Best 8 Cool Bean Salad Recipes
Cool bean salads are a refreshing and delicious way to enjoy beans. They are made with a variety of beans, vegetables, and herbs, and are usually dressed with a light vinaigrette. Cool bean salads are perfect for summer picnics and potlucks, as they are easy to transport and can be served at room temperature. They are also a healthy and satisfying meal that is packed with protein and fiber. Whether you are looking for a healthy side dish or a light and refreshing main course, cool bean salad is a great option. Keep reading to learn more about this simple and delicious recipe!
Let's cook with our recipes!
BEST BEAN SALAD
I'd turned my nose up at this for years, but suddenly I can't get enough of it. Thanks, Momma D!
Provided by chemjo
Categories Salad Beans Three Bean Salad Recipes
Time 8h20m
Yield 18
Number Of Ingredients 13
Steps:
- Combine the green beans, wax beans, garbanzo beans, kidney beans, green pepper, onion, and celery in a large bowl; toss to mix.
- Whisk together the oil, vinegar, salt, pepper, and sugar in a separate bowl until the sugar is dissolved; pour over the bean mixture. Refrigerate 8 hours or overnight before serving.
Nutrition Facts : Calories 167.3 calories, Carbohydrate 23.6 g, Fat 6.5 g, Fiber 5 g, Protein 4.4 g, SaturatedFat 1 g, Sodium 412.1 mg, Sugar 9.3 g
COOL BEANS SALAD
This protein-filled dish could be served as a colorful side dish or a meatless main entree. When you make it, double the recipe because it will be gone in a flash! The basmati rice add a unique flavor and the dressing gives it a bit of a tang. -Janelle Lee, Appleton, Wisconsin
Provided by Taste of Home
Categories Lunch Side Dishes
Time 20m
Yield 6 servings.
Number Of Ingredients 15
Steps:
- In a large bowl, whisk the first 8 ingredients. Add the remaining ingredients; toss to coat. Chill until serving.
Nutrition Facts : Calories 440 calories, Fat 19g fat (3g saturated fat), Cholesterol 0 cholesterol, Sodium 659mg sodium, Carbohydrate 58g carbohydrate (5g sugars, Fiber 8g fiber), Protein 12g protein.
THREE BEAN SALAD II
This recipe is from the 1920's. It was my sister in law's great grandmother's. I have tried many, but keep coming back to this one. I hope you enjoy it as much as my family does!
Provided by Kim
Categories Salad Beans Three Bean Salad Recipes
Time 1h30m
Yield 4
Number Of Ingredients 11
Steps:
- In a small saucepan over medium heat, stir together the sugar, cornstarch, salt, mustard, water and vinegar. Bring to a boil and cook, stirring, for 1 minute. Remove from heat and let cool.
- In a large bowl, combine the green beans, wax beans, kidney beans, onion and green pepper. Pour the cooled dressing over all and toss to coat. Best if marinated for at least an hour before serving. Yummy!
Nutrition Facts : Calories 442.9 calories, Carbohydrate 100.1 g, Cholesterol 2.4 mg, Fat 1.1 g, Fiber 8.1 g, Protein 8 g, Sodium 1332.1 mg, Sugar 75.3 g
COLD BEAN SALAD
Ann Mulford's recipe for Two-Bean Salad doesn't disappoint. The Lincolnville, Maine, reader says, "This mixed salad sure is a winner. I make it a day or so ahead of time and it marinates in the refrigerator. It's simple, just stir every 12 hours." She adds, "And leftovers are great over rice or noodles."
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- In a large bowl, combine the beans, cheese, onion, olives, celery and peppers. Drizzle with vinaigrette; toss to coat. Refrigerate until serving.
Nutrition Facts : Calories 225 calories, Fat 9g fat (3g saturated fat), Cholesterol 11mg cholesterol, Sodium 529mg sodium, Carbohydrate 27g carbohydrate (6g sugars, Fiber 7g fiber), Protein 10g protein.
COOL BEAN SALAD
Steps:
- Mix dressing together. Mix all ingredients together in a large bowl. Add dressing, mix well. Serve.
COOL AND CREAMY GREEN BEAN SALAD
A yogurt/mayonnaise dressing provides a creamy texture and a welcome tang without the heaviness of using mayonnaise alone or a mayonnaise/sour cream mixture. Recipe from Cook's Country magazine.
Provided by mailbelle
Categories Vegetable
Time 34m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Fill large bowl with ice water and set aside.
- In a large pot over high heat, bring 4 quarts water and 1 cup vinegar to boil. Add sugar, salt, and beans and cook until beans are just tender, about 3 minutes.
- Add onion to pot and cook until just softened, about 30 seconds.
- Drain vegetables in colander and immediately transfer to ice water.
- Once beans and onion are cool, drain again and dry thoroughly with paper towels.
- Whisk mayonnaise, yogurt, oil, and 1 tablespoon vinegar in large bowl. Add chilled beans and onions and toss until well coated. Season with salt and pepper.
Nutrition Facts : Calories 127.3, Fat 7, SaturatedFat 1.1, Cholesterol 4.8, Sodium 988.6, Carbohydrate 14.4, Fiber 3.9, Sugar 4.8, Protein 2.5
FIVE-BEAN SALAD
In Ottawa, Illinois, Jeanette Simec combines five kinds of beans with an oil-and-vinegar dressing in this colorful classic that's great to take to picnics or potluck, "Everyone loves the variety of beans in this simple salad," she writes. "My husband, Chuck, just can't get enough of it."
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 15 servings.
Number Of Ingredients 11
Steps:
- In a large bowl, combine the first six ingredients. In another bowl, whisk the vinegar, sugar, oil, salt and pepper. Pour over bean mixture and toss to coat. Cover and refrigerate for several hours or overnight. Serve with a slotted spoon.
Nutrition Facts : Calories 161 calories, Fat 5g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 496mg sodium, Carbohydrate 28g carbohydrate (0 sugars, Fiber 6g fiber), Protein 5g protein. Diabetic Exchanges
OLD-FASHIONED THREE BEAN SALAD
We like a buffet with all the family here. We serve a variety of salads. This is also great for summer picnics and cookouts. Keeps well, and serves a lot of people.
Provided by Eleanor Johnson
Categories Salad Beans Three Bean Salad Recipes
Yield 16
Number Of Ingredients 10
Steps:
- Mix together green beans, wax beans, kidney beans, onion, sugar, vinegar, vegetable oil, salt, pepper, and celery seed. Let set in refrigerator for at least 12 hours.
Nutrition Facts : Calories 111.5 calories, Carbohydrate 15.9 g, Fat 4.7 g, Fiber 2.4 g, Protein 2 g, SaturatedFat 0.6 g, Sodium 298.6 mg, Sugar 10.6 g
Tips:
- Use fresh, high-quality ingredients. This will make a big difference in the flavor of your salad.
- Don't overcook the beans. They should be tender but still have a slight bite to them.
- Let the salad cool completely before serving. This will help the flavors to meld together.
- Feel free to experiment with different ingredients. You can add other vegetables, fruits, herbs, or nuts to your salad.
- Make a big batch of salad and keep it in the refrigerator for easy lunches or snacks throughout the week.
Conclusion:
Bean salad is a delicious, healthy, and versatile dish that can be enjoyed all year round. It's a great way to get your daily dose of protein, fiber, and vitamins. Plus, it's easy to make and can be tailored to your own taste preferences. So next time you're looking for a quick and easy meal, give bean salad a try.
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