BLT BEAN SALAD
All the flavors of a classic BLT sandwich come together in this hearty bean salad. The homemade herb-mayo dressing adds freshness while the crisp bacon and croutons add a welcomed crunch. It's a great way to use up those pantry beans in a summery salad you'll want to enjoy all year round.
Provided by Food Network Kitchen
Categories side-dish
Time 30m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 400 degrees F.
- Toss the bread, olive oil, a pinch of salt and several grinds of pepper on a rimmed baking sheet until combined, then spread into an even layer. Bake until the croutons are golden brown and well toasted, tossing halfway through, 10 to 12 minutes.
- Meanwhile, add the bacon to a medium skillet and cook over medium heat, stirring occasionally, until crisp and well browned, about 5 minutes. Transfer to a paper towel-lined plate with a slotted spoon to drain.
- For the dressing, puree the basil, parsley, dill, mayonnaise, yogurt, lemon juice, 2 teaspoons water, 1/4 teaspoon salt and several grinds of pepper in a food processor until the herbs are finely chopped and dressing is bright green. Taste and adjust the seasoning with more salt and pepper.
- To assemble, add the beans, romaine, tomatoes, half the croutons and half the bacon to a large bowl. Add half of the herb-mayo dressing, then toss to combine. Transfer to a large serving bowl or platter, top with the remaining croutons and bacon and drizzle with the remaining dressing.
NEELYS SWEET HEAT TRI COLOR SALAD
Provided by Patrick and Gina Neely : Food Network
Categories side-dish
Time 1h20m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- For the dressing:
- Add all the ingredients to a bowl and whisk together.
- For the salad:
- Place first 7 ingredients into a large bowl. Drain and rinse black beans. Place into bowl with vegetables. Add salt and pepper, to taste. Drizzle in dressing. Wrap and place in refrigerator 1 hour prior to serving.
- When ready to serve, place salad mix into a large bowl. Add vegetables to the salad bowl and top with shredded cheese.
TRI COLORE SALAD
Steps:
- Combine all 3 lettuces in large bowl and season with salt and pepper, to taste. Whisk the mustard, vinegar, and oil together in a small bowl and season with salt and pepper, to taste. Pour dressing over salad and toss to combine. Top with some shavings of Parmesan.
COLORFUL SPIRAL PASTA SALAD
Tackle gatherings with a bright pasta salad. This tricolor toss-up with broccoli, tomatoes, olives and a hardworking dressing is one of the easiest cold pasta salad recipes you could take. -Amanda Cable, Boxford, Massachusetts
Provided by Taste of Home
Categories Lunch Side Dishes
Time 20m
Yield 14 servings.
Number Of Ingredients 7
Steps:
- In a Dutch oven, cook pasta according to package directions, adding the broccoli during the last 2 minutes of cooking. Drain and rinse in cold water., Transfer to a large bowl. Add the tomatoes, olives, salt and pepper. Drizzle with salad dressing; toss to coat. Chill until serving.
Nutrition Facts : Calories 149 calories, Fat 4g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 513mg sodium, Carbohydrate 24g carbohydrate (4g sugars, Fiber 2g fiber), Protein 4g protein.
TRICOLOR BEAN SALAD
Make and share this Tricolor Bean Salad recipe from Food.com.
Provided by FeedMePlz
Categories Lunch/Snacks
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Combine beans, onions, celery, tomatoes and chilies in a large bowl. Place the salsa in a small bowl or jar. Add the lime juice and chili powder. Mix well.
- Pour the salsa mixture over beans. Toss to mix well. Cover and refrigerate for at least 1 hour to allow flavors to blend.
- HINT: Use different kinds of beans to vary the taste of this delicious salad.
Nutrition Facts : Calories 246.9, Fat 1.2, SaturatedFat 0.2, Sodium 486.2, Carbohydrate 45.4, Fiber 13.5, Sugar 4, Protein 16.3
TRICOLOR BEAN SALAD
Steps:
- 1. Combine the beans, onions, celery, tomato, and chilies, in a large bowl.
- 2. Place the salsa in a small bowl or jar.
- 3. Add the lime juice and chili powder.
- 4. Mix well.
- 5. Pour the salsa mixture over beans.
- 6. Toss to mix well.
- 7. Cover and refrigerate for at least an hour to allow flavors to blend.
- 8. Hint: Make early to allow flavors to blend. Also use different kinds of beans to vary the taste of this delicious salad.
CRUNCHY RAMEN SALAD
For potlucks and picnics, this ramen noodle salad is a knockout. I tote the veggies in a bowl, dressing in a jar and noodles in a bag. Then I shake them up together when it's time to eat. -LJ Porter, Bauxite, Arkansas
Provided by Taste of Home
Categories Lunch Side Dishes
Time 25m
Yield 16 servings.
Number Of Ingredients 10
Steps:
- In a large skillet, heat 1 tablespoon oil over medium heat. Add almonds and sunflower kernels; cook until toasted, about 4 minutes. Cool., In a large bowl, combine coleslaw mix, onions and red pepper. In a small bowl, whisk vinegar, sugar, pepper, contents of ramen seasoning packets and remaining oil. Pour over salad; toss to coat. Refrigerate until serving. Break noodles into small pieces. Just before serving, stir in noodles, almonds and sunflower kernels.
Nutrition Facts : Calories 189 calories, Fat 13g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 250mg sodium, Carbohydrate 16g carbohydrate (6g sugars, Fiber 3g fiber), Protein 4g protein.
TRICOLOR SALAD WITH WHITE BEANS
Make and share this Tricolor salad with White Beans recipe from Food.com.
Provided by Bekah
Categories Lentil
Time 20m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Place beans, yellow pepper and tomatoes in large bowl.
- Add parsley, vinegar, olive oil, salt and pepper and toss.
- ENJOY!
Nutrition Facts : Calories 367.9, Fat 21, SaturatedFat 3, Sodium 594.9, Carbohydrate 36.9, Fiber 7.9, Sugar 1.4, Protein 11
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