Quick Colorful Bean Salad Recipes

COLORFUL BLACK BEAN SALAD

Steps:

• In large bowl, mix all dressing ingredients until well blended.
• Add salad ingredients; toss to mix. Cover and refrigerate at least 2 hours but no longer than 24 hours, stirring occasionally.

RAINBOW BEAN SALAD

Steps:

• To make this rainbow bean salad, you will want to prep all your veggies and open your cans and place them in a bowl.
• Then in a jar or bowl, you will want to work on adding all the ingredients for your dressing. Place lid on the jar and shake, or use a whisk to mix up the dressing.
• Pour over the veggies and beans, and toss the salad.
• Store your rainbow bean salad in the fridge for at least 4 hours or let it sit overnight.
• Then right before serving give your bean salad a toss, and enjoy.

BEAN SALAD RECIPE

Steps:

• Using a large bowl, add the first nine ingredients.
• Using a glass measuring cup or small bowl, add the chili sauce, oil, vinegar, garlic, oregano and pepper. Whisk to combine.
• Pour liquid mixture over bean mixture. Toss to coat.
• Cover and refrigerate for 1 hour.
• Enjoy!!

COLORFUL BEAN SALAD

Steps:

• In a large bowl, combine the first six ingredients. Add the beans, corn and onions; stir to coat. Cover and refrigerate until serving. Serve with a slotted spoon.

COLORFUL FOUR BEAN SALAD

Steps:

• In a large bowl, whisk together the white sugar, vinegar, and vegetable oil. Stir in the celery, green pepper, red onion and pimentos. Pour the green beans, wax beans, lima beans and kidney beans into a colander, and rinse under cold water. Let drain for a few minutes, then stir into the bowl with the rest of the salad. Store in a large jar in the refrigerator, and shake or turn occasionally for 1 day to marinate. If you do not have a sealed container, simply stir the salad every few hours. This keeps for about a week, but will be gone sooner.

COLORFUL KIDNEY BEAN SALAD

Steps:

• Note: I use white and light green parts of scallions only. - Adjust hotness to your taste by choosing the amount of jalapeno.
• For the dressing mix all ingredients except oil together until blended. Add oil and taste. It should be nicely sour.
• Mix all salad ingredients in a large bowl, pour dressing over and mix thoroughly.
• Let flavors blend for at least 15 minutes or keep in the fridge up to 24 hours ( use less jalapeno then). Serve at room temperature.
• NOTE: If you plan to make the salad ahead of time, consider to add the basil only 30 minutes before serving, so it won't get all brown, but the flavors will have time to blend.

COLORFUL BLACK BEAN SALAD

Steps:

• In a salad bowl, combine the beans, tomatoes, yellow pepper, onions and cilantro. In a jar with a tight-fitting lid, combine dressing ingredients; shake well. Drizzle over vegetables and toss to coat. Chill until serving.

COLORFUL BLACK BEAN SALAD

Steps:

• Combine all ingredients in a bowl.
• Let stand at least 15 minutes for corn to fully defrost and flavors to combine.
• Toss and serve.

MEXICAN BEAN SALAD

Steps:

• In a large bowl, combine beans, bell peppers, frozen corn, and red onion.
• In a small bowl, whisk together olive oil, red wine vinegar, lime juice, lemon juice, sugar, salt, garlic, cilantro, cumin, and black pepper. Season to taste with hot sauce and chili powder.
• Pour olive oil dressing over vegetables; mix well. Chill thoroughly, and serve cold.