Christmas Bean Salad Recipes

FESTIVE BEAN SALAD

Festive Bean Salad image

I had experimented with all kinds of bean salads before I hit on this one. My husband loves all the different bean varieties, and corn adds to the color and texture.-Dale Benoit, Monson, Massachusetts

Provided by Taste of Home

Categories Lunch Side Dishes

Time 25m

Yield 13 servings.

Number Of Ingredients 15

Ingredients

2 cups fresh or frozen corn, thawed
1 can (16 ounces) kidney beans, rinsed and drained
1 can (16 ounces) red beans, rinsed and drained
1 can (15-1/2 ounces) cannellini beans, rinsed and drained
1 can (15-1/4 ounces) lima beans, rinsed and drained
1 can (15 ounces) black beans, rinsed and drained
1 can (2-1/4 ounces) sliced ripe olives, drained
1 large green pepper, chopped
1 small onion, chopped
1/2 cup chili sauce
1/4 cup olive oil
1/4 cup red wine vinegar
2 garlic cloves, minced
2 teaspoons dried oregano
1/2 teaspoon pepper

Steps:

In a large bowl, combine the first 9 ingredients. In a small bowl, whisk the chili sauce, oil, vinegar, garlic, oregano and pepper. Pour over bean mixture; toss to coat., Refrigerate for at least 1 hour before serving.

Nutrition Facts : Calories 199 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 486mg sodium, Carbohydrate 31g carbohydrate (3g sugars, Fiber 8g fiber), Protein 8g protein. Diabetic Exchanges

WHITE BEAN SALAD

White Bean Salad image

Provided by Florence Fabricant

Categories salads and dressings

Time 1h

Yield 6 servings

Number Of Ingredients 11

Ingredients

5 1/2 pounds fresh white shell beans in the pod (about 1 pound shelled); fresh cranberry beans or 1 1/4 cups dried cannellini beans may be substituted
6 tablespoons extra virgin olive oil
2 carrots, peeled and finely chopped
4 small white onions, peeled and finely chopped
2 garlic cloves, peeled and crushed
1 small celery stalk, 1 sprig fresh thyme, 1 bay leaf, 2 fresh sage leaves and 1 sprig parsley, tied together
Coarse salt to taste
2 tablespoons sherry wine vinegar
Few drops good balsamic vinegar
Freshly ground black pepper to taste
1/2 bunch flat-leaf parsley, finely chopped

Steps:

Shell the beans. (For dried beans, rinse them, place in saucepan, cover with water to 2 inches, and bring to boil. Remove from heat; allow beans to soak for 1 hour.)
Heat 1 tablespoon oil in large, heavy pot. Add carrots, onions and garlic, and saute over medium-low heat, stirring, for about 5 minutes, until tender. Add fresh beans (or soaked and drained dried beans) and 8 cups water. Add tied herbs; bring to simmer.
Partly cover pot, and simmer fresh beans about 30 minutes, until they are tender. (Dried beans should be simmered for about 1 1/2 hours, and any foam on the water's surface should be skimmed off.)
When beans are nearly tender, about 10 minutes before end of cooking time, add salt to taste. When beans are tender (make sure they are not undercooked), drain them.
Remove garlic and herbs, transfer beans to large bowl lined with paper towels and toss them lightly to dry them. Cover to keep them warm.
Beat remaining olive oil and vinegars together in salad bowl. Season with salt and pepper. Add warm beans and parsley. Fold all ingredients together, and season to taste with salt and pepper. Serve while still warm.

Nutrition Facts : @context http, Calories 454, UnsaturatedFat 13 grams, Carbohydrate 57 grams, Fat 16 grams, Fiber 19 grams, Protein 24 grams, SaturatedFat 2 grams, Sodium 1184 milligrams, Sugar 3 grams