Easy Colorful Bean Salad Recipes

RAINBOW BEAN SALAD

Rainbow Bean Salad image

Serve up this easy bean salad for a side dish or even snack. Loaded with a variety of fresh vegetables and beans. This rainbow bean salad is so delicious.

Provided by Kelsey Apley

Time 10m

Number Of Ingredients 18

Ingredients

1 15.25 ounce can black beans, drained and rinsed
1 15.5 ounces can kidney beans, drained and rinsed
1 15.5 ounces can garbanzo beans (chickpeas), drained and rinsed
1 red bell pepper (seeded and diced)
1 yellow bell pepper (seeded and diced)
⅓ cup red onion (diced)
1 green bell pepper (seeded and diced)
1 3.8 ounces can of sliced black olives, drained
1 jalapeno pepper (seeded and diced)
1- pint grape tomatoes (quartered)
¼ cup finely chopped parsley
½ cup olive oil
½ cup red wine vinegar
1 tablespoon sugar
½ teaspoon celery salt
½ teaspoon black pepper
1 teaspoon onion powder
2 teaspoons dijon mustard

Steps:

To make this rainbow bean salad, you will want to prep all your veggies and open your cans and place them in a bowl.
Then in a jar or bowl, you will want to work on adding all the ingredients for your dressing. Place lid on the jar and shake, or use a whisk to mix up the dressing.
Pour over the veggies and beans, and toss the salad.
Store your rainbow bean salad in the fridge for at least 4 hours or let it sit overnight.
Then right before serving give your bean salad a toss, and enjoy.

Nutrition Facts : ServingSize 1 g, Calories 280 kcal, Carbohydrate 29 g, Protein 9 g, Fat 15 g, SaturatedFat 2 g, Sodium 348 mg, Fiber 8 g, Sugar 6 g, UnsaturatedFat 12 g

COLORFUL FOUR BEAN SALAD

Colorful Four Bean Salad image

This is a very tasty and easy bean salad made with four kinds of beans, red onion, and celery in a vinegar dressing. My friend next door gave it to me years ago.

Provided by Kathleen White

Categories Salad Beans Three Bean Salad Recipes

Time P1DT20m

Yield 12

Number Of Ingredients 11

Ingredients

1 cup white sugar
1 cup white vinegar
1 tablespoon vegetable oil
6 stalks celery, chopped
1 green bell pepper, seeded and chopped
1 medium red onion, chopped
1 (4 ounce) jar pimento peppers, drained and chopped
1 (14 ounce) can cut green beans
1 (14.5 ounce) can yellow wax beans
1 (15 ounce) can lima beans
1 (15 ounce) can dark red kidney beans

Steps:

In a large bowl, whisk together the white sugar, vinegar, and vegetable oil. Stir in the celery, green pepper, red onion and pimentos. Pour the green beans, wax beans, lima beans and kidney beans into a colander, and rinse under cold water. Let drain for a few minutes, then stir into the bowl with the rest of the salad. Store in a large jar in the refrigerator, and shake or turn occasionally for 1 day to marinate. If you do not have a sealed container, simply stir the salad every few hours. This keeps for about a week, but will be gone sooner.

Nutrition Facts : Calories 154.3 calories, Carbohydrate 31.9 g, Fat 1.4 g, Fiber 5.4 g, Protein 4.6 g, SaturatedFat 0.2 g, Sodium 416.3 mg, Sugar 19 g

FOUR BEAN SALAD

Four Bean Salad image

This is the best bean salad my father in-law ever ate.

Provided by Kathleen White

Categories Salad Beans Three Bean Salad Recipes

Time 1h15m

Yield 10

Number Of Ingredients 11

Ingredients

1 cup white sugar
1 cup white wine vinegar
1 tablespoon vegetable oil
1 onion, chopped
1 green bell pepper, chopped
6 stalks celery, chopped
1 (15 ounce) can green beans, drained
1 (15 ounce) can lima beans, drained
1 (15 ounce) can kidney beans, drained
1 (15 ounce) can pinto beans, drained
1 (4 ounce) jar pimentos

Steps:

In a large salad bowl, whisk together the sugar, vinegar and oil.
Add the onion, bell pepper, celery, green beans, lima beans, kidney beans, pinto beans and pimentos.
Toss to evenly coat and place in large sealed container. Place in refrigerator and turn periodically to mix.

Nutrition Facts : Calories 204.4 calories, Carbohydrate 41.5 g, Fat 2 g, Fiber 7.6 g, Protein 6.7 g, SaturatedFat 0.3 g, Sodium 462.3 mg, Sugar 22.2 g

COLORFUL BEAN SALAD

Colorful Bean Salad image

My bean salad is a mainstay, both for family meals and neighborhood potlucks. People rave about the cumin dressing with its zesty flavor. The salad tastes even better when made ahead and marinated in the fridge overnight.-Beth Brown, Naples, Florida

Provided by Taste of Home

Categories Lunch

Time 10m

Yield 6 servings.

Number Of Ingredients 10

Ingredients

3 tablespoons olive oil
3 tablespoons red wine vinegar
1/2 teaspoon garlic powder
1/2 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon pepper
1 can (16 ounces) kidney beans, rinsed and drained
1 can (15 ounces) black beans, rinsed and drained
1 can (11 ounces) Mexicorn, drained
1/4 cup thinly sliced green onions

Steps:

In a large bowl, combine the first six ingredients. Add the beans, corn and onions; stir to coat. Cover and refrigerate until serving. Serve with a slotted spoon.

Nutrition Facts : Calories 226 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 641mg sodium, Carbohydrate 32g carbohydrate (5g sugars, Fiber 8g fiber), Protein 10g protein.

COOL BEANS SALAD

Cool Beans Salad image

This protein-filled dish could be served as a colorful side dish or a meatless main entree. When you make it, double the recipe because it will be gone in a flash! The basmati rice add a unique flavor and the dressing gives it a bit of a tang. -Janelle Lee, Appleton, Wisconsin

Provided by Taste of Home

Categories Lunch Side Dishes

Time 20m

Yield 6 servings.

Number Of Ingredients 15

Ingredients

1/2 cup olive oil
1/4 cup red wine vinegar
1 tablespoon sugar
1 garlic clove, minced
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon chili powder
1/4 teaspoon pepper
3 cups cooked basmati rice
1 can (16 ounces) kidney beans, rinsed and drained
1 can (15 ounces) black beans, rinsed and drained
1-1/2 cups frozen corn, thawed
4 green onions, sliced
1 small sweet red pepper, chopped
1/4 cup minced fresh cilantro

Steps:

In a large bowl, whisk the first 8 ingredients. Add the remaining ingredients; toss to coat. Chill until serving.

Nutrition Facts : Calories 440 calories, Fat 19g fat (3g saturated fat), Cholesterol 0 cholesterol, Sodium 659mg sodium, Carbohydrate 58g carbohydrate (5g sugars, Fiber 8g fiber), Protein 12g protein.

COLORFUL CORN 'N' BEAN SALAD

Colorful Corn 'n' Bean Salad image

This quick recipe couldn't be easier...the liquid from the corn relish becomes a ready-made dressing! And because there's no mayo, it's a perfect salad to bring along on summer outings.-TerryAnn Moore, Vineland, New Jersey

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 12 servings (1/2 cup each).

Number Of Ingredients 8

Ingredients

1 can (15 ounces) black beans, rinsed and drained
1 jar (13 ounces) corn relish
1/2 cup canned kidney beans
1/2 cup quartered cherry tomatoes
1/2 cup chopped celery
1/4 cup chopped sweet orange pepper
1/4 cup sliced pimiento-stuffed olives
2 teaspoons minced fresh parsley

Steps:

In a large bowl, combine all ingredients. Cover and refrigerate until serving.

Nutrition Facts : Calories 80 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 217mg sodium, Carbohydrate 16g carbohydrate (4g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges

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