Festive Bean Spread Recipes

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

Ingredients

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

FESTIVE APPETIZER SPREAD

Festive Appetizer Spread image

Our state is known for its cranberries, and there are many bogs in our area. I won first place with this recipe in a contest sponsored by our local newspaper.

Provided by Taste of Home

Categories Appetizers

Time 20m

Yield about 3 cups.

Number Of Ingredients 8

Ingredients

1 cup water
1 cup sugar
1 package (12 ounces) fresh or frozen cranberries
1/2 cup apricot preserves
2 tablespoons lemon juice
1/3 cup slivered almonds, toasted
1 package (8 ounces) cream cheese
Assorted crackers

Steps:

In a large saucepan over medium heat, bring water and sugar to a boil without stirring; boil for 5 minutes. Add cranberries, cook until berries pop and sauce is thickened, about 10 minutes. Remove from the heat. , Cut apricots in the preserves into small pieces; add to cranberry mixture. Stir in lemon juice. Cool. Add almonds. , Spoon over cream cheese; serve with crackers. Store leftovers in the refrigerator.

Nutrition Facts : Calories 97 calories, Fat 4g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 31mg sodium, Carbohydrate 15g carbohydrate (14g sugars, Fiber 1g fiber), Protein 1g protein.

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