SUMMER BEAN SALAD
I've been making this recipe for over 30 years, and it always seems to be a favorite. This isn't your typical bean salad, though-the mandarin oranges make it unique and refreshing.
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- In a large bowl, combine the oranges, beans, green pepper, onion and parsley. In a jar with a tight-fitting lid, combine the oil, vinegar and sugar; shake well. , Pour over salad and toss to coat. Cover and refrigerate for at least 4 hours before serving.
Nutrition Facts :
LAYERED GARDEN BEAN SALAD
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
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
SUMMERY BEAN SALAD
Very refreshing and very healthy. A great way to get in those good-for-you veggies and beans!
Provided by Jacqueline
Categories Salad Beans Black Bean Salad Recipes
Time 20m
Yield 6
Number Of Ingredients 11
Steps:
- Whisk together cilantro, lime juice, lime zest, and olive oil in a bowl; season with black pepper and salt. Mix together black beans, garbanzo beans, tomato, cucumber, and red onion in a salad bowl. Drizzle dressing over salad and toss to coat.
Nutrition Facts : Calories 189.2 calories, Carbohydrate 24.7 g, Fat 7.6 g, Fiber 7.5 g, Protein 6.9 g, SaturatedFat 1.1 g, Sodium 607.2 mg, Sugar 0.9 g
SUMMER BEAN SALAD II
Enjoy the fresh flavors of summer's best in every bite of this easy, colorful salad!
Provided by Anna E.
Categories Salad Vegetable Salad Recipes
Time 15m
Yield 6
Number Of Ingredients 10
Steps:
- In a large bowl, gently toss beans, corn, onion, tomatoes, lime juice, and lemon zest. Drizzle with olive oil, and season with salt and pepper. Mix in basil just before serving.
Nutrition Facts : Calories 113 calories, Carbohydrate 18.7 g, Fat 2.9 g, Fiber 5.1 g, Protein 5 g, SaturatedFat 0.4 g, Sodium 187.5 mg, Sugar 2.7 g
MIXED SUMMER BEAN SALAD
Use any combination of fresh beans you like. They can be cooked ahead of time and refrigerated until you're ready to use them.
Provided by Martha Stewart
Categories Salad Recipes
Number Of Ingredients 7
Steps:
- Trim stem ends of beans. Bring a large pot of salted water to a boil. Blanch each type of bean separately until crisp-tender. Refresh in ice water, drain, and pat dry.
- Toss beans with shallot, oil, and salt and pepper to taste. Add vinegar to taste and herbs, if desired.
- Arrange red-leaf lettuce and beans on each of 4 plates, and serve.
LAYERED SUMMER SALAD
Make this Layered Summer Salad part of this season's menu. This gorgeous Layered Summer Salad includes tomatoes, peas, red onions, mushrooms and more!
Provided by My Food and Family
Categories Side Dish Recipes
Time 5h30m
Yield 12 servings, 1 cup each
Number Of Ingredients 10
Steps:
- Place lettuce in 3-qt. bowl. Cover with layers of 1 cup cheese, mushrooms, onions, tomatoes and peas.
- Mix mayo, sour cream and basil until blended; spread over salad, completely covering top of salad. Refrigerate 5 hours.
- Top with remaining cheese and bacon just before serving.
Nutrition Facts : Calories 190, Fat 15 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 25 mg, Sodium 210 mg, Carbohydrate 7 g, Fiber 2 g, Sugar 3 g, Protein 6 g
LAYERED SUMMERTIME SALAD
Luscious layers of pasta and veggies make up this super summer salad that can be prepared ahead of time for warm-weather picnics and deck parties. It easily feeds a crowd. -Betty Fulks, Onia, Arkansas
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 16 servings.
Number Of Ingredients 13
Steps:
- Cook pasta according to package directions. Meanwhile, in a small bowl, combine the mayonnaise, lemon juice, sugar and garlic powder; set aside. Drain pasta and rinse in cold water; toss with onions and half of the bacon., In a large salad bowl, layer half the romaine, pasta mixture, peas, cauliflower, broccoli, red pepper, mayonnaise mixture and cheese. Repeat layers. Sprinkle with remaining bacon. Cover and refrigerate until serving.
Nutrition Facts : Calories 186 calories, Fat 13g fat (2g saturated fat), Cholesterol 9mg cholesterol, Sodium 115mg sodium, Carbohydrate 13g carbohydrate (2g sugars, Fiber 2g fiber), Protein 4g protein.
LAYERED SUMMER SALAD
A little fresh basil in the dressing brings this make-ahead salad up-to-date. Substitute torn romaine lettuce for the spinach, if you like. For a dramatic presentation, serve this salad in a clear glass bowl. The salad must refrigerate for 5 hours, which is included in preparation time. This recipe is by Kraft.
Provided by CookingONTheSide
Categories Onions
Time 5h30m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Layer spinach, 1 cup of the cheese, the mushrooms, onions, tomatoes and peas in 3-qt.serving bowl.
- Mix mayo, sour cream and basil.
- Spread over salad, completely covering top of salad (gently spread the mayonnaise mixture over the entire salad, sealing to the edges to lock in the taste).
- Cover.
- Refrigerate at least 5 hours.
- Sprinkle with remaining 1/2 cup cheese and the bacon just before serving.
Nutrition Facts : Calories 170.6, Fat 11.3, SaturatedFat 5, Cholesterol 24.2, Sodium 244.5, Carbohydrate 10.9, Fiber 2.7, Sugar 4.3, Protein 7.3
MAKE-AHEAD SUMMER BEAN SALAD
Freezes beautifully! I always keep a batch or two of this frozen, ready for unexpected company, or just for summertime ease. Guests will never know you made it weeks in advance. So simple, but this salad always gets compliments and requests for the recipe. A healthy and cooling addition to any summer lunch or dinner--pulling this out of the freezer really helps out when you're caught short or it's too hot to be stuck in the kitchen! Can be made and kept fresh in the fridge for several days before serving, or frozen (undrained) for several weeks.
Provided by MistyK
Categories Salad Beans Three Bean Salad Recipes
Time 12h20m
Yield 8
Number Of Ingredients 9
Steps:
- Combine sugar, vinegar, oil, and pepper for sauce in a saucepan. Cook, stirring, over medium-low to low heat until sugar is dissolved, 3 to 5 minutes. Remove from heat and let cool slightly.
- While sauce is cooling, gently mix kidney beans, wax beans, green beans, bell pepper, and green onions together in a large bowl.
- Pour slightly cooled sauce over veggie mixture and stir to coat. Cover with plastic wrap and marinate in the refrigerator for at least 12 hours before serving or freezing, stirring once or twice if possible. To serve, drain and serve with a slotted spoon.
Nutrition Facts : Calories 238.2 calories, Carbohydrate 34.4 g, Fat 9.7 g, Fiber 6.2 g, Protein 4.9 g, SaturatedFat 0.7 g, Sodium 447.2 mg, Sugar 20.6 g
LAYERED SUMMER SALAD
A great dish to bring to a party, Layered Summer Salad is simple to make and stunning to look at.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 12
Steps:
- In a medium bowl, combine the yellow pepper, lemon juice, and 1 tablespoon olive oil and toss to coat. Season with salt and pepper and transfer to a clear serving bowl.
- Repeat with remaining vegetables, tossing each in a different juice or vinegar and oil combination, spreading each in a thin layer in the bowl.
7-LAYER SALAD
This salad has been a regular at our church potluck dinners and is always enjoyed by many. I asked for the recipe early on and have made it many times in the past 15 years.
Provided by Kara Parsons
Categories Salad
Time 30m
Yield 12
Number Of Ingredients 9
Steps:
- Layer lettuce, cucumber, peas, Cheddar cheese, and egg, respectively, in a 9x13-inch casserole dish.
- Whisk creamy salad dressing, sugar, and vinegar together in a bowl until dressing is smooth; spread over the egg layer. Crumble bacon over dressing layer.
Nutrition Facts : Calories 381.9 calories, Carbohydrate 18.1 g, Cholesterol 128.3 mg, Fat 25.4 g, Fiber 2 g, Protein 19.6 g, SaturatedFat 9.1 g, Sodium 1005.2 mg, Sugar 13.7 g
LAYERED SUMMERTIME SALAD
Come and get it! Luscious layers of meat and veggies that can be made ahead and will feed a crowd.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 2h30m
Yield 10
Number Of Ingredients 13
Steps:
- Cook pasta as directed on package; drain. Rinse with cold water; drain.
- In medium bowl, mix pasta, onions and half of the bacon. In small bowl, mix mayonnaise, cheese, lemon juice, sugar and garlic powder.
- In 3 1/2-quart salad bowl, layer salad greens, pasta mixture, pea pods, cauliflower, broccoli and bell pepper. Pour mayonnaise mixture evenly over top.
- Cover and refrigerate at least 2 hours. Sprinkle with remaining bacon just before serving.
Nutrition Facts : Calories 340, Carbohydrate 32 g, Cholesterol 20 mg, Fat 3, Fiber 3 g, Protein 9 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 190 mg
SUMMER BEAN SALAD WITH CREAMY LEMON DRESSING
This recipe is from Eat This Book by Tyler Florence. Tyler came up with this recipe while strolling through the Union Square Greenmarket in New York City and he came across some really cool summer beans -- yellow wax beans and haricots verts. He put together a simple vinaigrette of lemon juice, mustard, and creme fraiche.
Provided by Crafty Lady 13
Categories Beans
Time 25m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Bring a large pot of salted water to a boil. Add all of the beans and cook until crisp-tender, 3 to 5 minutes (they'll all be done at roughly the same time). Drain, transfer to a bowl of salted ice water to stop the cooking, and drain well. Transfer to a mixing bowl and toss int he shallots, walnuts, and parsley.
- In a jar, combine the mustard, water, sugar, lemon juice, oil, creme fraiche, salt, and pepper. Put the cap on and shake vigorously to emulsify. Just before you serve the salad, pour the dressing over the beans and toss well to coat with the dressing.
LAYERED SPINACH-BLACK BEAN SALAD
Colorful! Great for summer dinners with BBQ chicken or fish. I almost never make it the same way twice - but be sure to use bell peppers or celery for a nice crunch.
Provided by Bibliophage91
Categories Black Beans
Time 20m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- To make the dressing, in a small bowl whisk together olive oil, lemon or lime juice, vinegar, mustard, and pepper. Set aside.
- In a deep, clear, glass bowl, layer the salad as follows: 6 cups spinach leaves, 1 1/2 cups tomatoes, 1/2 yellow bell pepper, 1/2 red bell pepper, 1 cup beans, 1/2 cup cheese. Repeat the layers. Top the salad with avocado.
- To serve, pass salad around table followed by the dressing.
Nutrition Facts : Calories 171.3, Fat 11.3, SaturatedFat 2.2, Cholesterol 4, Sodium 198.3, Carbohydrate 12.7, Fiber 5.2, Sugar 3.8, Protein 8.3
LAYERED SUMMER BEAN SALAD
Steps:
- 1. Whisk together the marinara sauce, olive oil, lemon juice, lime juice, green onions, and jalapeno in a mixing bowl. Place the dressing aside. 2. Combine cannelini beans with 1/2 cup dressing; season with salt and pepper. Spread evenly in bottom of large clear glass bowl. 3. Combine kidney beans with 1/2 cup dressing; season with salt and pepper. Spread evenly on top of cannelini beans. 4. Combine cucumber and red onion; season with salt and pepper. Spread evenly on top of kidney bean layer. 5. Combine black beans, cilantro, Tabasco, and 1/2 cup dressing; season with salt and pepper. Spread evenly as next layer of salad. 6. Combine garbanzo beans, chives, and 1/2 cup dressing; season with salt and pepper. Layer on salad. 7. Blanch green beans 2-3 minutes in large pot of boiling salted water. Drain; transfer to bowl of ice water. Drain. Combine with peppadews and remaining dressing; season with salt and pepper. Layer on top of salad.
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