Crisp And Tangy Bean Salad Recipes

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GRANDMA'S SWEET AND TANGY BEAN SALAD



Grandma's Sweet and Tangy Bean Salad image

I've never been a huge bean salad fan, due to the textures primarily. However, this bean salad my grandmother and mother passed along is great because it adds a good crunchiness with cucumbers, green peppers, onion, and celery!

Provided by ChristinaAB

Categories     Salad     Beans     Three Bean Salad Recipes

Time 2h20m

Yield 10

Number Of Ingredients 13

1 (15 ounce) can green beans, drained
1 (15 ounce) can kidney beans, drained
1 (14.5 ounce) can wax beans, drained
1 (15.25 ounce) can corn kernels, drained
1 (8 ounce) can sweet peas, drained
1 cup chopped celery
1 cup chopped onion
1 cup diced cucumber
1 cup chopped green bell pepper
¾ cup white vinegar
1 cup white sugar
½ cup vegetable oil
1 teaspoon salt

Steps:

  • Mix green beans, kidney beans, wax beans, corn, sweet peas, celery, onion, cucumber, and green bell pepper together in a bowl.
  • Stir vinegar, sugar, vegetable oil, and salt together in a saucepan; bring to a boil until sugar is dissolved, about 5 minutes. Set aside to cool.
  • Pour vinegar mixture over bean mixture; marinate in the refrigerator for at least 2 hours or overnight. Drain salad of extra marinade before serving.

Nutrition Facts : Calories 273.1 calories, Carbohydrate 40.4 g, Fat 11.7 g, Fiber 5.2 g, Protein 4.6 g, SaturatedFat 1.5 g, Sodium 672.2 mg, Sugar 23.7 g

CRISP ROMAINE SALAD WITH TANGY VINAIGRETTE



Crisp Romaine Salad with Tangy Vinaigrette image

Provided by Valerie Bertinelli

Categories     side-dish

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 10

1/4 cup extra-virgin olive oil
1/4 cup apple cider vinegar
1 teaspoon lemon zest and 3 tablespoons lemon juice, from 1 to 2 lemons
1 tablespoon whole grain mustard
1 small shallot, finely diced
Kosher salt and freshly ground black pepper
2 romaine hearts, cut into bite-size pieces
1/4 cup chopped fresh chives
1/4 cup sliced radishes
1/3 cup freshly grated Parmigiano-Reggiano

Steps:

  • Add the olive oil, vinegar, lemon zest, lemon juice, mustard, shallot, 1/2 teaspoon salt, and 1/2 teaspoon pepper to a glass jar, screw on the lid and shake vigorously to emulsify.
  • Add the lettuce, chives and radishes to a large serving bowl. Add about half of the dressing and toss to combine. Add the Parmigiano-Reggiano and toss once again. Season with salt a pepper to taste. Serve extra dressing on the side.

OLD-FASHIONED THREE BEAN SALAD



Old-Fashioned Three Bean Salad image

We like a buffet with all the family here. We serve a variety of salads. This is also great for summer picnics and cookouts. Keeps well, and serves a lot of people.

Provided by Eleanor Johnson

Categories     Salad     Beans     Three Bean Salad Recipes

Yield 16

Number Of Ingredients 10

1 (15 ounce) can green beans
1 pound wax beans
1 (15 ounce) can kidney beans, drained and rinsed
1 onion, sliced into thin rings
¾ cup white sugar
⅔ cup distilled white vinegar
⅓ cup vegetable oil
½ teaspoon salt
½ teaspoon ground black pepper
½ teaspoon celery seed

Steps:

  • Mix together green beans, wax beans, kidney beans, onion, sugar, vinegar, vegetable oil, salt, pepper, and celery seed. Let set in refrigerator for at least 12 hours.

Nutrition Facts : Calories 111.5 calories, Carbohydrate 15.9 g, Fat 4.7 g, Fiber 2.4 g, Protein 2 g, SaturatedFat 0.6 g, Sodium 298.6 mg, Sugar 10.6 g

TANGY BASIL BEAN SALAD



Tangy Basil Bean Salad image

A light herb vinaigrette makes this tangy salad so refreshing for a warm summer evening, notes Marian Platt of Sequim, Washington.

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 10 servings.

Number Of Ingredients 8

2 pounds fresh green or wax beans, trimmed
3 green onions, sliced
2/3 cup minced fresh basil
2 to 4 tablespoons olive oil
2 tablespoons cider or red wine vinegar
1/2 teaspoon salt
Pepper to taste
2/3 cup grated Romano cheese

Steps:

  • Cut beans into 1-1/4-in. pieces. Place in a saucepan and cover with water bring to a boil. Cook, uncovered, for 10 minutes or until crisp-tender. Rinse with cold water and drain well. In a bowl, combine the beans, onions, basil, oil, vinegar, salt and pepper. Sprinkle with Romano cheese and toss to coat.

Nutrition Facts : Calories 66 calories, Fat 4g fat (0 saturated fat), Cholesterol 3mg cholesterol, Sodium 165mg sodium, Carbohydrate 7g carbohydrate (0 sugars, Fiber 1g fiber), Protein 3g protein. Diabetic Exchanges

TANGY BEEF SALAD



Tangy Beef Salad image

Prepared Catalina dressing adds tangy-sweet flavor to this fast fresh-tasting salad. It's chock-full of good stuff, including crisp lettuce, tomatoes, pepper and beans. "Add the corn chips last so they stay crunchy," suggests Lorraine.

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 6 servings.

Number Of Ingredients 9

2 cups Tomato Ground Beef Mix
6 cups torn iceberg lettuce
1 medium green pepper, diced
1 small onion, chopped
1 large tomato, cut into wedges
1 can (16 ounces) kidney beans, rinsed and drained
1 cup shredded cheddar cheese
1 bottle (8 ounces) Catalina salad dressing
1/2 to 1 cup coarsely crushed corn chips

Steps:

  • In a large saucepan, cook beef mix until heated through. In a large bowl, combine the lettuce, green pepper, onion, tomato, beans and cheese. Add beef mix. Drizzle with dressing. Sprinkle with corn chips. Serve immediately.

Nutrition Facts : Calories 427 calories, Fat 22g fat (8g saturated fat), Cholesterol 45mg cholesterol, Sodium 1000mg sodium, Carbohydrate 38g carbohydrate (16g sugars, Fiber 7g fiber), Protein 19g protein.

TANGY GREEN BEAN AND OLIVE SALAD



Tangy Green Bean and Olive Salad image

Very easy, few ingredients, and, best of all! Tasty! A change from lettuce and tomato...makes a colorful winter-time salad.

Provided by Caroline Cooks

Categories     Potluck

Time 8m

Yield 4 serving(s)

Number Of Ingredients 4

1 (14 1/2 ounce) can green beans, drained
1/2 large red onion, 1/4 inch slices and separated into rings
1 cup sliced stuffed green olive, with brine
lettuce leaf

Steps:

  • Place green beans and onion slices in a deep dish.
  • Pour olives and olive brine over all.
  • Cover, refrigerate, an marinate at least 3 hours, overnight is better, tossing occasionally.
  • Serve on lettuce leaves.

Nutrition Facts : Calories 39.7, Fat 0.1, Sodium 6.7, Carbohydrate 9.2, Fiber 3.8, Sugar 2.2, Protein 2

CRISP AND TANGY BEAN SALAD



Crisp and Tangy Bean Salad image

Colourful, crisp, tangy, my favourite bean salad. I adapted this recipe from http://allrecipes.com/recipe/mexican-bean-salad/ A great dish to bring to a potluck, or on a picnic.

Provided by Marianne Cote

Categories     Peppers

Time 30m

Yield 2 1/2 L, 8 serving(s)

Number Of Ingredients 15

2 cups black beans, cooked or canned, rinsed and drained
2 cups red kidney beans, cooked or canned, rinsed and drained
2 cups pinto beans or 2 cups romano beans, cooked or canned, rinsed and drained
1 green bell pepper, diced
1 red bell pepper, diced
1 yellow bell pepper, diced
2 tablespoons white sugar
1 tablespoon salt
1 tablespoon ground cumin
1 teaspoon ground black pepper
1/4 cup olive oil
1/2 cup red wine vinegar
3 tablespoons fresh lime juice
2 tablespoons lemon juice
5 drops louisiana hot sauce (to taste)

Steps:

  • Rinse and drain the beans. Pour into a large bowl.
  • In a small bowl, stir together the sugar, salt, cumin, and black pepper. Add the olive oil, red wine vinegar, lemon juice, and lime juice. Add a few drops of hot sauce, as much or as little as you like.
  • Wash, seed, and dice the 3 sweet peppers. I like to cut the peppers to about the same size pieces as the beans. Stir together the beans, peppers, and dressing. Let sit for a couple hours before serving. Stir just before serving.

Nutrition Facts : Calories 268.4, Fat 7.8, SaturatedFat 1.1, Sodium 884.6, Carbohydrate 39, Fiber 11.8, Sugar 4.6, Protein 12.2

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