Mixed Bean Salad In A Moroccan Dressing Recipes

MIXED BEAN SALAD IN A MOROCCAN DRESSING

I got this recipe from cannedfood.co.uk about 6 years ago and this is the only mixed bean salad that I like to have! This salad is great made the day before as the longer it is left the more intense the flavours become.

Provided by Nabiha

Categories Beans

Time 20m

Yield 4 serving(s)

Number Of Ingredients 14

Mixed Bean Salad in a Moroccan Dressing image

Steps:

Mix all the beans together in a bowl.
Heat 1 tbsp olive oil in a large frying pan.Add half the onion and all of the garlic, and cook gently for 5 minutes until the onion is soft.
Add the spices and cook for 1 minute, stirring continuously. Let cool for 5 minutes.
Add the spice mix to the beans and stir well. Add the cucumber, tomatoes and remaining onion.
Whisk together the remaining olive oil and lemon juice and pour over the bean salad.
Leave to marinade if you can, as this will enhance the flavours.

Nutrition Facts : Calories 594.6, Fat 16.7, SaturatedFat 2.4, Sodium 1153.5, Carbohydrate 89.3, Fiber 26, Sugar 7, Protein 26.6

Ingredients

1 (420 g) can kidney beans, drained and washed
1 (420 g) can chickpeas, drained and washed
1 (420 g) can butter beans, drained and washed
1 (420 g) can borlotti beans, drained and washed
4 tablespoons olive oil
1 red onion, finely chopped
2 garlic cloves, crushed
1/2 teaspoon cumin
1 teaspoon ground coriander
1 teaspoon chili powder
1/2 teaspoon paprika
1/4 cucumber, cubed
4 vine ripened tomatoes, cubed
1 lemon, juice of

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

Mixed Bean Salad image

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.

Ingredients

1/2 cup sugar
1/3 cup cider vinegar
1/3 cup canola oil
1/2 teaspoon salt
1/8 teaspoon pepper
1 can (16 ounces) kidney beans, rinsed and drained
1 can (14-1/2 ounces) cut wax beans, drained
1 can (14-1/2 ounces) cut green beans, drained
3 celery ribs, sliced
1/2 medium green pepper, chopped
1/4 cup chopped onion

MIXED BEAN SALAD

This is a recipe I tried to replicate from a salad I bought for lunch one day and fell in love with. It's not exactly the same, but pretty close, so I hope you enjoy this one.

Provided by foodie_chick

Categories Beans

Time 10m

Yield 10-12 serving(s)

Number Of Ingredients 11

Mixed Bean Salad image

Steps:

Mix beans, onion and parsley together in a large mixing bowl.
In a separate bowl mix together oil, vinegar, salt and pepper. Add to bean mixture and mix.
Refrigerate until ready to serve. Enjoy!

Nutrition Facts : Calories 312, Fat 8.8, SaturatedFat 0.8, Sodium 582, Carbohydrate 45.2, Fiber 13.9, Sugar 1.9, Protein 14.4

Ingredients

1 (19 ounce) can red kidney beans, rinsed and drained
1 (19 ounce) can white kidney beans, rinsed and drained
1 (19 ounce) can black beans, rinsed and drained
1 (19 ounce) can romano beans, rinsed and drained
1 (19 ounce) can chickpeas, rinsed and drained
1 large red onion, chopped thinly
1 cup parsley, chopped
1/3 cup canola oil
1/2 cup vinegar
1/2 teaspoon salt
1/2 teaspoon pepper

MIXED-BEAN SALAD

This easy three-bean salad can be served warm or at room temperature. It makes a nice side dish for grilled pork, blackened fish or chicken.

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Number Of Ingredients 9

Mixed-Bean Salad image

Steps:

In a large pot of boiling salted water, cook green beans until bright green and crisp-tender, 2 to 3 minutes. Drain and rinse under cold water until cool. In a large bowl, whisk together vinegar, oil, oregano, shallot, and mustard. Add green beans, red kidney beans, and chickpeas; toss well to combine. Season with salt and pepper.

Nutrition Facts : Calories 220 g, Fat 8 g, Fiber 8 g, Protein 8 g

Ingredients

1/2 pound green beans, trimmed and halved crosswise
2 tablespoons cider vinegar
3 tablespoons extra-virgin olive oil
1 tablespoon fresh oregano leaves, finely chopped
1 shallot, thinly sliced
2 teaspoons grainy mustard
1 can (15.5 ounces) red kidney beans, rinsed and drained
1 can (15.5 ounces) chickpeas, rinsed and drained
Coarse salt and ground pepper

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Mixed Bean Salad In A Moroccan Dressing Recipes

MIXED BEAN SALAD IN A MOROCCAN DRESSING

I got this recipe from cannedfood.co.uk about 6 years ago and this is the only mixed bean salad that I like to have! This salad is great made the day before as the longer it is left the more intense the flavours become.

MIXED BEAN SALAD

Making this colorful salad a day ahead gives it time to marinate. We love its flavorful tangy-sweet dressing.

MIXED BEAN SALAD

This is a recipe I tried to replicate from a salad I bought for lunch one day and fell in love with. It's not exactly the same, but pretty close, so I hope you enjoy this one.

MIXED-BEAN SALAD

This easy three-bean salad can be served warm or at room temperature. It makes a nice side dish for grilled pork, blackened fish or chicken.

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