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| Mixed Bean Salad Via Everyday Dishes |
As summer comes to a close we thought we would give one last recipe post for a great dish to pass at the final cook-outs. Bean salads are delicious and nutritious. Let us know which bean salad recipe you like most! Enjoy!
Mixed Bean Salad Recipe
Ingredients:
Dressing:
1/4 cup red wine vinegar
2 Tbsp lime juice
1/2 red onion, finely diced
1 clove garlic, finely minced
2 Tbsp granulated sugar
1/2 tsp dried oregano
Salad:
15 oz can black beans, drained and rinsed
15 oz can kidney beans, drained and rinsed
15 oz can garbanzo beans, drained and rinsed
1 large red bell pepper, seeded and diced
2 Tbsp fresh cilantro, chopped
1/2 cup feta cheese crumbles
salt and pepper
Instructions:
In a small bowl, stir together all ingredients for dressing then set it aside while you assemble the rest of the salad.
Drain and rinse all the beans to remove any residual packing liquid. Allow the beans to drain in the colander until completely dry.
In a large bowl, add the drained beans and red bell pepper then stir to combine. Pour dressing over the salad ingredients and stir gently to coat. Cover and allow the salad to marinate at least 1 hour or up to several days. Stir occasionally to ensure that the flavors blend well.
Remove from the fridge, add feta cheese and chopped cilantro then stir to combine. Season to taste with salt and pepper and enjoy!
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| Italian Garbanzo Bean Salad Via Chelsea's Messy Apron |
Italian Garbanzo Bean Salad
Author: Chelsea
Prep Time: 25 mins
Total Time: 25 mins
Servings: 6 - 8 as a side
Ingredients:
Dressing:
3/4 cup olive oil
1/4 cup red wine vinegar
1 tablespoon dried parsley
2 teaspoons dried minced onion
1 tablespoon freshly squeezed lemon juice
1 teaspoon EACH dried basil, dried oregano, salt
2 tablespoons grated parmesan cheese
1 teaspoon white granulated sugar
Salad:
2 cans (16 ounces EACH) BUSH'S Garbanzo Beans, drained and rinsed
1 can (15 ounces) BUSH'S Black Beans, drained and rinsed
1 can (15 ounces) corn, drained (or 2 ears of fresh corn)
1 English cucumber, chopped
1 red bell pepper, diced
1 large ripe avocado, chopped
1/2 of 1 red onion, diced
1/2 of 1 full bunch flat leaf Italian parsley, finely chopped
Optional: salt and freshly cracked pepper
Instructions:
Start by preparing the dressing. Pour all of the ingredients into a mason jar, place the lid on the jar, and then shake vigorously until ingredients are incorporated. Place in the fridge while you prepare the salad.
Drain and rinse the garbanzo and black beans; shake in colander to rid of any excess water. Place in a large bowl. Add the drained corn or cut the corn off the cob and add to salad.
Chop the English cucumber (peel first if desired), dice the red pepper, chop the avocado, dice the red onion, finely chop the parsley. Add all of these ingredients to the salad.
Remove the dressing from the fridge and give it a good shake. Pour over the salad* and toss to coat. If desired, season with salt and pepper. Toss.
You likely won't use all of the dressing (unless you love a ton of dressing) so store the leftovers in the fridge for up to 2 weeks. Enjoy dressed salad immediately.
Recipe Notes
*Only pour dressing on the salad amount that will be consumed immediately. If you want to have leftovers, do not add dressing (or avocado) to that part of the salad as it doesn't store well.
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| Tuscan White Bean and Quinoa Salad Via Kelley and Cricket |
Tuscan White Bean and Quinoa Salad
Prep Time 5 minutes
Cook Time 10 minutes
Servings 3 cups
Ingredients
1 cup quinoa makes 2.5 cups cooked, Paleo- can sub for 1 cup cauliflower "rice"
1 can white beans omit for paleo
1/2 cup cherry tomatoes halved
1/4 cup sweet red pepper diced
1/4 cup red onion chopped
2 tablespoons of fresh basil chopped fine
Dressing:
4 tablespoons of extra virgin olive oil
1 1/2 tablespoons of fresh lemon juice
1/4 teaspoons of salt
1/4 teaspoon of pepper
2 tablespoons balsamic reduction
Instructions
Cook the quinoa according to directions and place in a large bowl.
Mix in the drained and rinsed white beans, tomatoes, red pepper, red onion, and basil.
In a small blender combine the olive oil, lemon juice, and salt and pepper.
Drizzle dressing onto the salad and mix.
Place the salad into the serving bowl or dish and drizzle balsamic reduction on top, and garnish with extra basil.
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