Quick Colorful Bean Salad Recipes

BEAN SALAD RECIPE

Bean Salad Recipe image

Every main dish deserves a great side dish and this bean salad is it! A delicious array of flavors and beans brings this side dish to a whole new level. Plus it's easy to throw together on a busy night!

Provided by Julie Evink

Time 15m

Number Of Ingredients 15

Ingredients

2 cups frozen corn (thawed)
1 can (16 ounces kidney beans, drained and rinsed)
1 can (16 ounces red beans, drained and rinsed)
1 can (15.5 ounces white kidney beans, drained and rinsed)
1 can (15.5 ounces lima beans, drained and rinsed)
1 can (15 ounces black beans, drained and rinsed)
1 can (2 1/4 ounces sliced ripe olives, drained)
1 green bell pepper (chopped)
1 small onion (chopped)
1/2 cup chilli sauce
1/4 cup olive oil
1/4 cup red wine vinegar
2 garlic cloves (minced)
2 teaspoon dried oregano
1/2 teaspoon pepper

Steps:

Using a large bowl, add the first nine ingredients.
Using a glass measuring cup or small bowl, add the chili sauce, oil, vinegar, garlic, oregano and pepper. Whisk to combine.
Pour liquid mixture over bean mixture. Toss to coat.
Cover and refrigerate for 1 hour.
Enjoy!!

Nutrition Facts : Calories 334 kcal, Carbohydrate 54 g, Protein 17 g, Fat 6 g, Sodium 187 mg, Fiber 15 g, Sugar 6 g, ServingSize 1 serving

COLORFUL BEAN SALAD

Colorful Bean Salad image

My bean salad is a mainstay, both for family meals and neighborhood potlucks. People rave about the cumin dressing with its zesty flavor. The salad tastes even better when made ahead and marinated in the fridge overnight.-Beth Brown, Naples, Florida

Provided by Taste of Home

Categories Lunch

Time 10m

Yield 6 servings.

Number Of Ingredients 10

Ingredients

3 tablespoons olive oil
3 tablespoons red wine vinegar
1/2 teaspoon garlic powder
1/2 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon pepper
1 can (16 ounces) kidney beans, rinsed and drained
1 can (15 ounces) black beans, rinsed and drained
1 can (11 ounces) Mexicorn, drained
1/4 cup thinly sliced green onions

Steps:

In a large bowl, combine the first six ingredients. Add the beans, corn and onions; stir to coat. Cover and refrigerate until serving. Serve with a slotted spoon.

Nutrition Facts : Calories 226 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 641mg sodium, Carbohydrate 32g carbohydrate (5g sugars, Fiber 8g fiber), Protein 10g protein.

COLORFUL FOUR BEAN SALAD

Colorful Four Bean Salad image

This is a very tasty and easy bean salad made with four kinds of beans, red onion, and celery in a vinegar dressing. My friend next door gave it to me years ago.

Provided by Kathleen White

Categories Salad Beans Three Bean Salad Recipes

Time P1DT20m

Yield 12

Number Of Ingredients 11

Ingredients

1 cup white sugar
1 cup white vinegar
1 tablespoon vegetable oil
6 stalks celery, chopped
1 green bell pepper, seeded and chopped
1 medium red onion, chopped
1 (4 ounce) jar pimento peppers, drained and chopped
1 (14 ounce) can cut green beans
1 (14.5 ounce) can yellow wax beans
1 (15 ounce) can lima beans
1 (15 ounce) can dark red kidney beans

Steps:

In a large bowl, whisk together the white sugar, vinegar, and vegetable oil. Stir in the celery, green pepper, red onion and pimentos. Pour the green beans, wax beans, lima beans and kidney beans into a colander, and rinse under cold water. Let drain for a few minutes, then stir into the bowl with the rest of the salad. Store in a large jar in the refrigerator, and shake or turn occasionally for 1 day to marinate. If you do not have a sealed container, simply stir the salad every few hours. This keeps for about a week, but will be gone sooner.

Nutrition Facts : Calories 154.3 calories, Carbohydrate 31.9 g, Fat 1.4 g, Fiber 5.4 g, Protein 4.6 g, SaturatedFat 0.2 g, Sodium 416.3 mg, Sugar 19 g

COLORFUL BLACK BEAN SALAD

Colorful Black Bean Salad image

Make and share this Colorful Black Bean Salad recipe from Food.com.

Provided by JamiLeigh

Categories Black Beans

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 8

Ingredients

14 ounces black beans, rinsed and drained
2 cups frozen corn kernels
1 small red bell pepper, seeded and chopped
1 small green bell pepper, seeded and chopped
1/2 red onion, chopped
1 1/2 teaspoons ground cumin
1 medium lime, juice of
1 dash salt and pepper

Steps:

Combine all ingredients in a bowl.
Let stand at least 15 minutes for corn to fully defrost and flavors to combine.
Toss and serve.

QUICK COLORFUL CORN SALAD

Quick Colorful Corn Salad image

Filled with corn and red and green peppers, this colorful dish makes a large serving. It's great for summer picnics and gatherings.

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 8-9 servings.

Number Of Ingredients 15

Ingredients

1 package (10 ounces) frozen corn, thawed
1 cup chopped green pepper
1 cup chopped sweet red pepper
1 cup chopped celery
1/2 cup chopped green onions
1/2 cup minced fresh parsley
1/4 cup shredded Parmesan cheese
1 teaspoon ground cumin
3/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon hot pepper sauce
Dash cayenne pepper
4-1/2 teaspoons olive oil
1 garlic clove, minced
3 tablespoons lime juice

Steps:

In a large bowl, combine the vegetables, parsley, Parmesan cheese, cumin, salt, pepper, hot pepper sauce and cayenne. In a microwave-safe dish, combine oil and garlic. Microwave, uncovered, on high for 1 minute. Cool. Whisk in lime juice. Pour over the corn mixture and toss to coat.

Nutrition Facts : Calories 74 calories, Fat 3g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 252mg sodium, Carbohydrate 11g carbohydrate (2g sugars, Fiber 2g fiber), Protein 2g protein.

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