Best 10 Overnight Vegetable Bean Salad Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Are you looking for a healthy and flavorful recipe to try? Overnight vegetable bean salad is an easy-to-make dish that is packed with fresh veggies, beans, and a tangy dressing. It is a great way to add more vegetables to your diet and can be served as a side dish or a main course. With its vibrant colors and delicious flavors, this salad is sure to be a hit at your next gathering. So, gather your ingredients and let's get started on making this delightful overnight vegetable bean salad!

Let's cook with our recipes!

MEDITERRANEAN BEAN SALAD RECIPE



Mediterranean Bean Salad Recipe image

This delicious Mediterranean bean salad recipe is loadedwith beans, roasted vegetables, and herbs in a simple sweet vinaigrette.

Provided by Chef Billy Parisi

Categories     Salads     Side Dish

Time 24m

Number Of Ingredients 11

1 seeded red bell pepper
1 seeded orange bell pepper
1 thickly sliced yellow squash
1 thickly sliced green zucchini
½ peeled and thickly sliced red onion
¼ cup olive oil
4 15- ounce cans drained and rinses great northern beans
3 tablespoons finely minced fresh parsley
1/3 cup balsamic vinaigrette
Chopped fresh oregano and basil for garnish
Salt and pepper to taste

Steps:

  • Make the balsamic vinaigrette and set it to the side.
  • Next, slice the bell peppers into large sides, see video.
  • Place the cut vegetables on a sheet tray lined with parchment paper and coat in olive oil, salt, and pepper.
  • Add the vegetables to a hot grill (450° to 550°) and cook for 2 minutes per side or just until grill marks are formed but the vegetables still have a crunch to it.
  • Chill the vegetables completely in the refrigerator, which takes about 15 minutes.
  • Drain the beans and rinse under cold water in a colander and then add them to a large bowl.
  • Once the vegetables are cooled, medium to large dice them and add them to the bowl with the beans.
  • Add in the parsley, salt, pepper, and balsamic vinaigrette and mix until combine.
  • Serve with a garnish of fresh basil and oregano.

Nutrition Facts : Calories 194 kcal, Carbohydrate 19 g, Protein 7 g, Fat 11 g, SaturatedFat 1 g, Sodium 95 mg, Fiber 6 g, Sugar 3 g, UnsaturatedFat 6 g, ServingSize 1 serving

OVERNIGHT MARINATED VEGETABLE SALAD



Overnight Marinated Vegetable Salad image

One of my all-time favorite side dishes, this marinated medley is well-received whenever I serve it - which is often. It's wonderful with turkey, but also pleasant with just about any main dish you can think of. -Ruby Williams, Bogalusa, Louisiana

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 12 servings.

Number Of Ingredients 10

2-1/2 cups fresh cauliflowerets
2 cups sliced fresh mushrooms
1-1/2 cups each fresh broccoli florets, sliced fresh carrots and yellow summer squash
1/2 to 3/4 cup vegetable oil
1/2 cup cider vinegar
2 teaspoons sugar
1 teaspoon dill weed
3/4 teaspoon salt, optional
1/2 teaspoon garlic salt or garlic powder
1/2 teaspoon pepper

Steps:

  • In a large bowl, combine the vegetables; set aside. In a jar with a tight-fitting lid, combine the remaining ingredients and shake well. Pour over vegetables; toss gently. Cover and refrigerate for 8 hours or overnight.

Nutrition Facts : Calories 105 calories, Fat 9g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 15mg sodium, Carbohydrate 6g carbohydrate (0 sugars, Fiber 2g fiber), Protein 1g protein. Diabetic Exchanges

OVERNIGHT VEGETABLE SALAD



Overnight Vegetable Salad image

My friend Anne, whom I first met in sixth grade, gave me this recipe. Whenever I'm invited to a potluck and a salad is needed, I make a double batch. There are seldom any leftovers! This is also my favorite recipe to share.

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 10-12 servings.

Number Of Ingredients 11

1 can (16 ounces) tiny green peas, drained
1 can (14-1/2 ounces) French-style green beans, drained
1 can (7 ounces) white or shoepeg corn, drained
1 medium onion, finely chopped
3/4 cup finely chopped celery
2 tablespoons chopped pimientos, optional
3/4 cup sugar
1/2 cup vegetable oil
1/2 cup white wine vinegar
1/2 teaspoon salt
1/2 teaspoon pepper

Steps:

  • In a large bowl, combine peas, beans, corn, onion, celery and pimientos. In a saucepan, combine remaining ingredients; heat and stir until sugar dissolves. Pour over the vegetables. Cover and refrigerate overnight.

Nutrition Facts :

MARINATED VEGETABLE AND BEAN SALAD



Marinated Vegetable and Bean Salad image

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

4 stalks celery, chopped
6 carrots, chopped
2 stalks broccoli, chopped
3 bell peppers, chopped (I used yellow, red, and green)
1 head cauliflower, chpped
1 red onion, chopped
1 (19 ounce) can kidney beans, drained and rinsed (sub any other beans)
4 tablespoons chives, chopped
13 tablespoons olive oil
9 tablespoons white wine vinegar
1/4 teaspoon sugar
2 1/2 teaspoons Dijon mustard
salt & pepper

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.

MARINATED VEGETABLE SALAD



Marinated Vegetable Salad image

Provided by Trisha Yearwood

Time 2h20m

Yield 6 servings

Number Of Ingredients 11

Kosher salt
1 medium head broccoli, stem removed and florets cut into 1 1/2-inch pieces
1 small head cauliflower, stem removed and florets cut into 1 1/2-inch pieces
1 pound frozen artichoke quarters
1/3 cup olive oil
1 1/2 tablespoons red wine vinegar
1 small clove garlic, finely grated
1/2 cup pitted kalamata olives, halved
2 tablespoons capers
2 tablespoons chopped fresh oregano
3 pickled cherry peppers, chopped

Steps:

  • Bring a large pot of salted water to a boil. Have a large ice bath ready.
  • Add the broccoli, cauliflower and artichokes to the boiling water and cook until crisp tender, 2 to 3 minutes. Drain and transfer to the ice bath to stop the cooking. Drain the vegetables and pat dry with paper towels.
  • Whisk together the olive oil, vinegar, garlic and 3/4 teaspoon salt in a large bowl. Add the broccoli, cauliflower, artichokes, olives, capers, oregano and cherry peppers and toss to coat. Cover and refrigerate at least 2 hours and up to overnight. Serve cold or at room temperature.

MARINATED VEGETABLE SALAD



Marinated Vegetable Salad image

Provided by Trisha Yearwood

Categories     side-dish

Time P1DT35m

Yield 8 to 10 servings

Number Of Ingredients 10

1 cup sugar
1 cup red wine vinegar
1/2 cup olive oil
1 teaspoon salt
16 ounces frozen cut green beans, defrosted and drained, or fresh green beans
16 ounces frozen green peas, defrosted and drained, or fresh shelled green peas
1 1/2 cups thinly chopped celery (about 4 stalks)
One 2-ounce jar chopped pimientos
2 small sweet onions, thinly sliced
1 red bell pepper, cored, seeded and chopped

Steps:

  • Bring the sugar and vinegar to a boil in a medium saucepan. Add the oil and salt and set aside to cool.
  • Add to a bowl the green beans, peas, celery, pimientos, onions and bell peppers. Pour the vinegar mixture over the vegetables, cover with plastic wrap and marinate in the refrigerator for 24 hours.
  • Serve with a slotted spoon to drain the excess oil.

FIVE BEAN SALAD



Five Bean Salad image

I am the third generation using this wonderful recipe. It is soooo simple and delicious. Its not overly oily like most are. Overnight chilling time not included in preparation time.

Provided by carlanna livingstone

Categories     Beans

Time 20m

Yield 1 salad, 12 serving(s)

Number Of Ingredients 14

1 (15 ounce) can green beans
1 (15 ounce) can wax beans
1 (15 ounce) can lima beans
1 (15 ounce) can kidney beans
1 (15 ounce) can garbanzo beans (chickpeas)
1 onion, chopped (I add the next day about an hour before serving, other wise it seems too strong)
1 green pepper, chopped (my grandmother's recipe calls for this but we never put it in as we don't care for it)
1/2 cup vegetable oil
1/2 cup vinegar
3/4 cup sugar
1 teaspoon salt
1 teaspoon pepper
1 teaspoon dry mustard
1 -2 teaspoon celery seed

Steps:

  • Drain all the beans and combine in a large bowl.
  • Heat (but do not boil) (I do it in the microwave for about 1 minute) vegetable oil, vinegar, sugar, salt, pepper, dry mustard, and celery seed.
  • Mix with bean mix and let stand overnight.
  • Add onion/pepper about an hour before serving.

CREAMY OVERNIGHT FRUIT SALAD



Creamy Overnight Fruit Salad image

Here's a delightful make-ahead salad that serves eight. With marshmallows in the mix, kids will gobble it up! Make it your way with the variation below.

Provided by By Betty Crocker Kitchens

Categories     Lunch

Time 12h30m

Yield 8

Number Of Ingredients 10

2 eggs, beaten
2 tablespoons sugar
2 tablespoons lemon juice
2 tablespoons reserved pineapple juice
1 tablespoon butter or margarine
3/4 cup whipping cream
1 can (15 oz) pitted dark sweet cherries in syrup, drained
2 cans (20 oz each) pineapple chunks in juice, drained, 2 tablespoons juice reserved
3 seedless oranges, peeled, cut into small chunks
1 cup miniature marshmallows

Steps:

  • In 1-quart saucepan, mix all dressing ingredients except whipping cream. Heat to boiling over medium heat, stirring constantly; cool.
  • In chilled medium deep bowl, beat whipping cream with electric mixer on low speed until mixture begins to thicken. Increase speed to high and beat until stiff peaks form. Fold in cooled egg mixture.
  • In large glass or plastic bowl, gently toss salad ingredients and dressing. Cover; refrigerate at least 12 hours to blend flavors but no longer than 24 hours.

Nutrition Facts : Calories 230, Carbohydrate 31 g, Cholesterol 80 mg, Fat 1, Fiber 2 g, Protein 3 g, SaturatedFat 5 g, ServingSize 1 Serving (About 1 Cup), Sodium 40 mg, Sugar 27 g, TransFat 1/2 g

QUICK AND EASY BEAN SALAD



Quick and Easy Bean Salad image

Toss white beans with red onion, tomatoes, parsley, and balsamic vinegar for an easy, satisfying side dish.

Provided by Joel Fuhrman, M.D.

Categories     HarperCollins     Side     Bean     Salad     Tomato     Parsley     Onion     Vinegar     Quick & Easy     Quick and Healthy     Vegan     Vegetarian     Wheat/Gluten-Free

Yield 2 servings

Number Of Ingredients 6

1 1/2 cups cooked or 1 (15-ounce) can low-sodium or no-salt-added cannellini beans or other white beans, drained
1/2 small red onion, chopped
1 tomato, chopped
1/2 cup chopped parsley
1 tablespoon balsamic vinegar
1 teaspoon no-salt seasoning blend, adjusted to taste

Steps:

  • Mix all the ingredients in a bowl.
  • Serve cold as a salad or heat in the microwave for a warm entrée.

MARINATED GREEN BEAN SALAD



Marinated Green Bean Salad image

This is a great marinated green bean salad for a hot summer day. Lots of fresh veggie options to switch around.

Provided by Sue Wilker Rockamann

Categories     Salad     Vegetable Salad Recipes     Green Bean Salad Recipes

Time 4h30m

Yield 8

Number Of Ingredients 13

¼ cup water
15 ounces frozen French-cut green beans
1 (15 ounce) can whole kernel corn, drained
1 (15 ounce) can black beans, rinsed and drained
1 (14.5 ounce) can diced tomatoes, undrained
4 stalks celery, chopped
1 medium green bell pepper, chopped
1 medium onion, chopped
1 cup Distilled Vinegar
¾ cup white sugar
½ cup olive oil
1 teaspoon salt
1 teaspoon ground black pepper

Steps:

  • Bring water to a boil in a pot. Add green beans and cook until just crisp-tender, 4 to 5 minutes. Drain and rinse immediately in cold water.
  • Transfer green beans to a large bowl and stir in corn, black beans, tomatoes, celery, bell pepper, and onion.
  • Mix apple cider vinegar, sugar, olive oil, salt, and pepper together in a small bowl. Pour over vegetables and stir to coat. Refrigerate, covered, for 4 hours, or up to overnight.

Nutrition Facts : Calories 323.6 calories, Carbohydrate 45.3 g, Fat 14.2 g, Fiber 7.3 g, Protein 6.1 g, SaturatedFat 2 g, Sodium 750.4 mg, Sugar 24.2 g

Tips:

  • Prep veggies and beans ahead of time: You can chop the veggies and cook the beans the day before, making assembly a breeze.
  • Use a variety of veggies: The more colorful, the better! Try using a mix of bell peppers, cucumbers, tomatoes, carrots, and celery.
  • Don't overcook the beans: They should be tender but still have a slight bite to them.
  • Use a flavorful dressing: A good dressing can make all the difference. Try using a vinaigrette, a creamy dressing, or a tangy citrus dressing.
  • Let the salad marinate overnight: This allows the flavors to meld and develop.
  • Serve the salad chilled: This is a refreshing and flavorful salad that's perfect for a summer picnic or potluck.

Conclusion:

This overnight vegetable and bean salad is a healthy and delicious way to get your daily dose of fruits and vegetables. It's easy to make, and it's perfect for meal prep or a quick and easy weeknight dinner. With a variety of vegetables and beans, this salad is packed with nutrients and flavor. The dressing is light and flavorful, and it pairs perfectly with the fresh vegetables. This salad is sure to be a hit at your next party or potluck.

Related Topics