Colorful Bean Salad Recipes

COLORFUL TUSCAN BEAN SALAD

Colorful Tuscan Bean Salad image

Enjoy this colorful and refreshing Tuscan Bean Salad suggested by Cori Rothe from Livermore, California. It's a "can't-miss" side dish that's jam-packed with juicy veggies, wonderful flavor and easy convenience.

Provided by Taste of Home

Categories Lunch Side Dishes

Time 30m

Yield 6 servings.

Number Of Ingredients 11

Ingredients

2 cans (15 ounces each) cannellini beans, rinsed and drained
1 jar (6-1/2 ounces) marinated artichoke hearts, undrained
1 cup roasted sweet red peppers, cut into 1-inch strips
3/4 cup sliced ripe olives
1/2 cup chopped red onion
1/4 cup oil-packed sun-dried tomatoes, chopped
2 tablespoons olive oil
2 tablespoons white balsamic vinegar
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 cup fresh basil leaves, thinly sliced

Steps:

In a large salad bowl, combine the first 10 ingredients. Refrigerate for 20 minutes or until serving. Stir in basil. Serve with a slotted spoon.

Nutrition Facts : Calories 194 calories, Fat 12g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 601mg sodium, Carbohydrate 17g carbohydrate (3g sugars, Fiber 4g fiber), Protein 3g protein.

COLORFUL BEAN SALAD

Colorful Bean Salad image

My bean salad is a mainstay, both for family meals and neighborhood potlucks. People rave about the cumin dressing with its zesty flavor. The salad tastes even better when made ahead and marinated in the fridge overnight.-Beth Brown, Naples, Florida

Provided by Taste of Home

Categories Lunch

Time 10m

Yield 6 servings.

Number Of Ingredients 10

Ingredients

3 tablespoons olive oil
3 tablespoons red wine vinegar
1/2 teaspoon garlic powder
1/2 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon pepper
1 can (16 ounces) kidney beans, rinsed and drained
1 can (15 ounces) black beans, rinsed and drained
1 can (11 ounces) Mexicorn, drained
1/4 cup thinly sliced green onions

Steps:

In a large bowl, combine the first six ingredients. Add the beans, corn and onions; stir to coat. Cover and refrigerate until serving. Serve with a slotted spoon.

Nutrition Facts : Calories 226 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 641mg sodium, Carbohydrate 32g carbohydrate (5g sugars, Fiber 8g fiber), Protein 10g protein.

RAINBOW BEAN SALAD

Rainbow Bean Salad image

Serve up this easy bean salad for a side dish or even snack. Loaded with a variety of fresh vegetables and beans. This rainbow bean salad is so delicious.

Provided by Kelsey Apley

Categories Side Dishes

Time 10m

Number Of Ingredients 18

Ingredients

1 15.25 ounce can black beans, drained and rinsed
1 15.5 ounces can kidney beans, drained and rinsed
1 15.5 ounces can garbanzo beans (chickpeas), drained and rinsed
1 red bell pepper (seeded and diced)
1 yellow bell pepper (seeded and diced)
⅓ cup red onion (diced)
1 green bell pepper (seeded and diced)
1 3.8 ounces can of sliced black olives, drained
1 jalapeno pepper (seeded and diced)
1- pint grape tomatoes (quartered)
¼ cup finely chopped parsley
½ cup olive oil
½ cup red wine vinegar
1 tablespoon sugar
½ teaspoon celery salt
½ teaspoon black pepper
1 teaspoon onion powder
2 teaspoons dijon mustard

Steps:

To make this rainbow bean salad, you will want to prep all your veggies and open your cans and place them in a bowl.
Then in a jar or bowl, you will want to work on adding all the ingredients for your dressing. Place lid on the jar and shake, or use a whisk to mix up the dressing.
Pour over the veggies and beans, and toss the salad.
Store your rainbow bean salad in the fridge for at least 4 hours or let it sit overnight.
Then right before serving give your bean salad a toss, and enjoy.

Nutrition Facts : ServingSize 1 g, Calories 280 kcal, Carbohydrate 29 g, Protein 9 g, Fat 15 g, SaturatedFat 2 g, Sodium 348 mg, Fiber 8 g, Sugar 6 g, UnsaturatedFat 12 g

COLORFUL FOUR BEAN SALAD

Colorful Four Bean Salad image

This is a very tasty and easy bean salad made with four kinds of beans, red onion, and celery in a vinegar dressing. My friend next door gave it to me years ago.

Provided by Kathleen White

Categories Salad Beans Three Bean Salad Recipes

Time P1DT20m

Yield 12

Number Of Ingredients 11

Ingredients

1 cup white sugar
1 cup white vinegar
1 tablespoon vegetable oil
6 stalks celery, chopped
1 green bell pepper, seeded and chopped
1 medium red onion, chopped
1 (4 ounce) jar pimento peppers, drained and chopped
1 (14 ounce) can cut green beans
1 (14.5 ounce) can yellow wax beans
1 (15 ounce) can lima beans
1 (15 ounce) can dark red kidney beans

Steps:

In a large bowl, whisk together the white sugar, vinegar, and vegetable oil. Stir in the celery, green pepper, red onion and pimentos. Pour the green beans, wax beans, lima beans and kidney beans into a colander, and rinse under cold water. Let drain for a few minutes, then stir into the bowl with the rest of the salad. Store in a large jar in the refrigerator, and shake or turn occasionally for 1 day to marinate. If you do not have a sealed container, simply stir the salad every few hours. This keeps for about a week, but will be gone sooner.

Nutrition Facts : Calories 154.3 calories, Carbohydrate 31.9 g, Fat 1.4 g, Fiber 5.4 g, Protein 4.6 g, SaturatedFat 0.2 g, Sodium 416.3 mg, Sugar 19 g

COLORFUL BEAN SALAD

Colorful Bean Salad image

I got tired of the traditional three bean salad so I added some ingredients and removed another and came up with a pretty low fat bean salad

Provided by cindi c

Categories Black Beans

Time 1h15m

Yield 1/2 cup, 10-12 serving(s)

Number Of Ingredients 11

Ingredients

1 (15 1/2 ounce) can black beans, drained and rinsed
1 (15 1/2 ounce) can kidney beans, drained and rinsed
1 (15 1/2 ounce) can chickpeas, drained and rinsed
1 (14 1/2 ounce) can yellow wax beans, drained
1 (14 1/2 ounce) can cut green beans, drained
1 (10 1/2 ounce) package frozen corn, thawed and patted dry
red onion ring
1 teaspoon dill weed
1 teaspoon salt
1 cup cider vinegar
1 cup artificial artificial sweetener

Steps:

Combine vinegar, Splenda, dill weed, and salt in 4-quart bowl and mix.
Add onions, all the beans, and corn into bowl, cover tightly and shake to coat all the ingredients.
Chill or at least one hour or overnight and serve.

Nutrition Facts : Calories 198.6, Fat 1.3, SaturatedFat 0.2, Sodium 606.7, Carbohydrate 38, Fiber 10.5, Sugar 1.3, Protein 10.5

COLORFUL KIDNEY BEAN SALAD

Colorful Kidney Bean Salad image

You'll find similar salads at many German BBQs or on cold buffets. It is quick and simple, can be prepared ahead and makes a good vegetarian meal with some whole wheat bread and butter. I love kidney beans and I love salad, so this is among my favorites.- I like it with some tang from the vinegar, feel free to add a little more sugar.

Provided by Inge 1505

Categories Beans

Time 30m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

2 (14 ounce) cans kidney beans, rinsed and drained
1 yellow bell pepper, in 3/8 inch dice
1 medium tomatoes, deseeded, in 3/8 inch dice
1 jalapeno, deseeded, minced (to taste)
2 small scallions, in 3/8 inch slices
2 tablespoons basil, minced
2 1/2 tablespoons cider vinegar
1 pinch salt
1 pinch pepper
1/2 teaspoon sugar (to taste)
1 teaspoon Dijon mustard
2 tablespoons olive oil

Steps:

Note: I use white and light green parts of scallions only. - Adjust hotness to your taste by choosing the amount of jalapeno.
For the dressing mix all ingredients except oil together until blended. Add oil and taste. It should be nicely sour.
Mix all salad ingredients in a large bowl, pour dressing over and mix thoroughly.
Let flavors blend for at least 15 minutes or keep in the fridge up to 24 hours ( use less jalapeno then). Serve at room temperature.
NOTE: If you plan to make the salad ahead of time, consider to add the basil only 30 minutes before serving, so it won't get all brown, but the flavors will have time to blend.

Nutrition Facts : Calories 251.5, Fat 8.2, SaturatedFat 1.2, Sodium 644, Carbohydrate 34, Fiber 11.5, Sugar 5.3, Protein 11.3

COLORFUL BLACK BEAN SALAD

Colorful Black Bean Salad image

A spicy (but not too hot) chili dressing coats this sensational veggie salad.

Provided by Betty Crocker Kitchens

Categories Lunch

Time 2h20m

Yield 20

Number Of Ingredients 10

Ingredients

3/4 cup red wine vinegar
1/3 cup vegetable oil
1 1/2 teaspoons chili powder
3/4 teaspoon ground cumin
3 small cloves garlic, crushed
1 bag (12 oz) frozen corn, cooked, drained
3 cups diced peeled jicama
3 medium tomatoes, seeded, chopped (3 cups)
6 cans (15 oz each) Progresso™ black beans, drained, rinsed
6 green onions, thinly sliced

Steps:

In large bowl, mix all dressing ingredients until well blended.
Add salad ingredients; toss to mix. Cover and refrigerate at least 2 hours but no longer than 24 hours, stirring occasionally.

Nutrition Facts : Calories 190, Carbohydrate 37 g, Fiber 9 g, Protein 11 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 420 mg

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