Beans Barley Confetti Bean Salad Recipes

CONFETTI BEAN SALAD

Confetti Bean Salad image

Time 30m

Number Of Ingredients 11

Ingredients

1 (16 ounce) can kidney beans, rinsed and drained
1 (15 ounce) can garbanzo beans or chickpeas, rinsed and drained
1 (15 ounce) can black beans, rinsed and drained
1 (10 ounce) package frozen corn, thawed
1/2 cup fresh cilantro, chopped
1/2 cup green pepper, chopped
1 small jalapeno pepper, seeded and finely chopped
1/2 cup balsamic vinegar
1/4 cup olive oil
1 teaspoon chili powder
1/2 teaspoon granulated sugar

Steps:

In a large bowl, combine the first 10 ingredients.
In a jar with a tight-fitting lid, combine the vinegar, oil, chili powder and sugar; shake well.
Pour over bean mixture; toss to coat.
Cover and refrigerate overnight.
Serve with slotted spoon.

Nutrition Facts : ServingSize 2/3 Cup

CONFETTI BEAN SALAD

Confetti Bean Salad image

I shared this recipe with a friend a while back. Now we kid about who will make it when we're attending the same event! No matter who brings the salad, it's always a hit at get-togethers. -Doreen Storz Bloomsburg, Pennsylvania

Provided by Taste of Home

Categories Lunch Side Dishes

Time 20m

Yield 12 servings.

Number Of Ingredients 14

Ingredients

1 can (16 ounces) kidney beans, rinsed and drained
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
1 can (15 ounces) black beans, rinsed and drained
1 package (10 ounces) frozen corn, thawed
1/2 cup minced fresh cilantro
1/2 cup chopped sweet red pepper
1/2 cup chopped green pepper
1/4 cup chopped onion
1 small jalapeno pepper, seeded and finely chopped, optional
2 garlic cloves, minced
1/2 cup balsamic vinegar
1/4 cup olive oil
1 teaspoon chili powder
1/2 teaspoon sugar

Steps:

In a large bowl, combine the beans, corn, cilantro, peppers, onion, jalapeno if desired and garlic. , In a small bowl, whisk the vinegar, oil, chili powder and sugar. Pour over bean mixture; toss to coat. Cover and refrigerate overnight. Serve with a slotted spoon.

Nutrition Facts : Calories 179 calories, Fat 6g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 120mg sodium, Carbohydrate 27g carbohydrate (0 sugars, Fiber 7g fiber), Protein 7g protein. Diabetic Exchanges

BEAN & BARLEY SALAD

Bean & Barley Salad image

"This hearty salad lasts for days in the fridge - perfect for leftovers. We like to spoon it onto pita chips. It's wonderful!" Janelle Lee, Appleton, WI

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 12 servings (3/4 cup each).

Number Of Ingredients 16

Ingredients

3/4 cup quick-cooking barley
1 can (16 ounces) kidney beans, rinsed and drained
1 can (15 ounces) black beans, rinsed and drained
1 can (11 ounces) whole kernel corn, drained
1 large sweet red pepper, finely chopped
6 green onions, chopped
1/3 cup minced fresh cilantro
DRESSING:
3/4 cup olive oil
1/3 cup red wine vinegar
2 garlic cloves, minced
1-1/2 teaspoons chili powder
3/4 teaspoon salt
3/4 teaspoon ground cumin
1/4 to 1/2 teaspoon crushed red pepper flakes
1/4 teaspoon pepper

Steps:

Prepare barley according to package directions. Transfer to a large bowl; stir in the beans, corn, red pepper, onions and cilantro. , In a small bowl, whisk the dressing ingredients. Pour over salad; toss to coat. Chill until serving.

Nutrition Facts : Calories 246 calories, Fat 14g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 350mg sodium, Carbohydrate 24g carbohydrate (3g sugars, Fiber 6g fiber), Protein 6g protein.

GREEN BEAN CONFETTI SALAD

Green Bean Confetti Salad image

People often ask for this recipe. They love the tangy and sweet flavors in the salad dressing. When I'm in a pinch for time, I speed things up with canned vegetables.-Patricia Eckard, Singers Glen, Virginia

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 8 servings.

Number Of Ingredients 10

Ingredients

1-3/4 cups frozen French-style green beans
1-3/4 cups frozen peas
1-1/2 cups canned white or shoepeg corn
1-1/2 cups frozen lima beans
1 medium red onion, chopped
2 celery ribs, chopped
1/2 cup chopped sweet red pepper
1 jar (2 ounces)sliced pimientos, drained
1 cup sugar
3/4 cup cider vinegar

Steps:

In a large bowl, combine the first eight ingredients. In a small saucepan, bring the sugar and vinegar to a boil; boil for 3 minutes. Pour over vegetables. cover and refrigerate until serving. Serve with a slotted spoon.

Nutrition Facts : Calories 244 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 271mg sodium, Carbohydrate 58g carbohydrate (33g sugars, Fiber 7g fiber), Protein 7g protein.

CONFETTI BEAN SALAD

Confetti Bean Salad image

This came from Light & Tasty. I always have to give the recipe out when I take it somewhere. It's a great make ahead recipe.

Provided by CaramelPie

Categories Beans

Time 15m

Yield 10 serving(s)

Number Of Ingredients 12

Ingredients

1 (16 ounce) can kidney beans
1 (15 ounce) can garbanzo beans
1 (14 1/2 ounce) can Italian-style diced tomatoes
1 1/2 cups frozen peas
1 1/2 cups frozen whole kernel corn
1/2 cup chopped onion
1/2 cup chopped green pepper
3 tablespoons apple cider vinegar
2 tablespoons olive oil
1 garlic clove, minced
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

Rinse and drain beans.
Drain tomatoes.
Combine all beans and vegetables in a large bowl.
In a small bowl, combine vinegar, oil, garlic, salt & pepper.
Pour over bean mixture and toss to coat.
Cover and refrigerate for at least 4 hours.

Nutrition Facts : Calories 167, Fat 3.8, SaturatedFat 0.5, Sodium 492.7, Carbohydrate 28.2, Fiber 6.2, Sugar 4.1, Protein 6.8

BEANS & BARLEY CONFETTI BEAN SALAD

Beans & Barley Confetti Bean Salad image

This recipe comes from Beans & Barley Market and Cafe. It makes enough to feed a crowd and is delicious.

Provided by LondonKarma

Categories Black Beans

Time 1h30m

Yield 20 serving(s)

Number Of Ingredients 17

Ingredients

1/2 cup dried black beans
1/2 cup dried garbanzo beans
1/2 cup dried navy beans
1 pot of boiling salt water, to cook each kind of bean. To each pot also add a little cider vinegar or 1 balsamic vinegar, 1/2 teaspoon cumin seeds and worcestershire sauce
1/2 cup diced carrot (1/2 - 1/4 inch dice, blanched if desired)
1/2 cup diced celery (1/2 - 1/4 inch dice)
1/2 cup peeled diced cucumber (1/2 - 1/4 inch dice)
1/2 cup diced red bell pepper (1/2 - 1/4 inch dice)
1/2 cup chopped green onion
1/4 cup chopped parsley
1/3 cup apple cider vinegar
1/2 cup olive oil
2 teaspoons dried basil
1 tablespoon minced fresh garlic (or substitute 1/2 tsp garlic powder)
1 tablespoon lemon juice
1/2 teaspoon salt
1/2 teaspoon pepper

Steps:

Cook each type of bean in separate pan with the seasoned water according to package directions until beans are tender but not mushy.
Drain and cool beans by spreading them on a cookie sheet.
While beans cool, blanch carrots if desired. Combine cooked beans with remaining vegetables and chopped parsley.
To make dresing, whisk vinegar into oil, then add remaining ingredients. Add dressing to vegetables and mix well.

Nutrition Facts : Calories 105.9, Fat 5.9, SaturatedFat 0.8, Sodium 65.1, Carbohydrate 10.4, Fiber 3.2, Sugar 1.3, Protein 3.4

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