Confetti Green Bean Salad Recipes

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GREEN BEAN CONFETTI SALAD



Green Bean Confetti Salad image

People often ask for this recipe. They love the tangy and sweet flavors in the salad dressing. When I'm in a pinch for time, I speed things up with canned vegetables.-Patricia Eckard, Singers Glen, Virginia

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 8 servings.

Number Of Ingredients 10

1-3/4 cups frozen French-style green beans
1-3/4 cups frozen peas
1-1/2 cups canned white or shoepeg corn
1-1/2 cups frozen lima beans
1 medium red onion, chopped
2 celery ribs, chopped
1/2 cup chopped sweet red pepper
1 jar (2 ounces)sliced pimientos, drained
1 cup sugar
3/4 cup cider vinegar

Steps:

  • In a large bowl, combine the first eight ingredients. In a small saucepan, bring the sugar and vinegar to a boil; boil for 3 minutes. Pour over vegetables. cover and refrigerate until serving. Serve with a slotted spoon.

Nutrition Facts : Calories 244 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 271mg sodium, Carbohydrate 58g carbohydrate (33g sugars, Fiber 7g fiber), Protein 7g protein.

CONFETTI BEAN SALAD



Confetti Bean Salad image

I shared this recipe with a friend a while back. Now we kid about who will make it when we're attending the same event! No matter who brings the salad, it's always a hit at get-togethers. -Doreen Storz Bloomsburg, Pennsylvania

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 20m

Yield 12 servings.

Number Of Ingredients 14

1 can (16 ounces) kidney beans, rinsed and drained
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
1 can (15 ounces) black beans, rinsed and drained
1 package (10 ounces) frozen corn, thawed
1/2 cup minced fresh cilantro
1/2 cup chopped sweet red pepper
1/2 cup chopped green pepper
1/4 cup chopped onion
1 small jalapeno pepper, seeded and finely chopped, optional
2 garlic cloves, minced
1/2 cup balsamic vinegar
1/4 cup olive oil
1 teaspoon chili powder
1/2 teaspoon sugar

Steps:

  • In a large bowl, combine the beans, corn, cilantro, peppers, onion, jalapeno if desired and garlic. , In a small bowl, whisk the vinegar, oil, chili powder and sugar. Pour over bean mixture; toss to coat. Cover and refrigerate overnight. Serve with a slotted spoon.

Nutrition Facts : Calories 179 calories, Fat 6g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 120mg sodium, Carbohydrate 27g carbohydrate (0 sugars, Fiber 7g fiber), Protein 7g protein. Diabetic Exchanges

CONFETTI BEAN SALAD



Confetti Bean Salad image

This came from Light & Tasty. I always have to give the recipe out when I take it somewhere. It's a great make ahead recipe.

Provided by CaramelPie

Categories     Beans

Time 15m

Yield 10 serving(s)

Number Of Ingredients 12

1 (16 ounce) can kidney beans
1 (15 ounce) can garbanzo beans
1 (14 1/2 ounce) can Italian-style diced tomatoes
1 1/2 cups frozen peas
1 1/2 cups frozen whole kernel corn
1/2 cup chopped onion
1/2 cup chopped green pepper
3 tablespoons apple cider vinegar
2 tablespoons olive oil
1 garlic clove, minced
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Rinse and drain beans.
  • Drain tomatoes.
  • Combine all beans and vegetables in a large bowl.
  • In a small bowl, combine vinegar, oil, garlic, salt & pepper.
  • Pour over bean mixture and toss to coat.
  • Cover and refrigerate for at least 4 hours.

Nutrition Facts : Calories 167, Fat 3.8, SaturatedFat 0.5, Sodium 492.7, Carbohydrate 28.2, Fiber 6.2, Sugar 4.1, Protein 6.8

CONFETTI BEAN SALAD



Confetti Bean Salad image

This bean salad is a great alternative to the traditional bean salad and is great for picnics and pitch-ins.

Provided by Evans Mommy

Categories     Black Beans

Time 10m

Yield 6-8 serving(s)

Number Of Ingredients 8

1/4 cup red wine vinegar
1 teaspoon chili powder
1 dash salt
2 tablespoons olive oil
1 (15 ounce) can great northern beans, drained and rinsed
1 (15 ounce) can black beans, drained and rinsed
1 can corn, drained
1 (4 1/2 ounce) can chopped green chilies

Steps:

  • In large bowl, combine vinegar, chili powder, salt, and oil.
  • Blend well.
  • Add remaining ingredients to the dressing and stir well.
  • Serve immediately or refrigerate until serving time.
  • Serve atop a leaf of lettuce or inside a hollowed-out tomato or bell pepper.

Nutrition Facts : Calories 184.3, Fat 5.1, SaturatedFat 0.8, Sodium 37.2, Carbohydrate 26.1, Fiber 8.8, Sugar 1.1, Protein 9.6

CONFETTI GREEN BEAN SALAD



Confetti Green Bean Salad image

Provided by Molly O'Neill

Categories     dinner, side dish

Time 10m

Yield 6 - 8 servings

Number Of Ingredients 9

2 pounds fresh green beans, rinsed, ends snapped off
1 red bell pepper, cut into thin strips
2 tablespoons minced onion
1 teaspoon kosher salt, plus more for boiling beans
1/2 teaspoon black pepper
1 tablespoon cider vinegar
1/4 cup olive oil
1/4 cup minced fresh dill
4 strips bacon, fried until crisp and crumbled

Steps:

  • Blanch the green beans in boiling, salted water for 5 minutes. Drain in a colander and cool completely under cold water. Shake off excess water. Place the beans in a large serving bowl. Add the red pepper and the minced onion and toss well.
  • In a small bowl, dissolve 1 teaspoon of salt and the black pepper in the cider vinegar. Add the olive oil in a slow stream while whisking constantly. Pour this vinaigrette over the vegetables. Add the fresh dill and toss very well. Refrigerate overnight.
  • Bring the beans to room temperature half an hour before serving. Taste and season with additional salt and pepper if desired. Top with crumbled bacon and serve at room temperature.

Nutrition Facts : @context http, Calories 162, UnsaturatedFat 9 grams, Carbohydrate 9 grams, Fat 13 grams, Fiber 3 grams, Protein 4 grams, SaturatedFat 3 grams, Sodium 339 milligrams, Sugar 5 grams, TransFat 0 grams

GREEN BEAN SALAD WITH CREME FRAICHE



Green Bean Salad with Creme Fraiche image

Provided by Food Network Kitchen

Categories     side-dish

Time 30m

Yield 6 to 8 servings

Number Of Ingredients 12

Kosher salt
2 pounds green beans, trimmed
1/4 cup creme fraiche
1/4 cup heavy cream
2 tablespoons dijon mustard
2 tablespoons whole-grain mustard
1 tablespoon white wine vinegar
4 cups frisee (about 4 ounces)
1 tablespoon finely chopped fresh parsley
1 tablespoon finely chopped fresh chives
1 tablespoon finely chopped fresh tarragon
Freshly ground pepper

Steps:

  • Fill a large bowl with ice water and set aside. Bring a large pot of salted water to a boil. Add the green beans and cook until crisp-tender, 7 to 10 minutes. Drain and immediately transfer to the ice bath; let sit until cool, about 2 minutes. Drain and pat dry. Slice the green beans in half lengthwise.
  • Make the dressing: Whisk the creme fraiche, heavy cream, dijon and whole-grain mustard, and 1/2 teaspoon salt in a large bowl. Add the green beans and toss to coat. Drizzle with the vinegar and add the frisee and herbs; season with salt and pepper and toss.

CRUNCHY CHOPPED GREEN BEAN SALAD



Crunchy Chopped Green Bean Salad image

Provided by Patrick and Gina Neely : Food Network

Categories     side-dish

Time 20m

Yield 6 servings

Number Of Ingredients 11

12 ounces green beans, sliced into 1-inch bite-size pieces and blanched until bright green
1 cup cherry tomatoes, halved
1/2 cup crumbled feta cheese
1/2 cup olives, pitted and chopped
4 radishes, sliced paper-thin on a mandoline
1 English cucumber, diced
1 shallot, sliced paper-thin on a mandoline
One 4-ounce jar hearts of palm, drained and chopped
Extra-virgin olive oil
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper

Steps:

  • Add the green beans, cherry tomatoes, feta cheese, olives, radishes, cucumber, shallots and hearts of palm to a large bowl. Drizzle with extra-virgin olive oil. Season with salt and pepper and serve immediately.

CRUNCHY GREEN BEAN SALAD



Crunchy Green Bean Salad image

The texture and flavor in this salad will work for any fall feast.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 11

1/2 cup honey
Pinch of cayenne pepper
1 1/2 cups pecans
3 tablespoons sherry vinegar
2 teaspoons Dijon mustard
3/4 teaspoon coarse salt
1/2 cup walnut oil
2 pounds string beans, trimmed
3/4 cup dried cranberries
2 heads Belgian endive, trimmed and sliced lengthwise
Freshly ground black pepper

Steps:

  • Heat oven to 350 degrees. Place honey and cayenne in a small saucepan; heat until warm. Stir in nuts. Line a baking pan with a Silpat (a French nonstick baking mat). Pour mixture onto Silpat. Bake until dark-golden brown, about 25 minutes. Set aside to cool.
  • In a small bowl, whisk together vinegar, mustard, and salt. Slowly drizzle in walnut oil, whisking constantly, until mixture is emulsified. Set aside.
  • Fill a large bowl with ice water; set aside. Bring a medium stockpot of water to a boil. Add string beans; cook just until tender, about 2 minutes. Drain immediately; immerse in ice water. Remove,pat dry; place in a large bowl. Toss with reserved dressing. Add reserved nuts, dried cranberries, and sliced endive. Add pepper to taste; toss gently. Serve immediately.

EASY COLD GREEN BEAN SALAD



Easy Cold Green Bean Salad image

What makes this cold green bean salad so good is that the beans marinate while they are still warm--that way the beans soak up the vinaigrette and become more flavorful.

Provided by barbara

Categories     Salad     Vegetable Salad Recipes     Green Bean Salad Recipes

Time 1h20m

Yield 6

Number Of Ingredients 9

2 pounds fresh green beans, trimmed
½ cup balsamic vinegar
⅓ cup extra-virgin olive oil
1 small sweet onion, thinly sliced
1 clove garlic, minced
2 teaspoons chopped fresh parsley
1 teaspoon white sugar
1 teaspoon salt
freshly ground black pepper to taste

Steps:

  • Bring a large pot with lightly salted water to a boil over high heat. Add beans and cook, uncovered, until soft but still firm to the bite, 7 to 10 minutes. Check often so beans don't overcook.
  • Combine vinegar, olive oil, onion, garlic, parsley, sugar, salt, and pepper in a large bowl.
  • Drain cooked green beans and mix with dressing in the bowl while still warm. Allow to marinate at room temperature for at least 1 hour. Serve at room temperature or chilled.

Nutrition Facts : Calories 180.2 calories, Carbohydrate 15.9 g, Fat 12.7 g, Fiber 5.4 g, Protein 3 g, SaturatedFat 1.8 g, Sodium 402.6 mg, Sugar 6.3 g

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