Best 2 Red White And Black Bean Salad Recipes
Red, white, and black bean salad is a refreshing and flavorful dish that is perfect for potlucks, cookouts, and summer gatherings. This salad pairs three hearty beans with fresh, crisp vegetables and a tangy vinaigrette dressing. It is a colorful and delicious way to enjoy the health benefits of legumes and vegetables. There are many variations of red, white, and black bean salad, but the basic ingredients typically include canned red, white, and black beans, diced bell peppers, chopped onion, and fresh cilantro. The dressing is usually made with olive oil, vinegar, and spices. Some variations may also include corn, avocado, or cheese.
Check out the recipes below so you can choose the best recipe for yourself!
RED, WHITE AND BLACK BEAN SALAD
This is an adaptation of several bean recipes from different sources. It is best after leaving overnight for the flavors to meld. Serve at room temperature.
Provided by gtsdls1
Categories Salad Beans Black Bean Salad Recipes
Time 8h20m
Yield 8
Number Of Ingredients 14
Steps:
- Pour the corn into a microwave-safe dish; cook in the microwave until heated through, 2 to 3 minutes. Drain any excess liquid, and set aside to cool completely.
- Blend the cider vinegar, lime juice, garlic, cumin, Dijon mustard, black pepper, salt, olive oil, and cilantro together in a blender until combined.
- Toss the cooled corn with the black beans, butter beans, red onion, and red bell pepper in a large bowl; pour the blended dressing over the bean mixture. Refrigerate overnight; allow to come to room temperature before serving.
Nutrition Facts : Calories 278.8 calories, Carbohydrate 18.2 g, Fat 21.5 g, Fiber 3.5 g, Protein 4.1 g, SaturatedFat 3 g, Sodium 383.2 mg, Sugar 3.6 g
RED, WHITE AND BLACK BEAN SALAD
Categories Salad Bean Side Marinate Fourth of July Picnic Vegetarian Quick & Easy High Fiber
Yield 6 to 8 side dish
Number Of Ingredients 24
Steps:
- Long version: Soak beans overnight in cold water. Drain and cook in cold water until tender but not mushy. Quick version: Drain and rinse canned beans Place beans in large bowl and add remaining 5 ingredients. Chill. Make vinaigrette in blender, processor or just a airtight jar. Add as much vinaigrette, to bean mixture as suits your taste. Keep in mind the beans will absorb quite a bit of the flavors and sauce over time. Toss together well and chill until needed. Can be made ahead but recommend that salad be consumed in two days. Add to fajitas or tacos. Leftover vinaigrette is wonderful on leaf salads, pork or chicken. Pairs well with a semi-dry Riesling or dry Chenin Blanc. Depends on your main, of course.
Tips:
- For the best flavor, use fresh, ripe beans. If using canned beans, drain and rinse them well before using.
- If you don't have time to cook the beans yourself, you can use canned beans. Just be sure to drain and rinse them well before using.
- You can add other vegetables to this salad, such as chopped cucumber, bell pepper, or corn.
- For a more flavorful salad, marinate the beans in the dressing for at least 30 minutes before serving.
- Serve the salad immediately, or chill it for later. This makes it fantastic for potlucks and parties.
Conclusion:
This red, white, and black bean salad is a delicious and healthy side dish that is perfect for any occasion. It's packed with protein and fiber, and it's also a good source of vitamins and minerals. Plus, it's easy to make and can be tailored to your own taste preferences. So next time you're looking for a healthy and flavorful side dish, give this recipe a try. You won't be disappointed!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love