Best 9 Quick Bean Salad Recipes

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Welcome to the world of quick and easy bean salad! Whether you're looking for a light and refreshing side dish, a protein-packed lunch option, or a healthy snack, this versatile dish has something for everyone. With a variety of beans, vegetables, herbs, and dressings to choose from, the possibilities are endless. In this article, we'll explore some of the best recipes for quick bean salads, providing you with a range of options to suit your taste preferences and dietary needs. From classic three-bean salads to unique and flavorful creations, we've got you covered. So, let's dive right in and discover the perfect quick bean salad recipe for your next meal!

Let's cook with our recipes!

QUICK CORN AND BLACK BEAN SALAD



Quick Corn and Black Bean Salad image

I'm often asked to create "different" recipes for parties. This corn salad, cooked up for a barbecue, was an instant hit. Filled with multicolored vegetables and plenty of seasonings, it has great eye appeal and loads of flavor.

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 20m

Yield 8 servings.

Number Of Ingredients 13

1 can (15-1/4 ounces) whole kernel corn, drained
1 can (15 ounces) black beans, rinsed and drained
1 medium sweet red pepper, chopped
1 medium tomato, seeded and chopped
6 green onions, chopped
1/2 cup chopped red onion
1 jalapeno pepper, seeded and finely chopped, optional
1 garlic clove, minced
3/4 cup Italian salad dressing
1 tablespoon minced fresh cilantro
1 tablespoon lime or lemon juice
3/4 teaspoon hot pepper sauce
1/2 teaspoon chili powder

Steps:

  • In a large bowl, combine the first eight ingredients. In a small bowl, combine the salad dressing, cilantro, lime juice, hot pepper sauce and chili powder. Pour over corn mixture and toss to coat. Cover and refrigerate for at least 6 hours or overnight. Serve with a slotted spoon.

Nutrition Facts : Calories 179 calories, Fat 9g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 635mg sodium, Carbohydrate 19g carbohydrate (6g sugars, Fiber 4g fiber), Protein 4g protein.

QUICK BLACK BEAN SALAD



Quick Black Bean Salad image

Provided by Florence Fabricant

Categories     easy, quick, salads and dressings

Time 15m

Yield 6 servings

Number Of Ingredients 8

2 16-ounce cans black beans
1 sweet yellow pepper, cored, seeded and diced
1 sweet red pepper, cored, seeded and diced
1/4 cup chopped red onion
2 tablespoons sherry vinegar
1 teaspoon ground cumin
4 tablespoons extra-virgin olive oil
Salt and freshly ground pepper

Steps:

  • Turn the cans of beans upside down and open them from the bottom. This makes it easier to remove the beans. Dump the beans into a colander and rinse them with cold water. Drain them well and place them in a mixing bowl.
  • Fold in the yellow and red pepper and the onion.
  • Beat the vinegar and cumin together, then beat in the oil. Fold the dressing into the bean mixture and season with salt and pepper. Transfer the salad to a serving dish and cover. It can be kept at room temperature for many hours before serving or refrigerated. Remove it from refrigerator at least 1 hour before serving.

Nutrition Facts : @context http, Calories 238, UnsaturatedFat 8 grams, Carbohydrate 29 grams, Fat 10 grams, Fiber 11 grams, Protein 10 grams, SaturatedFat 1 gram, Sodium 520 milligrams, Sugar 1 gram

QUICK THREE-BEAN SALAD



Quick Three-Bean Salad image

This traditional three-bean salad, submitted by Amy Short of Lesage, West Virginia, bursts with the flavor of savory. Honey gives a pleasant sweetness to the vinaigrette that coats the blend of green beans, kidney beans and lima beans. It's perfect for picnics.

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 8 servings.

Number Of Ingredients 10

1/3 cup cider vinegar
1/3 cup vegetable oil
1/3 cup honey
2 tablespoons minced fresh savory or 2 teaspoons dried savory
1/4 teaspoon salt
2 cups frozen cut green beans, thawed
1 can (16 ounces) kidney beans, rinsed and drained
1 can (15 ounces) lima beans, rinsed and drained
1 medium onion, chopped
1 medium green pepper, chopped

Steps:

  • In a large bowl, whisk the vinegar, oil, honey, savory and salt until blended. Add the beans, onion and green pepper; stir to coat. Cover and refrigerate until chilled. Serve with a slotted spoon.

Nutrition Facts :

QUICK BLACK BEAN AND CORN SALAD



Quick Black Bean and Corn Salad image

This recipe is a favorite with my husband and five boys, all hearty eaters. It's filling, economical and, best of all, easy to prepare. I spend many afternoons driving our sons back and forth to their wrestling and band practices, piano lessons, Boy Scout meetings and church activities.

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 8 servings.

Number Of Ingredients 11

1 can (15 ounces) black beans, rinsed and drained
4 ounces Monterey Jack cheese, cut into 1/4-inch cubes
1 can (8-3/4 ounces) whole kernel corn, drained
1/4 cup sliced green onions with tops
3/4 cup thinly sliced celery
1 small sweet red pepper, diced
3/4 cup picante sauce
2 tablespoons olive oil
2 tablespoons lemon juice
1/2 to 1 teaspoon ground cumin
1 garlic clove, minced

Steps:

  • Combine all ingredients in a large bowl; mix well. Cover and chill several hours or overnight.

Nutrition Facts : Calories 164 calories, Fat 8g fat (3g saturated fat), Cholesterol 15mg cholesterol, Sodium 373mg sodium, Carbohydrate 15g carbohydrate (3g sugars, Fiber 3g fiber), Protein 6g protein.

QUICK COLORFUL BEAN SALAD



Quick Colorful Bean Salad image

"I can't remember where I found the recipe for this cold bean salad, but it's become one of my favorites," shares Valerie Harmsworth of Orillia, Ontario. "A squeeze of fresh lime juice when serving really adds to the flavor."

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 8 servings.

Number Of Ingredients 15

1 can (15 ounces) black beans, rinsed and drained
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
1 cup fresh or frozen corn, thawed
1 medium green pepper, chopped
1 medium sweet red pepper, chopped
1/2 cup chopped red onion
1 jalapeno pepper, seeded and chopped
2 tablespoons canola oil
2 tablespoons red wine vinegar
1 tablespoon balsamic vinegar
1-1/2 teaspoons ground cumin
1-1/2 teaspoons chili powder
1 teaspoon sugar
1/2 teaspoon dried oregano
1 tablespoon lime juice

Steps:

  • In a large bowl, combine the black beans, garbanzo beans, corn, green pepper, red pepper, red onion and jalapeno pepper. In a small bowl, whisk together the oil, vinegars, cumin, chili powder, sugar and oregano. Pour over bean mixture; toss to coat. Cover and refrigerate for at least 1 hour. Just before serving, sprinkle with lime juice.

Nutrition Facts :

QUICK CRISPY GREEN BEAN SALAD



Quick Crispy Green Bean Salad image

Younger children might ask if the beans in this flavorful salad came from Jack's magic beanstalk. The dish is an excellent addition to a party spread, whether as a side or an appetizer. Add the hot sauce to give it an extra kick. -Lily Julow, Lawrenceville, GA

Provided by Taste of Home

Categories     Lunch

Time 35m

Yield 10 servings.

Number Of Ingredients 14

1-1/2 pounds fresh green beans, trimmed and halved
1/4 cup red wine vinegar
2 teaspoons Dijon mustard
2 teaspoons honey
1 garlic clove
1/2 teaspoon salt
1/4 teaspoon pepper
1 dash Worcestershire sauce
1/4 teaspoon Louisiana-style hot sauce, optional
2 tablespoons olive oil
1/2 cup thinly sliced red onion
1 medium sweet red pepper, thinly sliced
2 celery rib, thinly sliced
1 hard-cooked large egg, chopped

Steps:

  • In a 6-quart stockpot, bring 12 cups water to a boil. Add green beans; cook, uncovered, 2-3 minutes or just until beans turn bright green. Remove beans and immediately drop them into ice water. Drain and pat dry. , In a large bowl, whisk vinegar, mustard, honey, garlic, salt, pepper, Worcestershire sauce and, if desired, hot sauce. Gradually whisk in oil until blended. Add vegetables and toss to coat; chill until serving. Sprinkle with chopped egg.

Nutrition Facts : Calories 67 calories, Fat 3g fat (1g saturated fat), Cholesterol 19mg cholesterol, Sodium 167mg sodium, Carbohydrate 8g carbohydrate (4g sugars, Fiber 3g fiber), Protein 2g protein.

QUICK WARM AVOCADO BEAN SALAD (SUPERFOOD)



Quick Warm Avocado Bean Salad (Superfood) image

this is a healthy superfood salad which is mega good for you and quick the "I've just got in from the gym and want something good that is gonna fill me up". This makes about 4 large servings its good for lunches too, or it can be i have lots of advocados in the fridge and no veg to use it with hmm what can i do with that? kinda dinner

Provided by cakeinmyface

Categories     Lentil

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 10

2 Hass avocadoes
1 cup brown rice
2 cups water
8 ounces garden peas
8 ounces cannellini beans
1 red pepper
1 lime
1 teaspoon garlic powder
1/2 teaspoon cayenne pepper
1 teaspoon ground coriander

Steps:

  • Rinse the brown rice and put in a pan with 2 cups of water. Bring to a boil, then turn down to lowest heat and place the lid on the pan; leave for 10-15 minutes or until all the water has absorbed.
  • Chop the red pepper.
  • Peel the avocado and chop into chunks; squeeze lime juice and pulp all over the avocadoes to stop them going brown and to provide zing!
  • When rice is done add the tins of peas and beans, the red pepper and spices and stir to mix everything together.
  • Transfer to a big bowl, add the avocadoes and stir gently.
  • Eat straight from the bowl a bit warm or put in fridge and wait to cool.
  • If you want, season to taste adding more cayenne or garlic or salt or pepper.

QUICK FOUR-BEAN SALAD



Quick Four-Bean Salad image

Most people are surprised to hear this salad gets its sweet flavor from honey instead of sugar. This natural ingredient gives basic bean salad a tasty new twist.

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 8-10 servings.

Number Of Ingredients 12

1/2 cup canola oil
1/2 cup honey
1/2 cup white vinegar
1 tablespoon water
1/8 teaspoon salt
1/8 teaspoon pepper
1 can (16 ounces) kidney beans, rinsed and drained
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
1 can (14-1/2 ounces) cut wax beans, drained
1 can (14-1/2 ounces) cut green beans, drained
1/4 cup chopped onion
1 jar (2 ounces) chopped pimientos, drained

Steps:

  • In a medium bowl, combine the first six ingredients. Add remaining ingredients; toss to coat. Cover and chill for at least 6 hours.

Nutrition Facts : Calories 242 calories, Fat 12g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 390mg sodium, Carbohydrate 31g carbohydrate (16g sugars, Fiber 5g fiber), Protein 5g protein.

QUICK BEAN SALAD



Quick Bean Salad image

A few simple ingredients that come together to make a quick, healthy bean salad that is great as a side or lunch when mixed with lettuce.

Provided by Veggie Girl.

Categories     Beans

Time 10m

Yield 4 serving(s)

Number Of Ingredients 11

1 (19 ounce) can mixed beans, drained and rinsed
1/4 cup red pepper, diced
1/4 cup green pepper, diced
1 tablespoon shallot, finely chopped
1 stalk celery, diced
1/2 tablespoon olive oil
1 tablespoon white wine vinegar
1 teaspoon white wine vinegar
1 teaspoon honey
1 tablespoon fresh parsley, chopped
salt and pepper

Steps:

  • Mix all ingredients together in a bowl.
  • Ready to eat right away, but I like to refrigerate for about 1/2 hour.

Tips:

  • Choose the right beans: Use a variety of beans, such as black beans, kidney beans, and chickpeas, to add different flavors and textures to your salad.
  • Cook the beans properly: Rinse the beans thoroughly before cooking and cook them according to the package directions. If you're using canned beans, rinse them well before adding them to the salad.
  • Add vegetables for crunch: Chop up some fresh vegetables, such as cucumbers, tomatoes, onions, and bell peppers, to add crunch and flavor to your salad.
  • Use a flavorful dressing: Make a simple vinaigrette dressing with olive oil, vinegar, salt, and pepper. You can also add other ingredients to your dressing, such as herbs, spices, or citrus juice.
  • Chill the salad before serving: This will help to meld the flavors and make the salad more refreshing.

Conclusion:

Bean salad is a delicious, healthy, and versatile dish that can be enjoyed as a main course or side dish. It's a great way to use up leftover beans, and it's also a great way to get your daily dose of protein, fiber, and vitamins. With so many different variations to choose from, there's sure to be a bean salad recipe that everyone will enjoy.

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