Best 3 Smoky Bean Salad Recipes

Calling all bean lovers! If you're looking for a flavorful and protein-packed salad that's perfect for a summer cookout or potluck, look no further than the smoky bean salad. This tantalizing dish combines the smokiness of grilled or roasted beans with fresh, crisp vegetables and a tangy dressing to create a salad that's both delicious and satisfying. The smoky flavor of the beans adds a unique depth to the salad, while the vegetables provide a refreshing crunch and the dressing adds a pop of flavor. Whether you're a vegetarian or meat-eater, this smoky bean salad is sure to become a favorite. Read on to discover the best recipes for this delectable dish!

Here are our top 3 tried and tested recipes!

SMOKY BACON AND BEAN SALAD

Smoky Bacon and Bean Salad image

Provided by Rachael Ray : Food Network

Categories side-dish

Time 30m

Yield 6 servings

Number Of Ingredients 8

Ingredients

Extra-virgin olive oil, for drizzling, plus 1/3 cup
4 slices bacon, chopped
2 (15-ounce) cans chickpeas, rinsed and dried
Salt
Few healthy pinches crushed red pepper flakes
3 hearts romaine, chopped
1 rounded teaspoon Dijon mustard
3 tablespoons balsamic vinegar, eyeball it

Steps:

Heat a small skillet over medium high heat. Add a drizzle of EVOO and the bacon. Crisp the bacon then transfer to a paper towel-lined plate. Add dried chickpeas and reduce heat to medium. Cook until toasted and lightly browned, 10 to 12 minutes. Season chickpeas with salt and crushed pepper flakes and cool.
Place greens in a salad bowl. Whisk together the mustard, vinegar and about 1/3 cup extra-virgin olive oil. Add bacon and chickpeas to the salad and toss to coat evenly.

SMOKY BEAN SALAD WITH MOLASSES DRESSING

Smoky Bean Salad With Molasses Dressing image

Just the name of this recipe makes my mouth water! The chipotle chilies give it the smoked flavor. You can use canned beans and save a lot of time. Enjoy! Prep time includes soaking. A Spanish recipe.

Provided by Sharon123

Categories Southwestern U.S.

Time 4h50m

Yield 6 serving(s)

Number Of Ingredients 9

Ingredients

2 cups great northern beans (or, if you prefer, use canned beans)
1/4 cup sherry wine vinegar
1 tablespoon yellow mustard seeds
1/4 cup finely chopped drained sun-dried tomato packed in oil
3 tablespoons light molasses
2 teaspoons finely chopped canned chipotle chiles
1/3 cup olive oil
3/4 cup finely chopped red onion
1/4 cup minced fresh parsley

Steps:

Place beans in a large bowl.
Add enough cold water to cover by 2 inches.
Let stand at least 4 hours.
or overnight.
Combine vinegar and mustard seeds in medium bowl.
Let stand at least 1 hours.
or up to 4.
Drain beans.
Place in a heavy large saucepan.
Add enough water to cover beans by 3 inches.
Bring to boil.
Reduce heat; cover and simmer till tender, about 50 minutes.
Drain, cool beans completely.
Whisk sun dried tomatoes, molasses,and chilis into vinegar mixture.
Gradually whisk in oil.
Combine beans, onion, and parsley in bowl.
Add enough dressing to coat salad.
Season to taste with salt and pepper.
You can prepare this 6 hours.
ahead.
Cover and refrigerate.
Bring to room temperature.
before serving.
Enjoy!

SMOKY BEAN SALAD

SMOKY BEAN SALAD image

Categories Bean Side

Yield 4-6 people

Number Of Ingredients 9

Ingredients

2 cups dried Great Northern beans
1/4 cup Sherry wine vinegar
1 tablespoon yellow mustard seeds
1/4 cup finely chopped drained oil-packed sun-dried tomatoes
3 tablespoons mild-flavored (light) molasses
2 teaspoons finely chopped canned chipotle chilies*
1/3 cup olive oil 3/4 cup finely chopped red onion
1/4 cup minced fresh parsley
Canned chipotle chilies packed in adobo sauce are available at Latin American markets and some supermarkets.

Steps:

Place beans in large bowl. Add enough cold water to cover by 2 inches. Let stand at least 4 hours or overnight. Combine vinegar and mustard seeds in medium bowl. Let stand at least 1 hour and up to 4 hours. Drain beans. Place in large saucepan. Add enough water to cover beans by 3 inches. Bring to boil. Reduce heat; cover and simmer until tender, about 50 minutes. Drain. Cool beans completely. Whisk sun-dried tomatoes, molasses and chipotle chilies into vinegar mixture. Gradually whisk in oil. Combine beans, red onion and parsley in large bowl. Add enough dressing to coat salad. Season to taste with salt and pepper. Can be prepared 6 hours ahead. Cover and refrigerate. Bring to room temperature before serving.

Tips:

Use canned beans for convenience and time-saving. Alternatively, dried beans can be used, but they need to be sorted, soaked, and cooked before using.
For a smoky flavor, use smoked paprika or chipotle powder. Alternatively, liquid smoke can be used, but sparingly, as it can be overpowering.
To add a bit of sweetness, use honey or maple syrup. Alternatively, brown sugar or molasses can be used.
For a tangy flavor, use lemon juice or vinegar. Alternatively, yogurt or sour cream can be used, but they will make the salad less smoky.
For a crunchy texture, add chopped nuts or seeds. Alternatively, chopped vegetables, such as celery or carrots, can be used.
Serve the salad immediately or chill it for later. It will keep well in the refrigerator for up to 3 days.

Conclusion:

Smoky bean salad is a delicious and versatile dish that can be enjoyed as a main course or a side dish. It is packed with protein and fiber, and it is also a good source of vitamins and minerals. With its smoky, tangy, and sweet flavors, this salad is sure to please everyone at the table.