SPICY 3-BEAN CHILI SALAD
This bean salad celebrates all the bold flavors of the hot chili we enjoy during the year's colder months. Three kinds of beans are tossed with a vinaigrette made with tomato paste- and spice-infused oil (which gives the salad surprising depth of flavor). Stir a dollop of sour cream into the chilled salad to cut through some of the spiciness.
Provided by Food Network
Categories side-dish
Time 1h30m
Yield 6 to 8 servings
Number Of Ingredients 16
Steps:
- Soak the onions in a bowl of ice water to mellow their sharpness and set aside. Strain and rinse the black, kidney and pinto beans.
- Add 3 tablespoons of the oil, the tomato paste, chili powder, cumin and oregano to a medium skillet. Turn the heat to medium-low and cook, stirring frequently with a wooden spoon or heatproof spatula, until the tomato paste and oil have come together as a dark brown paste, 6 to 8 minutes. Stir in the garlic and cook for 1 minute more. Turn off the heat, and stir in the remaining 5 tablespoons oil. Let cool for 25 minutes so the oil can absorb the flavors of the tomato-paste mixture.
- Pour the oil mixture into a fine-mesh strainer set over a liquid measuring cup with a spout. Do not press down on the tomato-paste mixture, just let the oil drain until there is at least 1/4 cup of it in the measuring cup, 5 to 7 minutes. Discard the tomato-paste mixture. Put the pickled jalapeno juice and 1 teaspoon salt into a large mixing bowl, and slowly whisk in the flavored oil.
- Strain the onions, and add them to the bowl with the dressing. Add the jalapenos, all the beans and the red and yellow bell peppers. Stir to combine, and add salt to taste. Cover with plastic wrap, and refrigerate for at least 30 minutes or up to overnight. Serve with a dollop of sour cream, and garnish with the sliced scallions.
COLORFUL FOUR BEAN SALAD
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
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
SPICY BLACK BEAN SALAD
Great with tortilla chips. Serve chilled.
Provided by Kelly Michael Hammer
Categories Salad Beans Black Bean Salad Recipes
Time 1h15m
Yield 10
Number Of Ingredients 12
Steps:
- Mix black beans, corn, red onion, salsa, olive oil, cilantro, garlic, lemon juice, vinegar, cumin, salt, and black pepper in a large bowl. Cover and refrigerate at least 1 hour to 2 days. Serve chilled.
Nutrition Facts : Calories 221.4 calories, Carbohydrate 25.3 g, Fat 11.6 g, Fiber 7.3 g, Protein 6.9 g, SaturatedFat 1.6 g, Sodium 805.2 mg, Sugar 2.5 g
FOUR-BEAN SALAD
"MY MOTHER gave me this recipe. It was actually a three-bean salad, but I added the garbanzo beans (which are also know as chick peas). It goes over big at potlucks because it's not too sweet and not too sour. Be careful to get the vinegar and sugar mixture just right-no guessing on the amounts!"
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 12 servings.
Number Of Ingredients 10
Steps:
- In a large salad bowl, combine all of the beans, green pepper and onions. In a small bowl, whisk the remaining ingredients until sugar is dissolved. Pour over bean mixture; toss to coat. Cover and refrigerate overnight, stirring several times. Serve with a slotted spoon.
Nutrition Facts : Calories 172 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 403mg sodium, Carbohydrate 28g carbohydrate (16g sugars, Fiber 4g fiber), Protein 5g protein.
FOUR BEAN SPICY SALAD
I was trying to make something a little different using beans and with a little kick while keeping it healthy. The cooking time includes marinating time. Enjoy!
Provided by JFitz
Categories Beans
Time 1h15m
Yield 8-10 serving(s)
Number Of Ingredients 16
Steps:
- Drain the beans.
- Combine all dressing ingredients with an Emersion blender.
- Combine all ingredients and let marinate at least 1 hour or longer.
Nutrition Facts : Calories 275, Fat 1.2, SaturatedFat 0.2, Sodium 891.2, Carbohydrate 51.4, Fiber 15.7, Sugar 5.9, Protein 16.7
FOUR BEAN SALAD
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
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
4 BEAN SALAD
Quickly combine green and yellow string beans, kidney beans, and garbanzo beans with a tangy dressing for a quick summertime salad.
Provided by admin
Number Of Ingredients 11
Steps:
- Drain and rinse all beans.
- Combine beans with green onions and bell pepper in a large bowl.
- In a separate bowl, whisk together olive oil, lemon juice, vinegar, sugar, and mustard. Pour over bean mixture.
- Toss to coat. Refrigerate for at least 30 minutes
SPICY BEAN SALAD
A delicious mixture of beans and spices that adds a zing to meals. It takes just minutes to prepare. Great for anything from dinner parties to eating outdoors
Provided by JoyfulCook
Categories Beans
Time 10m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Drain all the beans well.
- In a bowl place the sesame oil and garlic, mix well. Add the onion, stir.
- Sprinkle in the coriander, chili, cumin, black pepper and salt and stir.
- Mix with the beans, sprinkle over the lemon juice and garnish with coriander leaves.
- Serve at room temperature.
Nutrition Facts : Calories 218.6, Fat 4, SaturatedFat 0.6, Sodium 982, Carbohydrate 38, Fiber 9.3, Sugar 2, Protein 10.4
3 OR 4 BEAN SALAD
This is super simple and easy to make! Not too vinegary and not too sweet!! Time is less than 10 minutes to throw together!
Provided by Mishkapett
Categories Beans
Time 10m
Yield 8-10 serving(s)
Number Of Ingredients 9
Steps:
- Combine the beans and onion in a glass bowl.
- Pour the oil, vinegar, sugar and celery salt into a saucepan and bring to a boil, allowing the sugar to dissolve.
- Pour the vinegar mix over the beans and onions in the bowl and mix well.
- Allow to cool for 30 minutes then refrigerate until ready to use.
- This salad is best after about 6 hours, but is still good if you want to use it right away.
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