Best 5 Bean Salad In Balsamic Vinaigrette Recipes
**Bean Salad with Balsamic Vinaigrette: A Refreshing and Nutritious Delight**
Treat yourself to a delightful culinary journey with our flavorful bean salad, a symphony of textures and flavors that will tantalize your taste buds. This delectable dish combines the wholesome goodness of beans, the vibrant crunch of fresh vegetables, and the tangy zest of a balsamic vinaigrette dressing. Indulge in a symphony of flavors as you savor the tender beans, crisp cucumber, sweet red onion, and juicy tomatoes, all harmoniously blended in a refreshing dressing. Dive into a world of culinary delight with our bean salad, a perfect accompaniment to your next summer gathering or a delightful lunch option that will leave you feeling satisfied and invigorated.
**Additional Dish Recommendations:**
1. **Creamy Avocado and White Bean Salad**: Dive into a creamy and refreshing avocado and white bean salad, a harmonious blend of creamy avocado, tender white beans, crisp cucumber, juicy cherry tomatoes, and a zesty lemon-tahini dressing.
2. **Middle Eastern Chickpea Salad**: Embark on a culinary adventure with our Middle Eastern chickpea salad, a delightful combination of chickpeas, fresh parsley, mint, tomatoes, cucumber, and a tangy lemon-sumac dressing.
3. **Quinoa and Black Bean Salad**: Experience a burst of flavors with our quinoa and black bean salad, a vibrant medley of quinoa, black beans, sweet corn, red bell pepper, and a zesty cilantro-lime dressing.
4. **Three Bean Salad with Feta**: Indulge in a classic three bean salad with feta, a hearty and flavorful combination of kidney beans, garbanzo beans, green beans, red onion, and a tangy red wine vinaigrette.
BALSAMIC THREE-BEAN SALAD
Here's my little girl's favorite salad. She devours it just about as fast as I can make it. I suggest preparing it ahead of time so the flavors can get to know each other. —Stacey Feather, Jay, Oklahoma
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 12 servings (3/4 cup each).
Number Of Ingredients 8
Steps:
- Fill a Dutch oven three-fourths full with water; bring to a boil. Add green beans; cook, uncovered, 3-6 minutes or until crisp-tender. Drain and immediately drop into ice water. Drain and pat dry., In a large bowl, whisk vinaigrette, sugar, garlic and salt until sugar is dissolved. Add canned beans and green beans; toss to coat. Refrigerate, covered, at least 4 hours. Stir in basil just before serving.
Nutrition Facts : Calories 190 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 462mg sodium, Carbohydrate 33g carbohydrate (8g sugars, Fiber 9g fiber), Protein 9g protein. Diabetic Exchanges
BALSAMIC GREEN BEAN SALAD
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
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
BEAN SALAD IN BALSAMIC VINAIGRETTE
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
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 SALAD WITH BALSAMIC VINAIGRETTE
Categories Salad Bean No-Cook Vegetarian Quick & Easy Chickpea Spring Bon Appétit
Yield 4 main-course servings
Number Of Ingredients 7
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.)
WARM BEAN SALAD WITH BALSAMIC-BACON VINAIGRETTE
I'm on a balsamic vinegar kick so this recipe is on deck for my next big meal. This is from my new cookbook "A New Way To Cook."
Provided by Miss Erin C.
Categories Pork
Time 45m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- To make the dressing, put the bacon in a medium heavy nonstick skillet set over moderately low heat, cover and cook until it's crisp and browned and has rendered it's fat out, about 8 minutes Add the onions, cover and cook until they are wilted, about 5 minutes adding 1 Tbls of water if necessary to prevent sticking Remove the lid and continue cooking until the onions are golden brown, about 8 minutes Add the bay leaves, balsamic vinegar and water, simmer for 30 seconds.
- Stir in the beans and salt to taste.
- Simmer 5-10 minutes, tossing occasionally, until the beans are heated through Pepper generously and stir in the parsley.
- Serve warm.
Tips:
- Choose fresh, high-quality beans: Look for beans that are plump and have no blemishes. Avoid beans that are wrinkled or discolored.
- Soak the beans overnight: This will help to soften the beans and reduce the cooking time. If you don't have time to soak the beans overnight, you can quick-soak them by boiling them for 2 minutes, then removing them from the heat and letting them stand for 1 hour.
- Cook the beans until they are tender but still have a slight bite to them: Overcooked beans will be mushy and bland.
- Use a variety of beans: This will add flavor and texture to the salad. Some good options include black beans, kidney beans, pinto beans, and chickpeas.
- Make the vinaigrette ahead of time: This will allow the flavors to meld and develop. You can store the vinaigrette in the refrigerator for up to 2 weeks.
- Add the vinaigrette to the salad just before serving: This will prevent the salad from getting soggy.
Conclusion:
Bean salad is a delicious and healthy dish that can be enjoyed as a main course or a side dish. It is a good source of protein, fiber, and vitamins. The balsamic vinaigrette adds a tangy and flavorful dressing to the salad. This recipe is easy to make and can be tailored to your own taste preferences. Experiment with different types of beans, vegetables, and herbs to create a salad that you love.
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