Cheese And Bean Salad Recipes

CHEESE AND BEAN SALAD

Steps:

• Mix all ingredients except salad dressing in large bowl.
• Add salad dressing; mix lightly. Cover.
• Refrigerate at least 1 hour or before serving.

THREE BEAN SALAD WITH FETA CHEESE

Steps:

• Mix black beans, kidney beans, great northern beans, diced tomatoes with green chile peppers, feta cheese, red onion, Greek seasoning, and garlic powder in a bowl.
• Whisk olive oil, balsamic vinegar, honey mustard, and Worcestershire sauce in a separate bowl; pour over bean mixture. Toss to coat. Refrigerate for about 2 hours for best flavor.

FIVE-BEAN SALAD

Steps:

• In a large bowl, combine the first six ingredients. In another bowl, whisk the vinegar, sugar, oil, salt and pepper. Pour over bean mixture and toss to coat. Cover and refrigerate for several hours or overnight. Serve with a slotted spoon.

THREE BEAN SALAD

Steps:

• Mix together green beans, wax beans, kidney beans, onion, sugar, vinegar, vegetable oil, salt, pepper, and celery seed. Let set in refrigerator for at least 12 hours.

BEST BEAN SALAD

Steps:

• Combine the green beans, wax beans, garbanzo beans, kidney beans, green pepper, onion, and celery in a large bowl; toss to mix.
• Whisk together the oil, vinegar, salt, pepper, and sugar in a separate bowl until the sugar is dissolved; pour over the bean mixture. Refrigerate 8 hours or overnight before serving.

SHELL BEAN SALAD WITH TOMATOES, CELERY AND FETA

Steps:

• Combine the beans, onion, water, crushed garlic, bouquet garni and salt in a heavy saucepan or soup pot, and bring to a simmer. Cover and simmer 45 minutes, or until the beans are tender. Taste and adjust salt. Remove and discard the onion, the bouquet garni and the garlic cloves. Drain though a strainer or colander set over a bowl.
• In a large salad bowl, combine the beans, celery, tomatoes, feta and herbs. Sprinkle the tomatoes with sea salt if desired.
• Mix together the vinegar, mustard, salt, pepper, garlic and olive oil. Toss with the salad, taste and adjust seasonings, and serve.

FOUR BEAN SALAD

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.

GREEN BEAN AND BLUE CHEESE SALAD

Steps:

• Place green beans in a small saucepan and cover with water. Bring to a boil. Cook, uncovered, for 8-10 minutes or until crisp-tender; drain. Place the beans in a bowl; refrigerate until chilled. , Add the blue cheese, olives, oil, salt and pepper; toss gently to coat. Refrigerate until serving.

GREEN BEAN CASSEROLE SALAD

Steps:

• Bring a large pot of salted water to a boil. Fill a bowl with ice water and set aside.
• Add the green beans to the boiling water and cook until bright green and tender-crisp, about 4 minutes. Transfer the green beans to the ice bath to stop the cooking. Drain the beans and add them to a mixing bowl.
• Add the olive oil to a large skillet over medium-high heat. When the oil is shimmering, add the mushrooms, shallot, 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook, stirring occasionally, until the vegetables are browned, 5 to 7 minutes. Add the cheese and stir to melt. Turn the heat off and add the mixture to the bowl with the green beans. Toss until everything is creamy and thoroughly combined. Season with 1/2 teaspoon salt and 1/2 teaspoon pepper. Toss to combine. Top with the fried onions. Serve at room temperature or refrigerate until ready to serve.

FETA GARBANZO BEAN SALAD

Steps:

• Place the first 11 ingredients in a large bowl; toss to combine. Sprinkle with cheese.

TOMATO, BLUE CHEESE, AND KIDNEY BEAN SALAD

Steps:

• Mix the kidney beans, onion, chives, lemon juice, salt and freshly ground black pepper together in a small bowl.
• Heat a dash of olive oil in a frying pan, add the bread cubes and fry for 2-3 minutes, or until golden-brown.
• To serve, place the sliced tomato on a serving plate, top with the kidney bean salad and scatter over the cheese and toasted bread cubes.

CANNELLINI BEAN SALAD WITH FETA CHEESE AND MINT

Steps:

• In a large serving bowl, combine peas, beans, mint, red and yellow peppers, garlic, oil, vinegar, oregano and feta.
• Taste for seasoning and adjust with salt and pepper.
• Let the salad stand for 30 minutes.
• Toss gently before serving.

TORTELLINI BEAN SALAD

Steps:

• Prepare tortellini according to package directions; drain and place in a serving bowl. Add broccoli, onion, beans and olives. Combine the salad dressing, 2 tablespoons Parmesan cheese and oregano; pour over salad and toss gently. Cover and refrigerate for at least 8 hours. , Just before serving, stir in tomatoes and sprinkle with remaining Parmesan.

GREEN BEAN BLUE CHEESE SALAD

Steps:

• Place green beans in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm, about 2 to 6 minutes. Allow to cool.
• In a medium bowl, combine beans, onion, blue cheese, and pecans. Stir in olive oil and balsamic vinegar. Season with salt and pepper. Chill for at least an hour before serving.