Christmas Bean Salad Recipes

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FESTIVE BEAN SALAD



Festive Bean Salad image

I had experimented with all kinds of bean salads before I hit on this one. My husband loves all the different bean varieties, and corn adds to the color and texture.-Dale Benoit, Monson, Massachusetts

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 25m

Yield 13 servings.

Number Of Ingredients 15

2 cups fresh or frozen corn, thawed
1 can (16 ounces) kidney beans, rinsed and drained
1 can (16 ounces) red beans, rinsed and drained
1 can (15-1/2 ounces) cannellini beans, rinsed and drained
1 can (15-1/4 ounces) lima beans, rinsed and drained
1 can (15 ounces) black beans, rinsed and drained
1 can (2-1/4 ounces) sliced ripe olives, drained
1 large green pepper, chopped
1 small onion, chopped
1/2 cup chili sauce
1/4 cup olive oil
1/4 cup red wine vinegar
2 garlic cloves, minced
2 teaspoons dried oregano
1/2 teaspoon pepper

Steps:

  • In a large bowl, combine the first 9 ingredients. In a small bowl, whisk the chili sauce, oil, vinegar, garlic, oregano and pepper. Pour over bean mixture; toss to coat., Refrigerate for at least 1 hour before serving.

Nutrition Facts : Calories 199 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 486mg sodium, Carbohydrate 31g carbohydrate (3g sugars, Fiber 8g fiber), Protein 8g protein. Diabetic Exchanges

CHRISTMAS BEAN SALAD



Christmas Bean Salad image

You know how you make something once and then you are making it for the rest of your life? Well that's how this gets it's name. I HAVE to make it every Christmas or my family revolts! Don't be put off by the seemingly long list of ingredients - it's mostly opening cans! Can be made up to 3 hours ahead however only add dressing at time of serving. (Australian measurements used.)

Provided by auntchelle

Categories     Beans

Time 35m

Yield 8-10 serving(s)

Number Of Ingredients 14

250 g green beans, topped and tailed
400 g chickpeas, drained and rinsed
425 g red kidney beans, drained and rinsed
400 g cannellini beans, drained and rinsed
270 g corn kernels, drained and rinsed
3 spring onions, sliced
1 red capsicum, finely chopped
3 celery ribs, chopped
4 -6 gherkins, chopped
1/4 cup chopped mint
1/4 cup chopped flat leaf parsley
2/3 cup favourite basic vinaigrette
1 tablespoon Dijon mustard
1 garlic clove, crushed

Steps:

  • Dressing: Place the basic vinaigrette, mustard and crushed garlic in a screw top container. Whisk to combine. Seal with lid.
  • Cut green beans into short lengths. Bring a small pan of water to the boil, add the beans and cook for 2 minutes. Drain and rinse under cold water then leave in a bowl of iced water until cold. Drain well.
  • Place all the salad ingredients, including herbs in a large bowl. Season with salt and freshly ground black pepper, to taste, and mix until well combined.
  • When ready to serve just shake container of dressing to refresh, drizzle over salad and toss to combine. Transfer to a large serving bowl or platter.

Nutrition Facts : Calories 254.2, Fat 1.6, SaturatedFat 0.2, Sodium 609.5, Carbohydrate 49.2, Fiber 12.7, Sugar 3.1, Protein 14.4

BALSAMIC GREEN BEAN SALAD



Balsamic Green Bean Salad image

Serve up those green beans in a whole new way-with a green bean salad recipe! The tangy flavors and crunch of these balsamic green beans complement any special meal or holiday potluck. -Megan Spencer, Farmington Hills, Michigan

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 30m

Yield 16 servings (3/4 cup each).

Number Of Ingredients 11

2 pounds fresh green beans, trimmed and cut into 1-1/2-inch pieces
1/4 cup olive oil
3 tablespoons lemon juice
3 tablespoons balsamic vinegar
1/4 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon ground mustard
1/8 teaspoon pepper
1 large red onion, chopped
4 cups cherry tomatoes, halved
1 cup (4 ounces) crumbled feta cheese

Steps:

  • Place beans in a 6-qt. stockpot; add water to cover. Bring to a boil. Cook, covered, 8-10 minutes or until crisp-tender. Drain and immediately place in ice water. Drain and pat dry., In a small bowl, whisk oil, lemon juice, vinegar, salt, garlic powder, mustard and pepper. Drizzle over beans. Add onion; toss to coat. Refrigerate, covered, at least 1 hour. Just before serving, stir in tomatoes and cheese.

Nutrition Facts : Calories 77 calories, Fat 5g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 112mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 3g fiber), Protein 3g protein. Diabetic exchanges

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