Patio Bean Salad Recipes
GARDEN BEAN SALAD
Provided by Food Network Kitchen
Categories side-dish
Time 1h25m
Yield 4-6 servings
Number Of Ingredients 10
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.
BEST BEAN SALAD
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
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
PINTO BEAN SALAD
A bean salad that holds up to all your outdoor barbeques and grilling. This is a good salad with good flavors. Serve with fresh peppers on the side, so each person can kick up the salad to personal preference, or if you all like peppers, go ahead and add it to the beans before serving. Prep time includes soaking for 16 hours.
Provided by Miss Annie
Categories Beans
Time 17h30m
Yield 8-10 serving(s)
Number Of Ingredients 14
Steps:
- Place beans in large Dutch oven and cover with fresh water.
- Add bay leaf and bring to a boil.
- Cover and simmer for 30 minutes.
- Stir in salt and simmer another 30 minutes, until beans are tender.
- Remove bay leaf and drain beans.
- Allow beans to cool to warm, but no longer hot.
- Combine lemon juice, lime juice and salt.
- Beat in olive oil gradually until mixed well.
- Add garlic and cilantro.
- Check seasonings.
- Pour dressing over warm beans and toss.
- Add chopped tomatoes and onions and toss well.
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
PATIO SHRIMP SALAD
Shrimp tossed with rice, pickles, olives, raisins and some more salad goodies. A quick and easy summer salad.
Provided by Wilma Scott
Categories Salad Seafood Salad Recipes Shrimp Salad Recipes
Time 10m
Yield 6
Number Of Ingredients 10
Steps:
- Place rice in a medium-size mixing bowl. Mix pickles, olives, onion, salt, green pepper, raisins and tomato juice into the rice. Stir well and let mixture stand 5 minutes.
- Mix shrimp and mayonnaise into the mixture, toss lightly and serve.
Nutrition Facts : Calories 419.6 calories, Carbohydrate 41.1 g, Cholesterol 93.6 mg, Fat 23.3 g, Fiber 1.4 g, Protein 12.6 g, SaturatedFat 3.6 g, Sodium 739.6 mg, Sugar 10.8 g
PATIO POTATO SALAD
A sweet and creamy cooked dressing lends old-fashioned goodness to this side dish that goes well with any entree. Since the flavors need time to blend, this is a nice make-ahead salad for family barbecues, potlucks and picnice. -Romaine Wetzel, Ronks, Pennsylvnia
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 8-10 servings.
Number Of Ingredients 14
Steps:
- In a saucepan, combine sugar, cornstarch, mustard, salt and celery seed. Stir in the milk, vinegar and beaten egg until smooth. Add butter. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly. Cool. Stir in onion and mayonnaise., In a large bowl, combine potatoes and hard-boiled eggs. Add dressing and toss gently to coat. Cover and refrigerate for at least 1 hour. If desired, serve in a lettuce-lined bowl and sprinkle with paprika.
Nutrition Facts : Calories 208 calories, Fat 12g fat (4g saturated fat), Cholesterol 101mg cholesterol, Sodium 348mg sodium, Carbohydrate 21g carbohydrate (8g sugars, Fiber 1g fiber), Protein 5g protein.
OVERNIGHT PATIO SALAD
This is my most asked for recipe and it will impress your family and friends too. It is a very easy salad for Picnic's, Potlucks or BBQ dinners. It makes an easy One Dish Meal with Crusty rolls and fresh fruits also.
Provided by June Lerch
Categories Tuna
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 19
Steps:
- Prepare the day before serving.
- Starting with lettuce, layer the first three ingredients in a large salad bowl.
- Scatter celery, green pepper and onions over macaroni layer.
- Combine mayonnaise, sour cream, lemon juice and seasonings in a small bowl.
- Spread evenly over salad.
- Break frozen peas apart and sprinkle over salad.
- Cover and refrigerate overnight.
- Combine tuna, shrimp and Italian dressing in a separate bowl; cover and refrigerate overnight.
- When ready to serve, arrange tuna and shrimp mixture in center of salad.
- Garnish along edge of salad with tomato wedges or cherry tomato halves.
- Toss lightly just before serving.
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
GARDEN BEAN SALAD
My mother gave me this crunchy bean salad recipe many years ago, and I often take it to covered-dish dinners. It looks especially attractive served in a glass bowl to show off the colorful vegetables. - Bernice McFadden, Eaton, Ohio.
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 12-16 servings.
Number Of Ingredients 13
Steps:
- Drain all beans; place in a large bowl. Add the green pepper, celery, pimientos and green onions; set aside. Bring remaining ingredients to a boil in a heavy saucepan; boil for 5 minutes. Remove from heat and immediately pour over vegetables. , Refrigerate several hours or overnight. Serve with a slotted spoon.
Nutrition Facts : Calories 178 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 472mg sodium, Carbohydrate 40g carbohydrate (26g sugars, Fiber 4g fiber), Protein 4g protein.
PATIO BEANS
Steps:
- Mix all ingredients except parmesan cheese.
- Sprinkle top with parmesan cheese.
- Bake at 350 degrees F for 45 minutes. Serve hot.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
PATIO BEAN SALAD
This recipe was adopted by me in August 2006. I'm not sure whose it was but it sounds tangy tasty. Makes a ton. Can easily be cut in half. I think other types of beans would work well too. Cook time is what I use for chilling time in the fridge.
Provided by LilKiwiChicken
Categories Cheese
Time 8h20m
Yield 20 serving(s)
Number Of Ingredients 8
Steps:
- Mix all ingredients together in HUGE bowl.
- Best when chilled for a while (I prefer overnight).
Nutrition Facts : Calories 221.5, Fat 11.3, SaturatedFat 6.1, Cholesterol 106.8, Sodium 499.6, Carbohydrate 20.5, Fiber 4.1, Sugar 5, Protein 10.7
MEDITERRANEAN BEAN SALAD
This is an easy, healthy salad that is a great side dish to BBQ chicken, beef or fish! It can also be easily adapted to a Tex-Mex style by changing the lemon to lime, parsley to cilantro and adding ground cumin and/or chili powder! Be sure to add the lemon zest (or lime zest) as this really adds a ZING to the salad!
Provided by sourdough girl
Time 2h20m
Yield 4
Number Of Ingredients 9
Steps:
- In a large bowl, stir together the garbanzo beans, kidney beans, lemon juice and zest, tomato, onion, parsley, capers, olive oil and salt. Cover, and refrigerate for about 2 hours, stirring occasionally, before serving.
Nutrition Facts : Calories 328.9 calories, Carbohydrate 46.6 g, Fat 12 g, Fiber 13.4 g, Protein 12.1 g, SaturatedFat 1.6 g, Sodium 874.1 mg, Sugar 1.3 g
PATIO SALAD
My family loves this salad with barbecued chicken or hamburgers. It's a nice change from potato salad.
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 8-10 servings.
Number Of Ingredients 11
Steps:
- In a small bowl, combine sour cream, Miracle Whip, vinegar, sugar, mustard and salt; set aside. , In a large bowl, combine corn, celery, cucumber, tomatoes and onion. Add dressing and toss lightly. Cover and chill until ready to serve.
Nutrition Facts : Calories 148 calories, Fat 9g fat (2g saturated fat), Cholesterol 11mg cholesterol, Sodium 128mg sodium, Carbohydrate 16g carbohydrate (7g sugars, Fiber 2g fiber), Protein 3g protein.
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