Best 5 Deli Beef And Bean Tossed Salad Recipes
A delightful and nutritious culinary creation, deli beef and bean tossed salad offers a tantalizing blend of flavors and textures that will surely satisfy your taste buds. This delectable dish is an ideal choice for those seeking a quick and easy yet wholesome meal that can be enjoyed for lunch, dinner, or even as a refreshing snack. With its vibrant colors, diverse ingredients, and zesty dressing, this salad is a feast for both the eyes and the palate. Whether you're a seasoned cook or just starting your culinary journey, this article will guide you through the process of creating the perfect deli beef and bean tossed salad, ensuring a delicious and satisfying meal.
Here are our top 5 tried and tested recipes!
DELI BEEF AND BEAN TOSSED SALAD
Rely on the deli for salad fixin's that toss into a 10-minute taste sensation.
Provided by Betty Crocker Kitchens
Categories Entree
Time 10m
Yield 6
Number Of Ingredients 5
Steps:
- In large bowl, toss all ingredients lightly to mix.
Nutrition Facts : Calories 220, Carbohydrate 8 g, Cholesterol 35 mg, Fat 1, Fiber 3 g, Protein 13 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 310 mg
10-MINUTE BEEF-AND-BEET SALAD WITH HORSERADISH DRESSING
Make dinner in a flash with this hearty, deli-inspired salad. We love the mixture of crunchy cabbage with tender spinach, and if you have them on hand, you can add a few chopped hard-boiled eggs for extra flavor and protein.
Provided by Food Network Kitchen
Categories main-dish
Time 10m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Toast the rye bread.
- Meanwhile, whisk together the sour cream, horseradish, mayonnaise, mustard, 3 tablespoons water, 3/4 teaspoon salt and 1/4 teaspoon pepper in a large bowl. Add the spinach, coleslaw mix and cheese and toss to combine.
- Cut the toasted bread, crusts and all, into 1/2-inch pieces Divide dressed greens among 4 salad plates and top each with roast beef, beets and rye croutons.
- Copyright 2014 Television Food Network, G.P. All rights reserved.
WHITE BEAN SALAD WITH ROASTED CAULIFLOWER
This is the kind of substantial salad that's nice to have on hand, no matter the occasion. If you have time, it's best made with large dried white beans, such as cannellini, simmered at home. (It's great to have a pot of cooked beans in the fridge all summer long, for deploying in salads and soups.) But using canned beans is absolutely OK. The recipe calls for roasting the cauliflower, but it could also be cooked on a grill to impart some pleasant smokiness.
Provided by David Tanis
Categories dinner, lunch, salads and dressings, vegetables, appetizer, side dish
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- Heat oven to 400 degrees. Put cauliflower on a rimmed baking sheet. Drizzle with olive oil and season with salt and pepper. Toss to coat. Roast on the top rack until nicely browned, 20 to 25 minutes. Set aside to cool.
- Make the dressing: Put shallot in a small bowl with mustard, lemon juice, lemon zest, vinegar and ground fennel, if using. Stir well to combine, then whisk in olive oil. Season to taste.
- Make the salad: Put beans in a low salad bowl. Add celery and cauliflower, pour the dressing over and toss well, taking care not to crush beans. Let salad rest for 30 minutes or so to meld flavors. Taste and adjust for salt, acid and oil. Add parsley and scallions, toss once more, then serve at room temperature.
LAYERED ROAST BEEF SALAD
I've prepared this fast-to-fix salad for my bridge club several times, and I always get requests for the recipe," reports Susan Graham of Cherokee, Iowa. "If I don't have leftover roast beef on hand, I use sliced roast beef from the deli with equally tasty results."
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 6-8 servings.
Number Of Ingredients 9
Steps:
- In a large salad bowl, layer a third of the greens, beef, carrots, onion and eggs. Repeat layers twice. Combine remaining ingredients; spread over salad. Toss just before serving.
Nutrition Facts : Calories 271 calories, Fat 20g fat (6g saturated fat), Cholesterol 136mg cholesterol, Sodium 448mg sodium, Carbohydrate 5g carbohydrate (3g sugars, Fiber 2g fiber), Protein 16g protein.
ASIAN PASTA SALAD WITH BEEF, BROCCOLI AND BEAN SPROUTS
A creamy soy-ginger dressing nicely complements this pasta salad with broccoli, red pepper, bean sprouts, and peanuts.
Provided by Ben S.
Categories Salad Vegetable Salad Recipes Broccoli Salad Recipes
Yield 8
Number Of Ingredients 19
Steps:
- Mix garlic, soy sauce, vinegar, sugar, sesame oil, ginger, and pepper flakes in a 2-cup Pyrex measuring cup. Whisk in mayonnaise until smooth, then in a slow steady stream, whisk in oil to make an emulsified dressing; keep chilled until ready to toss with salad. Store in a clean jar with lid.
- Bring 1 gallon of water and 2 tablespoons of salt to boil in a large soup kettle. Add pasta and, using package times as a guide, boil, stirring frequently and adding broccoli the last 1 minute, until just tender. Drain thoroughly (do not rinse) and dump onto a large, lipped cookie sheet. Set aside while preparing remaining salad ingredients.
- Place all salad ingredients (except soy-ginger dressing) in a large bowl or transfer to a gallon-size zipper bag. (Can be covered and refrigerated several hours at this point). When ready to serve, add dressing; toss to coat and serve.
Nutrition Facts : Calories 467.6 calories, Carbohydrate 53.7 g, Cholesterol 28.6 mg, Fat 19.2 g, Fiber 5 g, Protein 23.9 g, SaturatedFat 3.4 g, Sodium 3119.8 mg, Sugar 7.3 g
Tips:
- Use a variety of beans in your salad to add different textures and flavors. Some good options include kidney beans, black beans, chickpeas, and lentils.
- Roast your vegetables before adding them to the salad. This will help to bring out their natural sweetness and flavor.
- Use a light and tangy dressing to brighten up the salad. A simple vinaigrette or lemon-tahini dressing are both good options.
- Top the salad with a sprinkle of fresh herbs, such as cilantro, parsley, or mint. This will add a pop of color and flavor.
- Serve the salad immediately or chill it for later. It will keep well in the refrigerator for up to 3 days.
Conclusion:
This deli beef and bean tossed salad is a delicious and healthy meal that is perfect for lunch or dinner. It is packed with protein, fiber, and vitamins, and it is also very flavorful. The roasted vegetables add a touch of sweetness and smokiness, while the light and tangy dressing brings everything together. This salad is sure to be a hit with your family and friends.
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