespoons sherry vinegar or red wine vinegar
Salt to taste
1 garlic clove, minced or puréed
1 teaspoon Dijon mustard
2 tablespoons bean broth
6 tablespoons extra-virgin olive oil

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

Best Bean Salad image

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

Ingredients

1 (14.5 ounce) can green beans, drained
1 (14.5 ounce) can wax beans, drained
1 (15.5 ounce) can garbanzo beans, drained
1 (14.5 ounce) can kidney beans, drained
1 (14.5 ounce) can black beans, drained
½ cup chopped green pepper
½ cup chopped onion
½ cup chopped celery
½ cup salad oil
½ cup vinegar
½ teaspoon salt
½ teaspoon ground black pepper
¾ cup white sugar

TWO-BEAN SALAD WITH ROASTED POTATOES AND BACON

Serve this bean and potato dish with grilled steak or chicken, or roasted fish.

Provided by Martha Stewart

Categories Pork Recipes

Time 45m

Number Of Ingredients 9

Two-Bean Salad with Roasted Potatoes and Bacon image

Steps:

Preheat oven to 450 degrees, with racks in upper and lower thirds. Divide bacon between two rimmed baking sheets; cook until browned, 8 minutes. Drain bacon on paper towels, reserving sheets. Crumble bacon into bite-size pieces. Add potatoes to sheets, season with pepper, and toss to coat with bacon drippings. Cook until potatoes are brown on bottoms, 15 minutes, rotating sheets halfway through. Remove sheets from oven and flip potatoes with a metal spatula.
In a bowl, combine beans, capers, and oil; divide between sheets with potatoes. Cook until potatoes and beans are tender, about 15 minutes, rotating sheets halfway through. Transfer potato mixture to a large bowl; toss with bacon, scallions, and vinegar.

Nutrition Facts : Calories 206 g, Fat 4 g, Fiber 6 g, Protein 7 g

Ingredients

4 slices bacon
1 1/2 pounds new potatoes, thinly sliced
Coarse salt and ground pepper
6 ounces wax beans, trimmed and halved
6 ounces green beans, trimmed and halved
3 tablespoons capers, rinsed and drained
1 teaspoon extra-virgin olive oil
2 scallions, thinly sliced
4 teaspoons red-wine vinegar

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

Texas Two-Bean Salad image

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

Ingredients

1/4 cup olive oil
1/4 cup cider vinegar
2 tablespoons sugar
1 can (15 ounces) black-eyed peas, rinsed and drained
1 can (15 ounces) pinto beans, rinsed and drained
1 jar (4 ounces) chopped pimentos, drained
2 celery stalks, chopped
1 red bell pepper (ribs and seeds removed), finely chopped
Coarse salt and ground pepper

TWO-BEAN SALAD

From the American Diabetes Association. Passive cooking time is the minimum marinating time. Overnight is probably better. I would probably just use Splenda or Equal instead of the sugar. The book says one serving counts as 1 vegetable serving.

Provided by Debbie R.

Categories Vegetable

Time 4h5m

Yield 8 serving(s)

Number Of Ingredients 10

Two-Bean Salad image

Steps:

Combine beans, onion, pimiento and parsley.
Mix vinegar, salt, water, pepper and sugar. Toss with beans.
Store covered in fridge overnight or at least four hours, stirring occasionally.

Nutrition Facts : Calories 23.2, Fat 0.1, Sodium 398.4, Carbohydrate 5.1, Fiber 1.5, Sugar 2, Protein 0.9

Ingredients

1 (16 ounce) can cut wax beans, drained
1 (16 ounce) can cut green beans, drained
1/4 cup minced red onions or 1/4 cup yellow onion
1/4 cup chopped pimiento
2 tablespoons minced fresh parsley (optional)
4 tablespoons cider vinegar
1/2 teaspoon salt
1/2 cup water
1 dash fresh ground black pepper
2 teaspoons sugar

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

Spiced two-bean salad image

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

Ingredients

250g sugar snap pea
400g can butter beans
400g can cannellini beans
2 tbsp olive oil
2 tbsp lemon juice
1 tsp ground cumin
3 tomatoes , cut into eighths
10 medium radishes , finely sliced
6 spring onions , sliced diagonally
handful of fresh mint leaves
pitta bread , to serve
225ml low-fat yogurt
2 tbsp lemon juice
1 tbsp olive oil
1 garlic clove , crushed

TWO-BEAN AND CORN SALAD

Categories Salad Bean Side No-Cook Corn Bell Pepper Summer Jalapeño Cilantro Bon Appétit Sugar Conscious

Yield Makes 8 servings

Number Of Ingredients 11

Two-Bean and Corn Salad image

Steps:

Whisk oil, vinegar, and cumin in large bowl to blend. Add remaining ingredients and toss to coat. Season salad with salt and pepper. Let stand at least 1 hour and up to 4 hours, tossing occasionally.

Ingredients

1/3 cup olive oil
2 tablespoons balsamic vinegar
1 teaspoon ground cumin
1 15 1/2-ounce can Great Northern beans, rinsed, drained
1 15 1/2-ounce can black beans, rinsed, drained
3 celery stalks, chopped
2 cups frozen corn kernels, thawed
1 medium-size red bell pepper, chopped
1 cup chopped red onion
1/3 cup chopped fresh cilantro
2 small jalapeño chilies, seeded, chopped

THREE BEAN SALAD

We like a buffet with all the family here. We serve a variety of salads. This is also great for summer picnics and cookouts. Keeps well, and serves a lot of people.

Provided by JJOHN32

Categories Salad Beans Three Bean Salad Recipes

Yield 16

Number Of Ingredients 10

Three Bean Salad image

Steps:

Mix together green beans, wax beans, kidney beans, onion, sugar, vinegar, vegetable oil, salt, pepper, and celery seed. Let set in refrigerator for at least 12 hours.

Nutrition Facts : Calories 111.5 calories, Carbohydrate 15.9 g, Fat 4.7 g, Fiber 2.4 g, Protein 2 g, SaturatedFat 0.6 g, Sodium 298.6 mg, Sugar 10.6 g

Ingredients

1 (15 ounce) can green beans
1 pound wax beans
1 (15 ounce) can kidney beans, drained and rinsed
1 onion, sliced into thin rings
¾ cup white sugar
⅔ cup distilled white vinegar
⅓ cup vegetable oil
½ teaspoon salt
½ teaspoon ground black pepper
½ teaspoon celery seed

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