Baked Bean Vegetable Salad Recipes

BEAN AND VEGETABLE SALAD

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.

BAKED BEAN SALAD

Steps:

• Drain beans and place into a large bowl.
• Cut tomatoes into strip, about 1/3 in thick. Add to bowl with beans. Add olives and green onion. Fold together carefully.
• In a small bowl, whisk together the vinegar and mustard; slowly whisk in the oil until an emulsified mixture is formed. Add salt & pepper and mix well.
• Pour dressing over vegetables. Fold together until well blended.
• Before serving, garnish with sliced egg and a sprig of parsley if used.

VEGETARIAN BAKED BEANS WITH VEGETABLES

Steps:

• Melt butter in a large saucepan over medium-high heat. Add onion, carrots, bell pepper, and garlic. Sprinkle lightly with salt and saute until onion is soft and translucent, about 5 minutes. Add tomatoes, barbeque sauce, molasses, bacon bits, rum, dill, and mustard and stir to combine. Reduce heat and simmer sauce 20 to 30 minutes.
• Preheat the oven to 325 degrees F (165 degrees C).
• Pour 1/4 cup beans into a bowl and mash. Pour remaining beans into a casserole dish. Mix mashed beans into the saucepan with the sauce and pour mixture over beans in the casserole dish. Cover with a lid or aluminum foil.
• Bake in the preheated oven for 2 1/2 hours. Uncover and bake 30 minutes more. Let cool for 20 minutes before serving.

BAKED BEAN VEGETABLE SALAD

Steps:

• Combine all ingredients and toss together lightly.
• chill in the refrigerator.

MIDDLE EASTERN BEAN AND ROASTED VEGETABLE SALAD

Steps:

• Chill the chick peas and beans for as long as possible. Steep couscous in boiling salted water.
• In a blender or food processor or by hand, blend until smooth the tahini paste, garlic, cumin, coriander, lowfat yogurt, parsley, olive oil, grated lemon zest and juice. Season to taste with salt and pepper and transfer to a mixing bowl.
• Add the chilled beans to the dressing and walnuts. Fluff up the couscous with a fork and add to beans and walnuts; toss the ingredients together and adjust the seasoning.
• On each dinner plate make an outer wreath of dressed greens, an inner wreath of mixed grilled vegetables of choice and center couscous and chick peas in the middle. Garnish top with roasted red peppers.

VEGGIE BEAN SALAD

Steps:

• In a bowl, combine the first six ingredients. In a small bowl, combine the oil, vinegar, Italian seasoning, salt, garlic powder and onion powder; mix well. Pour over vegetable mixture and toss to coat. Cover and refrigerate for at least 2 hours. Top with cheese. Serve with a slotted spoon.

ROASTED VEGGIE AND WHITE BEAN SALAD RECIPE BY TASTY

Steps:

• Preheat the oven to 425°F (220˚C).
• In a large bowl, add the white onion, red wine vinegar, lemon juice, lemon zest, and mustard. Season with salt and pepper, and stir to combine.
• In a large bowl, toss together 3 tablespoons of the olive oil, broccoli, fennel, garlic, and red pepper flakes.
• Spread the broccoli onto a large baking sheet and season with salt and pepper.
• Bake, tossing the vegetables occasionally, until tender and golden, 25 to 30 minutes.
• Remove the garlic from the baking sheet, and finely chop. Add the minced garlic to the onion mixture.
• Whisking constantly, slowly add the remaining ¼ cup (60 ML) of the olive oil to the onion mixture until an emulsified dressing forms. Whisk in the fennel fronds.
• Add the beans and roasted vegetables, and toss to combine. Season with salt and pepper to taste. Top with the chopped eggs and serve.
• Enjoy!