Layered Garden Bean Salad Recipes

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GARDEN BEAN SALAD



Garden Bean Salad image

Provided by Food Network Kitchen

Categories     side-dish

Time 1h25m

Yield 4-6 servings

Number Of Ingredients 10

1 small red onion, finely diced
1/4 cup apple cider vinegar
2 teaspoons sugar
Kosher salt
1/4 cup extra-virgin olive oil
1 15-ounce can white beans, drained and rinsed
3/4 pound green and/or wax beans, trimmed and halved
2 tablespoons finely chopped fresh parsley
2 tablespoons finely chopped fresh chives
Freshly ground pepper

Steps:

  • Soak the diced onion in cold water, 10 minutes.
  • Whisk the vinegar, sugar and 1/2 teaspoon salt in a large bowl, then whisk in the olive oil. Drain the onion and pat dry, then add to the dressing. Stir in the white beans.
  • Bring a saucepan of salted water to a boil. Add the green and/or wax beans and cook until crisp-tender, 4 to 5 minutes. Drain the beans, then plunge into a bowl of ice water to stop the cooking. Drain again, pat dry and add to the salad. Marinate at room temperature, tossing occasionally, about 1 hour.
  • Before serving, stir the parsley and chives into the salad and season with salt and pepper.

LAYERED RANCH SALAD



Layered Ranch Salad image

A creamy ranch dressing tastefully tops lettuce, beans, vegetables and broccoli coleslaw blend.

Provided by Betty Crocker Kitchens

Categories     Lunch

Time 35m

Yield 10

Number Of Ingredients 10

6 cups shredded romaine lettuce
1 can (15 oz) garbanzo beans, drained, rinsed
1 medium yellow bell pepper, chopped (1 cup)
1/2 cup chopped red onion
2 cups broccoli coleslaw blend (from 16-oz bag)
3 medium plum (Roma) tomatoes, chopped (1 1/2 cups)
1/4 cup finely chopped fresh parsley
1/2 cup mayonnaise or salad dressing
1/2 cup ranch dressing
1 1/2 cups Parmesan-flavored croutons

Steps:

  • In 3-quart clear bowl, layer all ingredients except mayonnaise, dressing and croutons in order listed. In small bowl, mix mayonnaise and dressing; spread over top. Cover; refrigerate until serving.
  • Just before serving, sprinkle with croutons. If desired, toss to mix.

Nutrition Facts : Calories 260, Carbohydrate 20 g, Cholesterol 10 mg, Fat 3 1/2, Fiber 5 g, Protein 6 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 250 mg, Sugar 4 g, TransFat 0 g

24-HOUR LAYERED BEAN SALAD



24-Hour Layered Bean Salad image

Provided by Delicious Living Contributor

Yield 10 people

Number Of Ingredients 11

1 19-ounce can garbanzo beans, drained and rinsed
1 bunch scallions, thinly sliced (white and light green parts only), divided
1 19-ounce can cannellini beans, drained and rinsed
2 cups grated carrots (about 2 large carrots)
2 cups frozen shelled edamame
2 cups cherry or grape tomatoes, halved
1/2 cup extra-virgin olive oil
Juice of 1 lemon
3 tablespoons white wine vinegar
Salt and pepper
2 cups baby spinach, washed and dried

Steps:

  • In a 10-cup container with a tight-fitting lid, layer salad ingredients as follows: garbanzo beans, half of the scallions, cannellini beans, grated carrots, edamame, remaining scallions, and halved tomatoes.
  • In a small bowl, whisk olive oil, lemon juice, vinegar, salt, and pepper. Pour over salad. Top with spinach leaves, press down, and cover. Refrigerate overnight, turning container over occasionally to distribute dressing.

LAYERED GARDEN BEAN SALAD



Layered Garden Bean Salad image

For easy entertaining, cover and refrigerate the salad a few hours before guests arrive so you don't have to bother with last-minute assembly. Turn it into a light lunch by adding sliced rotisserie chicken, salmon or tuna. -Melissa Wharton, Cincinnati, Ohio

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 20m

Yield 16 servings (1 cup each).

Number Of Ingredients 8

2 cups shredded romaine
2 cans (15 ounces each) black beans, rinsed and drained
2 tablespoons chopped red onion
2 cups frozen corn, thawed
2 English cucumbers, chopped
4 medium tomatoes, chopped
1/2 cup reduced-fat ranch salad dressing
1 teaspoon cumin seeds

Steps:

  • In a 4-qt. glass bowl, layer the first 6 ingredients. In a small bowl, mix salad dressing and cumin seeds; drizzle over salad.

Nutrition Facts : Calories 93 calories, Fat 2g fat (0 saturated fat), Cholesterol 2mg cholesterol, Sodium 180mg sodium, Carbohydrate 15g carbohydrate (3g sugars, Fiber 4g fiber), Protein 4g protein. Diabetic Exchanges

LAYERED GARDEN BEAN SALAD



Layered Garden Bean Salad image

For easy entertaining, cover and refrigerate the salad a few hours before guests arrive so you don't have to bother with last-minute assembly. Turn it into a light lunch by adding sliced rotisserie chicken, salmon or tuna. -Melissa Wharton, Cincinnati, Ohio

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 20m

Yield 16 servings (1 cup each).

Number Of Ingredients 8

2 cups shredded romaine
2 cans (15 ounces each) black beans, rinsed and drained
2 tablespoons chopped red onion
2 cups frozen corn, thawed
2 English cucumbers, chopped
4 medium tomatoes, chopped
1/2 cup reduced-fat ranch salad dressing
1 teaspoon cumin seeds

Steps:

  • In a 4-qt. glass bowl, layer the first 6 ingredients. In a small bowl, mix salad dressing and cumin seeds; drizzle over salad.

Nutrition Facts : Calories 93 calories, Fat 2g fat (0 saturated fat), Cholesterol 2mg cholesterol, Sodium 180mg sodium, Carbohydrate 15g carbohydrate (3g sugars, Fiber 4g fiber), Protein 4g protein. Diabetic Exchanges

SOUTHWEST LAYERED SALAD



Southwest Layered Salad image

This salad is very pretty when served in a large bowl, and is bursting with lots of fresh flavors. You can spice it up by substituting jalapeno peppers for the chile peppers. The dressing is fabulous for all types of salads.

Provided by Anne Z.

Categories     Salad     Vegetable Salad Recipes

Time 25m

Yield 8

Number Of Ingredients 14

1 (1 ounce) package dry ranch dressing mix (such as Hidden Valley Ranch®)
1 cup buttermilk
1 cup fat-free plain yogurt
½ (1.25 ounce) package taco seasoning mix, or more to taste
8 cups torn romaine lettuce
2 roasted red peppers, diced
1 (14 ounce) can black beans, rinsed and drained
1 (14 ounce) can white corn, drained
¼ cup finely chopped sweet onion
1 (4 ounce) can diced green chile peppers
1 cup diced Roma tomatoes
½ cup shredded sharp Cheddar cheese
1 large avocado - peeled, pitted, and sliced
¼ cup chopped fresh cilantro

Steps:

  • Mix dressing mix, buttermilk, yogurt, and taco seasoning mix together in a mixing bowl.
  • Line a large serving bowl with the torn lettuce.
  • Mix roasted peppers, black beans, corn, onion, and green chiles together in a bowl. Spread mixture over the lettuce. Top with tomatoes; sprinkle with Cheddar cheese. Arrange avocado slices in an overlapping circle. Garnish with cilantro. Serve with dressing on the side.

Nutrition Facts : Calories 255.3 calories, Carbohydrate 33.2 g, Cholesterol 10.9 mg, Fat 9.1 g, Fiber 8.4 g, Protein 11.1 g, SaturatedFat 2.9 g, Sodium 1213.2 mg, Sugar 8.3 g

LAYERED BEAN SALAD WITH FETA



Layered Bean Salad with Feta image

Layer colorful beans, crumbled feta and Italian dressing in this Layered Bean Salad with Feta. This bean salad is prepared in canning jars for easy packing.

Provided by My Food and Family

Categories     Side Dish Recipes

Time 1h30m

Yield 16 servings, about 2/3 cup each

Number Of Ingredients 8

1/2 lb. each yellow and green beans, trimmed, cut into 2-inch lengths
1 can (15.5 oz.) no-salt-added red kidney beans, rinsed
2-1/2 cups grape tomatoes, cut in half
1 cup finely chopped red onions
1 can (15.5 oz.) no-salt-added chickpeas (garbanzo beans), rinsed
1 cup feta cheese
1/2 cup KRAFT Tuscan House Italian Dressing
1/4 cup chopped fresh parsley

Steps:

  • Cook yellow and green beans in separate pans of boiling water 5 to 6 min. or until crisp-tender; drain. Rinse with cold water; drain, then pat dry.
  • Layer kidney beans, yellow beans, tomatoes, onions, green beans, chickpeas and cheese in 16 (8-oz.) canning jars.
  • Mix dressing and parsley in separate jar. Refrigerate 1 hour.
  • Drizzle dressing mixture over salads just before serving.

Nutrition Facts : Calories 130, Fat 6 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 5 mg, Sodium 170 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 6 g

LAYERED GREEN BEAN-RED POTATO SALAD



Layered Green Bean-Red Potato Salad image

Found this in Southern Living 2005...and it is truly a find! Make sure to use the white wine vinegar...Enjoy!! Please note that this recipe needs a minimum of 4 hours chill time and is even better if made the day before. The 4 hours is not in the 50 mins of cook time which DOES include the standing time for the potatoes. Also I do not add any salt as we are watching our sodium intake...no one ever commented...the dressing is so good! Edited...after the review I am adding the dijon mustard as optional...however...I will never make it without! The beauty of zaar!

Provided by Thea

Categories     < 4 Hours

Time 1h15m

Yield 8-10 serving(s)

Number Of Ingredients 11

1 1/2 cups mayonnaise
1/4 cup white wine vinegar
3 tablespoons sugar
1 tablespoon Dijon mustard (optional)
1 tablespoon finely chopped fresh tarragon or 1 teaspoon dried tarragon
1/4 teaspoon salt
1/4 teaspoon fresh ground pepper
4 lbs small red potatoes
1 1/2 lbs fresh green beans, trimmed and cut into 1 1/2-inch pieces*
1 teaspoon salt
2 large sweet onions, cut into 1/8-inch slices and quartered

Steps:

  • Stir together mayonnaise and next 5 ingredients in a small bowl until blended; cover and chill.
  • Bring potatoes and water to cover to a boil over medium-high heat; cook 10 to 15 minutes or until potatoes are fork-tender. Drain potatoes, and let stand 25 minutes at room temperature or until cool. Cut into 1/4-inch-thick slices.
  • Cook green beans in boiling water to cover 3 to 4 minutes or until crisp-tender; drain, and plunge into ice water to stop the cooking process. Drain and pat dry.
  • Layer half of potato slices in a large glass bowl; sprinkle evenly with 1/2 teaspoon salt. Layer half each of green beans and onions over potatoes; spoon half of dressing evenly over top. Repeat layers, ending with dressing. Cover and chill at least 4 hours or up to 24 hours.
  • *2 (12-ounce) bags fresh ready-to-cook trimmed green beans may be substituted.

Nutrition Facts : Calories 409, Fat 15.1, SaturatedFat 2.3, Cholesterol 11.5, Sodium 696.9, Carbohydrate 65.1, Fiber 8.5, Sugar 12.1, Protein 7

LAYERED GARDEN SALAD



Layered Garden Salad image

This is a luxurious take on the Garden Salad with a rich creamy sauce. I received this recipe through an Aunt and it is best prepared the night before serving

Provided by Cromer

Categories     Greens

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 13

1/2 iceberg lettuce
9 ounces mushrooms
2 cups frozen peas
4 1/2 ounces cheddar cheese
2 hard-boiled eggs
1 cup mayonnaise
2 teaspoons French mustard
2 tablespoons sour cream
1 tablespoon lemon juice
6 spring onions
1 whole tomato
4 slices bacon
2 tablespoons parsley

Steps:

  • Coarsely shred lettuce, place in salad bowl. Sprinkle frozen peas over lettuce, add eggs (diced), finely sliced mushrooms and grated cheese.
  • Combine mayonnaise, mustard, sour cream, lemon and spring onions or finely sliced shallots.
  • Pour mayonnaise mix over lettuce and cover and refrigerate for a couple of hours or overnight.
  • Before serving fry bacon until crisp, sprinkle on salad mix top with tomato wedges and parsley (fresh or dried) before serving.

Nutrition Facts : Calories 404.2, Fat 30, SaturatedFat 9.8, Cholesterol 115.2, Sodium 623.7, Carbohydrate 21.6, Fiber 3.7, Sugar 7.8, Protein 14.3

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