Moms Tangy Bean Salad Recipes

TANGY FOUR-BEAN SALAD

Tangy Four-Bean Salad image

Canned beans makes this colorful salad easy to fix, while a no-fuss dressing lends sweet-and-sour flair. Green pepper and mushrooms help it stand out from other bean medleys. Sharon Cain of Revelstoke, British Columbia shared the recipe.

Provided by Taste of Home

Categories Lunch

Time 20m

Yield 12 servings.

Number Of Ingredients 16

Ingredients

1 can (16 ounces) kidney beans, rinsed and drained
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
1 can (14-1/2 ounces) cut green beans, drained
1 can (14-1/2 ounces) cut wax beans, drained
1 cup sliced fresh mushrooms
1 cup chopped green pepper
1 cup chopped onion
DRESSING:
1/2 cup cider vinegar
1/3 cup sugar
1/4 cup canola oil
1 teaspoon celery seed
1/2 teaspoon pepper
1/4 teaspoon salt
1/8 teaspoon dried basil
1/8 teaspoon dried oregano

Steps:

In a large bowl, combine the beans, mushrooms, green pepper and onion. In a small bowl, whisk the dressing ingredients. , Pour dressing over bean mixture and stir to coat. Cover and refrigerate for at least 4 hours. Serve with a slotted spoon.

Nutrition Facts : Calories 162 calories, Fat 6g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 366mg sodium, Carbohydrate 24g carbohydrate (10g sugars, Fiber 5g fiber), Protein 5g protein. Diabetic Exchanges

TANGY FOUR BEAN SALAD

Tangy Four Bean Salad image

This is my variation on all the bean salads out there. I found using salad oil and white vinegar to be too bland for my tastes, yet I didn't want a complicated salad full of herbs. This is my creation! This recipe is suitable for diabetics or low-carbers if you use the Splenda. There is no discernable taste difference between using Splenda or using sugar. I hope everyone who tries it enjoys it.

Provided by Amy - Ellies Mommie

Categories Beans

Time P1DT15m

Yield 12 serving(s)

Number Of Ingredients 12

Ingredients

1 (16 ounce) can red kidney beans
1 (16 ounce) can cut green beans (not French style)
1 (16 ounce) can cut wax beans
1 (16 ounce) can chickpeas (garbanzo beans)
1 medium onion, sliced paper thin
1 clove garlic, minced very fine
1/2 cup red wine vinegar
1/8 cup balsamic vinegar
1/2 cup extra virgin olive oil
1/2 cup Splenda sugar substitute or 1/2 cup granulated sugar (do not use both, please)
1 teaspoon salt
1/2 teaspoon ground black pepper

Steps:

Drain all four cans of beans, discarding liquid.
In a large container, toss beans with onion and garlic.
In a 2 cup mixing bowl (or measuring cup), mix the oil, vinegar, Splenda, salt and pepper.
Pour over the bean mixture.
Mix well to coat all ingredients.
Cover, and let marinate in the refrigerator overnight.

Nutrition Facts : Calories 200.7, Fat 9.7, SaturatedFat 1.3, Sodium 441.7, Carbohydrate 23.1, Fiber 5.8, Sugar 3.2, Protein 5.9

MOM'S TANGY BEAN SALAD

Mom's Tangy Bean Salad image

Great for bringing to dinner parties with vegetarians! Can also be made with balsamic vinegar instead of red wine vinegar. Also, try subbing in cucumber (or just adding it). I use Unico bean medley, but any beans you like will work!

Provided by MissingWhiteWings

Categories Beans

Time 12h

Yield 8 serving(s)

Number Of Ingredients 8

Ingredients

2 cups kidney beans (Unico)
1 cup bell pepper, cut up (whichever colour you have)
1/2 cup red onion, chopped (or more to taste)
1/2 cup canola oil
1/2 cup red wine vinegar
1/2 cup sugar
1 teaspoon salt
3 teaspoons pepper

Steps:

Rinse beans.
Dice veggies.
Combine all ingredients.
Marinate for 12-24 hours.

Nutrition Facts : Calories 231.2, Fat 14.1, SaturatedFat 1, Sodium 481.3, Carbohydrate 24.2, Fiber 3.4, Sugar 14.6, Protein 3.7

TANGY BEETROOT & BEAN SALAD

Tangy beetroot & bean salad image

This zesty summer salad makes an unusual addition to a buffet spread

Provided by Emma Lewis

Categories Buffet, Dinner, Lunch, Side dish

Time 1h20m

Number Of Ingredients 7

Ingredients

250g bunch beetroot
5 tbsp extra-virgin olive oil
zest 1 orange
1kg frozen soya beans
3 thyme sprigs
1½ tbsp sherry vinegar
1 small shallot , finely chopped

Steps:

Heat oven to 180C/fan 160C/gas 4. Wearing kitchen gloves, peel and trim the beets and cut into 2cm wedges. Place them on a large sheet of tin foil, then toss with 1 tbsp oil, half the orange zest and seasoning. Cook for 45 mins-1 hr until they can be easily pierced with a fork. Leave to cool.
Cook soya beans for 3 mins in boiling water until softened. Drain, cool under the cold tap, then drain again. Strip leaves from the thyme and whisk with the vinegar, remaining olive oil and shallot. When you're ready to serve, toss everything together and scatter over the remaining zest.

Nutrition Facts : Calories 172 calories, Fat 10 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 2 grams sugar, Fiber 4 grams fiber, Protein 11 grams protein, Sodium 0.04 milligram of sodium

MOM'S TANGY POTATO SALAD

Mom's Tangy Potato Salad image

This chunky potato salad is a great dish for a family picnic or on a night when you're grilling out. The homemade dressing makes it extra delicious. -Michelle Gurnsey, Lincoln, Nebraska

Provided by Taste of Home

Categories Lunch Side Dishes

Time 45m

Yield 9 servings.

Number Of Ingredients 15

Ingredients

2 pounds red potatoes, cubed
2 hard-boiled large eggs, chopped
1 small onion, chopped
1 celery rib, chopped
1/4 cup reduced-fat mayonnaise
1/4 cup reduced-fat plain yogurt
2 tablespoons cider vinegar
2 tablespoons olive oil
1 teaspoon reduced-sodium soy sauce
1/2 teaspoon salt
1/4 teaspoon celery seed
1/4 teaspoon dried basil
1/4 teaspoon dried oregano
Dash garlic powder
Dash ground mustard

Steps:

Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender. Drain and cool., Place potatoes in a large bowl. Add the eggs, onion and celery. In a small bowl, combine the remaining ingredients. Pour over potato mixture and toss to coat. Cover and refrigerate for 2 hours.

Nutrition Facts : Calories 148 calories, Fat 7g fat (1g saturated fat), Cholesterol 50mg cholesterol, Sodium 235mg sodium, Carbohydrate 18g carbohydrate (2g sugars, Fiber 2g fiber), Protein 4g protein. Diabetic Exchanges

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