Best 5 Hearty Bean Salad Recipes
Indulge in a symphony of flavors with this hearty bean salad, a delightful combination of wholesome ingredients that nourishes your body and soul. Discover a medley of tantalizing recipes, each offering a unique twist on this classic dish. Dive into the vibrant Mediterranean Bean Salad, where sun-kissed tomatoes, crisp cucumber, and aromatic herbs dance harmoniously with tender beans, dressed in a tangy lemon-tahini sauce. Embark on a culinary journey to the vibrant streets of Mexico with our Fiesta Bean Salad, a fiesta of flavors featuring a zesty blend of black beans, corn, bell peppers, and a spicy chipotle dressing that'll set your taste buds ablaze. Relish the simplicity of our Classic Three-Bean Salad, a harmonious blend of kidney beans, garbanzo beans, and green beans, tossed in a sweet and tangy dressing that brings out the natural goodness of each bean. For a twist of Asian inspiration, explore our Asian Bean Salad, a delightful fusion of edamame, mung beans, and crunchy vegetables, drizzled with a savory soy-ginger dressing that adds a touch of umami. Experiment with our Curried Bean Salad, where tender beans are enveloped in a creamy and aromatic curry dressing, creating a symphony of spices that will transport you to an Indian spice market.
Check out the recipes below so you can choose the best recipe for yourself!
BLT BEAN SALAD
All the flavors of a classic BLT sandwich come together in this hearty bean salad. The homemade herb-mayo dressing adds freshness while the crisp bacon and croutons add a welcomed crunch. It's a great way to use up those pantry beans in a summery salad you'll want to enjoy all year round.
Provided by Food Network Kitchen
Categories side-dish
Time 30m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 400 degrees F.
- Toss the bread, olive oil, a pinch of salt and several grinds of pepper on a rimmed baking sheet until combined, then spread into an even layer. Bake until the croutons are golden brown and well toasted, tossing halfway through, 10 to 12 minutes.
- Meanwhile, add the bacon to a medium skillet and cook over medium heat, stirring occasionally, until crisp and well browned, about 5 minutes. Transfer to a paper towel-lined plate with a slotted spoon to drain.
- For the dressing, puree the basil, parsley, dill, mayonnaise, yogurt, lemon juice, 2 teaspoons water, 1/4 teaspoon salt and several grinds of pepper in a food processor until the herbs are finely chopped and dressing is bright green. Taste and adjust the seasoning with more salt and pepper.
- To assemble, add the beans, romaine, tomatoes, half the croutons and half the bacon to a large bowl. Add half of the herb-mayo dressing, then toss to combine. Transfer to a large serving bowl or platter, top with the remaining croutons and bacon and drizzle with the remaining dressing.
HEARTY BEAN SALAD
I discovered this salad years ago when I was a teenager in a 4-H club. After I was married, I used the recipe as a base and added different beans and water chestnuts for more crunch. The dressing is most important, getting the right balance between the sweet and the sour.
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 10 servings.
Number Of Ingredients 12
Steps:
- In a large bowl, combine the first six ingredients. In a small bowl, whisk the dressing ingredients; pour over bean mixture and toss to coat. , Cover and refrigerate for at least 1 hour. Stir before serving. Serve with a slotted spoon.
Nutrition Facts : Calories 156 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 665mg sodium, Carbohydrate 33g carbohydrate (18g sugars, Fiber 5g fiber), Protein 5g protein.
HONEY BEAN SALAD
This is SO delicious! I put this together after an x-ray because I wanted to eat something high in antioxidants and honey (for its antibacterial properties). What I ended up was a salad SO tasty, I just had to share it here. I'm sure that even the pickiest bean hating eater will love this dish! This is my new favorite and I can't wait to go and make some more!
Provided by Chelsea
Time 10m
Yield 6
Number Of Ingredients 9
Steps:
- Pour the beans into a mixing bowl, and stir with honey, vinegar, black pepper, basil, sage, garlic, hot pepper sauce, and olive oil. Stir until evenly coated, serve, and enjoy!
Nutrition Facts : Calories 172.7 calories, Carbohydrate 25.1 g, Fat 5.1 g, Fiber 8.8 g, Protein 7.7 g, SaturatedFat 0.6 g, Sodium 303 mg, Sugar 2.9 g
HERBED BEAN SALAD
The flavors in this simple salad get better as the beans marinate and soak up the dressing.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 15m
Yield Makes 2 cups
Number Of Ingredients 7
Steps:
- Soak onion in cold water, 10 minutes.
- Meanwhile, whisk Dijon and vinegar in a bowl. Slowly whisk in oil until combined. Drain onion and dry well. Stir into dressing along with beans and herbs; season with salt and pepper. Let sit 15 to 20 minutes or refrigerate in an airtight container up to 5 days. Serve as a side, over meat and fish, on toasted rustic bread, or mixed into greens.
HEARTY THREE-BEAN-AND-HAM SALAD
Growing up in the South, we were surrounded by three-bean salads, which are something of an aquired taste. We ate up Mama's beans and ham hocks, but give us kids a cold bean salad and we'd be out the backdoor. Well, now we've seen the error of our ways-plus canned beans seem to be better these days, less mushy and more flavorful. Here we toss them with spicy cheese and leftover ham for a main-course salad that's delicious served with Moist-and-Easy Corn Bread (page 45).
Yield serves 4 to 6
Number Of Ingredients 11
Steps:
- To make the dressing: In a small bowl, whisk together the olive oil, vinegar, sugar, salt, and pepper.
- In a medium bowl, combine the ham, kidney beans, chickpeas, green beans, scallions, and pepper Jack cheese (if using). Add the dressing and gently toss until combined.
- For each portion, arrange 2 leaves of Bibb lettuce to make a bowl on a plate and fill with the bean salad.
- This salad gets better as it sits (up to 4 days, refrigerated), so it's perfect for picnics and potlucks.
Tips:
- Choose the right beans: Any type of bean can be used in this salad, but some beans work better than others. Garbanzo beans, black beans, and kidney beans are all good choices. Avoid using beans that are too soft, as they will break down in the salad.
- Cook the beans properly: Beans should be cooked until they are tender but still hold their shape. Overcooked beans will become mushy and ruin the salad.
- Use fresh vegetables: Fresh vegetables will give the salad the best flavor. If you can't find fresh vegetables, use frozen vegetables instead.
- Don't overdress the salad: A light dressing is all you need to enhance the flavors of the beans and vegetables. Overdressing the salad will make it soggy and bland.
- Let the salad chill: Chilling the salad for at least 30 minutes before serving allows the flavors to meld together.
Conclusion:
This hearty bean salad is a delicious and healthy dish that can be enjoyed as a main course or a side dish. It's packed with protein, fiber, and vitamins, and it's a great way to use up leftover beans. With its simple ingredients and easy-to-follow instructions, this salad is a great option for busy weeknights or potlucks.
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