Navy Bean Tossed Salad Recipes

NAVY BEAN TOSSED SALAD

Navy Bean Tossed Salad image

Black olives, feta cheese, and Caesar dressing give Clara Coulston's salad a distinctive Greek flavor. The Washington Court House, Ohio reader likes to make croutons by toasting and cutting up a pre-packaged pizza crust.

Provided by Taste of Home

Categories Lunch

Time 10m

Yield 7 servings.

Number Of Ingredients 9

Ingredients

4 cups torn romaine
1 can (15 ounces) navy beans, rinsed and drained
1 cup cherry tomatoes, halved
1 cup (4 ounces) crumbled reduced-fat feta cheese
3/4 cup sliced cucumber
1/2 cup red onion rings, halved
1/2 cup roasted sweet red peppers, chopped and patted dry
2 tablespoons sliced ripe olives, drained
1/2 cup fat-free creamy Caesar salad dressing

Steps:

In a large salad bowl, combine the first eight ingredients. Drizzle with dressing; toss to coat.

Nutrition Facts : Calories 146 calories, Fat 2g fat (1g saturated fat), Cholesterol 6mg cholesterol, Sodium 774mg sodium, Carbohydrate 23g carbohydrate (4g sugars, Fiber 5g fiber), Protein 10g protein.

BEAN TOSSED SALAD

Bean Tossed Salad image

I assemble this salad ahead of time and add the corn chips and salad dressing just before serving. You can adapted this salad by adding kidney beans, various cheeses and croutons or crunched tortillas instead of corn chips.-Tabitha Allen, Cypress, Texas

Provided by Taste of Home

Categories Lunch

Time 10m

Yield 8 servings.

Number Of Ingredients 8

Ingredients

1/2 head iceberg lettuce, torn
1 cup shredded cheddar cheese
1 cup canned Ranch Style beans (pinto beans in seasoned tomato sauce)
1/2 medium tomato, chopped
1/2 cup chopped onion
1/4 cup chopped green pepper
1/2 to 1 cup tortilla or corn chips
1/3 cup Catalina salad dressing

Steps:

In a salad bowl, combine the first six ingredients. Just before serving, add chips and salad dressing; to coat.

Nutrition Facts :

NAVY BEAN SALAD

Navy Bean Salad image

This recipe was originally published in the "Arizona Republic" newspaper. Prep and cooking time assumes you have already cooked the beans and the egg.

Provided by James Craig

Categories Lunch/Snacks

Time 10m

Yield 2-3 serving(s)

Number Of Ingredients 9

Ingredients

2 cups cooked white navy beans
1/4 cup olive oil
1 lemon, juice of
salt and pepper
chopped parsley
chopped dill
4 scallions, chopped
1 tomatoes, quartered
1 hard-boiled egg, quartered

Steps:

After cooking, drain the beans and set aside.
(If using canned beans, rinse gently without smashing the beans).
Place the oil, lemon juice, salt and pepper in a salad bowl and blend thoroughly.
Add the beans and mix well.
Scatter chopped parsley, dill, and scallions over the beans.
Garnish with quartered tomatoes and egg.

Nutrition Facts : Calories 558.8, Fat 31, SaturatedFat 4.7, Cholesterol 106, Sodium 471, Carbohydrate 54.3, Fiber 20.7, Sugar 3.8, Protein 19.3

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