EASY MEDITERRANEAN BEAN SALAD
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
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
BEST BEAN SALAD
I'd turned my nose up at this for years, but suddenly I can't get enough of it. Thanks, Momma D!
Provided by chemjo
Categories Salad Beans Three Bean Salad Recipes
Time 8h20m
Yield 18
Number Of Ingredients 13
Steps:
- Combine the green beans, wax beans, garbanzo beans, kidney beans, green pepper, onion, and celery in a large bowl; toss to mix.
- Whisk together the oil, vinegar, salt, pepper, and sugar in a separate bowl until the sugar is dissolved; pour over the bean mixture. Refrigerate 8 hours or overnight before serving.
Nutrition Facts : Calories 167.3 calories, Carbohydrate 23.6 g, Fat 6.5 g, Fiber 5 g, Protein 4.4 g, SaturatedFat 1 g, Sodium 412.1 mg, Sugar 9.3 g
MARY'S BEAN SALAD
Sweet, tangy, and addicting bean salad! (this tastes very similar to the elusive Paisley Farms salad that can only be found in Summer). Note: This recipe makes enough to fit one ½ gallon Mason jar, or 2 quart size Mason jars.
Provided by Merry Cook
Categories Vegan
Time 13m
Yield 1/2 Gallon, 10 serving(s)
Number Of Ingredients 11
Steps:
- 1. In a colander, drain the beans and rinse under cold water. Shake the beans to release all the water and let drain for a few minutes (be sure to rinse ALL the juice off the beans until the water runs clear and they're not sticky). Put all the beans in a large glass or plastic bowl.
- 2. Combine the granulated sugar and water in a microwave safe bowl and microwave 3-4 minutes until the sugar is dissolved. Remove from microwave, and then add salt & chili flakes (if using). Stir to incorporate, make the sugar is fully dissolved and then set aside.
- 3. Prepared the bell pepper, onion, and celery then add to the bowl with the drained beans.
- 4. Add vinegar to the marinade, stir to combine, then pour marinade over the salad and give it all a stir. Transfer the salad to a half-gallon Mason jar, or 2 quart size Mason jars (or, any other clean glass container you like).
- 5. Seal the jars with lid(s) and shake to distribute the marinade over the top of the beans. Leave on countertop for a few hours, then refrigerate. If the marinade doesn't cover the beans completely, then you'll need to shake the jar(s) every once in a while to redistribute the ingredients.
- 6. Let sit for a minimum of 24-hours before serving.
- 7. The salad will keep 4-6 weeks stored in the refrigerator. Serve using a large slotted spoon to allow the marinade to drain back into the jar.
- 8. Note: Once the bean salad is gone, I like to use the left over marinade as a dressing on green salad or pasta salad.
Nutrition Facts : Calories 203.1, Fat 0.8, SaturatedFat 0.1, Sodium 685.3, Carbohydrate 42.7, Fiber 6.9, Sugar 21.4, Protein 6.5
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