Two Bean Salad With Vegetables Recipes

BEAN AND VEGETABLE SALAD

"This medley of beans won the enthusiastic approval of my husband, who says he'll eat low-fat, low-cholesterol food only if ti tastes really good," relates Bonnie McKinsey from Greenville, South Carolina. "The peas and corn add crunch and color."

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 10 servings.

Number Of Ingredients 12

Bean and Vegetable Salad image

Steps:

In a large bowl, combine the first seven ingredients. In a small bowl, combine the vinegar, oil, garlic, salt and pepper until blended. Pour over bean mixture; toss gently to coat. Cover and refrigerate for at least 4 hours.

Nutrition Facts : Calories 176 calories, Fat 4g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 358mg sodium, Carbohydrate 30g carbohydrate (0 sugars, Fiber 8g fiber), Protein 7g protein. Diabetic Exchanges

Ingredients

1 can (16 ounces) kidney beans, rinsed and drained
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
1 can (14-1/2 ounces) Italian diced tomatoes, drained
1-1/2 cups frozen peas
1-1/2 cups frozen corn
1/2 cup chopped onion
1/2 cup chopped green pepper
3 tablespoons red wine vinegar
2 tablespoons olive oil
1 garlic clove, minced
1/2 teaspoon salt
1/4 teaspoon pepper

TWO BEAN SALAD

Serve as a simple side dish. It's super satisfying from the synergy of protein and fiber.

Provided by Food Network Kitchen

Categories side-dish

Time 15m

Yield 4 servings

Number Of Ingredients 9

Two Bean Salad image

Steps:

Whisk together the oil, vinegar, 1/4 teaspoon salt and 1/8 teaspoon pepper in a medium bowl. Add the beans, parsley, celery, scallions and red onions and stir until well combined. Add additional salt and pepper to taste. Serve at room temperature.

Ingredients

2 tablespoons extra-virgin olive oil
2 tablespoons white wine vinegar
Kosher salt and freshly ground black pepper
One 15-ounce can cannellini beans, drained and rinsed
One 15-ounce can kidney beans, drained and rinsed
1/4 cup chopped fresh flat-leaf parsley
1 stalk celery, finely diced
1 scallion, green and white parts, thinly sliced on the diagonal
1/4 small red onion, minced

TWO-BEAN SALAD

Categories Salad Bean Vegetable Side Fourth of July Picnic Vegetarian Quick & Easy Green Bean Summer Healthy Vegan Shallot Simmer Gourmet Sugar Conscious Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 4 servings

Number Of Ingredients 5

Two-Bean Salad image

Steps:

Whisk together vinegar, oil, 1/4 teaspoon salt, and 1/8 teaspoon pepper in a large bowl.
Cook green beans in a 3- to 4-quart saucepan of boiling salted water 2 minutes, then add shallot and cook until beans are crisp-tender, about 2 minutes more. Drain in a colander and plunge into a large bowl of ice and cold water to stop cooking. Drain well, then add to dressing in bowl along with cannellini beans and toss well.

Ingredients

2 tablespoons Sherry vinegar
1/4 cup extra-virgin olive oil
3/4 pound green beans, trimmed and cut into 1-inch pieces
1 shallot, thinly sliced
1 (19-ounce) can cannellini beans, drained and rinsed

TWO-BEAN SALAD

This simple salad uses frozen and canned beans and prepared salad dressing...so it is extra easy. Assemble this dish and then chill it to have the fabulous flavors blend as you fix the rest of your meal. It's a one-dish delicacy that goes well with many entrees.

Provided by Taste of Home

Categories Lunch

Time 5m

Yield 4 servings.

Number Of Ingredients 6

Two-Bean Salad image

Steps:

Combine all ingredients in a large bowl. Cover and chill until ready to serve.

Nutrition Facts :

Ingredients

1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
1 package (9 ounces) frozen cut green beans, thawed
1/3 cup creamy Caesar salad dressing
1/4 cup sliced green onions
1/4 teaspoon garlic salt
1/8 teaspoon lemon-pepper seasoning

TWO-BEAN SALAD WITH VEGETABLES

Can be prepared in 45 minutes or less.

Yield Serves 4

Number Of Ingredients 8

Two-Bean Salad with Vegetables image

Steps:

In a bowl whisk together oil, lemon juice, pepper, and salt to taste. Add black beans, tomatoes, celery, and radishes and toss to combine.(Salad may be prepared up to this point 2 days ahead and chilled, covered.)
In a 3-quart saucepan of boiling salted water cook green beans until just tender, about 5 minutes, and drain in a colander. Cut beans into 1 1/2-inch pieces and stir into salad. Serve salad at room temperature.

Ingredients

1/4 cup olive oil
2 tablespoons fresh lemon juice
coarse black pepper to taste
1 cup canned black beans, rinsed and drained well
3 large plum tomatoes, seeded and cut into 1/4-inch-thick-dice
3 celery ribs, cut into 1/4-inch-thick slices
6 large radishes, quartered lengthwise and cut into 1/4 inch-thick slices
3/4 pound green beans

CANNELLINI BEAN SALAD WITH SHAVED SPRING VEGETABLES

Like pasta, cannellini beans are a good staple to have on hand in a city kitchen pantry, and an hour of gentle simmering is usually all it takes. Obviously, they take a little advance planning. You can't hurry a pot of beans, but you can cook them the day or even the morning before you need them. This a good habit to get into, as a small batch of freshly cooked beans is well worth the little effort it takes to get them cooked. (And by all means, use a real stovetop if you have one.) Don't cave and go the canned-bean route - save those for emergencies or camping trips.

Provided by David Tanis

Categories dinner, easy, quick, salads and dressings

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 17

Cannellini Bean Salad With Shaved Spring Vegetables image

Steps:

To make the vinaigrette, whisk together the vinaigrette ingredients. Adjust lemon juice, salt and pepper to taste.
To assemble the salad, place the beans in a large bowl. Pour half the vinaigrette over the beans and toss lightly. Season with salt, pepper and red pepper flakes.
Using a sharp mandolin - and a hand guard - carefully slice the asparagus spears lengthwise to about the thickness of a penny. Slice the radishes and fennel to the same thickness. Lay the shaved vegetables and chopped onion or scallions in a shallow bowl. Season with salt and pepper, and dress them very lightly with a few spoonfuls of vinaigrette, turning gently to coat.
Spoon the beans onto a serving platter or individual plates, then cover the beans with the shaved vegetables. Add a little more vinaigrette over the top. Sprinkle with chopped parsley, basil or dill.

Nutrition Facts : @context http, Calories 268, UnsaturatedFat 15 grams, Carbohydrate 19 grams, Fat 19 grams, Fiber 5 grams, Protein 8 grams, SaturatedFat 3 grams, Sodium 331 milligrams, Sugar 2 grams, TransFat 0 grams

Ingredients

3 tablespoons lemon juice, or as needed
Finely grated zest of half a lemon
1 teaspoon Dijon mustard
1/2 teaspoon ground fennel seed
4 to 6 anchovy fillets, rinsed and chopped
Salt
pepper
1/2 cup extra virgin olive oil
2 cups cooked cannellini beans, drained
Salt
pepper
Pinch red pepper flakes
6 to 8 large, fat asparagus spears, snapped and peeled
6 radishes
1 small fennel bulb, trimmed
1 small sweet spring onion, or a few scallions, finely chopped
Chopped parsley, basil or dill, for garnish

MARINATED VEGETABLE BEAN SALAD

Canned beans make this colorful salad hearty...and bottled Italian dressing is an easy and tasty topper.

Provided by Taste of Home

Categories Lunch

Time 10m

Yield about 20 servings.

Number Of Ingredients 11

Marinated Vegetable Bean Salad image

Steps:

In a large salad bowl, combine the first 10 ingredients. Pour dressing over salad; toss to coat. Cover and refrigerate overnight. Stir before serving.

Nutrition Facts : Calories 143 calories, Fat 10g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 816mg sodium, Carbohydrate 11g carbohydrate (3g sugars, Fiber 3g fiber), Protein 3g protein.

Ingredients

2 cans (16 ounces each) kidney beans, rinsed and drained
2 cans (14-1/2 ounces each) cut green beans, drained
2 cans (14-1/2 ounces each) wax beans, drained
1 jar (10 ounces) small pimiento-stuffed olives
6 cups fresh broccoli florets, finely chopped (about 2 pounds)
2 medium green peppers, chopped
2 medium sweet red peppers, chopped
1 medium red onion, chopped
1 teaspoon dried basil
1/2 teaspoon garlic salt
1 bottle (16 ounces) Italian salad dressing

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Two Bean Salad With Vegetables Recipes

BEAN AND VEGETABLE SALAD

"This medley of beans won the enthusiastic approval of my husband, who says he'll eat low-fat, low-cholesterol food only if ti tastes really good," relates Bonnie McKinsey from Greenville, South Carolina. "The peas and corn add crunch and color."

TWO BEAN SALAD

Serve as a simple side dish. It's super satisfying from the synergy of protein and fiber.

TWO-BEAN SALAD

TWO-BEAN SALAD

This simple salad uses frozen and canned beans and prepared salad dressing...so it is extra easy. Assemble this dish and then chill it to have the fabulous flavors blend as you fix the rest of your meal. It's a one-dish delicacy that goes well with many entrees.

TWO-BEAN SALAD WITH VEGETABLES

Can be prepared in 45 minutes or less.

CANNELLINI BEAN SALAD WITH SHAVED SPRING VEGETABLES

MARINATED VEGETABLE BEAN SALAD

Canned beans make this colorful salad hearty...and bottled Italian dressing is an easy and tasty topper.

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