Prize Winning Bean Salad Recipes
FOUR BEAN SALAD
This is the best bean salad my father in-law ever ate.
Provided by Kathleen White
Categories Salad Beans Three Bean Salad Recipes
Time 1h15m
Yield 10
Number Of Ingredients 11
Steps:
- In a large salad bowl, whisk together the sugar, vinegar and oil.
- Add the onion, bell pepper, celery, green beans, lima beans, kidney beans, pinto beans and pimentos.
- Toss to evenly coat and place in large sealed container. Place in refrigerator and turn periodically to mix.
Nutrition Facts : Calories 204.4 calories, Carbohydrate 41.5 g, Fat 2 g, Fiber 7.6 g, Protein 6.7 g, SaturatedFat 0.3 g, Sodium 462.3 mg, Sugar 22.2 g
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.
CORN AND BLACK BEAN SALAD
This colorful, crunchy black bean and corn salad is chock-full of easy-to-swallow nutrition that all ages will love. Try it with a variety of summer entrees, or as a wholesome salsa! -Krista Frank, Rhododendron, Oregon
Provided by Taste of Home
Categories Lunch Side Dishes
Time 15m
Yield 8 servings.
Number Of Ingredients 14
Steps:
- In a large bowl, combine the first 6 ingredients. In a small bowl, whisk dressing ingredients; pour over corn mixture and toss to coat. Cover and refrigerate at least 1 hour. Stir before serving. Serve with a slotted spoon.
Nutrition Facts : Calories 142 calories, Fat 4g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 326mg sodium, Carbohydrate 21g carbohydrate (8g sugars, Fiber 4g fiber), Protein 4g protein. Diabetic Exchanges
CONTEST-WINNING PICNIC PASTA SALAD
My family's not big on traditional pasta salads made with mayonnaise, so when I served this colorful version that uses Italian dressing, it was a big hit. This crowd-pleaser is loaded with vegetables, beans and tricolor pasta. It's one of the best picnic salad ideas! -Felicia Fiocchi, Vineland, New Jersey
Provided by Taste of Home
Categories Lunch Side Dishes
Time 25m
Yield 16 servings.
Number Of Ingredients 13
Steps:
- Cook spiral pasta and tortellini according to package directions. Drain and rinse in cold water. Place in a large bowl; add the artichokes, broccoli, provolone cheese, salami, peppers, beans, olives, onion and garlic. , Prepare salad dressing according to package directions; pour over salad and toss to coat. Serve immediately or cover and refrigerate.
Nutrition Facts : Calories 411 calories, Fat 23g fat (8g saturated fat), Cholesterol 43mg cholesterol, Sodium 1156mg sodium, Carbohydrate 33g carbohydrate (4g sugars, Fiber 4g fiber), Protein 18g protein.
ANNIE'S AWARD-WINNING BAKED BEANS
This recipe won me first place in a baked bean cook-off at the Western Idaho State Fair. They start with dried beans, so give yourself some extra time. Kind of sweet and savory and yummy.
Provided by Kitten
Categories Side Dish Beans and Peas Baked Bean Recipes
Time 3h15m
Yield 12
Number Of Ingredients 21
Steps:
- Fill a large pot 3/4 full with water. Use a sharp knife to cut 3 or 4 slits evenly spaced through skin on ham hocks. Add ham hocks, onion, celery, bay leaves, garlic, liquid smoke, basil, thyme, sage, salt, and pepper to the water and bring to a good boil for 1 hour.
- Add beans to the pot. Return to a boil and cook gently until beans are tender, 45 minutes to 1 hour. Check liquid level often and add more water if necessary.
- Preheat the oven to 400 degrees F (200 degrees C).
- Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon on paper towels. Transfer bacon to a large bowl and add onion.
- Use a slotted spoon to dip beans and ham hocks out of the water and into a 9x13-inch baking pan. Reserve liquid from the beans. Clean all meat off of the ham hocks, discard bones, and add meat to the bowl with the bacon and onions.
- Mix in pineapple, brown sugar, and Worcestershire sauce. Stir in steak sauce, good steak sauce, and garlic. Add liquid smoke, salt, and black pepper; mix until completely incorporated. Fold in bacon mixture. Adjust seasonings if necessary. Pour bean mixture into the baking pan and add some reserved bean liquid over beans if necessary.
- Bake in the preheated oven until beans are hot and bubbly all around the edges, about 30 minutes.
Nutrition Facts : Calories 446.4 calories, Carbohydrate 53.3 g, Cholesterol 44.3 mg, Fat 15.8 g, Fiber 8.4 g, Protein 22.9 g, SaturatedFat 5.2 g, Sodium 347.9 mg, Sugar 21.1 g
BUTTER BEAN SALAD
This is a nice summery side that uses flavorful olive oil and tastes fresh, even though it uses canned beans. It's sure to perk up any picnic spread. Sandra Jackson - Mobile, AL
Provided by Taste of Home
Categories Lunch Side Dishes
Time 15m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- In a large bowl, combine the beans, peppers, onion and garlic. In a small bowl, combine the remaining ingredients. Pour over bean mixture and toss to coat. Chill until serving.
Nutrition Facts : Calories 147 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 360mg sodium, Carbohydrate 19g carbohydrate (3g sugars, Fiber 5g fiber), Protein 5g protein. Diabetic Exchanges
PRIZE WINNING BEAN SALAD
This was something I made to take to a potluck at work. I started out making it as a whole bean dip/salsa, but when I finished, it seemed it would make a wonderful salad, stuffed in fresh tomatoes from the garden or served on a bed of romaine. I used the tiny bit of leftovers spooned on broiled fish, so the possibilities really seem endless. I threw things together from things in my cupboard (the cans of Rotel were leftover from someone coming over eons ago, but you could easily chop up a couple of ripe tomatoes and chilis), but sifted the brain cells to remember everything I did after I won first place in our potluck competition as a side salad and everyone wanted the recipe. You can easily spice this up more to your taste by adding jalapenos or your favourite chile, next time I make this I might try adding a couple of tomatillos.
Provided by bikerchick
Categories Easy
Time 4h5m
Yield 8-10 serving(s)
Number Of Ingredients 15
Steps:
- In a small saucepan, toast cumin over medium heat, stirring, until fragrant.
- In a small bowl, combine olive oil, vinegar, salt, sugar, worcestershire, toasted cumin, and oregano until well blended, set aside for 5 minutes.
- Combine remaining in large bowl, mix well.
- Stir dressing one more time before pouring over bean mixture and toss to coat all, taste for salt and pepper.
- Tastes best if made the night before and refrigerated for several hours for flavours to blend.
Nutrition Facts : Calories 310.7, Fat 14.8, SaturatedFat 2.1, Sodium 623.7, Carbohydrate 35.8, Fiber 11.2, Sugar 2.3, Protein 11.6
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