Tricolor Bean 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

TRI COLORE SALAD

Tri Colore Salad image

Provided by Bobby Flay

Categories side-dish

Time 15m

Yield 4 to 6 servings

Number Of Ingredients 8

Ingredients

2 spears endive, washed, dried, and coarsely chopped
1 small head radicchio, washed, dried, and coarsely chopped
About 1/3 pound baby arugula, washed, dried, and thinly chopped
1 teaspoon Dijon mustard
3 tablespoons red wine vinegar
3 tablespoon extra-virgin olive oil
Salt and freshly ground pepper
Shaved Parmesan

Steps:

Combine all 3 lettuces in large bowl and season with salt and pepper, to taste. Whisk the mustard, vinegar, and oil together in a small bowl and season with salt and pepper, to taste. Pour dressing over salad and toss to combine. Top with some shavings of Parmesan.

NEELYS SWEET HEAT TRI COLOR SALAD

Neelys Sweet Heat Tri Color Salad image

Provided by Patrick and Gina Neely : Food Network

Categories side-dish

Time 1h20m

Yield 4 to 6 servings

Number Of Ingredients 15

Ingredients

1/4 cup olive oil
1 teaspoon ground cumin
1 teaspoon brown sugar
2 tablespoons lime juice
1/2 red onion, diced
1 yellow bell pepper, diced
1 green bell pepper, diced
1 red bell pepper, diced
1/4 cup chiffonade cilantro leaves
2 stalks celery, chopped
2 plum tomatoes, chopped
1 (15-ounce) can black beans
Salt and freshly ground black pepper
Salad mix
1/2 cup shredded Monterey jack cheese

Steps:

For the dressing:
Add all the ingredients to a bowl and whisk together.
For the salad:
Place first 7 ingredients into a large bowl. Drain and rinse black beans. Place into bowl with vegetables. Add salt and pepper, to taste. Drizzle in dressing. Wrap and place in refrigerator 1 hour prior to serving.
When ready to serve, place salad mix into a large bowl. Add vegetables to the salad bowl and top with shredded cheese.

TRICOLOR SALAD

Tricolor Salad image

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Number Of Ingredients 8

Ingredients

1 tablespoon white-wine vinegar
1 teaspoon Dijon mustard
Pinch of sugar
3 tablespoons olive oil
Coarse salt and freshly ground pepper
1 endive, thinly sliced crosswise
1/2 head radicchio, cut in half and thinly sliced
2 cups loosley packed arugula

Steps:

Whisk together white-wine vinegar, mustard, and sugar in a large bowl. Slowly whisk in olive oil; season with salt and pepper. Add endive, radicchio, and arugula, and toss until well combined.

TRICOLOR SALAD WITH WHITE BEANS

Tricolor salad with White Beans image

Make and share this Tricolor salad with White Beans recipe from Food.com.

Provided by Bekah

Categories Lentil

Time 20m

Yield 2 serving(s)

Number Of Ingredients 8

Ingredients

1 cup cooked and drained white beans
1 yellow pepper, seeded and diced
6 cherry tomatoes, halved
2 tablespoons chopped parsley
2 tablespoons red wine vinegar
3 tablespoons olive oil
1/2 teaspoon salt
pepper

Steps:

Place beans, yellow pepper and tomatoes in large bowl.
Add parsley, vinegar, olive oil, salt and pepper and toss.
ENJOY!

Nutrition Facts : Calories 367.9, Fat 21, SaturatedFat 3, Sodium 594.9, Carbohydrate 36.9, Fiber 7.9, Sugar 1.4, Protein 11

TRICOLOR BEAN SALAD

Tricolor Bean Salad image

Colorful

Provided by Joanne Hendriksen

Categories Vegetables

Time 15m

Number Of Ingredients 10

Ingredients

1 15 oz black beans, rinsed and drained
1 15 oz kidney beans, rinsed and drained
1 large thinly sliced celery stalk
2 Tbsp chopped green chilies
1 Tbsp lime juice
1 15 oz can cannellini beans, rinsed and drained
4 sprig(s) chopped green onions
1 medium chopped tomato
1 c mexican salsa, mild or medium
1 tsp chili powder

Steps:

1. Combine the beans, onions, celery, tomato, and chilies, in a large bowl.
2. Place the salsa in a small bowl or jar.
3. Add the lime juice and chili powder.
4. Mix well.
5. Pour the salsa mixture over beans.
6. Toss to mix well.
7. Cover and refrigerate for at least an hour to allow flavors to blend.
8. Hint: Make early to allow flavors to blend. Also use different kinds of beans to vary the taste of this delicious salad.

TRICOLOR BEAN SALAD

Tricolor Bean Salad image

Make and share this Tricolor Bean Salad recipe from Food.com.

Provided by FeedMePlz

Categories Lunch/Snacks

Time 1h15m

Yield 6-8 serving(s)

Number Of Ingredients 10

Ingredients

1 (15 ounce) can black beans, rinsed and drained
1 (15 ounce) can cannellini beans, rinsed and drained
1 (15 ounce) can kidney beans, rinsed and drained
4 green onions, chopped
1 celery, thinnly sliced
1 tomatoes, chopped
2 tablespoons green chilies, canned and chopped
1 cup salsa
1 tablespoon lime juice
1 teaspoon chili powder

Steps:

Combine beans, onions, celery, tomatoes and chilies in a large bowl. Place the salsa in a small bowl or jar. Add the lime juice and chili powder. Mix well.
Pour the salsa mixture over beans. Toss to mix well. Cover and refrigerate for at least 1 hour to allow flavors to blend.
HINT: Use different kinds of beans to vary the taste of this delicious salad.

Nutrition Facts : Calories 246.9, Fat 1.2, SaturatedFat 0.2, Sodium 486.2, Carbohydrate 45.4, Fiber 13.5, Sugar 4, Protein 16.3

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