Fire And Ice Bean Salad Recipes

EASY MEDITERRANEAN BEAN SALAD

Easy Mediterranean Bean Salad image

Easy three bean salad recipe packed with Mediterranean flavors from fresh herbs, capers, and a zesty Dijon garlic vinaigrette. Instead of mushy canned green beans, use fresh steamed ones, or swap them out for another type of bean. I chose to use cannellini beans! After dressing the bean salad, allow it to chill in the refrigerator for at least 30 minutes before serving, so that the beans can absorb the zippy dressing.

Provided by Suzy Karadsheh

Categories Salad

Time 15m

Number Of Ingredients 17

Ingredients

1 15 oz can kidney beans, (drained and rinsed)
1 15- oz can cannellini beans, (drained and rinsed)
1 15- oz can garbanzo beans (chickpeas), (drained and rinsed)
1 green bell pepper, (cored and chopped)
1 red bell pepper, (cored and chopped)
1/2 English cucumber, (diced)
1 cup chopped red onions
1 1/2 tbsp capers, (drained)
1 cup chopped fresh parsley
10-15 fresh mint leaves, (torn or gently chopped)
10-15 fresh basil leaves, (torn or gently chopped)
1-2 garlic cloves (minced)
1/2 tbsp Dijon mustard
2 tbsp lemon juice
1 tsp sugar
1/4 cup Early Harvest extra virgin olive oil
Salt and black pepper

Steps:

In a large mixing bowl, combine the beans, chopped peppers, onions, capers and fresh herbs. Mix using a wooden spoon.
In a small bowl, add the vinaigrette ingredients. Whisk vigorously to combine.
Add the vinaigrette to the salad bowl. Toss to coat.
For best results, cover and refrigerate for a bit before serving so that beans soak up the vinaigrette flavors. Give the salad another quick toss before serving.

Nutrition Facts : Calories 211.1 kcal, Sodium 482 mg, Fat 8.2 g, SaturatedFat 1.1 g, Carbohydrate 27.9 g, Fiber 9 g, Protein 9.5 g, ServingSize 1 serving

FIRE-AND-ICE SALAD

Fire-and-Ice Salad image

This recipe gets its unique name from the combination of cool crisp vegetables and the spicy jalapeno and dressing. Folks I serve it to agree this is the best cucumber salad that they've ever tasted.

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 8-10 servings.

Number Of Ingredients 12

Ingredients

4 medium tomatoes, cut into eighths
1 medium green pepper, julienned
1 small jalapeno, minced
1 medium onion, thinly sliced
3/4 cup cider vinegar
1/4 cup sugar
1-1/2 teaspoons mustard seed
1-1/2 teaspoons celery seed
1-1/2 teaspoons prepared horseradish
1 teaspoon salt
7 drops hot pepper sauce, optional
2 medium cucumbers, peeled and thinly sliced

Steps:

In a large bowl, combine tomatoes, green pepper, jalapeno and onion; set aside. Combine the next seven ingredients in a saucepan; bring to a boil and boil for 1 minute. Pour over vegetables. Let stand until mixture comes to room temperature. Stir in cucumbers. Refrigerate for 2 hours. Drain before serving.

Nutrition Facts :

FIRE AND ICE BEAN SALAD

Fire and Ice Bean Salad image

Yu can make this great dish ahead if you need to. All you have to do, is refrigerate, tightly, sealed for up to 24 hours, when you're ready to serve, just drain it, and out it in a lettuce lined bowl.Really easy to make

Provided by KittyKitty

Categories Peppers

Time 10m

Yield 6-8 serving(s)

Number Of Ingredients 14

Ingredients

1 (16 ounce) can cut green beans, drained
1 (16 ounce) can garbanzo beans, drained
1 (15 ounce) can pinto beans, drained
1 large sweet red pepper, cut in strips
1 small purple onion, thinly sliced and seperated into rings
1/2 cup cider vinegar
1/3 cup vegetable oil
1 tablespoon sugar
1 garlic clove, crushed
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon chili powder
1/4 teaspoon ground cumin
1/4 teaspoon ground coriander
lettuce leaf

Steps:

Combine beans, red pepper strips, and onion in a large bowl, stir well. Combine vinegar and next 7 ingredients in a jar. COver tightly, and shake vigorously. POur dresing over bean mixture, toss gently.

Nutrition Facts : Calories 338.9, Fat 13.7, SaturatedFat 1.8, Sodium 429.2, Carbohydrate 44.4, Fiber 11.9, Sugar 4.8, Protein 11.4

FIRE AND ICE SALAD

Fire and Ice Salad image

Make and share this Fire and Ice Salad recipe from Food.com.

Provided by CJAY8248

Categories < 15 Mins

Time 11m

Yield 1 salad, 6 serving(s)

Number Of Ingredients 11

Ingredients

6 large tomatoes, peeled and quartered
1 large green pepper, cut into rings
1 large red onion, cut into rings
1/4 cup vinegar
1 1/2 teaspoons celery seeds
1/2 teaspoon salt
3 1/2 tablespoons sugar
1/8 teaspoon red pepper
1/8 teaspoon black pepper
1/4 cup water
1 large cucumber, peeled and sliced

Steps:

Layer tomatoes, green pepper and onion in a salad bowl. Boil remaining ingredients except cucumber for 1 minute; pour hot over vegetables. cool; chill. Just before serving, add peeled, sliced cucumber.

Nutrition Facts : Calories 88.6, Fat 0.6, SaturatedFat 0.1, Sodium 206.7, Carbohydrate 20.3, Fiber 3.3, Sugar 14.7, Protein 2.5

FIRE AND ICE SALAD (PAPAYA SHRIMP SALAD)

Fire and Ice Salad (Papaya Shrimp Salad) image

Wonderful for warm summer days, this salad is cool and refreshing and will be a hit at your picnics. :)

Provided by Julesong

Categories Lunch/Snacks

Time 1h

Yield 6 serving(s)

Number Of Ingredients 12

Ingredients

4 cups cooked jasmine rice, chilled
1 lb cooked small to medium shrimp, peeled, de-tailed, and de-veined
2 papayas, peeled and diced
1 cup spicy picante sauce, your favorite
2 -3 tablespoons honey, to taste
3 tablespoons pineapple juice
4 tablespoons fresh lime juice
1/2 teaspoon dried ancho chile powder
1/4 teaspoon ground cumin
2 tablespoons minced fresh basil
2 tablespoons olive oil
16 butter lettuce leaves

Steps:

In a ceramic bowl, combine the cooked rice, shrimp, and papaya.
In a separate small bowl, combine the picante sauce, honey, pineapple juice, lime juice, ancho, cumin, basil, and olive oil; whisk together well to make the dressing.
Pour the dressing over the rice mixture and toss well to coat.
Chill for 1 hour.
To serve, place butter lettuce leaves decoratively on a platter, place salad on the leaves, and serve.
Note: the spicy-ness of this salad depends completely on the picante/salsa that you choose, because otherwise it does not contain any particularly spicy ingredients. Ancho chile powder is not very spicy at all - rather, it's smokey - so if you don't want it spicy, don't use picante/salsa that's too spicy for you.

Nutrition Facts : Calories 318.1, Fat 6.4, SaturatedFat 1, Cholesterol 115.2, Sodium 385.1, Carbohydrate 46.5, Fiber 4.3, Sugar 14.4, Protein 19.7

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