Detox Bean Salad Recipes

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DETOX BEAN SALAD



Detox Bean Salad image

I created this high protein salad to munch on for snacks, esp keeps me full before bed. As a figure competitor, I am required to eat clean and detox frequently, and this salad helps keep me feeling satisfied while eating reduced calories. I make a big batch and store it in the fridge to scoop out easily for lunches on the run.

Provided by 813277

Categories     Black Beans

Time 10m

Yield 6 serving(s)

Number Of Ingredients 11

1 (8 ounce) can black beans
1 (8 ounce) can white beans
1 (8 ounce) can chickpeas
1/2 cup tomatoes, diced
1/2 cup red onion, chopped
1/2 cup shallot, diced
1 bell pepper, chopped
1/2 cucumber, chopped
3 tablespoons extra virgin olive oil
1/2 lemon (juice of)
1 (8 ounce) can red kidney beans

Steps:

  • Combine all ingredients in a large bowl.
  • Toss with olive oil and lemon juice.
  • Add fresh spices if you wish. (I suggest parsley and cumin).
  • Note: balsamic vinegar may be substituted for lemon juice.

Nutrition Facts : Calories 260.4, Fat 7.8, SaturatedFat 1.1, Sodium 120.2, Carbohydrate 38.9, Fiber 9.9, Sugar 2, Protein 11.3

THREE BEAN SALAD WITH MOZZARELLA



Three bean salad with mozzarella image

This substantial salad features a delicious mix of cannellini, kidney and green beans, and is ideal for a summer picnic

Provided by Sara Buenfeld

Categories     Dinner, Lunch

Time 30m

Number Of Ingredients 15

320g fine beans, ends trimmed and halved if large
4 carrots (320g), cut into slim batons
2 red onions, halved and sliced
400g can cannellini beans, drained
400g can red kidney beans, drained
320g mixed colour baby tomatoes (ours were red, yellow and orange), halved
15g basil leaves, roughly torn
120g vegetarian mozzarella, cut into cubes
2 tbsp extra virgin olive oil
1-2 tbsp balsamic vinegar
2 garlic cloves, finely chopped
½-1 tsp dried oregano
1 tsp dried English mustard powder
15 pitted Kalamata olives (about 45g), sliced
½ tsp lemon zest and 2 tbsp juice

Steps:

  • Boil or steam the green beans and carrots for 8-10 mins until just tender. Put the sliced onions in a bowl and pour over boiling water until just covered.
  • Meanwhile, make the dressing. Mix all the ingredients together in a large bowl.
  • Tip the cooked beans and carrots into the dressing along with the drained onions, canned beans and tomatoes, toss well, then add the basil and toss again. Serve scattered with the mozzarella and a grinding of black pepper, if you like. Will keep chilled for up to three days.

Nutrition Facts : Calories 376 calories, Fat 15 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 15 grams sugar, Fiber 17 grams fiber, Protein 17 grams protein, Sodium 0.8 milligram of sodium

BEST BEAN SALAD



Best Bean Salad image

I'd turned my nose up at this for years, but suddenly I can't get enough of it. Thanks, Momma D!

Provided by chemjo

Categories     Salad     Beans     Three Bean Salad Recipes

Time 8h20m

Yield 18

Number Of Ingredients 13

1 (14.5 ounce) can green beans, drained
1 (14.5 ounce) can wax beans, drained
1 (15.5 ounce) can garbanzo beans, drained
1 (14.5 ounce) can kidney beans, drained
1 (14.5 ounce) can black beans, drained
½ cup chopped green pepper
½ cup chopped onion
½ cup chopped celery
½ cup salad oil
½ cup vinegar
½ teaspoon salt
½ teaspoon ground black pepper
¾ cup white sugar

Steps:

  • Combine the green beans, wax beans, garbanzo beans, kidney beans, green pepper, onion, and celery in a large bowl; toss to mix.
  • Whisk together the oil, vinegar, salt, pepper, and sugar in a separate bowl until the sugar is dissolved; pour over the bean mixture. Refrigerate 8 hours or overnight before serving.

Nutrition Facts : Calories 167.3 calories, Carbohydrate 23.6 g, Fat 6.5 g, Fiber 5 g, Protein 4.4 g, SaturatedFat 1 g, Sodium 412.1 mg, Sugar 9.3 g

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