Best 4 Honey Bean Salad Recipes
Indulge in a culinary adventure with our diverse collection of honey bean salad recipes, a symphony of flavors that will tantalize your taste buds. Discover the classic honey bean salad, a harmonious blend of sweet honey, tangy vinegar, crunchy celery, and crisp red onion, all harmoniously combined with tender honey beans. For a Mediterranean twist, try our honey bean salad with feta, a delightful combination of creamy feta cheese, juicy tomatoes, refreshing cucumbers, and aromatic herbs, all tossed in a light and flavorful honey vinaigrette. If you're craving a hearty and protein-packed meal, our honey bean salad with tuna is the perfect choice, featuring succulent tuna, crunchy vegetables, and a zesty honey mustard dressing. Explore the vibrant flavors of our honey bean salad with avocado and corn, a vibrant medley of creamy avocado, sweet corn, tangy red onion, and a zesty cilantro-lime dressing. Each recipe offers a unique culinary experience, ensuring there's a honey bean salad to suit every palate and occasion.
Here are our top 4 tried and tested recipes!
THREE-BEAN SALAD WITH HONEY-MUSTARD VINAIGRETTE
Our version of three-bean salad, a perennial picnic favorite, is made by tossing haricots verts, kidney beans, and cannellini with a tangy honey-mustard vinaigrette.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 11
Steps:
- Make the vinaigrette: In a small bowl, whisk together lime juice, tarragon, chives, honey, mustard, and salt until combined. Set aside.
- Prepare an ice bath; set aside. Bring a medium saucepan of water to a boil. Add haricots verts or green beans; simmer until bright green but still crisp, about 2 minutes. Using a slotted spoon, transfer haricots verts to ice bath, and let cool completely. Drain in a colander, and pat dry with paper towels. Place in a large serving bowl. Add kidney beans and cannellini, and drizzle with vinaigrette. Toss to coat. Gently toss in the mache or watercress; season with pepper. Serve.
Nutrition Facts : Calories 105 g, Fiber 6 g, Protein 6 g, Sodium 164 g
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
LIME-AND-HONEY GLAZED SALMON WITH WARM BLACK BEAN AND CORN SALAD
Steps:
- Preheat a medium skillet over medium heat with 2 tablespoons of the EVOO (twice around the pan). Add the onions, garlic, red pepper flakes, cumin, salt, and pepper. Cook, stirring occasionally, for 3 minutes.
- While the onions are cooking, preheat a medium nonstick skillet over medium-high heat with the remaining 2 tablespoons of EVOO. In a shallow dish, combine the juice of 1 lime, honey, chili powder, salt, and pepper. Add the salmon fillets to the lime-honey mixture and toss to coat thoroughly. Add the seasoned salmon to the hot skillet and cook until just cooked through, about 3 to 4 minutes on each side.
- To the cooked onions, add the bell peppers and corn kernels and cook for 1 minute. Add the chicken stock and continue to cook for another 2 minutes. Add the black beans and cook until the beans are just heated through. Remove the skillet from the heat and add the juice of the second lime, the cilantro, and spinach. Toss to wilt the spinach and then taste and adjust the seasoning. Serve the lime-and-honey-glazed salmon on top of the warm black bean and corn salad.
- Tidbit
- If fresh corn is in season, by all means cut the kernels from 4 fresh ears instead of using frozen.
HONEY, BARLEY AND BEAN SALAD
Barley is one of the largest Australian crops. Besides the favorite beef barley soup, it also makes a fantastic and healthy whole grain salad.
Provided by Sue L
Categories Other Salads
Time 15m
Number Of Ingredients 12
Steps:
- 1. Combine ingredients and chill before serving.
Tips:
- Soak the beans overnight or for at least 6 hours before cooking. This will help to reduce the cooking time and make the beans more digestible.
- Use a variety of beans in your salad. This will add different flavors and textures.
- Don't overcook the beans. They should be tender but still hold their shape.
- Use a light dressing for your salad. A vinaigrette or a simple lemon-tahini dressing are good options.
- Add some fresh herbs to your salad. This will brighten the flavor and add a pop of color.
Conclusion:
Honey bean salad is a delicious and healthy salad that is perfect for a summer picnic or potluck. It is also a great way to use up leftover beans. With its sweet and savory flavors, this salad is sure to be a hit with everyone who tries it.
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