Skinny Tangy Triple Bean Salad Recipes
GRANDMA'S SWEET AND TANGY BEAN SALAD
I've never been a huge bean salad fan, due to the textures primarily. However, this bean salad my grandmother and mother passed along is great because it adds a good crunchiness with cucumbers, green peppers, onion, and celery!
Provided by ChristinaAB
Categories Salad Beans Three Bean Salad Recipes
Time 2h20m
Yield 10
Number Of Ingredients 13
Steps:
- Mix green beans, kidney beans, wax beans, corn, sweet peas, celery, onion, cucumber, and green bell pepper together in a bowl.
- Stir vinegar, sugar, vegetable oil, and salt together in a saucepan; bring to a boil until sugar is dissolved, about 5 minutes. Set aside to cool.
- Pour vinegar mixture over bean mixture; marinate in the refrigerator for at least 2 hours or overnight. Drain salad of extra marinade before serving.
Nutrition Facts : Calories 273.1 calories, Carbohydrate 40.4 g, Fat 11.7 g, Fiber 5.2 g, Protein 4.6 g, SaturatedFat 1.5 g, Sodium 672.2 mg, Sugar 23.7 g
SKINNY MEXICAN BEAN SALAD
15% fewer calories • 30% less fat • 68% more vitamin A than the original recipe. Bean salad gets sassy and healthier, too.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 4h15m
Yield 8
Number Of Ingredients 13
Steps:
- In large bowl, mix salad ingredients. In small bowl, mix dressing ingredients with wire whisk until blended.
- Pour dressing over salad; toss to mix. Cover and refrigerate at least 4 hours to blend flavors.
Nutrition Facts : Calories 191.6, Carbohydrate 25.7 g, Cholesterol 0 mg, Fat 1/2, Fiber 8.0 g, Protein 9.0 g, SaturatedFat 0.4 g, ServingSize 1 Serving, Sodium 1198.7 mg, Sugar 2.6 g, TransFat 0 g
SKINNY TANGY SPINACH AND APPLE SALAD
Fresh spinach, crisp apples and feta cheese come together in this great tasting salad.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 25m
Yield 4
Number Of Ingredients 10
Steps:
- In a large bowl toss together spinach, apple, red onion, and dried cherries. Drizzle with Thyme-Dijon Vinaigrette. Toss gently to coat. Top individual servings with cheese.
- Thyme-Dijon Vinaigrette: In a screw-top jar combine 1/4 cup olive oil; 1/4 cup white balsamic vinegar or regular balsamic vinegar; 2 teaspoons snipped fresh thyme or 1/2 teaspoon dried thyme, crushed; 1 teaspoon Dijon-style mustard; and 1/4 teaspoon salt. Cover; shake well to mix. Chill for up to 1 week. Shake before serving. Makes 2/3 cup.
Nutrition Facts : Calories 230, Carbohydrate 16 g, Cholesterol 10 mg, Fat 3, Fiber 2 g, Protein 5 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 450 mg, Sugar 12 g, TransFat 0 g
TANGY FOUR-BEAN SALAD
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
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
SKINNY TANGY TRIPLE BEAN SALAD
60% less total fat • 36% less sodium than the original recipe. Three great reasons to try this brand-new take on three-bean salad: It's yummy, good for you, and takes just 20 minutes to prepare!
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 2h20m
Yield 12
Number Of Ingredients 12
Steps:
- Prepare lima beans according to package directions. Transfer to a medium bowl. Set aside to cool.
- Meanwhile, for dressing: In a large bowl, whisk together vinegar, oil, brown sugar, salt, and pepper. Stir in lima beans, cannellini beans, Chick Peas, carrots, the 1/3 cup cilantro, and the chile peppers. Cover and chill for 2 to 24 hours, stirring occasionally. To tote, place salad in an insulated container with ice packs. Transfer salad to a serving bowl. If desired, garnish with additional cilantro.
Nutrition Facts : Calories 140, Carbohydrate 22 g, Cholesterol 0 mg, Fat 1/2, Fiber 5 g, Protein 6 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 250 mg, Sugar 3 g, TransFat 0 g
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