Garbanzo Bean And Sweet Pepper Salad Recipes

FAVORITE GARBANZO BEAN SALAD

Favorite Garbanzo Bean Salad image

Gonzo for garbanzos, Eleanor Glofka found a way to duplicate a favorite restaurant recipe at home. "It's excellent as a side dish, as an appetizer or spooned over a tossed salad," she writes from Mountain Top, Pennsylvania. "It keeps for days in the refrigerator, but it never lasts that long in my house!"

Provided by Taste of Home

Categories Lunch Side Dishes

Time 15m

Yield 6 servings.

Number Of Ingredients 14

Ingredients

2 cans (15 ounces each) garbanzo beans or chickpeas, rinsed and drained
1/2 cup chopped sweet onion
1/2 cup whole ripe olives, halved
1/4 cup chopped sweet red pepper
1/4 cup chopped green pepper
1 celery rib, chopped
1/4 cup shredded Parmesan cheese
1/2 cup olive oil
3 tablespoons balsamic vinegar
2 tablespoons minced fresh parsley
1 tablespoon sugar
1/4 teaspoon onion powder
1/8 teaspoon dried basil
Dash dried oregano

Steps:

In a bowl, combine the beans, onion, olives, peppers, celery and Parmesan cheese. In a jar with tight-fitting lid, combine the remaining ingredients; shake well. Pour over bean mixture and toss to coat.

Nutrition Facts : Calories 273 calories, Fat 21g fat (3g saturated fat), Cholesterol 2mg cholesterol, Sodium 240mg sodium, Carbohydrate 17g carbohydrate (6g sugars, Fiber 4g fiber), Protein 4g protein.

GARBANZO BEAN SALAD

Garbanzo Bean Salad image

This is a healthy high-fiber salad with a honey mustard dressing. For another variation, use 1 cup seedless grapes instead of the apple.

Provided by Dottie

Categories Salad Beans

Time 10m

Yield 4

Number Of Ingredients 10

Ingredients

1 (15 ounce) can garbanzo beans, drained
½ cup chopped celery
1 tablespoon diced onion
1 apple, cored and chopped
¼ cup chopped walnuts
¼ cup mayonnaise
1 tablespoon honey
½ teaspoon prepared mustard
¼ teaspoon lemon juice
½ head iceberg lettuce - rinsed, dried, and shredded

Steps:

In a salad bowl, combine the chick peas, celery, onion, apple or grapes and chopped nuts.
Prepare the dressing by whisking together the mayonnaise, honey, mustard and lemon juice.
Combine the salad mixture and dressing. Toss and serve on a bed of shredded lettuce.

Nutrition Facts : Calories 277.1 calories, Carbohydrate 29.1 g, Cholesterol 5.2 mg, Fat 16.7 g, Fiber 5.4 g, Protein 5.6 g, SaturatedFat 2.2 g, Sodium 314.2 mg, Sugar 9.8 g

SWEET PEPPER BALSAMIC BEAN SALAD

Sweet Pepper Balsamic Bean Salad image

Marinated beans that pack a punch! Refrigerate this salad overnight and see if it gets more tasty. You can vary the recipe by substituting black beans for the kidney beans, if you like.

Provided by Kathy Miller

Categories Salad Beans

Yield 4

Number Of Ingredients 11

Ingredients

1 cup chopped yellow bell pepper
1 (15 ounce) can kidney beans, drained and rinsed
1 (7 ounce) jar roasted red peppers, drained
12 cherry tomatoes, halved
2 tablespoons chopped fresh parsley
3 tablespoons balsamic vinegar
1 tablespoon vegetarian Worcestershire sauce
1 teaspoon white sugar
1 teaspoon dried basil
1 teaspoon chopped garlic
½ head lettuce

Steps:

In large bowl combine yellow pepper, beans, roasted red peppers and tomatoes.
In jar with tight-fitting lid combine parsley, vinegar, Worcestershire sauce, sugar, basil and garlic; shake well. Pour over vegetables; toss gently. Cover and let stand at room temperature for 30 minutes or refrigerate for 2 hours.
To serve, place leaves of lettuce on individual salad plates and top with bean mixture.

Nutrition Facts : Calories 144.3 calories, Carbohydrate 28.6 g, Fat 0.9 g, Fiber 8.9 g, Protein 7.7 g, SaturatedFat 0.1 g, Sodium 995.7 mg, Sugar 4.9 g

GARBANZO BEAN AND SWEET PEPPER SALAD

Garbanzo Bean and Sweet Pepper Salad image

I tasted this delicious salad last year at a summer potluck and convinced the chef to part with the recipe. Sometimes I'll boil one cup gemelli pasta (corkscrew) and toss it in with the other ingredients to "stretch" the salad for potlucks, picnics, etc. Marinating is necessary to allow the flavors to mingle.

Provided by COOKGIRl

Categories Beans

Time 4h

Yield 6-8 serving(s)

Number Of Ingredients 12

Ingredients

2 medium red sweet bell peppers, roasted and skinned or 1 (7 ounce) jar roasted sweet red peppers, drained
4 cups cooked garbanzo beans (about 1 1/2 cups dry or equivalent canned beans, rinsed well and drained) or 2 cups cooked garbanzo beans and 2 cups kidney beans
1/2 cup sliced green onion
1/2 cup finely chopped celery
2 tablespoons capers, drained
1 -2 garlic clove, minced
3 tablespoons chopped of fresh mint, NOT dried
3 tablespoons olive oil (NO substitution)
3 tablespoons lemon juice (or 3 tablespoons combination of lemon juice and vinegar) or 3 tablespoons white wine vinegar (or 3 tablespoons combination of lemon juice and vinegar)
1/8 teaspoon salt
1/8 teaspoon fresh ground black pepper
lettuce leaves (optional) or baby spinach leaves (optional)

Steps:

In a large non-reactive bowl combine vegetables, beans and capers.
In screw-top glass jar or glass measuring cup combine the remaining ingredients and shake or blend well.
Pour over bean mixture. Toss well to coat.
Cover and chill at least 4 hours.
Serve on a bed of lettuce leaves or spinach leaves, if desired.

Nutrition Facts : Calories 268.9, Fat 8.8, SaturatedFat 1.2, Sodium 621.9, Carbohydrate 40.7, Fiber 8.5, Sugar 2.2, Protein 8.8

2 BEANS AND SWEET PEPPER SALAD

2 beans and sweet pepper salad image

What a treat for the senses! The mix of colors makes for a very pretty presentation... and a dish that you can't wait to dive into. Feel free to substitute other beans if you wish - The flavors lend themselves well to any number of bean combinations.

Provided by hanaa abiskaron

Categories Other Salads

Time 10m

Number Of Ingredients 11

Ingredients

30 OZ can(s) black beens
15 Oz can(s) garbanzo beens
one large green peppers cut to bite size pieces
one yellow peppers cut to bite size pieses
one red peppers cut to bite size pieces
2 fresh lemon juice
1/3 c olive oil
1 1/2 tsp salt or as needed for taste
1/2 tsp black pepper(option)
1 Tbsp chopped italian parsely
1 small red onion chopped to small pieces

Steps:

1. open the cans of beans and drain and rinse the beans
2. mix all ingredients together and chill for an hour tor serve immidiatly but it is better cold

GRANDMA'S SWEET AND TANGY BEAN SALAD

Grandma's Sweet and Tangy Bean Salad image

I've never been a huge bean salad fan, due to the textures primarily. However, this bean salad my grandmother and mother passed along is great because it adds a good crunchiness with cucumbers, green peppers, onion, and celery!

Provided by ChristinaAB

Categories Salad Beans Three Bean Salad Recipes

Time 2h20m

Yield 10

Number Of Ingredients 13

Ingredients

1 (15 ounce) can green beans, drained
1 (15 ounce) can kidney beans, drained
1 (14.5 ounce) can wax beans, drained
1 (15.25 ounce) can corn kernels, drained
1 (8 ounce) can sweet peas, drained
1 cup chopped celery
1 cup chopped onion
1 cup diced cucumber
1 cup chopped green bell pepper
¾ cup white vinegar
1 cup white sugar
½ cup vegetable oil
1 teaspoon salt

Steps:

Mix green beans, kidney beans, wax beans, corn, sweet peas, celery, onion, cucumber, and green bell pepper together in a bowl.
Stir vinegar, sugar, vegetable oil, and salt together in a saucepan; bring to a boil until sugar is dissolved, about 5 minutes. Set aside to cool.
Pour vinegar mixture over bean mixture; marinate in the refrigerator for at least 2 hours or overnight. Drain salad of extra marinade before serving.

Nutrition Facts : Calories 273.1 calories, Carbohydrate 40.4 g, Fat 11.7 g, Fiber 5.2 g, Protein 4.6 g, SaturatedFat 1.5 g, Sodium 672.2 mg, Sugar 23.7 g

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