MIXED BEAN SALAD
Making this colorful salad a day ahead gives it time to marinate. We love its flavorful tangy-sweet dressing.
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- In a small saucepan, combine the sugar, vinegar, oil, salt and pepper. Cook and stir over medium heat until sugar is dissolved. Remove from the heat; cool slightly. , In a large salad bowl, combine the remaining ingredients. Drizzle with dressing; toss to coat. Cover and refrigerate overnight. Serve with a slotted spoon.
Nutrition Facts : Calories 207 calories, Fat 9g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 546mg sodium, Carbohydrate 27g carbohydrate (16g sugars, Fiber 5g fiber), Protein 5g protein.
TRI-BEAN SALAD WITH VINAIGRETTE
Provided by Food Network Kitchen
Categories side-dish
Time 40m
Yield Serves 10-12 as a side dish
Number Of Ingredients 15
Steps:
- In a large bowl whisk together mustard and vinegar. Whisk in olive oil. Stir in salt, pepper, and cayenne. Add scallions, peppers, onion, beans and parsley and cilantro and mix well. Refrigerate for 30 minutes and serve.
CHINO CHOPPED VEGETABLE SALAD
Steps:
- In a small bowl, combine the mustard and vinegar. Slowly whisk in the oils. Season, to taste, with salt and pepper and set aside. Whisk again when ready to serve.
- In a small skillet, heat the olive oil. Season the diced artichokes lightly with salt and pepper and saute until al dente, about 3 minutes. Transfer to a large bowl and let cool.
- Blanch the carrots and beans by placing each into a fine mesh basket. Set the basket into a pot of boiling salted water and cook until al dente, 2 to 3 minutes. Plunge onto cold water to stop the cooking process. Drain, cool, and add to the artichokes. Add the onion, radicchio, corn and celery.
- When ready to serve, dice the avocado and the tomato and add to the other vegetables. Reserving a little vinaigrette, toss the vegetables with the vinaigrette, sprinkle with the grated cheese, and toss again. Correct seasoning, to taste.
- Toss the greens with the reserved vinaigrette and season with salt and pepper, to taste.
- Divide the salad greens among 4 salad plates. Mound the chopped salad on the greens and serve immediately.
CHINO CHOPPED VEGETABLE SALAD
Provided by Food Network
Time 55m
Yield 4 servings
Number Of Ingredients 20
Steps:
- In a small bowl, combine the mustard and vinegar. Slowly whisk in the oils. Season, to taste, with salt and pepper and set aside. Whisk again when ready to serve.
- In a small skillet, heat the olive oil. Season the diced artichokes lightly with salt and pepper and saute until al dente, about 3 minutes. Transfer to a large bowl and let cool.
- Blanch the carrots and beans by placing each into a fine mesh basket. Set the basket into a pot of boiling salted water and cook until al dente, 2 to 3 minutes. Plunge onto cold water to stop the cooking process. Drain, cool, and add to the artichokes. Add the onion, radicchio, corn and celery.
- When ready to serve, dice the avocado and the tomato and add to the other vegetables. Reserving a little vinaigrette, toss the vegetables with the vinaigrette, sprinkle with the grated cheese, and toss again. Correct seasoning to taste.
- Toss the greens with the reserved vinaigrette and season with salt and pepper to taste.
- Divide the salad greens among 4 salad plates. Mound the chopped salad on the greens and serve immediately.
- Note: You can be creative as to the vegetables you want to include or exclude in your salad. For example, you can use baby peas in season, or diced Chinese pea pods, or diced Italian squash, etc.
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