Easy Bean Salad Recipes

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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

EASY BLACK BEAN SALAD



Easy Black Bean Salad image

This is a really good lower fat version of a black bean salad I found in a magazine. It is really easy to make!

Provided by jconway520

Categories     Black Beans

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 10

1 tablespoon olive oil
3 tablespoons red wine vinegar
1 tablespoon lemon juice
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon dried basil
2 (16 ounce) cans black beans, rinsed and drained
4 green onions, sliced thinly
2 roma tomatoes, chopped
1 cup frozen green beans, thawed

Steps:

  • Make the dressing first, and let it sit while you are rinsing the beans, chopping the tomatoes etc.
  • Once all the veggies are combined, drizzle the dressing over it.
  • Cover and refrigerate for one hour.

4 BEAN SALAD



4 Bean Salad image

grandma's recipe it is always gets eaten all up at most potlucks not too sweet nor too vinegary best if made 2-3 days ahead The longer it sits the better it tastes

Provided by muffinlady

Categories     Easy

Time P1D

Yield 1 large bowl, 12 serving(s)

Number Of Ingredients 12

1/2 cup oil
1/2 cup apple cider vinegar
3/4 cup sugar
1 teaspoon salt
1/2 teaspoon pepper
16 ounces green beans
16 ounces wax beans
16 ounces kidney beans or 16 ounces red beans
16 ounces garbanzo beans
1 red onion, diced
3/4 cup green pepper
3/4 cup celery

Steps:

  • Mix dressing add all beans drained and rinced.
  • refrigerate toss every once in a while, refrigerate at least overnight.

Nutrition Facts : Calories 236.8, Fat 9.9, SaturatedFat 1.3, Sodium 429.4, Carbohydrate 33.6, Fiber 6.2, Sugar 14.5, Protein 5.4

FIVE-BEAN SALAD



Five-Bean Salad image

In Ottawa, Illinois, Jeanette Simec combines five kinds of beans with an oil-and-vinegar dressing in this colorful classic that's great to take to picnics or potluck, "Everyone loves the variety of beans in this simple salad," she writes. "My husband, Chuck, just can't get enough of it."

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 15 servings.

Number Of Ingredients 11

1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
1 can (16 ounces) kidney beans, rinsed and drained
1 can (15-1/2 ounces) great northern beans, rinsed and drained
1 can (14-1/2 ounces) cut wax beans, rinsed and drained
1 package (9 ounces) frozen cut green beans, thawed
2 small onions, chopped
1 cup white vinegar
3/4 cup sugar
1/4 cup canola oil
1 teaspoon salt
1/2 teaspoon pepper

Steps:

  • In a large bowl, combine the first six ingredients. In another bowl, whisk the vinegar, sugar, oil, salt and pepper. Pour over bean mixture and toss to coat. Cover and refrigerate for several hours or overnight. Serve with a slotted spoon.

Nutrition Facts : Calories 161 calories, Fat 5g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 496mg sodium, Carbohydrate 28g carbohydrate (0 sugars, Fiber 6g fiber), Protein 5g protein. Diabetic Exchanges

THREE BEAN SALAD RECIPE BY TASTY



Three Bean Salad Recipe by Tasty image

Here's what you need: red onion, large english cucumber, fresh parsley, chickpeas, kidney bean, cannellini bean, olive oil, red wine vinegar, dried oregano, salt, pepper

Provided by Rachel Gaewski

Categories     Appetizers

Time 30m

Yield 5 servings

Number Of Ingredients 11

½ red onion
½ large english cucumber
½ cup fresh parsley
15 oz chickpeas, 1 can, drained and rinsed
15 oz kidney bean, 1 can, drained and rinsed
15 oz cannellini bean, 1 can, drained and rinsed
¼ cup olive oil
¼ cup red wine vinegar
½ teaspoon dried oregano
½ teaspoon salt
¼ teaspoon pepper

Steps:

  • Thinly slice the red onion and add to a large bowl.
  • Quarter the cucumber, remove the seeds and dice, then add to the bowl with the red onion.
  • Use a fork to remove the leaves from the parsley, then finely chop and add to the bowl.
  • Add the chickpeas, kidney beans, and cannellini beans to the bowl.
  • In a liquid measuring cup or small bowl, combine the olive oil, red wine vinegar, oregano, salt, and pepper, and whisk together.
  • Pour the dressing over the salad and mix well until evenly distributed.
  • Enjoy!

Nutrition Facts : Calories 471 calories, Carbohydrate 66 grams, Fat 34 grams, Fiber 17 grams, Protein 23 grams, Sugar 5 grams

EASY BEAN SALAD



Easy Bean Salad image

Looking for a meatless side dish? Then check out this salad made with three types of beans and veggies.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 1h20m

Yield 14

Number Of Ingredients 9

1 can (15 to 16 oz) great northern beans, rinsed, drained
1 can (15 to 16 oz) kidney beans, rinsed, drained
1 can (15 to 16 oz) garbanzo beans, rinsed, drained
1 large cucumber, chopped (1 1/2 cups)
1 large tomato, chopped (1 cup)
1/2 medium red onion, chopped (1 cup)
3 tablespoons basil pesto
2 tablespoons white wine vinegar
1 teaspoon salt

Steps:

  • In large bowl, toss beans, cucumber, tomato and onion.
  • In small bowl, mix pesto, vinegar and salt until well blended. Pour over bean mixture; toss until salad is coated with basil mixture.
  • Cover and refrigerate 1 hour or until serving.

Nutrition Facts : Calories 140, Carbohydrate 24 g, Cholesterol 0 mg, Fat 1/2, Fiber 6 g, Protein 8 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 310 mg, Sugar 2 g, TransFat 0 g

QUICK AND EASY BEAN SALAD



Quick and Easy Bean Salad image

Toss white beans with red onion, tomatoes, parsley, and balsamic vinegar for an easy, satisfying side dish.

Provided by Joel Fuhrman, M.D.

Categories     HarperCollins     Side     Bean     Salad     Tomato     Parsley     Onion     Vinegar     Quick & Easy     Quick and Healthy     Vegan     Vegetarian     Wheat/Gluten-Free

Yield 2 servings

Number Of Ingredients 6

1 1/2 cups cooked or 1 (15-ounce) can low-sodium or no-salt-added cannellini beans or other white beans, drained
1/2 small red onion, chopped
1 tomato, chopped
1/2 cup chopped parsley
1 tablespoon balsamic vinegar
1 teaspoon no-salt seasoning blend, adjusted to taste

Steps:

  • Mix all the ingredients in a bowl.
  • Serve cold as a salad or heat in the microwave for a warm entrée.

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