Best 6 Summer Bean Salad Ii Recipes

Summer bean salad II is a delightful dish that combines the flavors of fresh summer vegetables with herbs and a tangy vinaigrette. It is a perfect side dish for grilled meats or fish, or it can be enjoyed as a light lunch or dinner. This salad is not only delicious but also incredibly easy to make, taking only a few minutes to prepare. With its vibrant colors and refreshing taste, summer bean salad II is sure to be a hit at your next gathering.

Here are our top 6 tried and tested recipes!

SUMMER BEAN SALAD II

Summer Bean Salad II image

Enjoy the fresh flavors of summer's best in every bite of this easy, colorful salad!

Provided by Anna E.

Categories Salad Vegetable Salad Recipes

Time 15m

Yield 6

Number Of Ingredients 10

Ingredients

1 (15 ounce) can light red kidney beans, drained and rinsed
1 cup fresh corn kernels
1 small onion, diced
1 cup cherry tomato halves
2 tablespoons lime juice
1 teaspoon lemon zest
1 tablespoon olive oil, or as needed
salt to taste
ground black pepper to taste
⅓ cup thinly sliced fresh basil

Steps:

In a large bowl, gently toss beans, corn, onion, tomatoes, lime juice, and lemon zest. Drizzle with olive oil, and season with salt and pepper. Mix in basil just before serving.

Nutrition Facts : Calories 113 calories, Carbohydrate 18.7 g, Fat 2.9 g, Fiber 5.1 g, Protein 5 g, SaturatedFat 0.4 g, Sodium 187.5 mg, Sugar 2.7 g

BLACK BEAN AND CORN SALAD

Black Bean and Corn Salad image

For a light lunch, try Rachael Ray's Black Bean and Corn Salad recipe from 30 Minute Meals on Food Network. A touch of cumin adds savory warmth to this dish.

Provided by Rachael Ray : Food Network

Categories side-dish

Time 25m

Yield 4 servings

Number Of Ingredients 9

Ingredients

1 can, 14 ounces, black beans, rinsed and drained
2 cups frozen corn kernels
1 small red bell pepper, seeded and chopped
1/2 red onion, chopped
1 1/2 teaspoons ground cumin, half a palm full
2 teaspoons hot sauce, just eyeball the amount (recommended: Tabasco)
1 lime, juiced
2 tablespoons vegetable or olive oil, eyeball it
Salt and pepper

Steps:

Combine all ingredients in a bowl. Let stand at least 15 minutes for corn to fully defrost and flavors to combine, then toss and serve. The corn will also place a quick-chill on this easy side-salad as it defrosts -- no need to refrigerate!

Nutrition Facts : Calories 257 calorie, Fat 8 grams, SaturatedFat 1 grams, Cholesterol 0 milligrams, Sodium 477 milligrams, Carbohydrate 37 grams, Fiber 10 grams, Protein 9 grams, Sugar 4 grams

AVOCADO AND BLACK BEAN SALAD

Avocado and Black Bean Salad image

I'm always on the lookout for any recipe containing avocado, black beans and corn. This great summer salad was sent to me in a recipe exchange and I fell in love with it. Great salad to have for Cinco de Mayo.

Provided by Irish Rose

Categories Vegetable

Time 10m

Yield 4-6 serving(s)

Number Of Ingredients 9

Ingredients

2 -3 avocados, chopped
1 (15 1/2 ounce) can black beans, drained and rinsed
1 (10 ounce) package frozen white corn, cooked and drained
1/4-1/2 cup onion, chopped
3 roma tomatoes, chopped
1/4 cup cilantro, chopped
1/2 lime, juice of, freshly squeezed
1 dash coarse salt
1 dash olive oil

Steps:

Mix together all of the above ingredients. I'm an avocado lover, so I use three, but two is good. You can use fresh corn if you prefer and also use as much chopped onion or squeezed lime as you like. In fact, all of the ingredients are to your own liking, use as much or as little as you want. The lime juice helps to keep the avocado from turning brown. Refrigerate for a couple of hours and serve cold. Enjoy!

Nutrition Facts : Calories 410.6, Fat 16.9, SaturatedFat 2.5, Sodium 44.9, Carbohydrate 60.5, Fiber 17.9, Sugar 2.4, Protein 13.9

CORN AND BLACK BEAN SALAD

Corn and Black Bean Salad image

This colorful, crunchy black bean and corn salad is chock-full of easy-to-swallow nutrition that all ages will love. Try it with a variety of summer entrees, or as a wholesome salsa! -Krista Frank, Rhododendron, Oregon

Provided by Taste of Home

Categories Lunch Side Dishes

Time 15m

Yield 8 servings.

Number Of Ingredients 14

Ingredients

1 can (15-1/4 ounces) whole kernel corn, drained
1 can (15 ounces) black beans, rinsed and drained
2 large tomatoes, finely chopped
1 large red onion, finely chopped
1/4 cup minced fresh cilantro
2 garlic cloves, minced
DRESSING:
2 tablespoons sugar
2 tablespoons white vinegar
2 tablespoons canola oil
1-1/2 teaspoons lime juice
1/4 teaspoon salt
1/4 teaspoon ground cumin
1/4 teaspoon pepper

Steps:

In a large bowl, combine the first 6 ingredients. In a small bowl, whisk dressing ingredients; pour over corn mixture and toss to coat. Cover and refrigerate at least 1 hour. Stir before serving. Serve with a slotted spoon.

Nutrition Facts : Calories 142 calories, Fat 4g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 326mg sodium, Carbohydrate 21g carbohydrate (8g sugars, Fiber 4g fiber), Protein 4g protein. Diabetic Exchanges

EPIC SUMMER SALAD

Epic summer salad image

Perfect for BBQs and buffets, this is an assembly job of gorgeous ingredients - no cooking required. Serve it with lamb kebabs for an impressive summer feast

Provided by Cassie Best

Categories Lunch, Supper

Time 10m

Yield Serves 6

Number Of Ingredients 19

Ingredients

400g black beans , drained
2 large handfuls baby spinach leaves , roughly chopped
500g heritage tomatoes , chopped into large chunks
½ cucumber , halved lengthways, seeds scooped out and sliced on an angle
1 mango , peeled and chopped into chunks
1 large red onion , halved and finely sliced
6-8 radishes , sliced
2 avocados , peeled and sliced
100g feta , crumbled
handful of herbs (reserved from the dressing)
large bunch mint
small bunch coriander
small bunch basil
1 fat green chilli , deseeded and chopped
1 small garlic clove
100ml extra virgin olive oil or rapeseed oil
2 limes , zested and juiced
2 tbsp white wine vinegar
2 tsp honey

Steps:

Make the dressing by blending all of the ingredients in a food processor (or very finely chop them), saving a few herb leaves for the salad. You can make the dressing up to 24 hrs before serving.
Scatter the beans and spinach over a large platter. Arrange the tomatoes, cucumber, mango, onion and radishes on top and gently toss together with your hands. Top the salad with the avocados, feta and herbs, and serve the dressing on the side.

Nutrition Facts : Calories 392 calories, Fat 30 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 18 grams carbohydrates, Sugar 12 grams sugar, Fiber 7 grams fiber, Protein 8 grams protein, Sodium 0.6 milligram of sodium

FAVORITE GARBANZO BEAN SALAD

Favorite Garbanzo Bean Salad image

Gonzo for garbanzos, Eleanor Glofka found a way to duplicate a favorite restaurant recipe at home. "It's excellent as a side dish, as an appetizer or spooned over a tossed salad," she writes from Mountain Top, Pennsylvania. "It keeps for days in the refrigerator, but it never lasts that long in my house!"

Provided by Taste of Home

Categories Lunch Side Dishes

Time 15m

Yield 6 servings.

Number Of Ingredients 14

Ingredients

2 cans (15 ounces each) garbanzo beans or chickpeas, rinsed and drained
1/2 cup chopped sweet onion
1/2 cup whole ripe olives, halved
1/4 cup chopped sweet red pepper
1/4 cup chopped green pepper
1 celery rib, chopped
1/4 cup shredded Parmesan cheese
1/2 cup olive oil
3 tablespoons balsamic vinegar
2 tablespoons minced fresh parsley
1 tablespoon sugar
1/4 teaspoon onion powder
1/8 teaspoon dried basil
Dash dried oregano

Steps:

In a bowl, combine the beans, onion, olives, peppers, celery and Parmesan cheese. In a jar with tight-fitting lid, combine the remaining ingredients; shake well. Pour over bean mixture and toss to coat.

Nutrition Facts : Calories 273 calories, Fat 21g fat (3g saturated fat), Cholesterol 2mg cholesterol, Sodium 240mg sodium, Carbohydrate 17g carbohydrate (6g sugars, Fiber 4g fiber), Protein 4g protein.

Tips:

Choose fresh, seasonal beans. This will ensure the best flavor and texture.
Soak dried beans overnight before cooking. This will help to soften them and reduce cooking time.
Cook beans until they are tender but still hold their shape. Overcooked beans will become mushy.
Drain and rinse beans before adding them to the salad. This will help to remove any excess starch and bitterness.
Toss beans with a flavorful dressing. This will help to enhance their flavor.
Add other vegetables, herbs, and spices to taste. This will help to create a more complex and interesting salad.
Serve bean salad at room temperature or chilled. It is also great for picnics and potlucks.

Conclusion:

Summer bean salad is a delicious, healthy, and versatile dish. It is perfect for a light lunch or dinner, and it can also be served as a side dish. With its colorful ingredients and flavorful dressing, summer bean salad is sure to please everyone at your table. So next time you are looking for a refreshing and satisfying salad, give this recipe a try. You won't be disappointed!