Best 3 Canned Beets And Bean Salad Recipes

**Indulge in a Symphony of Flavors: A Delectable Journey through Canned Beets and Bean Salad Recipes**

Embark on a culinary expedition with our curated collection of canned beets and bean salad recipes, a delightful fusion of vibrant hues, tantalizing textures, and exquisite flavors. Discover a symphony of taste sensations, ranging from the earthy sweetness of beets to the hearty nuttiness of beans, all harmoniously blended in a refreshing medley. These culinary creations are not only visually appealing but also a nutritional powerhouse, offering an array of essential vitamins, minerals, and dietary fiber. Whether you seek a light and refreshing side dish, a wholesome main course, or a vibrant addition to your next potluck, our recipes cater to every palate and occasion. Dive into the vibrant world of canned beets and bean salads, and let your taste buds embark on an unforgettable journey.

Here are our top 3 tried and tested recipes!

CANNED BEETS AND BEAN SALAD

Canned Beets and Bean Salad image

Need a protein-rich dish, but can't reach into your fridge or freezer for meat? Then toss a hearty salad that features canned beans! Any type of beans you pick - kidney beans, black beans or others - is a good source of protein, as well as iron and fiber.

Provided by cannedfood

Categories Low Protein

Time 5m

Yield 8 , 8 serving(s)

Number Of Ingredients 9

Ingredients

1 (16 ounce) can kidney beans, drained and rinsed
1 (14 1/2 ounce) can beets, chopped
1 (14 1/2 ounce) can new potatoes, chopped
1/2 small onions or 1/2 bunch green onion, chopped
1/4 cup dried parsley or 1/2 bunch fresh parsley, chopped
1 tablespoon dried basil or 1/4 cup fresh basil, chopped
2 tablespoons olive oil
2 tablespoons lemon juice concentrate or 1 tablespoon lemon, juice of
salt and pepper, to taste

Steps:

In a large bowl, mix kidney beans, beets, potatoes, onions, parsley and basil. Toss with olive oil and lemon juice. Add salt and pepper to taste. If you have a refrigerator or chilled cooler available, chill for 30 minutes before serving, or enjoy at room temperature.
Servings: 6.
Nutritional Information Per Serving:
Calories 180; Total fat 5g; Saturated fat 0.5g; Cholesterol 0mg; Sodium 470mg; Carbohydrate 28g; Fiber 8g; Protein 6g; Vitamin A 6%DV; Vitamin C 25%DV; Calcium 6%DV; Iron 20%DV.
*Daily Value.

Nutrition Facts : Calories 143.8, Fat 3.9, SaturatedFat 0.6, Sodium 214.8, Carbohydrate 23.5, Fiber 5, Sugar 5.9, Protein 5.1

WARM BEET AND STRING BEAN SALAD

Warm Beet And String Bean Salad image

Provided by Moira Hodgson

Categories salads and dressings, side dish

Time 2h

Yield 4 to 6 servings

Number Of Ingredients 8

Ingredients

4 medium beets
1 pound young string beans, trimmed
1 teaspoon Dijon mustard
1/4 cup balsamic vinegar
1/2 cup walnut oil
1 small red onion, minced
1 tablespoon chives, chopped
Sea salt and freshly ground pepper

Steps:

Preheat the oven to 350 degrees. Put the beets in the oven on a rack and bake them for an hour and a half or until they are tender when pierced with a fork. When the beets are cool enough to handle, slice them into half-inch pieces and put them in a bowl. Keep them warm.
Meanwhile, steam the string beans until they are tender.
Combine the mustard, vinegar, walnut oil, salt and pepper and mix well. Pour half the mixture onto the beets with the onions and chives and toss. Put in the center of a round serving dish.
Toss the beans in the remaining dressing and arrange them in a circle around the beets. Serve the salad warm or at room temperature.

Nutrition Facts : @context http, Calories 223, UnsaturatedFat 16 grams, Carbohydrate 14 grams, Fat 18 grams, Fiber 4 grams, Protein 3 grams, SaturatedFat 2 grams, Sodium 401 milligrams, Sugar 8 grams, TransFat 0 grams

CONFETTI BEET SALAD

Confetti Beet Salad image

Because most of the ingredients are ones I have on hand, this salad is a great choice when I need a quick dish to round out a meal.-Elaina Pacella, Sewaren, New Jersey

Provided by Taste of Home

Categories Lunch Side Dishes

Time 10m

Yield 6 servings.

Number Of Ingredients 10

Ingredients

1 can (15 ounces) diced beets, rinsed and well drained
1 can (15 ounces) black beans, rinsed and drained
1 can (11 ounces) whole kernel corn, drained
2/3 cup diced red onion
1/2 cup diced sweet red pepper
3 to 4 tablespoons minced fresh cilantro
3 tablespoons olive oil
3 tablespoons red wine vinegar
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

In a large bowl, combine all of the ingredients. Cover and refrigerate for at least 2 hours before serving.

Nutrition Facts :

Tips:

Choose tender, young beets: For the best flavor and texture, select beets that are small and firm, with smooth skin and no blemishes.
Don't overcook the beets: Beets should be cooked until they are tender but still hold their shape. Overcooking will make them mushy.
Use canned beans for convenience: Canned beans are a quick and easy way to add protein and fiber to your salad. Be sure to rinse and drain them before using.
Add a variety of vegetables: For a more colorful and flavorful salad, add other vegetables such as chopped carrots, celery, or cucumber.
Use a light dressing: A simple vinaigrette or lemon-herb dressing is a good choice for this salad. Avoid using heavy dressings, which can overpower the delicate flavor of the beets.

Conclusion:

This canned beets and bean salad is a delicious and easy-to-make side dish that is perfect for any occasion. It is packed with flavor and nutrients, and can be served warm or cold. With its vibrant colors and refreshing taste, this salad is sure to be a hit with your family and friends.