Bean Salad And Sun Dried Tomato Dressing Recipes

WARM WAX BEAN SALAD WITH ROASTED TOMATOES AND SUN-DRIED TOMATO DRESSING

Warm Wax Bean Salad with Roasted Tomatoes and Sun-Dried Tomato Dressing image

Provided by Trisha Yearwood

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 10

Ingredients

1/2 cup oil-packed sun-dried tomatoes, drained, plus 1/3 cup of the oil (or use olive oil)
1 tablespoon red wine vinegar
1 tablespoon balsamic vinegar
1/2 teaspoon honey
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
2 cups mixed color cherry tomatoes, cut in half
1 small red onion, thinly sliced
2 tablespoons olive oil
1 pound wax beans (or green beans if not available), trimmed

Steps:

For the sun-dried tomato dressing: Put the sun-dried tomatoes, red wine and balsamic vinegar, honey and some salt and pepper in a blender and puree until smooth. With the blender running, slowly drizzle in the oil until well combined.
For the salad: Preheat the oven to 425 degrees F. Bring a large pot of water to a boil with a little salt.
Toss the tomatoes and red onions with the olive oil and some salt and pepper in a bowl. Put the mixture on a parchment-lined baking sheet and roast for 20 minutes.
Meanwhile, add the beans to the boiling water and cook for 3 minutes. Drain and rinse with cold water. Set aside.
Remove the tomatoes and onions from the oven after 20 minutes, add the beans and toss. Roast for another 5 to 10 minutes.
Transfer the bean mixture to a serving bowl and toss with some of the sun-dried tomato dressing.

BEAN SALAD AND SUN-DRIED TOMATO DRESSING

Bean Salad and Sun-Dried Tomato Dressing image

Make and share this Bean Salad and Sun-Dried Tomato Dressing recipe from Food.com.

Provided by SEvans

Categories Low Cholesterol

Time 20m

Yield 2 serving(s)

Number Of Ingredients 11

Ingredients

1 cup chickpeas
1/2 cup white beans
1/2 cup black beans
1/2 cup red kidney beans
1/2 small red onion, sliced thin
1/3 cup orange bell pepper, diced
1/3 cup red pepper, diced
1/3 cup green pepper, diced
1/4 cup roughly chopped parsley
1 pinch salt and pepper
sun-dried tomato dressing (Store or name brand)

Steps:

Thoroughly rinse all of your beans.
combine all the above ingredients except the dressing.
Allow individuals to dress their own salad - some prefer more some prefer less.
This recipe is shown served as a main side dish to my Grilled Lemon Garlic Chicken Kabobs (Recipe #228062) , making this a very low carb, low fat meal.

Nutrition Facts : Calories 360.3, Fat 2.3, SaturatedFat 0.3, Sodium 369.9, Carbohydrate 68.2, Fiber 17.4, Sugar 3.6, Protein 19.4

SUN DRIED TOMATO-THREE BEAN SALAD

Sun Dried Tomato-Three Bean Salad image

Here's a quick and easy way to get more beans on the menu-three kinds, to be precise, tossed together in one delicious salad.

Provided by My Food and Family

Categories Home

Time 15m

Yield 4 servings, 1-1/2 cups each

Number Of Ingredients 5

Ingredients

1/2 lb. green beans, trimmed, cut in half
1/4 lb. yellow beans, trimmed, cut in half
1 can (15 oz.) no-salt-added white kidney beans, rinsed
1/4 cup KRAFT Sun Dried Tomato Vinaigrette Dressing
1 tsp. pepper

Steps:

Cook green and yellow beans in saucepan of boiling water 3 to 5 min. or until crisp-tender; drain. Immediately plunge into bowl of ice water. Let stand 2 min.; drain well.
Place cooked beans in medium bowl. Add remaining ingredients; mix lightly.

Nutrition Facts : Calories 150, Fat 3 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 180 mg, Carbohydrate 0 g, Fiber 7 g, Sugar 0 g, Protein 8 g

SUN-DRIED TOMATO & BEAN SALAD

Sun-Dried Tomato & Bean Salad image

From Cooking Light Magazine. A different twist on 3-bean salad, this makes enough for a crowd, and is great for potlucks. I never have leftovers! Don't be intimidated by the long list of ingredients- they come together quickly. Let this chill overnight for best flavor.

Provided by Kizzikate

Categories Beans

Time 8h15m

Yield 14 serving(s)

Number Of Ingredients 13

Ingredients

1 (8 ounce) jar sun-dried tomatoes packed in oil
1/2 cup fresh parsley, chopped
1/2 cup fresh basil, chopped
1 (14 ounce) can red kidney beans
1 (14 ounce) can white kidney beans
1 (14 ounce) can black beans
1 (14 ounce) can black-eyed peas
1 small red onion, thinly sliced
1/3 cup red wine vinegar
1/4 cup white sugar
1 teaspoon salt
1/2 teaspoon dry mustard
1/4 teaspoon black pepper

Steps:

Rinse and drain all beans & peas.
Drain tomatoes and reserve oil.
Place 1/4 cup of the reserved oil into a medium bowl. Add vinegar, sugar, salt, dry mustard, and pepper. Whisk well, set aside.
In large serving bowl, combine chopped tomatoes, parsley, basil, all beans, peas, and onion. Mix gently.
Pour vinegar mixture over beans, and toss to coat.
Cover and chill overnight.

Nutrition Facts : Calories 161.7, Fat 2.9, SaturatedFat 0.4, Sodium 380.6, Carbohydrate 27.4, Fiber 7.5, Sugar 4.4, Protein 8.1

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