Make Ahead Beet Bean Salad Recipes

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MAKE-AHEAD SUMMER BEAN SALAD



Make-Ahead Summer Bean Salad image

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

¾ cup white sugar
⅔ cup white vinegar
⅓ cup canola oil
¼ teaspoon freshly ground black pepper, or more to taste
1 (19 ounce) can dark red kidney beans, rinsed and drained
1 (14.5 ounce) can wax beans, drained
1 (14.5 ounce) can cut green beans, drained
1 cup diced green bell pepper
4 medium green onions, cut into 1/4-inch pieces

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

BEET & WHITE BEAN SALAD



Beet & White Bean Salad image

Fiber-rich canned beets are just one of the many flavorful canned ingredients in your pantry and can be added to just about anything, like this delicious and nutritious salad.

Provided by Cans Get You Cooking®

Categories     Trusted Brands: Recipes and Tips     Cans Get You Cooking®

Time 10m

Yield 4

Number Of Ingredients 10

2 tablespoons cider vinegar
1 tablespoon Dijon mustard
½ teaspoon sugar
¼ cup extra-virgin olive oil
Salt and ground black pepper to taste
1 (16 ounce) can whole beets, well drained, halved
1 (15 ounce) can white kidney beans (cannellini), drained
½ cup reduced-fat crumbled blue cheese
½ cup coarsely chopped walnuts, toasted
Baby arugula leaves

Steps:

  • Prepare dressing: In small bowl combine cider vinegar, Dijon mustard and sugar. Gradually add olive oil until well blended. Season with salt and pepper.
  • Prepare Salad: In large bowl combine beets and white kidney beans; toss with dressing.
  • To serve, place arugula leaves on platter or in serving bowl; top with beet mixture. Sprinkle with crumbled blue cheese and walnuts.

Nutrition Facts : Calories 394.3 calories, Carbohydrate 26.3 g, Cholesterol 9 mg, Fat 27.4 g, Fiber 7.7 g, Protein 11.6 g, SaturatedFat 5 g, Sodium 800.9 mg, Sugar 6.6 g

MAKE-AHEAD THREE BEAN SALAD



Make-Ahead Three Bean Salad image

This is one of my old stand bys in the summer. I've been making this for years and there is never any leftovers.

Provided by bert2421

Categories     Beans

Time 10m

Yield 6 serving(s)

Number Of Ingredients 9

1 (16 ounce) can French style green beans, drained
1 (16 ounce) can wax beans, drained
1 (16 ounce) can red kidney beans, drained
1/2 cup chopped green onion
1/4 cup snipped parsley
1 (8 ounce) bottle Italian salad dressing
1 tablespoon sugar
2 cloves crushed garlic
crisp lettuce

Steps:

  • Combine beans, onions and parsley in a large bowl.
  • Combine dressing, sugar and garlic; pour over bean mixture and toss.
  • Cover; refrigerate at least 3 hours, stirring occasionally.
  • Just before serving, remove bean mixture with slotted spoon to lettuce-lined salad bowl.

Nutrition Facts : Calories 263.8, Fat 11.4, SaturatedFat 1.8, Sodium 819.4, Carbohydrate 34.7, Fiber 10.8, Sugar 6.6, Protein 9.5

WARM BEET AND STRING BEAN SALAD



Warm Beet And String Bean Salad image

Provided by Moira Hodgson

Categories     salads and dressings, side dish

Time 2h

Yield 4 to 6 servings

Number Of Ingredients 8

4 medium beets
1 pound young string beans, trimmed
1 teaspoon Dijon mustard
1/4 cup balsamic vinegar
1/2 cup walnut oil
1 small red onion, minced
1 tablespoon chives, chopped
Sea salt and freshly ground pepper

Steps:

  • Preheat the oven to 350 degrees. Put the beets in the oven on a rack and bake them for an hour and a half or until they are tender when pierced with a fork. When the beets are cool enough to handle, slice them into half-inch pieces and put them in a bowl. Keep them warm.
  • Meanwhile, steam the string beans until they are tender.
  • Combine the mustard, vinegar, walnut oil, salt and pepper and mix well. Pour half the mixture onto the beets with the onions and chives and toss. Put in the center of a round serving dish.
  • Toss the beans in the remaining dressing and arrange them in a circle around the beets. Serve the salad warm or at room temperature.

Nutrition Facts : @context http, Calories 223, UnsaturatedFat 16 grams, Carbohydrate 14 grams, Fat 18 grams, Fiber 4 grams, Protein 3 grams, SaturatedFat 2 grams, Sodium 401 milligrams, Sugar 8 grams, TransFat 0 grams

MAKE-AHEAD BEET & BEAN SALAD



Make-Ahead Beet & Bean Salad image

Number Of Ingredients 9

2 (14-ounce) cans french-cut green beans, drained and liquid reserved
1 1/2 cups French salad dressing, divided
2 (14-ounce) cans julienne beets, drained and liquid reserved
1 onion, sliced into thin rings
4 eggs, hard-boiled, peeled and finely chopped
1 cup mayonnaise
1 teaspoon prepared horseradish
salt and pepper to taste
1/2 cup bacon, crisply cooked and crumbled

Steps:

  • Place beans in a bowl; stir in 3/4 cup salad dressing. Set aside. In a separate bowl, combine beets and remaining salad dressing. Cover both bowls and refrigerate overnight. In a medium bowl, blend together eggs, mayonnaise, horseradish, salt and pepper. Mix well. In a 13"x9" glass baking pan, layer bean mixture, onion rings and beet mixture. Spoon egg mixture over the top and spread to edges. Sprinkle with crumbled bacon. Cover and chill at least 3 hours before serving. Start a new tradition...hide a glass pickle ornament among the branches of a decorated tree. When it's time to pack away the decorations, whoever finds the pickle gets just one more surprise!

Nutrition Facts : Nutritional Facts Serves

ROASTED BEET AND BEAN SALAD RECIPE



Roasted Beet and Bean Salad Recipe image

Serve a side that is out of the ordinary tonight with our Roasted Beet and Bean Salad Recipe. Our Roasted Beet and Bean Salad Recipe is tossed in an Italian dressing and garnished with fresh lemon juice. How zesty! You'll be glad you tried something new when you serve this special salad.

Provided by My Food and Family

Categories     Recipes

Time 15m

Yield Make 12 servings, 1/2 cup each.

Number Of Ingredients 6

2 cups dried black beans, cooked, drained and cooled
1/2 cup chopped fresh parsley
2 cups chopped roasted red beets
1 cup chopped green onions
1/2 cup KRAFT Zesty Italian Dressing
Juice of 1 medium lemon

Steps:

  • Mix beans and parsley. Season with salt and pepper to taste, if desired.
  • Place beets on platter; top with bean mixture. Sprinkle with onions.
  • Pour dressing over salad just before serving. Squeeze lemon juice over salad.

Nutrition Facts : Calories 150, Fat 3 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 130 mg, Carbohydrate 0 g, Fiber 6 g, Sugar 0 g, Protein 8 g

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