SOUTHWESTERN BLACK BEAN AND LETTUCE SALAD WITH SALSA VERDE DRESSING
You won't even miss the meat in this satisfying salad chock-full of beans, veggies and mouthwatering Southwest flavor. -Heather Carroll, Colorado Springs, Colorado
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 4 servings.
Number Of Ingredients 18
Steps:
- In a large bowl, combine the first eight ingredients. In a small bowl, whisk the remaining ingredients. Pour over salad mixture; toss to coat. Serve immediately.
Nutrition Facts : Calories 277 calories, Fat 14g fat (3g saturated fat), Cholesterol 10mg cholesterol, Sodium 439mg sodium, Carbohydrate 29g carbohydrate (9g sugars, Fiber 10g fiber), Protein 14g protein. Diabetic Exchanges
BEANS-N-GREENS SALAD
TIDBIT: clean your greens in a sink full of cold water. The grit will fall to the bottom of the sink or bowl. Dry greens on paper towels in dish drain board or in a salad spinner. Clean greens, veggies and herbs when you bring them home from the market. As you cook all week long, your produce is ready for you to use, no fuss, no mess, no wasted time.
Provided by Rachael Ray : Food Network
Categories appetizer
Time 10m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Arrange the greens on a large platter or in a salad bowl. Top with beans and red onions.
- In a small bowl, combine garlic, sugar and vinegar. Whisk in oil. Pour dressing evenly over the salad. Dressing may also be made in blender or food processor. Season salad with salt and pepper, serve.
BEAN AND BELL PEPPER SALAD
Make and share this Bean and Bell Pepper Salad recipe from Food.com.
Provided by Olive
Categories Peppers
Time 10m
Yield 10 serving(s)
Number Of Ingredients 12
Steps:
- Add all the prepared ingredients in a bowl.
- Mix together to combine flavors.
- Cover; and chill throughly.
SWEET PEPPER BALSAMIC BEAN SALAD
Steps:
- In large bowl combine yellow pepper, beans, roasted red peppers and tomatoes.
- In jar with tight-fitting lid combine parsley, vinegar, Worcestershire sauce, sugar, basil and garlic; shake well. Pour over vegetables; toss gently. Cover and let stand at room temperature for 30 minutes or refrigerate for 2 hours.
- To serve, place leaves of lettuce on individual salad plates and top with bean mixture.
Nutrition Facts : Calories 144.3 calories, Carbohydrate 28.6 g, Fat 0.9 g, Fiber 8.9 g, Protein 7.7 g, SaturatedFat 0.1 g, Sodium 995.7 mg, Sugar 4.9 g
BEANS AND PEPPERY LETTUCE SALAD
Provided by Amanda Hesser
Categories easy, quick, salads and dressings, side dish
Time 15m
Yield Salad for 4
Number Of Ingredients 13
Steps:
- Fill a pot with water, season with salt and bring to a boil. (If making the pasta, you can use the same water after you've cooked the vegetables.) Add the asparagus and cook until tender but still firm, about 2 to 3 minutes. Transfer to a bowl of ice water to stop the cooking. When the water comes back to a boil, cook and chill the haricots verts the same way. Drain the asparagus and beans and lay out on a towel to dry. Slice asparagus into 1 1/2-inch-long pieces.
- In a small bowl, whisk together the vinegars and mustard. Season with salt and pepper. Gradually whisk in the olive oil and walnut oil until smooth and emulsified. Set aside. In a large serving bowl, combine the mixed greens, watercress, fennel, asparagus, beans and tarragon. Pour over half the dressing and toss until the leaves are thinly coated. Taste and add more dressing or salt, if needed. Serve.
Nutrition Facts : @context http, Calories 147, UnsaturatedFat 12 grams, Carbohydrate 5 grams, Fat 14 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 2 grams, Sodium 327 milligrams, Sugar 2 grams, TransFat 0 grams
LAYERED GARDEN BEAN SALAD
For easy entertaining, cover and refrigerate the salad a few hours before guests arrive so you don't have to bother with last-minute assembly. Turn it into a light lunch by adding sliced rotisserie chicken, salmon or tuna. -Melissa Wharton, Cincinnati, Ohio
Provided by Taste of Home
Categories Lunch Side Dishes
Time 20m
Yield 16 servings (1 cup each).
Number Of Ingredients 8
Steps:
- In a 4-qt. glass bowl, layer the first 6 ingredients. In a small bowl, mix salad dressing and cumin seeds; drizzle over salad.
Nutrition Facts : Calories 93 calories, Fat 2g fat (0 saturated fat), Cholesterol 2mg cholesterol, Sodium 180mg sodium, Carbohydrate 15g carbohydrate (3g sugars, Fiber 4g fiber), Protein 4g protein. Diabetic Exchanges
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