Best 7 Mixed Bean And Cabbage Salad Recipes

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Mixed bean and cabbage salad is a delightful dish that combines the freshness of cabbage with the heartiness of beans, resulting in a flavorful and nutritious meal. This versatile salad can be enjoyed as a main course or as a side dish, and it's perfect for picnics, potlucks, or everyday meals. With its blend of textures and flavors, mixed bean and cabbage salad is a satisfying choice for any occasion.

Let's cook with our recipes!

MIXED-BEAN SALAD



Mixed-Bean Salad image

This easy three-bean salad can be served warm or at room temperature. It makes a nice side dish for grilled pork, blackened fish or chicken.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 9

1/2 pound green beans, trimmed and halved crosswise
2 tablespoons cider vinegar
3 tablespoons extra-virgin olive oil
1 tablespoon fresh oregano leaves, finely chopped
1 shallot, thinly sliced
2 teaspoons grainy mustard
1 can (15.5 ounces) red kidney beans, rinsed and drained
1 can (15.5 ounces) chickpeas, rinsed and drained
Coarse salt and ground pepper

Steps:

  • In a large pot of boiling salted water, cook green beans until bright green and crisp-tender, 2 to 3 minutes. Drain and rinse under cold water until cool. In a large bowl, whisk together vinegar, oil, oregano, shallot, and mustard. Add green beans, red kidney beans, and chickpeas; toss well to combine. Season with salt and pepper.

Nutrition Facts : Calories 220 g, Fat 8 g, Fiber 8 g, Protein 8 g

MIXED BEAN SALAD



Mixed Bean Salad image

Making this colorful salad a day ahead gives it time to marinate. We love its flavorful tangy-sweet dressing.

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 8 servings.

Number Of Ingredients 11

1/2 cup sugar
1/3 cup cider vinegar
1/3 cup canola oil
1/2 teaspoon salt
1/8 teaspoon pepper
1 can (16 ounces) kidney beans, rinsed and drained
1 can (14-1/2 ounces) cut wax beans, drained
1 can (14-1/2 ounces) cut green beans, drained
3 celery ribs, sliced
1/2 medium green pepper, chopped
1/4 cup chopped onion

Steps:

  • In a small saucepan, combine the sugar, vinegar, oil, salt and pepper. Cook and stir over medium heat until sugar is dissolved. Remove from the heat; cool slightly. , In a large salad bowl, combine the remaining ingredients. Drizzle with dressing; toss to coat. Cover and refrigerate overnight. Serve with a slotted spoon.

Nutrition Facts : Calories 207 calories, Fat 9g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 546mg sodium, Carbohydrate 27g carbohydrate (16g sugars, Fiber 5g fiber), Protein 5g protein.

EASY MIXED-BEAN SALAD



Easy Mixed-Bean Salad image

You can't go wrong with this short and sweet three-bean salad recipe.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 3h5m

Yield 6

Number Of Ingredients 6

1 can (15 to 16 ounces) cut green beans, drained
2 cups Progresso™ red kidney beans (from 19-oz can), drained
1 can (15 oz) Progresso™ chickpeas (garbanzo beans), drained
1 can (2 1/4 ounces) sliced ripe olives, drained
1/4 cup chopped fresh parsley
3/4 cup Italian dressing

Steps:

  • Mix all ingredients in large bowl. Cover and refrigerate, stirring occasionally, at least 3 hours but no longer than 24 hours.
  • Serve salad using slotted spoon.

Nutrition Facts : Calories 285, Carbohydrate 42 g, Cholesterol 5 mg, Fat 1 1/2, Fiber 12 g, Protein 14 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 730 mg

FAVA BEAN AND CABBAGE SALAD



Fava Bean and Cabbage Salad image

Had a vegetable craving this morning and mixed what I had in a bowl and out this salad came. It is so good and healthy too I just had to share it.

Provided by Tara1183

Categories     One Dish Meal

Time 10m

Yield 2-3 serving(s)

Number Of Ingredients 10

2 cups shredded cabbage
1 (14 ounce) can of drained fava beans (any would do)
1/2 cucumber (sliced and quartered)
1 chopped tomato
2 sliced green onions
1/2 stalk celery
1/2 teaspoon black pepper
1/2 teaspoon garlic salt
2 tablespoons balsamic vinegar
3 tablespoons vegetable oil or 3 tablespoons olive oil

Steps:

  • Mix together beans and chopped vegetables.
  • season with pepper and garlic salt.
  • add vinegar and oil.
  • mix together well.
  • Let marinate for minimum of 2 hours.

Nutrition Facts : Calories 462.9, Fat 21.5, SaturatedFat 2.9, Sodium 41.8, Carbohydrate 53.2, Fiber 14.3, Sugar 11.7, Protein 17.6

CABBAGE AND RED BEAN SALAD



Cabbage and Red Bean Salad image

I left the bacon out of this recipe because I didn't have any, and I still really enjoyed this for lunch. Recipe courtesy of the Idaho Press Tribune and Loraine A. Knigge from Nampa, Idaho

Provided by AmyZoe

Categories     Poultry

Time 30m

Yield 8 serving(s)

Number Of Ingredients 12

5 slices bacon
3/4 cup onion, chopped
1 cup mayonnaise
1/4 cup vinegar
1 tablespoon sugar
2 tablespoons parsley flakes
1 teaspoon oregano
salt
pepper
3 cups cabbage, shredded
32 ounces kidney beans, rinsed and drained
1 cup celery, diced

Steps:

  • Cook bacon, drain and reserve 1/4 cup drippings. Saute onion in bacon drippings until tender and remove from heat.
  • Stir in mayonnaise, vinegar, sugar, parsley, oregano, salt, and pepper and mix well.
  • In a large bowl, crumble the bacon and add shredded cabbage, celery, and beans.
  • Mix well and add mayonnaise mixture. Stir well.
  • Serve chilled on crisp greens surrounded by tomato slices or as a side dish.

Nutrition Facts : Calories 256, Fat 12.8, SaturatedFat 2.4, Cholesterol 11, Sodium 603.6, Carbohydrate 28.6, Fiber 7.2, Sugar 7.3, Protein 7.5

BEAN AND BACON SALAD



Bean and Bacon Salad image

My father used to enjoy making this when we were kids. Now I make it for potlucks, and it's a huge crowd pleaser!

Provided by Declan's Mama

Categories     Meat and Poultry Recipes     Pork     Bacon     Salad

Time 1h25m

Yield 6

Number Of Ingredients 11

10 slices bacon
2 tablespoons vinegar
½ cup mayonnaise
2 tablespoons white sugar
1 (15.25 ounce) can kidney beans, drained and rinsed
1 ½ cups shredded cabbage
½ cup diced celery
2 tablespoons chopped fresh parsley
⅓ cup finely chopped onion
1 teaspoon salt
1 dash ground black pepper

Steps:

  • In a skillet over medium heat, cook the bacon until crisp. Drain, cool, and crumble.
  • In a small bowl, whisk together the vinegar, mayonnaise, and sugar.
  • In a large bowl, mix the bacon, kidney beans, cabbage, celery, parsley, and onion. Season with salt and pepper. Pour the vinegar dressing mixture over the salad, and toss to coat. Refrigerate at least 1 hour before serving.

Nutrition Facts : Calories 300.8 calories, Carbohydrate 18 g, Cholesterol 23.9 mg, Fat 21.3 g, Fiber 5.2 g, Protein 10.1 g, SaturatedFat 4.3 g, Sodium 1013.2 mg, Sugar 5.4 g

MIXED BEAN WITH SCALLIONS SALAD



Mixed Bean with Scallions Salad image

Creamy white Aztec and black runner beans are mixed with crisp green and yellow Romano beans in this substantial salad.

Provided by Martha Stewart

Categories     Salad Recipes

Number Of Ingredients 21

1 pound dried heirloom beans, such as white Aztec and black runner, picked over
2 medium carrots, peeled and cut crosswise into 4 pieces each
2 celery, cut crosswise into 6 pieces each
1 small onion, peeled and halved
2 cloves garlic, smashed
1 dried bay leaf
3 sprigs fresh thyme, plus 1 1/2 teaspoons chopped leaves
1 large sprig fresh rosemary, plus 1 1/2 teaspoons chopped leaves
4 fresh sage leaves
1 teaspoon fennel seeds
1 teaspoon crushed red-pepper flakes
6 1/2 tablespoons extra-virgin olive oil
1 teaspoon salt, plus more to taste
2 1/2 pounds mixed fresh beans, such as baby green beans and green and yellow Romano beans, trimmed
1/4 cup red-wine vinegar
2 tablespoons sherry vinegar
1/2 small shallot, minced
1/2 teaspoon minced garlic
1 tablespoon finely chopped fresh flat-leaf parsley, leaves
Freshly ground black pepper
10 to 12 spring onions, peeled and sliced into 1/2-inch rounds

Steps:

  • Rinse heirloom beans. Place in a large bowl of water, and let soak 8 hours or overnight. Drain.
  • Bring a large pot of water to a boil. Add heirloom beans, carrots, celery, halved onion, garlic, bay leaf, sprigs of thyme and rosemary, sage, fennel seeds, red-pepper flakes, and 1 tablespoon olive oil. Cover; return to a boil. Reduce heat, and simmer, with lid slightly ajar, until beans are soft, 50 to 60 minutes. Add 1 teaspoon salt; stir well, then let beans cool in cooking liquid. Beans can be refrigerated overnight at this point.
  • Cook each type of fresh bean separately in boiling salted water until just tender but still firm, about 2 minutes. Remove beans from water with a slotted spoon, and plunge into ice water to stop the cooking. Repeat until all fresh beans have been cooked.
  • In a small bowl, combine both vinegars; add shallots and garlic. Gradually whisk in 4 1/2 tablespoons olive oil until mixture thickens. Whisk in chopped thyme, rosemary, parsley, and salt and pepper to taste.
  • Drain heirloom beans, and discard the vegetables and herbs. Combine all beans in a serving bowl. Gently mix in vinaigrette; let stand at room temperature for 30 minutes.
  • Lightly brush onions with remaining tablespoon olive oil. Cook on a medium-hot grill for 5 minutes or under the broiler for 8 minutes on each side, or until browned. Arrange grilled onions over beans, and serve.

Tips:

  • For the best flavor, use fresh, crisp cabbage. Look for heads that are heavy for their size and have tightly packed leaves.
  • If you don't have any red cabbage, you can use all green cabbage instead. However, the red cabbage adds a beautiful pop of color to the salad.
  • Feel free to add other vegetables to the salad, such as shredded carrots, bell peppers, or cucumbers.
  • If you want a more substantial salad, you can add some cooked chicken, tofu, or beans.
  • For a creamy dressing, whisk together mayonnaise, sour cream, and Dijon mustard. For a vinaigrette dressing, whisk together olive oil, vinegar, Dijon mustard, and honey.
  • Serve the salad immediately or store it in the refrigerator for up to 3 days.

Conclusion:

Mixed bean and cabbage salad is a delicious and healthy side dish that is perfect for any occasion. It is packed with nutrients and can be tailored to your own taste preferences. So next time you are looking for a healthy and refreshing salad, give this one a try!

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