KIDNEY BEAN COLESLAW
"My mom gave me the recipe for this salad, and my family really enjoys it," comments Sandra Lee Espig of Paso Robles, California. the make-ahead medley is easy to toss together and good at picnics and backyard barbecues.
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 6-8 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, combine the cabbage, bacon, beans, celery, onion and parsley. In a small bowl, combine the mayonnaise, vinegar, pepper and salt; pour over cabbage mixture and toss to coat. Cover and refrigerate for 2-3 hours. Stir before serving.
Nutrition Facts : Calories 189 calories, Fat 12g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 443mg sodium, Carbohydrate 13g carbohydrate (3g sugars, Fiber 4g fiber), Protein 7g protein.
MIXED BEAN SALAD
Making this colorful salad a day ahead gives it time to marinate. We love its flavorful tangy-sweet dressing.
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- In a small saucepan, combine the sugar, vinegar, oil, salt and pepper. Cook and stir over medium heat until sugar is dissolved. Remove from the heat; cool slightly. , In a large salad bowl, combine the remaining ingredients. Drizzle with dressing; toss to coat. Cover and refrigerate overnight. Serve with a slotted spoon.
Nutrition Facts : Calories 207 calories, Fat 9g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 546mg sodium, Carbohydrate 27g carbohydrate (16g sugars, Fiber 5g fiber), Protein 5g protein.
CABBAGE AND GREEN BEAN SALAD
Steps:
- In a large pot of boiling water, salted water over high heat, blanch the green beans for 1 minutes. Remove with a slotted spoon and shock in a large bowl of ice water, drain. In the same pot, add the red cabbage and blanch for 1 minute, remove with a slotted spoon and shock in the ice water, drain well. In a large bowl, combine the blanched red cabbage and the raw Napa cabbage, jalapeno pepper, vinegar, oil and honey, season to taste with slat and pepper. Transfer the mixture to a large saucepan and cook, covered, mixing occasionally, until cooked through. Combine the juices, basil, and onion in a blender and blend until smooth. With the motor running, slowly add the oil until emulsified. Season with salt and pepper to taste. Place the cabbage in a serving bowl, toss with the citrus vinaigrette and fold in the haricots verts. Serve at room temperature.
CABBAGE AND RED BEAN SALAD
I left the bacon out of this recipe because I didn't have any, and I still really enjoyed this for lunch. Recipe courtesy of the Idaho Press Tribune and Loraine A. Knigge from Nampa, Idaho
Provided by AmyZoe
Categories Poultry
Time 30m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Cook bacon, drain and reserve 1/4 cup drippings. Saute onion in bacon drippings until tender and remove from heat.
- Stir in mayonnaise, vinegar, sugar, parsley, oregano, salt, and pepper and mix well.
- In a large bowl, crumble the bacon and add shredded cabbage, celery, and beans.
- Mix well and add mayonnaise mixture. Stir well.
- Serve chilled on crisp greens surrounded by tomato slices or as a side dish.
Nutrition Facts : Calories 256, Fat 12.8, SaturatedFat 2.4, Cholesterol 11, Sodium 603.6, Carbohydrate 28.6, Fiber 7.2, Sugar 7.3, Protein 7.5
FAVA BEAN AND CABBAGE SALAD
Had a vegetable craving this morning and mixed what I had in a bowl and out this salad came. It is so good and healthy too I just had to share it.
Provided by Tara1183
Categories One Dish Meal
Time 10m
Yield 2-3 serving(s)
Number Of Ingredients 10
Steps:
- Mix together beans and chopped vegetables.
- season with pepper and garlic salt.
- add vinegar and oil.
- mix together well.
- Let marinate for minimum of 2 hours.
Nutrition Facts : Calories 462.9, Fat 21.5, SaturatedFat 2.9, Sodium 41.8, Carbohydrate 53.2, Fiber 14.3, Sugar 11.7, Protein 17.6
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