Calico Salad Recipes

CALICO SALAD

Calico Salad image

This is the ultimate in bean salads. It has a tangy sauce and is not in the slightest boring. I like to serve this with any kind of BBQ.

Provided by laursy

Categories Beans

Time 8h15m

Yield 30 serving(s)

Number Of Ingredients 12

Ingredients

1 (14 ounce) can green beans
1 (14 ounce) can yellow wax beans
1 (14 ounce) can red kidney beans
1/2 cup red pepper, cubes
1/2 cup green pepper, cubes
1 red onion, sliced into thin circles
3/4 cup sugar
1 cup cider vinegar
1/3 cup salad oil
1 teaspoon salt
1 teaspoon pepper
for variety you could also add chickpeas or black beans

Steps:

Drain canned vegetables.
Combine vegetables, peppers and red onion.
Add sauce and marinate overnight for best taste. Stir often.

Nutrition Facts : Calories 70.1, Fat 2.5, SaturatedFat 0.3, Sodium 80.1, Carbohydrate 10.7, Fiber 2, Sugar 5.6, Protein 1.7

CRUNCHY CALICO SALAD

Crunchy Calico Salad image

Here's a top-rated salad perfect for potlucks or family parties. Its colorful blend of corn, peas and pimentos make it easy to spot on the buffet table, and the gang'll love the crunchy water chestnuts and almonds.-Bernice Knutson, Danbury, Iowa

Provided by Taste of Home

Categories Lunch

Time 20m

Yield 128 servings (3/4 cup each).

Number Of Ingredients 12

Ingredients

12 packages (16 ounces each) frozen corn, thawed
12 packages (16 ounces each) frozen peas, thawed
12 cans (8 ounces each) sliced water chestnuts, drained
3 cups chopped green onions
3 jars (4 ounces each) diced pimientos, drained
6 cups mayonnaise
2-1/4 cups grated Parmesan cheese
2-1/4 cups milk
3/4 cup lemon juice
2 tablespoons salt
1-1/2 teaspoons pepper
6 cups slivered almonds, toasted

Steps:

In several large bowls, combine the corn, peas, water chestnuts, onions and pimientos. , In another large bowl, combine the mayonnaise, cheese, milk, lemon juice, salt and pepper. Pour over vegetables; toss to coat. Cover and chill for at least 2 hours. Just before serving, add almonds and toss to combine.

Nutrition Facts :

CALICO BEAN SALAD

Calico Bean Salad image

Cheap, colorful and cheerful bean dish that can be used as a side salad, a topper for a leafy green salad or as a snack with baked Tostitos.

Provided by Carey

Categories Salad

Time 20m

Yield 12

Number Of Ingredients 12

Ingredients

31 ounces black beans, canned (drained and rinsed (2 - 15.5 ounce cans))
15½ ounces black-eyed peas, canned (drained and rinsed(1 - 15.5 ounce can))
1 cup celery (finely diced)
1 cup red onion (finely diced)
½ cup red bell pepper (finely diced)
1 cup yellow bell pepper (finely diced)
½ cup green bell pepper (finely diced)
¼ cup cider vinegar
¼ cup white balsamic vinegar
½ teaspoon mustard
1 tablespoon THM Super Sweet
2 tablespoons THM MCT oil

Steps:

Wash and dry peppers and celery ribs.
Open cans of beans and black-eyed peas; pour into a colander, rinse with cold water and drain completely.
Finely dice red onion, peppers and celery. Add to a large mixing bowl
Add rinsed and drained beans and peas to the mixing bowl; toss to combine.
Place your dressing ingredients in an 8 ounce shaker jar. Shake vigorously to blend. Pour over the salad and toss to coat.
For No Special Ingredients substitute MCT Oil for either avocado or olive oil.
If you would like to add some heat to this salad add one or 2 small jalapeno peppers diced very fine.

Nutrition Facts : Serving size ¾ cup Calories

CALICO BLACK BEAN SALAD

Calico Black Bean Salad image

Make and share this Calico Black Bean Salad recipe from Food.com.

Provided by AmandaInOz

Categories Salad Dressings

Time 15m

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

2 (15 ounce) cans black beans, rinsed and drained
4 green onions, thinly sliced
2 plum tomatoes, chopped
1 medium onion, chopped
1 large sweet red pepper, chopped
2 tablespoons olive oil
2 tablespoons red wine vinegar
1 tablespoon lemon juice
1/2 teaspoon salt
1/4 teaspoon pepper
3/4 teaspoon minced fresh basil

Steps:

In a salad bowl, combine the beans, green onions, tomatoes, onion and red pepper.
In a jar with a tight-fitting lid, combine the dressing ingredients; shake well.
Drizzle over vegetables and toss to coat.
Cover and refrigerate for at least 1 hour before serving.

CALICO CORN SALAD

Calico Corn Salad image

With a full-time job and my own catering business, I appreciate delicious food that can be prepared ahead, like this colorful zippy salad. My family and friends are glad to sample the new dishes I prepare, especially when they turn out as good as this one. -Henry Tindal, Red Bank, New Jersey

Provided by Taste of Home

Categories Lunch

Time 10m

Yield 8-10 servings.

Number Of Ingredients 12

Ingredients

2 packages (16 ounces each) frozen corn, thawed
4 small zucchini, finely chopped
1 large sweet red pepper, finely chopped
2 cans (4 ounces each) chopped green chilies, drained
1 medium onion, chopped
2/3 cup olive oil
1/4 cup fresh lime juice
2 tablespoons cider vinegar
2 to 2-1/2 teaspoons ground cumin
1-1/2 teaspoons salt
1 teaspoon pepper
1/2 teaspoon garlic salt

Steps:

In a large bowl, combine the corn, zucchini, red pepper, chilies and onion. , In a jar with a tight-fitting lid, combine remaining ingredients; shake well. Drizzle over salad and stir gently. Chill for several hours or overnight.

Nutrition Facts : Calories 191 calories, Fat 15g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 494mg sodium, Carbohydrate 15g carbohydrate (3g sugars, Fiber 3g fiber), Protein 2g protein.

CALICO SALAD

Calico Salad image

This is not only a great, filling, robust side dish, but can serve as the main entree when you want a light dinner. Say on a hot August night. Also makes a good quick lunch when you have some left over and no time to cook a real lunch.

Provided by Clifford Boren

Categories Beans

Time 10m

Yield 6-8 serving(s)

Number Of Ingredients 10

Ingredients

1/2 cup sugar (or Equal)
1/2 cup oil
1/2 cup vinegar (I like red wine vinegar)
1 teaspoon salt
ground pepper
1/2 bell pepper (I like the red ones)
1 medium onion, chopped
1 can cut green beans
1 can red kidney beans
1 can yellow wax bean

Steps:

Wash and drain all three cans of beans.
Dump the beans into a large mixing bowl.
Add the chopped pepper and onion to the bowl.
In a separate bowl, mix sugar, oil, vinegar, salt, pepper.
Pour over salad.
Chill in refrigerator for a couple of hours.
Enjoy!

Nutrition Facts : Calories 338.9, Fat 18.6, SaturatedFat 2.4, Sodium 504.7, Carbohydrate 37.4, Fiber 6.6, Sugar 18.3, Protein 7

CALICO BLACK BEAN SALAD

Calico Black Bean Salad image

This salad reflects the Caribbean culture here in South Florida. The combination of black beans, tomatoes and onions with a vinaigrette is great alongside pork or chicken. It's perfect for picnics and convenient, too, since you can make it a day ahead. -Linda Holland, Lantana, Florida

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 6 servings.

Number Of Ingredients 12

Ingredients

2 cans (15 ounces each) black beans, rinsed and drained
4 green onions, thinly sliced
2 plum tomatoes, chopped
1 medium onion, chopped
1 large sweet red pepper, chopped
DRESSING:
2 tablespoons olive oil
2 tablespoons red wine vinegar
1 tablespoon lemon juice
1/2 teaspoon salt
1/4 teaspoon pepper
3/4 teaspoon minced fresh basil or 1/4 teaspoon dried basil

Steps:

In a salad bowl, combine the beans, green onions, tomatoes, onion and red pepper. , In a small bowl, whisk the dressing ingredients. Drizzle over vegetables and toss to coat. Cover and refrigerate for at least 1 hour before serving.

Nutrition Facts : Calories 123 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 336mg sodium, Carbohydrate 16g carbohydrate (4g sugars, Fiber 4g fiber), Protein 4g protein.

CALICO BEAN SALAD

Calico Bean Salad image

Make and share this Calico Bean Salad recipe from Food.com.

Provided by Lali8752

Categories One Dish Meal

Time 1h

Yield 12 serving(s)

Number Of Ingredients 12

Ingredients

1 can pinto beans
1 can butter beans
1 can kidney bean
1 can pork and beans
1 cup ketchup
3/4 cup brown sugar
1/2 cup granulated sugar
2 teaspoons vinegar
1 teaspoon dry mustard
1 lb ground beef or 1 lb ground pork
1 onion, chopped
3 slices bacon

Steps:

Mix all of the beans and drain.
mix in the ketchup, sugars, vinegar and mustard.
brown meat and onion, drain.
mix this into bean mixture.
Pour into casserole dish.
lay bacon on top.
bake 350* for 45 minutes, covered.

Nutrition Facts : Calories 465.9, Fat 23.4, SaturatedFat 7.6, Cholesterol 58.5, Sodium 948.4, Carbohydrate 46.2, Fiber 6, Sugar 27.2, Protein 18.8

MARINATED CALICO SALAD

Marinated Calico Salad image

I made this for my family reunion last summer. I doubled the recipe, and within 30 minutes, it was gone. Everyone loved it. This recipe is always a crowd pleasure.

Provided by Kathy Schroeder

Categories Other Salads

Time 10m

Number Of Ingredients 12

Ingredients

1 can french style green beans, drained
1 can shoe peg white corn, drained
1 can baby peas, drained
1 sm. jar pimentos drained
1/2 cup chopped onions
1/2 cup chopped celery
1/2 cup chopped bell pepper (green, or red)
3/4 cup sugar, or sugar substitute
3/4 cup vegetable oil
1/2 cup vinegar (i use apple cider)
1 tsp. salt,
1 tsp. pepper

Steps:

1. Place all vegetables in a large glass container with a lid.
2. Place sugar, oil, vinegar, salt and pepper in a saucepan. Heat and stir until sugar dissolves.
3. Pour over vegetables, and gently stir. Refrigerate overnight. When ready to serve, stir again, then transfer to a bowl, using a slotted spoon to do so, as the marinate tends to make more juice overnight.
4. Note: you may add 1 finely chopped zucchini in place of the peas if you like, or in addition to them. Make it your call!

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