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3 Bean Salad
Drain the three kinds of beans and place them in a bowl. Add all ingredients EXCEPT the onion. Mix well and chill several hours. Add 1/2 cup onion before serving.
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Category: Bean salads
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4 Bean Salad
Drain and rinse all beans. Combine with onions and scallions. Blend vinegar and honey thoroughly and pour over vegetables. Refrigerate at least four hours.
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Category: Bean salads
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5 Bean Salad
Prepare a marinade of vinegar, olive oil, barley malt, and shoyu by pouring ingredients into ajar and shaking vigorously or mixing in a blender. Mix thoroughly with vegetables, beans and herbs. Marinate in refrigerator for 4 hours or longer. desired and serve chilled.
Prep Time: 15 minutes
Yield: 9 servings
Per serving: 360 Calories; 13g Fat (31% calories from fat); 16g Protein;
47g Carbohydrate; 0mg Cholesterol; 656mg Sodium
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Category: Bean salads
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Another Bean Salad
Combine sugar, salt vinegar in pan, bring to boil for 1 min. Cool. Toss all other ingredients together and pour the vinegar mixture over them. Marinate for 24 hrs in refrigerator, stirring occasionally. Cal: 313.
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Category: Bean salads
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Asian Green Bean Salad
In a bowl toss all ingredients together. Season to taste with salt and pepper. Serve at room temperature.
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Category: Bean salads
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Barbecued Bean Salad
In a heavy saucepan heat 1 tablespoon oil over medium heat. Add onions, jalapenos and garlic and saute for about 2 minutes, or until softened by not browned. Stir in maple syrup, tomato paste, mustard, chili powder, Worcestershire sauce and 1/3 c vinegar. Simmer, stirring often, for about 15 minutes, or until thickened. Let cool. Stir in the remaining 1/3 cup vinegar, 1 T oil, and vegetable stock.
In a large bowl, combine beans, cucumbers and scallions. Pour the vinegar mixture over and toss until all ingredients are coated. Season with salt and pepper. Serves 4 as a main dish; 6 as a side dish.
Per serving: 259 cal; 12 g protein; 5 g fat; 44 g carb; 229 mg sod; 0 mg chol
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Category: Bean salads
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Barley And Corn Salad With Arugula And Green
Cook barley in medium saucepan of boiling salted water until tender, about 30 minutes. Drain; cool. Transfer to large bowl.
Cook beans in large pot of boiling salted water until crisp-tender, about 4 minutes. Drain. Transfer beans to bowl of ice water to cool. Drain well. Pat beans dry with paper towels. Cut half of beans into 2-inch pieces. Transfer to bowl with barley. Mix in corn kernels. Coarsely chop 2 bunches arugula; add to bowl with barley mixture.
Whisk olive oil, vinegar, shallots, thyme and Dijon mustard in small bowl to blend. Pour enough dressing over barley mixture to coat. Season salad to taste with salt and pepper.
Arrange remaining 2 bunches arugula around edge of large platter. Arrange remaining whole beans in spoke pattern atop arugula. Mound salad in center of platter. Sprinkle with goat cheese. Drizzle any remaining dressing over arugula and beans and serve.
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Category: Bean salads
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Basil Bean Salad
Cook beans according to directions, cooking until just tender-crisp. Drain. Combine beans and onions in a large bowl. Combine remaining ingredinets and pour over beans. toss until well blended. Chill several hours or overnight, stirring occasionally. per serving: 78 calories 2g protein 5g fat 1mg cholesterol
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Category: Bean salads
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Bean And Cashew Nut Salad
In a large bowl, mix the drained beans with the celery and sweet pepper. Roast the cashew nuts, in a dry frying pan, until browned. Put on paper towels and allow to cool. When cool, toss into the beans with the green onions. Mix the tomato sauce, garlic, salt, pepper, cumin, vinegar and olive oil together well. Pour over the beans and mix well. Allow to stand for about an hour, before serving.
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Category: Bean salads
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Bean and Corn Salad
Mix the veggies, add cumin and rice vinegar to taste.
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Category: Bean salads
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Bean and Tuna Salad
Mix together oil, vinegar, salt and pepper. Pour over beans and onion in a shallow bowl. Cover and refrigerate at least 1 hour. Transfer bean mixture to serving platterwith slotted spoon. Break tuna into chunks and arrange on bean mixture.
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Category: Bean salads
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Bean Salad
Toss it all together. This is one recipe that takes on flavor the longer it sits. You can adjust the tastes (add sugar if you like it sweet).
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Category: Bean salads
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Bean Salad Francaise(Or Parisienne)
Soak and cook beans according to directions. Drain and cool beans. Combine beans and vegetables. Beat together oil, lemon juice, vinegar, garlic and seasonings. Pour dressing over beans and toss to coat thoroughly. Chill for 2 hours. Serve on lettuce-lined plate garnishing with skewered cold meat and vegetables. Makes 6 servings.
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Category: Bean salads
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Bean n Tuna Toss
Place green bean pouch in hot water for 10 to 15 minutes to thaw. In small mea suring cup or container, combine vinegar, basil and pepper. In large salad bowl, combine remaining ingredients with green beans. Pour vinegar mixture over salad; toss lightly.
6 (1-cup) servings
Notes: Green beans and tuna make this tossed salad substantial as well as tasty
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Category: Bean salads
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Bean Vegetable Combo
2 servings of about 1 cup each 80 calories per serving with bean liquid 66 calories per serving with water
1. Stir-fry onion, carrot, and bay leaf in margarine in hot frypan for 5 minutes.
2. Stir in cabbage. Sprinkle with seasonings. Cover and cook over low heat until cabbage is tender but crisp--about 5 minutes.
3. Add remaining ingredients. Heat to serving temperature--about 5 minutes. Stir as needed to prevent sticking.
4. Remove bay leaf.
*NOTE: 1 cup canned navy beans, drained, may be used in place of cooked dried beans; then omit salt in step 2. About 196 calories per serving with bean liquid; 180 with water.
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Category: Bean salads
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Beans Mixed Calico Salad
Wash and drain kidney, green, and wax beans. Add chopped pepper and onion. Mix sugar, oil, vinegar, salt and pepper. Pour over salad.
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Category: Bean salads
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Black Bean and Corn Salad
Roast pepper and garlic in a 350 oven for about 30 minutes, place
pepper in paper bag for 20 mintes to steam. Peel pepper and
squeeze meat out of garlic cloves. Mix *drained* beans, cooked
corn, chopped onion, cut up pepper (I use scissors to cut my
pepper and my cilantro), chopped roasted garlic, cut up cilantro.
Add salt to taste and the juices. Let sit overnight.
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Category: Bean salads
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Black Bean and Rice Salad
Combine rice, beans, tomato, cheese (if desired), and parsley in large bowl. Pour dressing and lime juice over rice mixture; toss. Serve on lettuce leaves.
Each serving provides:
* 209 calories
* 7.4 g. protein
* 0.7 g. fat
* 45.1 g. carbohydrate
* 3.2 g. dietary fiber
* 560 mg. sodium
* 0 mg. cholesterol
NOTE: Optional ingredients are omitted from the nutritional analysis. When ingredient choices appear in a recipe, the first ingredient is used for calculation.
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Category: Bean salads
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Black Bean And Corn Salad
If using dried beans, place the beans in a large bowl and add enough water to cover by 2 inches. Place the bowl in a cool place and let the beans soak for 6 to 12 hours. Drain and rinse the beans.
Put the beans into a large pot and add enough fresh water to cover the beans by 1 inch. Bring to a simmer over medium high heat, reduce the heat, cover, and simmer until the beans are barely tender. 1-1/2 to 2 hours (depending on the age of the beans). Thoroughly drain the beans and let them cool.
Put the lime juice, olive oil, garlic, salt, and cayenne in a small jar.
Cover with the lid and shake until the ingredients are well mixed.
In a salad bowl, combine the cooked or canned beans, corn, avocado, bell pepper, tomatoes, green onions, chile pepper, and cilantro. Shake the Lime Dressing and pour it over the salad. Stir until well coated. (The salad can be prepared a few hours ahead, but don't add the avocado until serving time. Refrigerate, and adjust the seasonings before serving.)
Makes 4 to 5 main-course servings or 8 to 10 side-dish servings.
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Category: Bean salads
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Black Bean and Green Chile Salad
In a large mixing bowl, combine all ingredients well. Season to taste with
salt and pepper.
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Category: Bean salads
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