Best 9 Cold Bean Salad Recipes
**Refreshing and Protein-Packed: A Culinary Journey Through Cold Bean Salads**
In the realm of summer cookouts, picnics, and light lunches, cold bean salads emerge as a culinary delight, offering a symphony of flavors and textures that tantalize the taste buds. These vibrant dishes, brimming with the goodness of beans, vegetables, herbs, and dressings, provide a delightful balance of protein, fiber, and essential nutrients. From the classic three-bean salad to the exotic Moroccan white bean salad, this article presents a diverse collection of cold bean salad recipes that cater to various dietary preferences and culinary inclinations. Whether you seek a quick and easy weeknight meal or an impressive dish to grace your next gathering, these recipes promise to deliver a refreshing and satisfying experience.
**1. Classic Three-Bean Salad: A Timeless Favorite**
This timeless classic combines three types of beans – kidney, black, and garbanzo – with crisp vegetables, red onion, and a tangy dressing. Its simplicity and versatility make it a crowd-pleaser at potlucks and barbecues.
**2. Moroccan White Bean Salad: A Culinary Adventure**
Inspired by the vibrant flavors of North Africa, this salad features tender white beans, aromatic spices, and a zesty lemon-tahini dressing. Its exotic blend of flavors and textures will transport your taste buds to a Moroccan souk.
**3. Mediterranean Chickpea Salad: A Taste of the Sunny Shores**
This vibrant salad showcases the wholesome goodness of chickpeas, fresh vegetables, Kalamata olives, and a tangy dressing infused with Mediterranean herbs. Its colorful presentation and delightful flavors evoke the charm of the Mediterranean coastline.
**4. Asian Peanut Noodle Salad with Edamame: A Fusion Delight**
This fusion salad combines the best of Asian and American flavors. Tender edamame, crunchy peanuts, and vibrant vegetables are tossed in a creamy peanut dressing, creating a harmonious blend of sweet, savory, and nutty flavors.
**5. Southwest Black Bean Salad: A Fiesta of Flavors**
This Southwestern-inspired salad bursts with the bold flavors of black beans, corn, bell peppers, and a zesty dressing infused with chili and cumin. Its vibrant colors and robust flavors will add a touch of fiesta to your table.
EASY COLD GREEN BEAN SALAD
What makes this cold green bean salad so good is that the beans marinate while they are still warm--that way the beans soak up the vinaigrette and become more flavorful.
Provided by barbara
Categories Salad Vegetable Salad Recipes Green Bean Salad Recipes
Time 1h20m
Yield 6
Number Of Ingredients 9
Steps:
- Bring a large pot with lightly salted water to a boil over high heat. Add beans and cook, uncovered, until soft but still firm to the bite, 7 to 10 minutes. Check often so beans don't overcook.
- Combine vinegar, olive oil, onion, garlic, parsley, sugar, salt, and pepper in a large bowl.
- Drain cooked green beans and mix with dressing in the bowl while still warm. Allow to marinate at room temperature for at least 1 hour. Serve at room temperature or chilled.
Nutrition Facts : Calories 180.2 calories, Carbohydrate 15.9 g, Fat 12.7 g, Fiber 5.4 g, Protein 3 g, SaturatedFat 1.8 g, Sodium 402.6 mg, Sugar 6.3 g
COLD BEAN SALAD
Ann Mulford's recipe for Two-Bean Salad doesn't disappoint. The Lincolnville, Maine, reader says, "This mixed salad sure is a winner. I make it a day or so ahead of time and it marinates in the refrigerator. It's simple, just stir every 12 hours." She adds, "And leftovers are great over rice or noodles."
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- In a large bowl, combine the beans, cheese, onion, olives, celery and peppers. Drizzle with vinaigrette; toss to coat. Refrigerate until serving.
Nutrition Facts : Calories 225 calories, Fat 9g fat (3g saturated fat), Cholesterol 11mg cholesterol, Sodium 529mg sodium, Carbohydrate 27g carbohydrate (6g sugars, Fiber 7g fiber), Protein 10g protein.
COLD GREEN BEAN SALAD
This is so simple the prep time is next to nothing. My mother served this with rare roast beef sandwiches on Sunday nights.
Provided by Dale
Categories Salad Vegetable Salad Recipes Green Bean Salad Recipes
Time 1h10m
Yield 8
Number Of Ingredients 3
Steps:
- Place beans in a serving dish. Toss with onions and salad dressing. Cover with plastic wrap, and chill for 1 hour.
Nutrition Facts : Calories 183.9 calories, Carbohydrate 10.6 g, Fat 15.7 g, Fiber 2 g, Protein 1.2 g, SaturatedFat 2.5 g, Sodium 1212.6 mg, Sugar 6.9 g
COLD MARINATED GREEN BEAN SALAD
I first had this cold green bean salad in Berlin, Germany. The fresh dill and onion in the vinaigrette really brightens it. I have found that this dish goes really well with potatoes.
Provided by ShayShay1022
Time 2h25m
Yield 4
Number Of Ingredients 8
Steps:
- Bring a pot of salted water to a boil. Add green beans and cook until crisp tender, about 7 minutes. Drain and rinse with cold water (or submerge in a bowl of ice water) to stop the cooking process. Transfer to a bowl.
- While the beans are cooling, combine dill, onion, vinegar, Dijon mustard, salt, and pepper in a medium bowl. Slowly add oil, whisking to combine. Let stand for 10 minutes.
- Pour dressing over the green beans, tossing gently to coat. Marinate in the refrigerator for at least 2 hours or up to 3 days before serving.
Nutrition Facts : Calories 165.7 calories, Carbohydrate 9 g, Fat 14.2 g, Fiber 4 g, Protein 2.2 g, SaturatedFat 2 g, Sodium 330.9 mg, Sugar 1.8 g
COLD ROAST SALMON WITH SMASHED GREEN BEAN SALAD
Roasting salmon low and slow yields fish that stays moist and tender even when served chilled. A raw green bean salad is a perfect crunchy accompaniment; our trick for smashing and marinating the beans softens their texture and flavors them inside and out.
Provided by Anna Stockwell
Categories Bon Appétit Seafood Fish Salmon Green Bean Radish Lemon Dinner Summer Wheat/Gluten-Free
Yield 8-10 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 300°F. Place salmon on a rimmed baking sheet and rub 2 Tbsp. oil over each side. Season all over with black pepper, 2 tsp. kosher salt, and 1/4 tsp. red pepper flakes. Arrange skin side down and roast until a tester, metal skewer, or thin-bladed knife inserted laterally through salmon flesh meets no resistance, 20-25 minutes. (Fish should be opaque throughout and just able to flake.) Let cool.
- While salmon is roasting, make the salad. Whisk lemon juice, 3 Tbsp. oil, 2 tsp. kosher salt, and remaining 1/4 tsp. red pepper flakes in a large bowl to combine. Set dressing aside.
- Working in batches, place green beans in a large resealable plastic bag. Seal bag and whack beans with a rolling pin to split the skins and soften the insides without completely pulverizing the flesh. Place in bowl with reserved dressing. Toss, massaging with your hands to break beans down further and coat. Let sit at room temperature at least 1 hour.
- Thinly slice radishes lengthwise. Place in a large bowl of ice water, cover, and chill until ready to serve (this will allow you to get the prep out of the way and keep the radishes crisp and firm).
- Just before serving, drain radishes and toss with marinated green beans. Add pistachios; taste salad and season with pepper if needed. Transfer to a platter and drizzle with oil and sprinkle with sea salt.
- Using 2 spatulas, carefully transfer salmon to another platter, leaving skin behind on baking sheet. Drizzle with oil and squeeze juice from a lemon wedge or two over; sprinkle with sea salt. Serve with more lemon wedges and Lemony Yogurt Sauce and/or Grilled Serrano Salsa Verde alongside.
- Do Ahead
- Salmon can be roasted and green beans can be marinated 1 day ahead; cover and chill separately. About 45 minutes before serving, remove green beans from the fridge and let sit at room temperature to warm up a bit. Radishes can be sliced 1 day ahead; keep chilled.
COLD PROVENçAL WHITE BEAN SALAD
Provided by Lynn Alley
Categories Soup/Stew Slow Cooker Bean Legume
Yield Serves 6 to 8
Number Of Ingredients 11
Steps:
- Thoroughly rinse the beans and place them and the water in the slow cooker insert. Cover and cook on low for 6 to 8 hours, or until the beans are tender. Quickly and gently pour them into a colander and drain them. (You can reserve the cooking water and use it to thicken soups or stews.) Transfer the beans to a serving bowl.
- In a small bowl, combine the vinegar, oil, mustard, and garlic. Blend thoroughly with a whisk or an immersion blender.
- Pour the dressing over the beans and mix thoroughly. Add the green onions, olives, and salt and pepper to taste, and toss by hand (or if you must, using spoons).
- Serve either chilled or at room temperature on lettuce leaves and garnish with the tomato wedges.
COLD BLACK BEAN SALAD
Cold black bean salad with a bite! It makes a great side dish for any Mexican or Southwestern dish. This recipe has become a healthy favorite in our family. Adjust the amount of serrano pepper to suit your spice tolerance.
Provided by Linda Hoskins
Categories Salad Beans Black Bean Salad Recipes
Time 20m
Yield 5
Number Of Ingredients 7
Steps:
- In a medium serving bowl, mix together the black beans, tomatoes, chilies, bell pepper, vinegar, oil and salt. Chill for 1 hour before serving.
Nutrition Facts : Calories 220.4 calories, Carbohydrate 31.8 g, Fat 6.1 g, Fiber 12.9 g, Protein 11 g, SaturatedFat 1 g, Sodium 890.4 mg, Sugar 2.4 g
COLD GREEN BEAN SALAD
Another simple summer salad. Actually good anytime.
Provided by Kathie Carr
Categories Other Salads
Time 10m
Number Of Ingredients 7
Steps:
- 1. Combine all ingredients and chill for at least 1 hour before serving. Grind a bit of pepper on salad just before serving. Marzetti dressing is available at most supermarkets and at WalMart in the cold produce section.
DAD'S COLD BEAN SALAD
Great for a cookout. Best if made the day before and refrigerated so the flavors combine. You can lighten up the recipe by substituting the sugar for 1 1/2 times it's amount of Splenda.
Provided by gingersnap081
Categories Vegetable
Time 15m
Yield 10 cups, 10 serving(s)
Number Of Ingredients 15
Steps:
- Whisk together or shake in shaker: salad oil, water, paprika, salt, sugar and vinegar.
- Add dressing to remaining ingredients.
- Refrigerate overnight before serving.
Tips:
- Use fresh, high-quality ingredients for the best flavor.
- Cook the beans until they are tender but still hold their shape.
- Let the beans cool completely before assembling the salad.
- Use a variety of vegetables and herbs to add flavor and texture to the salad.
- Dress the salad lightly with a vinaigrette or other dressing.
- Serve the salad immediately or chill it for later.
Conclusion:
Cold bean salad is a refreshing and flavorful dish that is perfect for summer gatherings. It is easy to make and can be tailored to your own taste preferences. With its healthy ingredients and delicious flavor, cold bean salad is a great option for a light lunch or dinner.
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