Are you looking for a nutritious and flavorful bean and vegetable salad recipe? Look no further! With the right combination of ingredients, you can create a delicious and healthy salad that is perfect for a light lunch or a side dish at dinner. Whether you prefer a classic recipe or something a bit more adventurous, there are plenty of options to choose from. So, let's dive into the world of bean and vegetable salads and discover the best recipe for your taste buds.
Check out the recipes below so you can choose the best recipe for yourself!
BEAN AND VEGETABLE SALAD
"This medley of beans won the enthusiastic approval of my husband, who says he'll eat low-fat, low-cholesterol food only if ti tastes really good," relates Bonnie McKinsey from Greenville, South Carolina. "The peas and corn add crunch and color."
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 10 servings.
Number Of Ingredients 12
Steps:
- In a large bowl, combine the first seven ingredients. In a small bowl, combine the vinegar, oil, garlic, salt and pepper until blended. Pour over bean mixture; toss gently to coat. Cover and refrigerate for at least 4 hours.
Nutrition Facts : Calories 176 calories, Fat 4g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 358mg sodium, Carbohydrate 30g carbohydrate (0 sugars, Fiber 8g fiber), Protein 7g protein. Diabetic Exchanges
MARINATED VEGETABLE AND BEAN SALAD
This recipe was inpired by a salad dressing recipe that I made for 1-2-3 Hits Tag, recipe #372633 - I tagged the dressing, but had no lettuce, so I came up with a salad to go with it. It turned out fantastic, so I'm posting it here. Cook time does not include overnight marinade time. Yes, it makes alot, but it's easily scaled down. Note that for easier measuring, 4 tbsp = 1/4 cup.
Provided by Katzen
Categories Vegetable
Time 20m
Yield 12 cups, 12 serving(s)
Number Of Ingredients 13
Steps:
- Combine veggies and beans in large, sealable, container.
- Blend chives, oil, vinegar, sugar, mustard, salt and pepper with immersion blender, or whisk together well.
- Add dressing to veggies, seal container, shake well, and allow to marinate overnight. Shake the container whenever you open the fridge to distribute the marinade.
GRILLED VEGETABLE AND WHITE BEAN SALAD
This came from the BBC's tv program Economy Gastronomy. They served this as part of a whole meal as a side dish with roast lamb. We made the whole meal, too, but the salad was the best part! This could be a main dish for a veggie meal.
Provided by SolightlyUK
Categories Vegetable
Time 30m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Heat a griddle pan over a medium to high heat. Drizzle over the one T olive oil.
- Cook the peppers for 4 - 5 minutes, turning once, or until golden brown griddle marks appear on each side, then remove from the pan to a dish that can be kept warm and set aside.
- Add the onion rings to the pan the peppers were cooked in and cook for 3 - 4 minutes, turning once, or until golden brown griddle marks appear on each side, then remove from the pan add to the peppers and keep warm.
- Add the courgette slices to the pan the onion was cooked in and cook for 3 - 4 minutes, turning once, or until golden brown griddle marks appear on each side, then remove from the pan add to the onions & peppers and keep warm.
- Add the mushrooms to the pan the courgettes were cooked in and cook for 3 - 4 minutes, turning once, or until golden brown griddle marks appear on each side, then remove from the pan add to the other veggies and keep warm.
- Add the griddled vegetables to a large serving bowl. Add the beans, tomatoes, basil leaves, rocket leaves and feta cheese and mix well to combine.
- Drizzle over the extra virgin olive oil and the balsamic vinegar, to taste. Season with salt and black pepper.
Nutrition Facts : Calories 260.3, Fat 9.8, SaturatedFat 4.4, Cholesterol 22.2, Sodium 554.5, Carbohydrate 35.2, Fiber 8.8, Sugar 9.7, Protein 12.3
BEAN-THREAD NOODLE AND VEGETABLE SALAD
Steps:
- Make dressing:
- In a small saucepan stir together all dressing ingredients except sesame oil until cornstarch is dissolved. Bring dressing to a boil, stirring, and simmer, stirring constantly, 1 minute. Cool dressing completely and stir in sesame oil. Dressing may be made 2 days ahead and chilled, covered.
- Discard mushroom stems and cut caps into thin slices. In a large non-stick skillet heat vegetable oil over moderately high heat until hot but not smoking and sauté mushrooms, stirring frequently, until just tender, about 5 minutes. On a platter chill mushrooms in one layer 15 minutes, or until cool.
- In a saucepan bring 6 cups water to a boil and remove pan from heat. Stir in noodles and soak 15 minutes. Drain noodles well in a colander and with scissors cut into 6-inch lengths.
- While noodles are soaking, cut cabbage crosswise into fine shreds and snow peas diagonally into slivers. Cut bell pepper into julienne strips.
- In a large bowl toss together noodles, mushrooms, bell peppers, carrots, scallions, and dressing. Serve salad sprinkled with sesame seeds.
MOO SHU STYLE VEGETABLE PANCAKES WITH WATERCRESS SALAD AND MUNG BEAN SPROUTS
Provided by Food Network
Time 1h10m
Yield 4 servings
Number Of Ingredients 23
Steps:
- Beat the eggs and add the milk, water and oil. Whisk in flour and strain through a fine mesh sieve. Add remaining ingredients and refrigerate for at least 1/2 hour.
- Separate the broccoli into florets. Heat both oils together over a high heat and char the broccoli for approximately 4 to 5 minutes. Add remaining ingredients, ensuring that the hoisin sauce is the last, and stir fry for 30 seconds. Remove from heat and set aside.
- Coat a nonstick 12 inch skillet with vegetable oil and put over a low flame. Ladle 1 ounce of crepe batter into skillet and tilt to spread to the edges of the pan. When surface is dry, remove the crepe and repeat this process to make 8 crepes.
- Fill the crepes and roll them. Brown the crepes in a nonstick skillet, on all sides, adding a few drops of canola oil as necessary.
- Toss salad ingredients together. Arrange 2 crepes on each plate and top with salad.
Tips:
- Use fresh, seasonal vegetables for the best flavor and texture.
- Choose a variety of vegetables with different colors and textures for a visually appealing salad.
- If you're using canned beans, rinse and drain them before adding them to the salad.
- Add some chopped nuts or seeds for a crunchy texture.
- For a more flavorful salad, marinate the vegetables in a vinaigrette dressing for at least 30 minutes before serving.
- Serve the salad immediately or chill it for later.
Conclusion:
Bean and vegetable salads are a delicious, healthy, and versatile dish that can be enjoyed as a main course or side dish. They are packed with nutrients, including protein, fiber, vitamins, and minerals. Bean and vegetable salads are also a good source of antioxidants, which can help protect your cells from damage. With so many different variations, there's sure to be a bean and vegetable salad that everyone will enjoy.
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