Best 12 Texas Two Bean Salad Recipes
In the realm of hearty and flavorful salads, the “Texas Two Bean Salad” stands out as a delectable dish that has captivated taste buds across the Lone Star State and beyond. This salad is a delightful combination of two types of beans, zesty vegetables, and a tangy dressing that harmonize to create a symphony of flavors. Whether you're seeking a refreshing side dish for your next barbecue or a light and nutritious lunch option, the “Texas Two Bean Salad” promises to tantalize your palate and leave you craving more.
Let's cook with our recipes!
TWO BEAN SALAD
Serve as a simple side dish. It's super satisfying from the synergy of protein and fiber.
Provided by Food Network Kitchen
Categories side-dish
Time 15m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Whisk together the oil, vinegar, 1/4 teaspoon salt and 1/8 teaspoon pepper in a medium bowl. Add the beans, parsley, celery, scallions and red onions and stir until well combined. Add additional salt and pepper to taste. Serve at room temperature.
TWO-BEAN SALAD
Categories Salad Bean Vegetable Side Fourth of July Picnic Vegetarian Quick & Easy Green Bean Summer Healthy Vegan Shallot Simmer Gourmet Sugar Conscious Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 5
Steps:
- Whisk together vinegar, oil, 1/4 teaspoon salt, and 1/8 teaspoon pepper in a large bowl.
- Cook green beans in a 3- to 4-quart saucepan of boiling salted water 2 minutes, then add shallot and cook until beans are crisp-tender, about 2 minutes more. Drain in a colander and plunge into a large bowl of ice and cold water to stop cooking. Drain well, then add to dressing in bowl along with cannellini beans and toss well.
BEST-EVER TEXAS CAVIAR
This is a yummy Texas caviar made with black beans and pinto beans instead of black-eyed peas. Serve with scoop-style tortilla chips as a great party appetizer.
Provided by Cassie Cooper
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Corn Salsa Recipes
Time 35m
Yield 10
Number Of Ingredients 13
Steps:
- Mix the black beans, pinto beans, white corn, green chiles, jalapeno pepper, red and green bell peppers, red onion, and cilantro together in a large bowl.
- To make the dressing, stir the rice vinegar, olive oil, sugar, and garlic powder together in a pan. Bring to a boil, then remove from heat, and cool. Pour dressing over bean mixture, and toss to mix evenly.
Nutrition Facts : Calories 261.5 calories, Carbohydrate 35.5 g, Fat 12 g, Fiber 6.3 g, Protein 6.3 g, SaturatedFat 1.7 g, Sodium 564.2 mg, Sugar 8.4 g
BEST BEAN SALAD
I'd turned my nose up at this for years, but suddenly I can't get enough of it. Thanks, Momma D!
Provided by chemjo
Categories Salad Beans Three Bean Salad Recipes
Time 8h20m
Yield 18
Number Of Ingredients 13
Steps:
- Combine the green beans, wax beans, garbanzo beans, kidney beans, green pepper, onion, and celery in a large bowl; toss to mix.
- Whisk together the oil, vinegar, salt, pepper, and sugar in a separate bowl until the sugar is dissolved; pour over the bean mixture. Refrigerate 8 hours or overnight before serving.
Nutrition Facts : Calories 167.3 calories, Carbohydrate 23.6 g, Fat 6.5 g, Fiber 5 g, Protein 4.4 g, SaturatedFat 1 g, Sodium 412.1 mg, Sugar 9.3 g
TEXAS-STYLE PASTA SALAD
For spur-of-the-moment potluck fare, you can't miss with this colorful, satisfying, southwest-inspired dish. You'll be out the door in 30 minutes!
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 30m
Yield 20
Number Of Ingredients 11
Steps:
- Cook and drain pasta as directed on package. Rinse with cold water to cool; drain.
- In large bowl, mix pasta, chiles, bell pepper, cheese, onions and cilantro.
- In small bowl, mix taco sauce, oil, lime juice and cumin. Pour over pasta mixture and toss gently to combine. Top with crushed tortilla chips. Serve immediately.
Nutrition Facts : Calories 200, Carbohydrate 24 g, Cholesterol 10 mg, Fat 1/2, Fiber 1 g, Protein 7 g, SaturatedFat 3 g, ServingSize 1 Serving (1/2 Cup), Sodium 280 mg, Sugar 2 g, TransFat 0 g
TWO-BEAN SALAD
This simple salad uses frozen and canned beans and prepared salad dressing...so it is extra easy. Assemble this dish and then chill it to have the fabulous flavors blend as you fix the rest of your meal. It's a one-dish delicacy that goes well with many entrees.
Provided by Taste of Home
Categories Lunch
Time 5m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- Combine all ingredients in a large bowl. Cover and chill until ready to serve.
Nutrition Facts :
TWO-BEAN SALAD
This is an excellent salad that's never out of place, whether at a summer barbecue or a winter potluck dinner.
Provided by Lennie
Categories Lunch/Snacks
Time 10m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Combine all ingredients in a bowl; stir to blend well.
- Refrigerate until 30 minutes before serving; make sure salad is brought to room temperature before serving.
- Taste before putting on table and add salt and pepper to taste, if you wish.
Nutrition Facts : Calories 214.6, Fat 7.8, SaturatedFat 1.1, Sodium 201.8, Carbohydrate 29.1, Fiber 7.4, Sugar 1.4, Protein 7.8
TWO-BEAN SALAD
This colorful picnic-friendly salad also doubles as a dip when you serve it with sturdy tortilla chips.
Provided by Food Network Kitchen
Categories appetizer
Time 1h15m
Yield 8 to 10 servings
Number Of Ingredients 12
Steps:
- Whisk together the vinegar, pickled jalapeño brine, honey, 1/2 teaspoon salt and several grinds of pepper in a large bowl. Whisk in the oil to make a smooth dressing.
- Add the black-eyed peas, black beans, corn, cilantro, pickled jalapeño, scallions, tomatoes and bell pepper. Toss to coat in the dressing. Season to taste with additional salt and pepper. Cover and refrigerate at least 1 hour to blend the flavors before serving.
TEXAS TWO-BEAN SALAD
Whether for the picnic basket or the dinner table, this easy bean salad fits right in.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 1h15m
Number Of Ingredients 9
Steps:
- In a medium bowl, whisk together oil, vinegar, and sugar. Add black-eyed peas, beans, pimentos, celery, and bell pepper. Season with salt and pepper, and toss to combine. Cover and refrigerate for at least 1 hour (or up to 3 days). Serve with a slotted spoon.
Nutrition Facts : Calories 171 g, Fat 10 g, Fiber 3 g, Protein 4 g
TEXAS TWO-STEP SLAW
Shared by Sharon Wencel of Austin, Texas, this quick and colorful slaw is laced with ranch dressing. "It's a family favorite and comes together in minutes, but chilling for an hour helps to blend the flavors," she offers for those with time to plan ahead.
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- In a large bowl, combine the first six ingredients. In a small bowl, combine the salad dressing, lime juice and cumin. Pour over the coleslaw and toss to coat. Refrigerate until serving.
Nutrition Facts : Calories 58 calories, Fat 2g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 269mg sodium, Carbohydrate 9g carbohydrate (3g sugars, Fiber 1g fiber), Protein 2g protein. Diabetic Exchanges
TWO-BEAN PASTA SALAD
This Two-Bean Salad, that summer-picnic mainstay, becomes an elegant entree when tossed with whole-grain pasta.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 11
Steps:
- Bring a large pot of salted water to a boil. Add green beans and cook until tender, about 3 minutes. Remove from boiling water with a slotted spoon and run under cold water to stop the cooking; set aside.
- Add pasta to the same boiling water and cook until al dente. Drain and rinse under cold water.
- In a large bowl, whisk together vinegar, garlic, 1/2 teaspoon salt, and sugar, if using. Whisk in the oil in a steady stream, and season with 1/4 teaspoon black pepper.
- Add celery, peas or beans, and green beans to the vinaigrette, then add pasta and toss well to combine. Let pasta salad marinate for at least 1 hour.
- Just before serving, stir in shredded basil. Season to taste with salt and pepper.
Nutrition Facts : Calories 433 g, Fat 19 g, Fiber 10 g, Protein 13 g
TEXAS TWO BEAN SOUP
Make and share this Texas Two Bean Soup recipe from Food.com.
Provided by TishT
Categories Black Beans
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 20
Steps:
- In a soup pot, combine the onions and garlic with the oil and salt.
- Cover and cook on medium heat for 8-10 minutes, or until the onions are soft and translucent, stirring occasionally.
- Add the celery, bell peppers, chile, oregano, thyme, cumin, and black pepper and saute for 10 minutes, stirring often.
- Add the water and tomatoes, cover and simmer until the vegies are tender, 10-15 minutes.
- Add the black-eyed peas, your choice of beans, and the barbecue sauce.
- Mix well, cover and simmer for 10 minutes.
- Add salt to taste.
- Garnish with crushed tortilla chips and sour cream on top if desired.
Nutrition Facts : Calories 275.9, Fat 6, SaturatedFat 0.9, Sodium 527.5, Carbohydrate 45.9, Fiber 12.4, Sugar 9.4, Protein 12.3
Tips:
- Use fresh, high-quality ingredients. This will make a big difference in the flavor of your salad.
- Don't overcook the beans. They should be tender but still hold their shape.
- Let the salad cool completely before serving. This will help the flavors to meld together.
- Use a variety of beans. This will add different textures and flavors to your salad.
- Don't be afraid to experiment with different dressings. There are many different ways to dress a two-bean salad.
- Serve the salad with your favorite sides. Some popular options include grilled chicken, fish, or steak.
Conclusion:
Texas Two-Bean Salad is a delicious, healthy, and easy-to-make salad that is perfect for any occasion. It is a great way to use up leftover beans, and it is also a great way to get your daily dose of fruits and vegetables. So next time you are looking for a quick and easy salad recipe, give Texas Two-Bean Salad a try. You won't be disappointed!
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