Mixed Bean And Cabbage 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

CABBAGE AND RED BEAN SALAD

Cabbage and Red Bean Salad image

I left the bacon out of this recipe because I didn't have any, and I still really enjoyed this for lunch. Recipe courtesy of the Idaho Press Tribune and Loraine A. Knigge from Nampa, Idaho

Provided by AmyZoe

Categories Poultry

Time 30m

Yield 8 serving(s)

Number Of Ingredients 12

Ingredients

5 slices bacon
3/4 cup onion, chopped
1 cup mayonnaise
1/4 cup vinegar
1 tablespoon sugar
2 tablespoons parsley flakes
1 teaspoon oregano
salt
pepper
3 cups cabbage, shredded
32 ounces kidney beans, rinsed and drained
1 cup celery, diced

Steps:

Cook bacon, drain and reserve 1/4 cup drippings. Saute onion in bacon drippings until tender and remove from heat.
Stir in mayonnaise, vinegar, sugar, parsley, oregano, salt, and pepper and mix well.
In a large bowl, crumble the bacon and add shredded cabbage, celery, and beans.
Mix well and add mayonnaise mixture. Stir well.
Serve chilled on crisp greens surrounded by tomato slices or as a side dish.

Nutrition Facts : Calories 256, Fat 12.8, SaturatedFat 2.4, Cholesterol 11, Sodium 603.6, Carbohydrate 28.6, Fiber 7.2, Sugar 7.3, Protein 7.5

FAVA BEAN AND CABBAGE SALAD

Fava Bean and Cabbage Salad image

Had a vegetable craving this morning and mixed what I had in a bowl and out this salad came. It is so good and healthy too I just had to share it.

Provided by Tara1183

Categories One Dish Meal

Time 10m

Yield 2-3 serving(s)

Number Of Ingredients 10

Ingredients

2 cups shredded cabbage
1 (14 ounce) can of drained fava beans (any would do)
1/2 cucumber (sliced and quartered)
1 chopped tomato
2 sliced green onions
1/2 stalk celery
1/2 teaspoon black pepper
1/2 teaspoon garlic salt
2 tablespoons balsamic vinegar
3 tablespoons vegetable oil or 3 tablespoons olive oil

Steps:

Mix together beans and chopped vegetables.
season with pepper and garlic salt.
add vinegar and oil.
mix together well.
Let marinate for minimum of 2 hours.

Nutrition Facts : Calories 462.9, Fat 21.5, SaturatedFat 2.9, Sodium 41.8, Carbohydrate 53.2, Fiber 14.3, Sugar 11.7, Protein 17.6

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