Southwest Four Bean Salad Supreme Recipes
FOUR-BEAN SALAD
"MY MOTHER gave me this recipe. It was actually a three-bean salad, but I added the garbanzo beans (which are also know as chick peas). It goes over big at potlucks because it's not too sweet and not too sour. Be careful to get the vinegar and sugar mixture just right-no guessing on the amounts!"
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 12 servings.
Number Of Ingredients 10
Steps:
- In a large salad bowl, combine all of the beans, green pepper and onions. In a small bowl, whisk the remaining ingredients until sugar is dissolved. Pour over bean mixture; toss to coat. Cover and refrigerate overnight, stirring several times. Serve with a slotted spoon.
Nutrition Facts : Calories 172 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 403mg sodium, Carbohydrate 28g carbohydrate (16g sugars, Fiber 4g fiber), Protein 5g protein.
SOUTHWESTERN BEAN SALAD
My daughter gave me the recipe for this hearty, zippy salad. I've used it many times and received compliments. When it comes to bean salad, most people think of the sweet three-bean variety, so this is a nice surprise. - Lila Jean Allen, Portland, Oregon
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 10 servings.
Number Of Ingredients 14
Steps:
- In a large bowl, combine the beans, celery, onion, tomato and corn. In a small bowl, combine the salsa, oil, lime juice, chili powder, salt and cumin. Pour dressing over the bean mixture; toss to coat. Cover salad and chill for at least 2 hours.
Nutrition Facts : Calories 190 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 301mg sodium, Carbohydrate 26g carbohydrate (4g sugars, Fiber 7g fiber), Protein 7g protein. Diabetic Exchanges
SOUTHWESTERN BEAN SALAD
A wonderful side salad that would compliment any Mexican or Southwestern meal. To make it a main dish, you could add chopped cooked meat of your choice and some shredded Cheddar cheese.
Provided by yooper
Categories Black Beans
Time 10m
Yield 10 serving(s)
Number Of Ingredients 13
Steps:
- In a bowl, combine beans, celery, onion, tomato and corn.
- In a small bowl, combine dressing ingredients; mix well.
- Pour over the bean mixture; toss to coat.
- Cover and chill for at least 2 hours.
Nutrition Facts : Calories 208.6, Fat 6.7, SaturatedFat 0.9, Sodium 393.2, Carbohydrate 30.7, Fiber 8.3, Sugar 2.5, Protein 8.4
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
SOUTHWEST FOUR BEAN SALAD SUPREME
Tim and I came up with this recipe after having a deli salad that we thought we could make on our own...and better. This is a very versatile recipe. I have served it on a bed of greens and have added chopped grilled chicken on occasion. You can also add a can of quartered artichoke hearts and a jar of chopped roasted red bell peppers. ( Be sure to drain both.) It's a great day before shopping recipe as most ingredients are canned, bottled or frozen. Be prepared...this makes enough to take to a potluck. It makes approx. 18 cups.
Provided by Laura911RN
Categories Beans
Time 20m
Yield 18 cups, 12-18 serving(s)
Number Of Ingredients 17
Steps:
- Open all the cans of beans and the olives and pour into a colander in the sink. Rinse well with cold water and let it drain well. Place into a large mixing bowl. Rinse the soybeans in the strainer, drain and add to the bowl. Add the frozen southwest vegetables and corn to the bowl. Add the green chilies, onion, cilantro and basil and stir. At this point, I just add the dressing ingredients and stir well. Add the crumbled feta cheese and stir again. Serve. Note: when making to take to a potluck don't stir in the feta cheese until just before serving.
Nutrition Facts : Calories 329.2, Fat 13.8, SaturatedFat 4.4, Cholesterol 18, Sodium 772.3, Carbohydrate 39.4, Fiber 9.8, Sugar 3.7, Protein 16.2
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