Zesty Two Bean Salad Recipes

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TWO BEAN SALAD



Two Bean Salad image

Serve as a simple side dish. It's super satisfying from the synergy of protein and fiber.

Provided by Food Network Kitchen

Categories     side-dish

Time 15m

Yield 4 servings

Number Of Ingredients 9

2 tablespoons extra-virgin olive oil
2 tablespoons white wine vinegar
Kosher salt and freshly ground black pepper
One 15-ounce can cannellini beans, drained and rinsed
One 15-ounce can kidney beans, drained and rinsed
1/4 cup chopped fresh flat-leaf parsley
1 stalk celery, finely diced
1 scallion, green and white parts, thinly sliced on the diagonal
1/4 small red onion, minced

Steps:

  • Whisk together the oil, vinegar, 1/4 teaspoon salt and 1/8 teaspoon pepper in a medium bowl. Add the beans, parsley, celery, scallions and red onions and stir until well combined. Add additional salt and pepper to taste. Serve at room temperature.

ZESTY BEAN SALAD



Zesty Bean Salad image

This recipe is a prevention recipe published by Cleveland Clinic. My grandma saw this in a booklet she got and gave it to me knowing I love healthy bean salad things. The garlic makes this soo good. Here is the health info included with the recipe: According to the American Dietetics Association, eating plenty of fruits and vegetables, including beans, is linked with a lower risk of lung, oral, esophageal, stomach and colon cancer. At this point, it's not clear which components in vegetables and fruits are most protective against cancer. So enjoy a variety of whole foods naturally-rich in nutrients. Fill at least two-thirds of your plate with vegetables, fruits, whole grains and beans. Also, eating a diet rich in these plant-based foods can help you stay at a healthy weight.

Provided by superblondieno2

Categories     Soy/Tofu

Time 2h20m

Yield 8 serving(s)

Number Of Ingredients 11

1 (15 ounce) can kidney beans
1 (16 ounce) can chickpeas (or your favorite beans)
1 cup edamame
2 tablespoons extra virgin olive oil
1/2 cup chopped shallot (or red onion)
1 tablespoon chopped fresh garlic (or more to taste)
1 cup grated carrot
1 cup grated cucumber
1 cup bell pepper, thinly sliced (choose a variety of colors)
handful of chopped flat-leaf Italian parsley
salt and pepper

Steps:

  • Mix all ingredients together.
  • Refrigerate for at least 2 hours- the longer it sits, the better it will taste!
  • Serve as is or over field greens.

Nutrition Facts : Calories 210.1, Fat 6.6, SaturatedFat 0.9, Sodium 345, Carbohydrate 29, Fiber 7.5, Sugar 2.4, Protein 10.4

ZESTY SOUTHERN PASTA AND BEAN SALAD



Zesty Southern Pasta and Bean Salad image

A colorful and simple little side dish that has been a big hit at potlucks and picnics. It is easy to prepare, healthy and delicious!

Provided by kytana

Categories     Vegetarian Pasta Salad

Time 15m

Yield 8

Number Of Ingredients 13

2 cups small seashell pasta
⅓ cup Italian-style salad dressing
salt to taste
1 (15 ounce) can pinto beans
1 (15 ounce) can black beans
1 (15 ounce) can whole kernel corn, drained
3 tomatoes, chopped
1 ½ tablespoons ground cumin
½ tablespoon chili powder
½ teaspoon onion powder
½ teaspoon garlic powder
¼ teaspoon dried red pepper flakes
salt and pepper to taste

Steps:

  • Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and rinse pasta in cold water. Place in a large mixing bowl and add dressing and salt; mix well.
  • Combine pinto beans and black beans in a colander; rinse with cold water and add to pasta. Add corn, tomatoes, cumin, chili powder, onion powder, garlic powder, dried red pepper flakes and salt and pepper to taste; toss lightly.
  • Chill salad in refrigerator until ready to serve.

Nutrition Facts : Calories 267 calories, Carbohydrate 48.6 g, Fat 4.8 g, Fiber 8.2 g, Protein 10.9 g, SaturatedFat 0.8 g, Sodium 642.7 mg, Sugar 4.8 g

SPICED TWO-BEAN SALAD



Spiced two-bean salad image

Ideal for a picnic

Provided by Bill Granger

Categories     Buffet, Dinner, Lunch, Side dish, Snack, Supper, Vegetable

Time 35m

Number Of Ingredients 15

250g sugar snap pea
400g can butter beans
400g can cannellini beans
2 tbsp olive oil
2 tbsp lemon juice
1 tsp ground cumin
3 tomatoes , cut into eighths
10 medium radishes , finely sliced
6 spring onions , sliced diagonally
handful of fresh mint leaves
pitta bread , to serve
225ml low-fat yogurt
2 tbsp lemon juice
1 tbsp olive oil
1 garlic clove , crushed

Steps:

  • Cook the sugarsnap peas in a pan of boiling water for 2 minutes, drain into a colander or sieve, then refresh in cold water. Drain all the beans into a sieve and rinse under the cold tap. Now drain both sugarsnaps and beans really well.
  • Whisk the olive oil, lemon juice and cumin in a large bowl and season to taste with sea salt and black pepper. Tip in the sugarsnaps and beans, then the tomatoes, radishes, spring onions and lastly the mint. Toss gently to combine.
  • Whisk all the dressing ingredients in another bowl with sea salt and freshly ground black pepper to taste.
  • For a picnic, make the salad and dressing up to 24 hours ahead. Keep in the fridge, in separate bowls with lids. Take the bowls and plenty of pitta bread and let everyone help themselves.

Nutrition Facts : Calories 174 calories, Fat 7 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 19 grams carbohydrates, Fiber 5 grams fiber, Protein 10 grams protein, Sodium 0.59 milligram of sodium

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