Best 8 Two Bean Salad With Balsamic Vinaigrette Recipes

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Take your taste buds on a culinary journey with our exploration of the delectable two-bean salad, a delightful harmony of flavors where two types of beans, typically kidney and black beans, unite in a vibrant dance of textures and aromas. This vibrant salad is not only a feast for the senses but also a symphony of health benefits, boasting an array of nutrients that nourish the body and tantalize the palate. Whether you seek a refreshing summer side dish or a wholesome main course, our curated selection of recipes will guide you through the art of crafting the perfect two-bean salad with balsamic vinaigrette, a culinary masterpiece that will leave you craving for more.

Let's cook with our recipes!

TWO BEAN SALAD



Two Bean Salad image

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

2 tablespoons extra-virgin olive oil
2 tablespoons white wine vinegar
Kosher salt and freshly ground black pepper
One 15-ounce can cannellini beans, drained and rinsed
One 15-ounce can kidney beans, drained and rinsed
1/4 cup chopped fresh flat-leaf parsley
1 stalk celery, finely diced
1 scallion, green and white parts, thinly sliced on the diagonal
1/4 small red onion, minced

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



Two-Bean Salad image

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

6 tablespoons apple cider vinegar
1/4 cup finely chopped pickled jalapeño plus 2 tablespoons brine
2 teaspoons honey
Kosher salt and freshly ground black pepper
1/2 cup plus 2 tablespoons extra-virgin olive oil
Two 15-ounce cans black-eyed peas, rinsed and drained
Two 15-ounce cans black beans, rinsed and drained
2 cups frozen corn, thawed
1 cup roughly chopped fresh cilantro
8 scallions, chopped
4 plum tomatoes, seeded and chopped
2 red bell peppers, stemmed, seeded and chopped

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.

TWO-BEAN SALAD



Two-Bean Salad image

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

1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
1 package (9 ounces) frozen cut green beans, thawed
1/3 cup creamy Caesar salad dressing
1/4 cup sliced green onions
1/4 teaspoon garlic salt
1/8 teaspoon lemon-pepper seasoning

Steps:

  • Combine all ingredients in a large bowl. Cover and chill until ready to serve.

Nutrition Facts :

BALSAMIC GREEN BEAN SALAD



Balsamic Green Bean Salad image

Serve up those green beans in a whole new way-with a green bean salad recipe! The tangy flavors and crunch of these balsamic green beans complement any special meal or holiday potluck. -Megan Spencer, Farmington Hills, Michigan

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 30m

Yield 16 servings (3/4 cup each).

Number Of Ingredients 11

2 pounds fresh green beans, trimmed and cut into 1-1/2-inch pieces
1/4 cup olive oil
3 tablespoons lemon juice
3 tablespoons balsamic vinegar
1/4 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon ground mustard
1/8 teaspoon pepper
1 large red onion, chopped
4 cups cherry tomatoes, halved
1 cup (4 ounces) crumbled feta cheese

Steps:

  • Place beans in a 6-qt. stockpot; add water to cover. Bring to a boil. Cook, covered, 8-10 minutes or until crisp-tender. Drain and immediately place in ice water. Drain and pat dry., In a small bowl, whisk oil, lemon juice, vinegar, salt, garlic powder, mustard and pepper. Drizzle over beans. Add onion; toss to coat. Refrigerate, covered, at least 1 hour. Just before serving, stir in tomatoes and cheese.

Nutrition Facts : Calories 77 calories, Fat 5g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 112mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 3g fiber), Protein 3g protein. Diabetic exchanges

TWO-BEAN SALAD WITH BALSAMIC VINAIGRETTE



Two-Bean Salad with Balsamic Vinaigrette image

Categories     Salad     Bean     No-Cook     Vegetarian     Quick & Easy     Chickpea     Spring     Bon Appétit

Yield 4 main-course servings

Number Of Ingredients 7

1 14- to 16-ounce can garbanzo beans (chickpeas), rinsed, drained
1 14- to 16-ounce can black beans, rinsed, drained
2/3 cup chopped red onion
1/4 cup chopped fresh parsley
3 tablespoons olive oil
2 tablespoons balsamic vinegar or red wine vinegar
3 garlic cloves, finely chopped

Steps:

  • Combine all ingredients in medium bowl. Toss to blend well. Season salad to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Let stand at room temperature 30 minutes before serving.)

TWO-BEAN SALAD



Two-Bean Salad image

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

1 (14 ounce) can chickpeas, rinsed and drained
1 (14 ounce) can black beans, rinsed and drained
1/2 cup diced red onion
1/4 cup chopped flat leaf parsley
3 tablespoons olive oil
2 tablespoons balsamic vinegar (use red wine vinegar if you wish)
3 cloves garlic, finely chopped or minced

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

BEAN SALAD IN BALSAMIC VINAIGRETTE



Bean Salad in Balsamic Vinaigrette image

Here's an easy, delicious, and healthy bean salad that I've put together, using one of Michel Montignac's low-carb vinaigrettes. The vinaigrette is great in other salad recipes too.

Provided by Lumberjackie

Categories     Salad Dressings

Time 15m

Yield 6-8 serving(s)

Number Of Ingredients 14

1 (19 ounce) can mixed beans, drained and rinsed
1 (14 ounce) can yellow beans, drained and rinsed
1 (14 ounce) can green beans, drained and rinsed
1/4-1/2 green pepper, chopped
1/4-1/2 orange bell peppers or 1/4-1/2 yellow bell pepper, chopped
1/4-1/2 red onions or 1/4-1/2 vidalia onion, chopped
1/2 cup extra virgin olive oil
1/4 cup vegetable stock
3 tablespoons balsamic vinegar
2 tablespoons fresh lemon juice
1 large garlic clove, peeled and crushed
1 tablespoon finely chopped fresh oregano
1 tablespoon finely chopped fresh basil
salt and pepper

Steps:

  • In a bowl, whisk together the vinaigrette ingredients.
  • Combine the vegetables and add enough vinaigrette to coat. Refrigerate and allow the salad to marinate.

Nutrition Facts : Calories 209.8, Fat 18.3, SaturatedFat 2.6, Sodium 6.9, Carbohydrate 11.7, Fiber 4.8, Sugar 2.6, Protein 2.7

TWO-BEAN AND CORN SALAD



Two-Bean and Corn Salad image

Categories     Salad     Bean     Side     No-Cook     Corn     Bell Pepper     Summer     Jalapeño     Cilantro     Bon Appétit     Sugar Conscious

Yield Makes 8 servings

Number Of Ingredients 11

1/3 cup olive oil
2 tablespoons balsamic vinegar
1 teaspoon ground cumin
1 15 1/2-ounce can Great Northern beans, rinsed, drained
1 15 1/2-ounce can black beans, rinsed, drained
3 celery stalks, chopped
2 cups frozen corn kernels, thawed
1 medium-size red bell pepper, chopped
1 cup chopped red onion
1/3 cup chopped fresh cilantro
2 small jalapeño chilies, seeded, chopped

Steps:

  • Whisk oil, vinegar, and cumin in large bowl to blend. Add remaining ingredients and toss to coat. Season salad with salt and pepper. Let stand at least 1 hour and up to 4 hours, tossing occasionally.

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 slightly firm to the bite.
  • Let the salad cool completely before adding the dressing. This will help the flavors to meld.
  • Use a good-quality balsamic vinegar. This is the key ingredient in the vinaigrette, so don't skimp.
  • Serve the salad immediately. It's best when it's fresh.

Conclusion:

Two-bean salad with balsamic vinaigrette is a healthy, delicious, and easy-to-make salad that's perfect for a summer picnic or potluck. It's also a great way to use up leftover beans. With its colorful combination of beans, vegetables, and herbs, this salad is sure to please everyone at your table.

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