Navy Bean Salad Recipes

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NAVY BEAN TOSSED SALAD

Black olives, feta cheese, and Caesar dressing give Clara Coulston's salad a distinctive Greek flavor. The Washington Court House, Ohio reader likes to make croutons by toasting and cutting up a pre-packaged pizza crust.

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 7 servings.

Number Of Ingredients 9



Navy Bean Tossed Salad image

Steps:

  • In a large salad bowl, combine the first eight ingredients. Drizzle with dressing; toss to coat.

Nutrition Facts : Calories 146 calories, Fat 2g fat (1g saturated fat), Cholesterol 6mg cholesterol, Sodium 774mg sodium, Carbohydrate 23g carbohydrate (4g sugars, Fiber 5g fiber), Protein 10g protein.

4 cups torn romaine
1 can (15 ounces) navy beans, rinsed and drained
1 cup cherry tomatoes, halved
1 cup (4 ounces) crumbled reduced-fat feta cheese
3/4 cup sliced cucumber
1/2 cup red onion rings, halved
1/2 cup roasted sweet red peppers, chopped and patted dry
2 tablespoons sliced ripe olives, drained
1/2 cup fat-free creamy Caesar salad dressing

NAVY BEAN SALAD

This salad is full of flavor. I like using the sweet mini pepper for lots of color and the celery gives it an added crunch. It's quick to fix, but allow for time to marinate. It can easily be doubled. If you like things spicy, add some jalapeno that has been diced into small pieces. Note: If you can't find canned navy beans,...

Provided by Kathy W

Categories     Other Appetizers

Number Of Ingredients 12



Navy Bean Salad image

Steps:

  • 1. Place navy beans, sweet pepper, garlic, onion, green onion and celery in a bowl.
  • 2. Place vinegar, olive oil, Dijon, salt and pepper in a jar with a tight fitting lid. Shake well. Check for seasoning and adjust if necessary. If the dressing is too tart, add a little sugar.
  • 3. Pour dressing over the bean mixture, mixing well. Let set for an hour or so, stirring occasionally. Serve cold or at room temperature.

1 can(s) navy beans, drained
4-5 mini sweet peppers, sliced thin
1/2 small onion, sliced thin
2 green onions, sliced thin
1/4 c or so, thin sliced celery
DRESSING
2 clove garlic, crushed
2 Tbsp red wine vinegar
2 Tbsp olive oil
1 tsp dijon mustard
salt and pepper, to taste
1-2 tsp sugar, if desired

FRANKENMUTH BAVARIAN INN NAVY BEAN SALAD

The Bavarian Inn in Frankenmuth Michigan is noted for their chicken dinners, but they are also noted for their great side dishes. This is one of them. Most people don't have Bavarian Inn all purpose seasoning, replace it with any good all purpose seasoning. I use Tony Chachere's creole seasoning.

Provided by susan tinney @susie417

Categories     Other Salads

Number Of Ingredients 15



Frankenmuth Bavarian Inn Navy Bean Salad image

Steps:

  • Soak beans in 6 cups of water overnight in refrigerator. Drain and Rinse beans.
  • Combine beans with another 6 cups of water, simmer on top of stove till tender about 45 minutes to an hour.
  • Drain and cool beans.
  • Add remaining ingredients to cooled beans. Mix well.
  • Chill for about 4 hours in refrigerator before serving.

1 pound(s) bag small navy beans
6 cup(s) water
6 cup(s) water
1 1/4 cup(s) celery diced
1/2 cup(s) onion diced
1/2 cup(s) green pepper diced
1/2 cup(s) italian dressing (or any oil and vindgar dressing
1/2 cup(s) vinegar
1/2 cup(s) sugar
1 teaspoon(s) dry mustard
1/2 teaspoon(s) garlic salt
1/4 teaspoon(s) paprika
3/4 teaspoon(s) bavarian inn all purpose seasoning, or any good all purpose seasoning you have on hand
1/2 teaspoon(s) salt
1/4 cup(s) diced pimentos drained

NAVY BEAN SALAD

This recipe was originally published in the "Arizona Republic" newspaper. Prep and cooking time assumes you have already cooked the beans and the egg.

Provided by James Craig

Categories     Lunch/Snacks

Time 10m

Yield 2-3 serving(s)

Number Of Ingredients 9



Navy Bean Salad image

Steps:

  • After cooking, drain the beans and set aside.
  • (If using canned beans, rinse gently without smashing the beans).
  • Place the oil, lemon juice, salt and pepper in a salad bowl and blend thoroughly.
  • Add the beans and mix well.
  • Scatter chopped parsley, dill, and scallions over the beans.
  • Garnish with quartered tomatoes and egg.

Nutrition Facts : Calories 558.8, Fat 31, SaturatedFat 4.7, Cholesterol 106, Sodium 471, Carbohydrate 54.3, Fiber 20.7, Sugar 3.8, Protein 19.3

2 cups cooked white navy beans
1/4 cup olive oil
1 lemon, juice of
salt and pepper
chopped parsley
chopped dill
4 scallions, chopped
1 tomatoes, quartered
1 hard-boiled egg, quartered

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