Chino Farms Mixed Bean Salad With Mint Vinaigrette Recipes

MIXED BEAN SALAD

Mixed Bean Salad image

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

Ingredients

1/2 cup sugar
1/3 cup cider vinegar
1/3 cup canola oil
1/2 teaspoon salt
1/8 teaspoon pepper
1 can (16 ounces) kidney beans, rinsed and drained
1 can (14-1/2 ounces) cut wax beans, drained
1 can (14-1/2 ounces) cut green beans, drained
3 celery ribs, sliced
1/2 medium green pepper, chopped
1/4 cup chopped onion

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

Tri-Bean Salad with Vinaigrette image

Provided by Food Network Kitchen

Categories side-dish

Time 40m

Yield Serves 10-12 as a side dish

Number Of Ingredients 15

Ingredients

1 tablespoon Dijon mustard
3 tablespoons white wine vinegar
1/4 cup olive oil
Salt & pepper
Cayenne
3 scallions, sliced
1 red bell pepper, chopped
1 green bell pepper, chopped
1 red onion, finely chopped
1 can small red kidney beans, drained and rinsed
1 can northern white beans, drained and rinsed
1 can black beans, drained and rinsed
3 tablespoons parsley, chopped
3 tablespoons cilantro, chopped
In a large bowl whisk together

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

Chino Chopped Vegetable Salad image

Provided by Food Network

Categories appetizer

Time 50m

Yield 4 servings

Number Of Ingredients 20

Ingredients

1 tablespoon Dijon mustard
3 tablespoons sherry wine vinegar
1/2 cup extra virgin olive oil
1/2 cup almond or safflower oil
Salt
Freshly ground white pepper
1 tablespoon olive oil
1/2 cup diced fresh artichoke bottoms
Salt
Freshly ground white pepper
1/2 cup diced carrots
1/2 cup diced green beans
1/2 cup diced red onion
1/2 cup diced radicchio
1/2 cup fresh corn kernels
1/2 cup diced celery
1/2 cup diced ripe avocado
1/4 cup peeled, seeded, and chopped tomato
4 teaspoons grated Parmesan cheese
1 cup mixed greens of your choice (curly endive, chicory, baby lettuce), cut or torn into bite-size pieces

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

Chino Chopped Vegetable Salad image

Provided by Food Network

Time 55m

Yield 4 servings

Number Of Ingredients 20

Ingredients

1 tablespoon Dijon mustard
3 tablespoons sherry wine vinegar
1/2 cup extra virgin olive oil
1/2 cup almond or safflower oil
Salt
Freshly ground white pepper
1 tablespoon olive oil
1/2 cup diced fresh artichoke bottoms
Salt
Freshly ground white pepper
1/2 cup diced carrots
1/2 cup diced green beans
1/2 cup diced red onion
1/2 cup diced radicchio
1/2 cup fresh corn kernels
1/2 cup diced celery
1/2 cup diced ripe avocado
1/4 cup peeled, seeded, and chopped tomato
4 teaspoons grated Parmesan cheese
1 cup mixed greens of your choice (curly endive, chicory, baby lettuce), cut or torn into bite-size pieces

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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