Quick Colorful Bean Salad Recipes

COLORFUL BEAN SALAD

My bean salad is a mainstay, both for family meals and neighborhood potlucks. People rave about the cumin dressing with its zesty flavor. The salad tastes even better when made ahead and marinated in the fridge overnight.-Beth Brown, Naples, Florida

Provided by Taste of Home

Categories Lunch

Time 10m

Yield 6 servings.

Number Of Ingredients 10

Colorful Bean Salad image

Steps:

In a large bowl, combine the first six ingredients. Add the beans, corn and onions; stir to coat. Cover and refrigerate until serving. Serve with a slotted spoon.

Nutrition Facts : Calories 226 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 641mg sodium, Carbohydrate 32g carbohydrate (5g sugars, Fiber 8g fiber), Protein 10g protein.

Ingredients

3 tablespoons olive oil
3 tablespoons red wine vinegar
1/2 teaspoon garlic powder
1/2 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon pepper
1 can (16 ounces) kidney beans, rinsed and drained
1 can (15 ounces) black beans, rinsed and drained
1 can (11 ounces) Mexicorn, drained
1/4 cup thinly sliced green onions

COLORFUL BLACK BEAN SALAD

A spicy (but not too hot) chili dressing coats this sensational veggie salad.

Provided by Betty Crocker Kitchens

Categories Lunch

Time 2h20m

Yield 20

Number Of Ingredients 10

Colorful Black Bean Salad image

Steps:

In large bowl, mix all dressing ingredients until well blended.
Add salad ingredients; toss to mix. Cover and refrigerate at least 2 hours but no longer than 24 hours, stirring occasionally.

Nutrition Facts : Calories 190, Carbohydrate 37 g, Fiber 9 g, Protein 11 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 420 mg

Ingredients

3/4 cup red wine vinegar
1/3 cup vegetable oil
1 1/2 teaspoons chili powder
3/4 teaspoon ground cumin
3 small cloves garlic, crushed
1 bag (12 oz) frozen corn, cooked, drained
3 cups diced peeled jicama
3 medium tomatoes, seeded, chopped (3 cups)
6 cans (15 oz each) Progresso™ black beans, drained, rinsed
6 green onions, thinly sliced

COLORFUL FOUR BEAN SALAD

This is a very tasty and easy bean salad made with four kinds of beans, red onion, and celery in a vinegar dressing. My friend next door gave it to me years ago.

Provided by Kathleen White

Categories Salad Beans Three Bean Salad Recipes

Time P1DT20m

Yield 12

Number Of Ingredients 11

Colorful Four Bean Salad image

Steps:

In a large bowl, whisk together the white sugar, vinegar, and vegetable oil. Stir in the celery, green pepper, red onion and pimentos. Pour the green beans, wax beans, lima beans and kidney beans into a colander, and rinse under cold water. Let drain for a few minutes, then stir into the bowl with the rest of the salad. Store in a large jar in the refrigerator, and shake or turn occasionally for 1 day to marinate. If you do not have a sealed container, simply stir the salad every few hours. This keeps for about a week, but will be gone sooner.

Nutrition Facts : Calories 154.3 calories, Carbohydrate 31.9 g, Fat 1.4 g, Fiber 5.4 g, Protein 4.6 g, SaturatedFat 0.2 g, Sodium 416.3 mg, Sugar 19 g

Ingredients

1 cup white sugar
1 cup white vinegar
1 tablespoon vegetable oil
6 stalks celery, chopped
1 green bell pepper, seeded and chopped
1 medium red onion, chopped
1 (4 ounce) jar pimento peppers, drained and chopped
1 (14 ounce) can cut green beans
1 (14.5 ounce) can yellow wax beans
1 (15 ounce) can lima beans
1 (15 ounce) can dark red kidney beans

CLASSIC BEAN SALAD

You can use any kind or combination of canned beans to make this classic picnic salad, but a mix of white beans, chickpeas and red kidney beans makes it especially colorful. Although this is delicious when freshly made, it gets even better as it sits. If you have time, make it at least an hour or two before serving; it can rest at room temperature for up to 4 hours - but after that, slip it into the fridge. If you want to make this the day before, add the celery and parsley just before serving, so they stay crisp and green.

Provided by Melissa Clark

Categories dinner, easy, lunch, quick, weeknight, beans, salads and dressings, main course, side dish

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 10

Classic Bean Salad image

Steps:

Mince 1 shallot and place in a large bowl. Thinly slice remaining shallot and set aside.
Add vinegar, mustard and a pinch each salt and pepper to the bowl with minced shallot and whisk to combine. Slowly whisk in oil. Season with more salt and pepper to taste.
Add chickpeas, cannellini beans, kidney beans, celery, herbs and sliced shallot to the bowl and toss until evenly coated. Taste and add more salt or vinegar. Drizzle with additional olive oil and top with more black pepper, if desired, and serve.

Ingredients

2 small shallots (or 1 large shallot), peeled
3 tablespoons apple cider vinegar, plus more to taste
1 tablespoon Dijon mustard
Salt and freshly ground black pepper
1/2 cup extra-virgin olive oil, plus more to taste
1 (15-ounce) can chickpeas, drained and rinsed
1 (15-ounce) can cannellini or Great Northern beans, drained and rinsed
1 (15-ounce) can red kidney beans, drained and rinsed
1/2 cup thinly sliced celery
1 cup mixed coarsely chopped fresh parsley and celery leaves

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Quick Colorful Bean Salad Recipes

COLORFUL BEAN SALAD

My bean salad is a mainstay, both for family meals and neighborhood potlucks. People rave about the cumin dressing with its zesty flavor. The salad tastes even better when made ahead and marinated in the fridge overnight.-Beth Brown, Naples, Florida

COLORFUL BLACK BEAN SALAD

A spicy (but not too hot) chili dressing coats this sensational veggie salad.

COLORFUL FOUR BEAN SALAD

This is a very tasty and easy bean salad made with four kinds of beans, red onion, and celery in a vinegar dressing. My friend next door gave it to me years ago.

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