Canned Beets And Bean Salad Recipes

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BEET & WHITE BEAN SALAD



Beet & White Bean Salad image

Fiber-rich canned beets are just one of the many flavorful canned ingredients in your pantry and can be added to just about anything, like this delicious and nutritious salad.

Provided by Cans Get You Cooking®

Categories     Trusted Brands: Recipes and Tips     Cans Get You Cooking®

Time 10m

Yield 4

Number Of Ingredients 10

2 tablespoons cider vinegar
1 tablespoon Dijon mustard
½ teaspoon sugar
¼ cup extra-virgin olive oil
Salt and ground black pepper to taste
1 (16 ounce) can whole beets, well drained, halved
1 (15 ounce) can white kidney beans (cannellini), drained
½ cup reduced-fat crumbled blue cheese
½ cup coarsely chopped walnuts, toasted
Baby arugula leaves

Steps:

  • Prepare dressing: In small bowl combine cider vinegar, Dijon mustard and sugar. Gradually add olive oil until well blended. Season with salt and pepper.
  • Prepare Salad: In large bowl combine beets and white kidney beans; toss with dressing.
  • To serve, place arugula leaves on platter or in serving bowl; top with beet mixture. Sprinkle with crumbled blue cheese and walnuts.

Nutrition Facts : Calories 394.3 calories, Carbohydrate 26.3 g, Cholesterol 9 mg, Fat 27.4 g, Fiber 7.7 g, Protein 11.6 g, SaturatedFat 5 g, Sodium 800.9 mg, Sugar 6.6 g

CANNED BEETS AND BEAN SALAD



Canned Beets and Bean Salad image

Need a protein-rich dish, but can't reach into your fridge or freezer for meat? Then toss a hearty salad that features canned beans! Any type of beans you pick - kidney beans, black beans or others - is a good source of protein, as well as iron and fiber.

Provided by cannedfood

Categories     Low Protein

Time 5m

Yield 8 , 8 serving(s)

Number Of Ingredients 9

1 (16 ounce) can kidney beans, drained and rinsed
1 (14 1/2 ounce) can beets, chopped
1 (14 1/2 ounce) can new potatoes, chopped
1/2 small onions or 1/2 bunch green onion, chopped
1/4 cup dried parsley or 1/2 bunch fresh parsley, chopped
1 tablespoon dried basil or 1/4 cup fresh basil, chopped
2 tablespoons olive oil
2 tablespoons lemon juice concentrate or 1 tablespoon lemon, juice of
salt and pepper, to taste

Steps:

  • In a large bowl, mix kidney beans, beets, potatoes, onions, parsley and basil. Toss with olive oil and lemon juice. Add salt and pepper to taste. If you have a refrigerator or chilled cooler available, chill for 30 minutes before serving, or enjoy at room temperature.
  • Servings: 6.
  • Nutritional Information Per Serving:
  • Calories 180; Total fat 5g; Saturated fat 0.5g; Cholesterol 0mg; Sodium 470mg; Carbohydrate 28g; Fiber 8g; Protein 6g; Vitamin A 6%DV; Vitamin C 25%DV; Calcium 6%DV; Iron 20%DV.
  • *Daily Value.

Nutrition Facts : Calories 143.8, Fat 3.9, SaturatedFat 0.6, Sodium 214.8, Carbohydrate 23.5, Fiber 5, Sugar 5.9, Protein 5.1

MARINATED BEET SALAD



Marinated Beet Salad image

This is an easy to prepare beet salad that goes great with any barbeque or summer picnic.

Provided by Myra

Categories     Salad     Vegetable Salad Recipes     Beet Salad Recipes

Time 4h20m

Yield 4

Number Of Ingredients 5

1 (16 ounce) can whole beets
¼ cup white sugar
1 teaspoon prepared mustard
¼ cup white wine vinegar
¼ cup diced red onion

Steps:

  • Drain beets, reserving 1/4 cup liquid, and slice into 1/4 to 1/2 inch slivers. Add onions and toss.
  • In a saucepan over medium heat, cook the sugar, mustard and reserved 1/4 cup liquid until dissolved. Add vinegar and bring to boil; remove from heat and allow to cool.
  • Pour over the beet slices and onions, toss and refrigerate for 4 to 6 hours. Remove from refrigerator and serve at room temperature.

Nutrition Facts : Calories 88.5 calories, Carbohydrate 21.7 g, Fat 0.2 g, Fiber 2.2 g, Protein 1.2 g, Sodium 236.3 mg, Sugar 19.1 g

WHITE BEAN SALAD WITH ROASTED CAULIFLOWER



White Bean Salad With Roasted Cauliflower image

This is the kind of substantial salad that's nice to have on hand, no matter the occasion. If you have time, it's best made with large dried white beans, such as cannellini, simmered at home. (It's great to have a pot of cooked beans in the fridge all summer long, for deploying in salads and soups.) But using canned beans is absolutely OK. The recipe calls for roasting the cauliflower, but it could also be cooked on a grill to impart some pleasant smokiness.

Provided by David Tanis

Categories     dinner, lunch, salads and dressings, vegetables, appetizer, side dish

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 15

1 small head cauliflower, cut into ½-inch slices
Extra-virgin olive oil
Salt and black pepper
4 cups cooked white beans or 2 (15-ounce) cans, drained
1 cup thinly sliced celery heart (the tender inner stalks and leaves)
3 tablespoons chopped parsley
3 tablespoons slivered scallions
1 large shallot, diced small
2 teaspoons Dijon mustard
1 tablespoon lemon juice
1 teaspoon lemon zest
2 tablespoons red wine vinegar, plus more to taste
1/2 teaspoon ground fennel (optional)
1/4 cup extra-virgin olive oil, plus more to taste
Salt and black pepper

Steps:

  • Heat oven to 400 degrees. Put cauliflower on a rimmed baking sheet. Drizzle with olive oil and season with salt and pepper. Toss to coat. Roast on the top rack until nicely browned, 20 to 25 minutes. Set aside to cool.
  • Make the dressing: Put shallot in a small bowl with mustard, lemon juice, lemon zest, vinegar and ground fennel, if using. Stir well to combine, then whisk in olive oil. Season to taste.
  • Make the salad: Put beans in a low salad bowl. Add celery and cauliflower, pour the dressing over and toss well, taking care not to crush beans. Let salad rest for 30 minutes or so to meld flavors. Taste and adjust for salt, acid and oil. Add parsley and scallions, toss once more, then serve at room temperature.

WARM BEET AND STRING BEAN SALAD



Warm Beet And String Bean Salad image

Provided by Moira Hodgson

Categories     salads and dressings, side dish

Time 2h

Yield 4 to 6 servings

Number Of Ingredients 8

4 medium beets
1 pound young string beans, trimmed
1 teaspoon Dijon mustard
1/4 cup balsamic vinegar
1/2 cup walnut oil
1 small red onion, minced
1 tablespoon chives, chopped
Sea salt and freshly ground pepper

Steps:

  • Preheat the oven to 350 degrees. Put the beets in the oven on a rack and bake them for an hour and a half or until they are tender when pierced with a fork. When the beets are cool enough to handle, slice them into half-inch pieces and put them in a bowl. Keep them warm.
  • Meanwhile, steam the string beans until they are tender.
  • Combine the mustard, vinegar, walnut oil, salt and pepper and mix well. Pour half the mixture onto the beets with the onions and chives and toss. Put in the center of a round serving dish.
  • Toss the beans in the remaining dressing and arrange them in a circle around the beets. Serve the salad warm or at room temperature.

Nutrition Facts : @context http, Calories 223, UnsaturatedFat 16 grams, Carbohydrate 14 grams, Fat 18 grams, Fiber 4 grams, Protein 3 grams, SaturatedFat 2 grams, Sodium 401 milligrams, Sugar 8 grams, TransFat 0 grams

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