Peppery Bean Salad Recipes

MEXICAN BEAN SALAD

A colorful, spicy, and refreshing bean and corn salad.

Provided by Karen Castle

Categories Salad Vegetable Salad Recipes Corn Salad Recipes

Time 1h15m

Yield 8

Number Of Ingredients 19

Mexican Bean Salad image

Steps:

In a large bowl, combine beans, bell peppers, frozen corn, and red onion.
In a small bowl, whisk together olive oil, red wine vinegar, lime juice, lemon juice, sugar, salt, garlic, cilantro, cumin, and black pepper. Season to taste with hot sauce and chili powder.
Pour olive oil dressing over vegetables; mix well. Chill thoroughly, and serve cold.

Nutrition Facts : Calories 334 calories, Carbohydrate 41.7 g, Fat 14.8 g, Fiber 10.5 g, Protein 11.2 g, SaturatedFat 2 g, Sodium 1158.8 mg, Sugar 6.2 g

Ingredients

1 (15 ounce) can black beans, rinsed and drained
1 (15 ounce) can kidney beans, drained
1 (15 ounce) can cannellini beans, drained and rinsed
1 green bell pepper, chopped
1 red bell pepper, chopped
1 (10 ounce) package frozen corn kernels
1 red onion, chopped
½ cup olive oil
½ cup red wine vinegar
2 tablespoons fresh lime juice
1 tablespoon lemon juice
2 tablespoons white sugar
1 tablespoon salt
1 clove crushed garlic
¼ cup chopped fresh cilantro
½ tablespoon ground cumin
½ tablespoon ground black pepper
1 dash hot pepper sauce
½ teaspoon chili powder

SWEET PEPPER BALSAMIC BEAN SALAD

Marinated beans that pack a punch! Refrigerate this salad overnight and see if it gets more tasty. You can vary the recipe by substituting black beans for the kidney beans, if you like.

Provided by Kathy Miller

Categories Salad Beans

Yield 4

Number Of Ingredients 11

Sweet Pepper Balsamic Bean Salad image

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

Ingredients

1 cup chopped yellow bell pepper
1 (15 ounce) can kidney beans, drained and rinsed
1 (7 ounce) jar roasted red peppers, drained
12 cherry tomatoes, halved
2 tablespoons chopped fresh parsley
3 tablespoons balsamic vinegar
1 tablespoon vegetarian Worcestershire sauce
1 teaspoon white sugar
1 teaspoon dried basil
1 teaspoon chopped garlic
½ head lettuce

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

BEAN-RED PEPPER SALAD

Provided by Marian Burros

Categories salads and dressings

Time 5m

Yield 4 cups

Number Of Ingredients 9

Bean-Red Pepper Salad image

Steps:

Combine all the ingredients and mix well. The salad can be eaten immediately or refrigerated. It becomes even more flavorful if it sits for a couple of hours.

Nutrition Facts : @context http, Calories 119, UnsaturatedFat 6 grams, Carbohydrate 13 grams, Fat 7 grams, Fiber 4 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 359 milligrams, Sugar 7 grams

Ingredients

3 cups cooked beans (see recipe above)
1 medium red onion, minced
1 large clove garlic, minced
1 medium red bell pepper, cored and finely chopped
2 teaspoons fresh minced herbs like savory, marjoram, thyme or oregano
1 tablespoon minced fresh parsley
2 tablespoons fruity olive oil
3 tablespoons balsamic vinegar
Salt and freshly ground black pepper to taste

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

Bean and Bell Pepper Salad image

Steps:

Add all the prepared ingredients in a bowl.
Mix together to combine flavors.
Cover; and chill throughly.

Ingredients

2 (15 ounce) cans black beans, drained and rinsed
1 (16 ounce) can cannellini beans, drained and rinsed
1 green bell pepper, chopped
1 orange bell pepper, chopped
1 yellow bell pepper, chopped
1 red bell pepper, chopped
1 cup red onion, chopped
1 -2 garlic clove, minced
1/2 cup fresh parsley, chopped
1 large lemon, juiced
1 tablespoon olive oil
salt

PEPPER BEAN SALAD RECIPE - (4/5)

Provided by Cookie67

Number Of Ingredients 18

Pepper Bean Salad Recipe - (4/5) image

Steps:

In a large bowl, combine the beans, corn, onion, garlic, bell peppers and jalapeno peppers. Toss well. Combine the cilantro, cumin, aleppo pepper, ground pepper, sea salt, oil, vinegar and lime juice in a container with a lid. Shake well to mix thoroughly. Right before serving, pour the dressing over the salad and toss to coat.

Ingredients

DRESSING:
1 15-oz can black beans, rinsed and drained
1 15-oz can kidney beans, rinsed and drained
1 15 oz can pinto beans, rinsed and drained
1 15 oz bag super sweet frozen niblet corn or 2 Cups fresh corn on the cob kernels
1 red onion, chopped
2 garlic cloves, chopped
1 red bell pepper, seeded and chopped
1 green bell pepper, seeded and chopped
2 jalapeno peppers, seeded and chopped
1/2 Cup chopped, fresh cilantro (or 2 tbsp dried Cilantro)
1 tsp ground cumin
1 tbsp aleppo pepper
1 tsp Penzey's Freshly ground pepper
1 tsp sea salt
1/4 cup canola oil
1/2 cup red wine vinegar
2 limes, juice of (1/4-1/3 cup)

PEPPERY BEAN SALAD

You can use beans of your choice for this salad, but I find these work the best. Hot pepper sauce gives it a good zing. prep time includes marinading

Provided by Evie3234

Categories Beans

Time 1h20m

Yield 4-6 serving(s)

Number Of Ingredients 15

Peppery Bean Salad image

Steps:

Place the well drained kidney beans, black eyed beans and chick peas in a large salad bowl.
Add the chopped bell peppers, thinly sliced radishes and the chopped spring onion to the bowl.
In a seperate bowl mix together the cumin, ketchup, oil, vinegar and garlic, add a little salt and hot pepper sauce to taste, stir thoroughly.
Pour the dressing over the salad and mix.
Chill at least 1 hour before serving.
Garnish with the green onion.

Nutrition Facts : Calories 150.8, Fat 7.5, SaturatedFat 1, Sodium 330.7, Carbohydrate 16.6, Fiber 4.7, Sugar 3.4, Protein 5.5

Ingredients

1 can kidney bean, drained and rinsed
1 can black-eyed peas, drained and rinsed
1 can chickpeas, drained and rinsed
1/4 red bell pepper, cored,de seeded and chopped fine
1/4 green bell pepper, cored de seeded and chopped fine
6 radishes, trimmed and sliced thin
1 spring onion, chopped
1 teaspoon ground cumin
1 tablespoon tomato ketchup
2 tablespoons olive oil
1 tablespoon white wine vinegar
1 clove garlic, crushed
hot pepper sauce
salt
spring onion, green part only (to garnish)

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