Best 3 Advocate Red Bean Salad Recipes

**Indulge in a Symphony of Flavors with Advocate Red Bean Salad: A Culinary Journey through Sweet, Savory, and Tangy Delights**

Embark on a tantalizing culinary adventure with Advocate Red Bean Salad, a vibrant and flavorful dish that captivates the senses with its harmonious blend of sweet, savory, and tangy notes. This versatile salad showcases the humble red bean, transformed into a culinary masterpiece through a symphony of carefully selected ingredients and a touch of Southern charm. Explore a collection of delectable recipes that elevate the classic red bean salad to new heights, each offering a unique twist on this beloved dish. From the classic Louisiana-style salad, brimming with bold Creole flavors, to a refreshing Asian-inspired variation, this article presents a culinary journey that will satisfy every palate. Discover the secrets behind this versatile salad, uncover its historical roots, and learn how to create your own unforgettable Advocate Red Bean Salad at home.

Here are our top 3 tried and tested recipes!

RED BEAN SALAD

Red Bean Salad image

Provided by Rachael Ray : Food Network

Time 10m

Yield 1 1/2 quarts of salad, 6 servi

Number Of Ingredients 9

Ingredients

2 (15-ounce) cans dark red kidney beans, rinsed and drained well
1 red bell pepper, seeded and chopped
3 scallions, chopped, whites and greens
1 rib celery, chopped
1/4 cup (a couple of handfuls) chopped flat-leaf parsley
1 cup sweet red pepper relish
2 tablespoons (2 turns around the bowl in a thin stream) light olive oil or vegetable oil
1 tablespoon (2 splashes) white distilled vinegar
Coarse salt and pepper

Steps:

Combine all ingredients in a medium bowl and toss well; adjust seasonings.

RED BEAN SALAD WITH WALNUTS AND FRESH HERBS

Red Bean Salad With Walnuts and Fresh Herbs image

This is inspired by a number of red bean recipes from Georgia (the country, not the state). Walnuts, herbs, garlic and pomegranate juice show up in many Georgian dishes. I used pomegranate molasses, which is more of a Middle Eastern ingredient, in the dressing, and I love the sweet and sour tang it introduces to the dish. I prefer using small red beans that I've cooked myself, but in a pinch you can make this with canned red kidney beans.

Provided by Martha Rose Shulman

Categories easy, salads and dressings

Time 45m

Yield 4 servings

Number Of Ingredients 15

Ingredients

2 cups cooked red beans or kidney beans (rinse if using canned)
1/4 cup finely diced celery
1/4 cup chopped cilantro
1/4 cup chopped flat-leaf parsley
2 tablespoons chopped fresh tarragon
1/4 cup chopped chives
Salt and freshly ground pepper
1/2 small red onion, cut in half lengthwise, then cut across the grain in thin slices (optional)
1/3 cup (1 1/2 ounces) walnuts
1 large garlic clove, peeled, halved, green shoot removed
1/4 teaspoon red pepper flakes or 1/2 to 1 teaspoon Aleppo pepper, to taste
1 tablespoon pomegranate molasses
1 tablespoon fresh lemon juice
1 tablespoon walnut (or olive) oil
1 tablespoon extra virgin olive oil

Steps:

Place the beans in a bowl and toss with the celery and herbs. Season with salt and pepper.
If using the red onion, soak the onion in cold water for 5 minutes, then drain, rinse and drain again on paper towels. Add to the beans.
In a mortar and pestle, mash the garlic with a generous pinch of salt and the red pepper flakes or the Aleppo pepper. Add the walnuts and grind together until the walnuts are coarsely ground but still have some texture. Toss with the beans.
Whisk together the pomegranate molasses, lemon juice, vinegar and salt and pepper to taste. Whisk in the oils, toss with the beans, and let marinate 30 minutes. Serve.

Nutrition Facts : @context http, Calories 460, UnsaturatedFat 12 grams, Carbohydrate 62 grams, Fat 15 grams, Fiber 24 grams, Protein 24 grams, SaturatedFat 2 grams, Sodium 313 milligrams, Sugar 6 grams

RED BEAN AND GREEN BEAN SALAD

Red Bean and Green Bean Salad image

The first time I made this, I used some delicious small red beans that my housekeeper, Ana, brought from El Salvador. I also tested it with canned beans; of course I liked the Salvadoran red beans better, but not having them shouldn't deter you from making this substantial salad.

Provided by Martha Rose Shulman

Categories salads and dressings

Time 1h45m

Yield 4 generous servings

Number Of Ingredients 17

Ingredients

1 cup small red beans or red kidney beans, washed, picked over and soaked for 6 hours or overnight
1/2 onion
3 garlic cloves, 2 of them unpeeled and crushed, 1 of them minced or puréed
1 bay leaf
Salt to taste
3/4 pound green beans, stem ends trimmed
1 tablespoon chopped fresh tarragon
2 tablespoons chopped flat-leaf parsley
1 tablespoon chopped chives
1 teaspoon fresh thyme leaves
1 tablespoon fresh lemon juice
2 tablespoons red wine vinegar or sherry vinegar
2 teaspoon Dijon mustard
3 tablespoons extra virgin olive oil
3 tablespoons plain low-fat yogurt or broth from the beans
Freshly ground pepper
1 to 2 ounces crumbled feta

Steps:

Drain the beans, rinse and place in a heavy saucepan with the onion, the crushed whole cloves of garlic, the bay leaf and enough water to cover by 2 inches. Bring to a boil, reduce the heat and simmer for 30 minutes. Add salt to taste and continue to simmer for an hour to an hour and a half more, until the beans are tender but intact. Turn off the heat and allow to sit for 30 minutes. Remove and discard the onion, garlic cloves and bay leaf. Place a strainer over a bowl and drain the beans. Transfer the beans to a salad bowl.
While the beans are simmering, blanch the green beans in salted boiling water for 3 to 4 minutes, or steam them. They should be tender but still have some snap to them. Cut into 2- or 3-inch pieces.
Toss together the red beans and the herbs. In a small bowl or measuring cup, whisk together the lemon juice, vinegar, mustard, olive oil and 3 tablespoons broth from the beans (or yogurt, if you used canned beans). If you have time, allow the mixture to marinate, in or out of the refrigerator, for 30 minutes before adding the green beans and serving. Add the green beans and toss again just before serving.

Nutrition Facts : @context http, Calories 284, UnsaturatedFat 9 grams, Carbohydrate 31 grams, Fat 13 grams, Fiber 12 grams, Protein 12 grams, SaturatedFat 3 grams, Sodium 435 milligrams, Sugar 6 grams, TransFat 0 grams

Tips:

Choose the right beans: Small red beans are the traditional choice for this salad, but you can also use larger varieties like kidney beans or black beans. Just be sure to cook them until they are soft but still hold their shape.
Use fresh vegetables: The fresher the vegetables, the better your salad will taste. Crisp celery, sweet bell peppers, and juicy tomatoes are all great choices.
Don't overcook the vegetables: You want the vegetables to retain their crunch, so don't cook them for too long. A quick blanch in boiling water is all that is needed.
Use a flavorful dressing: The dressing is what brings all the flavors of the salad together. A simple vinaigrette made with olive oil, vinegar, and herbs is a good option, or you can use a more complex dressing like a creamy ranch dressing or a tangy mustard dressing.
Serve the salad chilled: This salad is best served chilled, so make it ahead of time and let it chill in the refrigerator for at least an hour before serving.

Conclusion:

Advocate Red Bean Salad is a delicious and refreshing salad that is perfect for a summer potluck or barbecue. It is also a healthy and affordable dish that is packed with nutrients. With its vibrant colors and flavorful dressing, this salad is sure to be a hit with everyone who tries it.