THE BEST MARINATED VEGETABLE SALAD
This easy marinated vegetable salad recipe is perfect for any type of gathering and is so easy to make using the Foodsaver Quick Marinator or just in a bowl! It's gluten free, dairy free, vegan, and loaded with flavour!
Provided by Christal Szcebel
Categories Salads
Time 1h5m
Number Of Ingredients 15
Steps:
- Add veggies to Quick Marinator container or a large bowl.
- In a jar add all dressing ingredients, close tightly and shake vigorously until well mixed or emulsified (you could also use an immersion blender).
- Pour the dressing over the vegetables, close the lid to the Quick Marinator, and shake to coat all the veggies with the dressing.
- Place in the fridge to marinate for a minimum of 1 hour. Stir once again before serving.
- If using the Foodsaver Quick Marintor follow the instructions to marinate using the vacuum attachment depending on the FoodSaver model you are using.
- Once marinating time is up (as indicated on the Foodsaver), turn the dial on the Quick Marinator to release the air and open the container.
- Transfer salad to a dish to serve or chill as preferred in the fridge.*
FESTIVE BEAN SALAD
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
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
BEAN AND VEGETABLE SALAD
"This medley of beans won the enthusiastic approval of my husband, who says he'll eat low-fat, low-cholesterol food only if ti tastes really good," relates Bonnie McKinsey from Greenville, South Carolina. "The peas and corn add crunch and color."
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 10 servings.
Number Of Ingredients 12
Steps:
- In a large bowl, combine the first seven ingredients. In a small bowl, combine the vinegar, oil, garlic, salt and pepper until blended. Pour over bean mixture; toss gently to coat. Cover and refrigerate for at least 4 hours.
Nutrition Facts : Calories 176 calories, Fat 4g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 358mg sodium, Carbohydrate 30g carbohydrate (0 sugars, Fiber 8g fiber), Protein 7g protein. Diabetic Exchanges
MARINATED BEAN SALAD
Steps:
- Prepare a large bowl of ice water. Bring a large saucepan of salted water to a boil. Add the green beans and cook until just tender, 2 to 3 minutes. Drain and add to the ice water to stop the cooking. Drain and pat very dry. Add to a serving bowl along with the cannellini beans, chickpeas, tomatoes, sliced celery and leaves, red onion, peperoncini, olives and parsley.
- In a small bowl, whisk together the lemon juice, peperoncini brine, sugar, 1 teaspoon salt and several grinds of pepper. Whisk in the olive oil to make a smooth dressing. Pour over the bean mixture and toss well. Season with salt if needed. This salad can be made a day ahead --- the green beans may discolor a bit because of the lemon juice but will taste even better with the longer marination time.
FESTIVE MARINATED BEAN AND VEGGIE SALAD
I love the sweet and sour taste of multiple bean salads, but I can't stand the texture of whole garbanzo beans and kidney beans, which are usually in those salads. Whole kernel corn or other veggie can be used in place of one of the cans of beans as well.
Provided by Recipe Junkie
Categories Black Beans
Time 25m
Yield 10-12 serving(s)
Number Of Ingredients 14
Steps:
- Put first eleven ingredients into a big bowl.
- Set aside.
- Put the sugar and liquid ingredients into a saucepan and bring to a boil.
- Mix liquid mixture into beans and veggies in bowl.
- Cover.
- Refrigerate over night.
Nutrition Facts : Calories 462.1, Fat 17.1, SaturatedFat 2.6, Sodium 16.4, Carbohydrate 68.7, Fiber 11.4, Sugar 37.1, Protein 11.2
MARINATED BEAN SALAD
Parsley is a pretty accent to a colorful combination of beans, black-eyed peas and onion. the sweet and tangy dressing is unbeatable.-Iola Egle, Bella Vista, Arkansas
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 12-14 servings.
Number Of Ingredients 14
Steps:
- Combine beans and peas in a large bowl. In a small bowl, combine the next nine ingredients; mix well. Pour over bean mixture and stir well. Cover and chill for at least 2 hours. Add onion rings just before serving. Serve with a slotted spoon.
Nutrition Facts :
VEGGIE BEAN SALAD
A colorful blend of hearty beans and crunchy vegetables is what brings folks back for seconds after they try this salad. It never fails to spark compliments and recipe requests.
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 18-20 servings.
Number Of Ingredients 12
Steps:
- In a bowl, combine the first six ingredients. In a small bowl, combine the oil, vinegar, Italian seasoning, salt, garlic powder and onion powder; mix well. Pour over vegetable mixture and toss to coat. Cover and refrigerate for at least 2 hours. Top with cheese. Serve with a slotted spoon.
Nutrition Facts :
MARINATED VEGETABLE AND BEAN SALAD
This recipe was inpired by a salad dressing recipe that I made for 1-2-3 Hits Tag, recipe #372633 - I tagged the dressing, but had no lettuce, so I came up with a salad to go with it. It turned out fantastic, so I'm posting it here. Cook time does not include overnight marinade time. Yes, it makes alot, but it's easily scaled down. Note that for easier measuring, 4 tbsp = 1/4 cup.
Provided by Katzen
Categories Vegetable
Time 20m
Yield 12 cups, 12 serving(s)
Number Of Ingredients 13
Steps:
- Combine veggies and beans in large, sealable, container.
- Blend chives, oil, vinegar, sugar, mustard, salt and pepper with immersion blender, or whisk together well.
- Add dressing to veggies, seal container, shake well, and allow to marinate overnight. Shake the container whenever you open the fridge to distribute the marinade.
MARINATED VEGETABLE BEAN SALAD
Canned beans make this colorful salad hearty...and bottled Italian dressing is an easy and tasty topper.
Provided by Taste of Home
Categories Lunch
Time 10m
Yield about 20 servings.
Number Of Ingredients 11
Steps:
- In a large salad bowl, combine the first 10 ingredients. Pour dressing over salad; toss to coat. Cover and refrigerate overnight. Stir before serving.
Nutrition Facts : Calories 143 calories, Fat 10g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 816mg sodium, Carbohydrate 11g carbohydrate (3g sugars, Fiber 3g fiber), Protein 3g protein.
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