Best 10 Layered Bean And Vegetable Salad Recipes
**Indulge in a Symphony of Flavors with Layered Bean and Vegetable Salad: A Culinary Journey Through Freshness and Delight**
Embark on a culinary adventure with our layered bean and vegetable salad, a vibrant and flavorful dish that tantalizes your taste buds with every bite. This enticing salad showcases a medley of fresh vegetables, each carefully chosen for its unique texture and flavor profile. From the crisp crunch of bell peppers and cucumbers to the earthy sweetness of carrots and the juicy burst of tomatoes, every ingredient harmonizes to create a symphony of flavors that will leave you craving more.
This recipe collection features three variations of our layered bean and vegetable salad, each with its own distinctive twist. The classic version stays true to the traditional recipe, featuring a delightful combination of black beans, corn, tomatoes, and a zesty dressing. For those who enjoy a bit of spice, the Mexican-inspired version adds a kick with its blend of chili powder, cumin, and cayenne pepper. And for a lighter and refreshing option, the Mediterranean-style salad incorporates feta cheese, Kalamata olives, and a tangy lemon-herb dressing.
With its vibrant colors and enticing aromas, this layered bean and vegetable salad is sure to be the star of your next potluck or gathering. It's a dish that celebrates the bounty of fresh produce and is packed with nutrients that will nourish your body and soul. So, grab your apron, gather your ingredients, and let's embark on this culinary journey together.
EASY MEDITERRANEAN BEAN SALAD
Easy three bean salad recipe packed with Mediterranean flavors from fresh herbs, capers, and a zesty Dijon garlic vinaigrette. Instead of mushy canned green beans, use fresh steamed ones, or swap them out for another type of bean. I chose to use cannellini beans! After dressing the bean salad, allow it to chill in the refrigerator for at least 30 minutes before serving, so that the beans can absorb the zippy dressing.
Provided by Suzy Karadsheh
Categories Salad
Time 15m
Number Of Ingredients 17
Steps:
- In a large mixing bowl, combine the beans, chopped peppers, onions, capers and fresh herbs. Mix using a wooden spoon.
- In a small bowl, add the vinaigrette ingredients. Whisk vigorously to combine.
- Add the vinaigrette to the salad bowl. Toss to coat.
- For best results, cover and refrigerate for a bit before serving so that beans soak up the vinaigrette flavors. Give the salad another quick toss before serving.
Nutrition Facts : Calories 211.1 kcal, Sodium 482 mg, Fat 8.2 g, SaturatedFat 1.1 g, Carbohydrate 27.9 g, Fiber 9 g, Protein 9.5 g, ServingSize 1 serving
LAYERED GARDEN BEAN SALAD
For easy entertaining, cover and refrigerate the salad a few hours before guests arrive so you don't have to bother with last-minute assembly. Turn it into a light lunch by adding sliced rotisserie chicken, salmon or tuna. -Melissa Wharton, Cincinnati, Ohio
Provided by Taste of Home
Categories Lunch Side Dishes
Time 20m
Yield 16 servings (1 cup each).
Number Of Ingredients 8
Steps:
- In a 4-qt. glass bowl, layer the first 6 ingredients. In a small bowl, mix salad dressing and cumin seeds; drizzle over salad.
Nutrition Facts : Calories 93 calories, Fat 2g fat (0 saturated fat), Cholesterol 2mg cholesterol, Sodium 180mg sodium, Carbohydrate 15g carbohydrate (3g sugars, Fiber 4g fiber), Protein 4g protein. Diabetic Exchanges
LAYERED BEAN AND VEGETABLE SALAD
This Layered Bean and Vegetable Salad will appeal to more than just fans of beans and veggies. It'll be a hit with the bacon and blue cheese fans, too.
Provided by My Food and Family
Categories Home
Time 15m
Yield 4 servings, 2-1/2 cups each
Number Of Ingredients 9
Steps:
- Layer all ingredients except dressing on 4 serving plates.
- Drizzle with dressing just before serving.
Nutrition Facts : Calories 330, Fat 9 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 10 mg, Sodium 610 mg, Carbohydrate 0 g, Fiber 13 g, Sugar 0 g, Protein 18 g
BEAN AND GARDEN VEGETABLE SALAD
Layered salads don't get heartier than this! We combined chickpeas and great Northern beans with cheese, eggs and a variety of veggies in this tasty dish.
Provided by My Food and Family
Categories Dairy
Time 3h20m
Yield 8 servings
Number Of Ingredients 13
Steps:
- Place half the salad greens in 3-qt. clear bowl; cover with layers of chickpeas, carrots, tomatoes, corn, remaining salad greens, 3/4 cup cheese, broccoli, onions, bacon and great Northern beans. Sprinkle with remaining cheese.
- Refrigerate 3 hours or until chilled.
- Top with eggs and parsley. Serve with dressing.
Nutrition Facts : Calories 60, Fat 1 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 170 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 3 g
CREAMY LAYERED VEGETABLE SALAD
Here's a meal-in-a-bowl for a crowd - layered greens, pepperoni, veggies and a creamy Parmesan dressing!
Provided by By Betty Crocker Kitchens
Categories Lunch
Time 2h20m
Yield 12
Number Of Ingredients 8
Steps:
- In large glass bowl, layer lettuce, pepperoni, cauliflower and onion.
- Mix all Parmesan Dressing ingredients; drop by spoonfuls over onion. Cover and refrigerate at least 2 hours to blend flavors but no longer than 24 hours.
- Just before serving, sprinkle with croutons; toss.
Nutrition Facts : Calories 375, Carbohydrate 13 g, Cholesterol 30 mg, Fat 7, Fiber 2 g, Protein 6 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 490 mg
MEXICAN SALAD
Layer the magical ingredients and refrigerate overnight for this Mexican Salad. Enjoy south of the border flavors in this Mexican salad.
Provided by My Food and Family
Categories Side Dish Recipes
Time 3h15m
Yield 10 servings
Number Of Ingredients 8
Steps:
- Layer lettuce, beans and tomatoes in large bowl.
- Mix salsa and sour cream until blended; spread over salad to edge of bowl. Sprinkle with cheese and onions. Refrigerate several hours.
- Sprinkle with chips just before serving; toss lightly.
Nutrition Facts : Calories 150, Fat 5 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 15 mg, Sodium 360 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 7 g
SKINNY LAYERED VEGETABLE SALAD
65% fewer calories • 77% less fat • 75% less sat fat than the original recipe. So many scrumptious layers with so much less fat-enjoy!
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 20m
Yield 10
Number Of Ingredients 15
Steps:
- Place salad greens in large salad bowl. In order given, layer remaining salad ingredients over greens.
- In small bowl, mix all dressing ingredients except cheese until well blended. Spoon dressing over salad; sprinkle with cheese. Toss salad to coat.
Nutrition Facts : Calories 150, Carbohydrate 11 g, Cholesterol 15 mg, Fat 1, Fiber 3 g, Protein 6 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 360 mg, Sugar 5 g, TransFat 0 g
BEAN AND VEGETABLE SALAD
"This medley of beans won the enthusiastic approval of my husband, who says he'll eat low-fat, low-cholesterol food only if ti tastes really good," relates Bonnie McKinsey from Greenville, South Carolina. "The peas and corn add crunch and color."
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 10 servings.
Number Of Ingredients 12
Steps:
- In a large bowl, combine the first seven ingredients. In a small bowl, combine the vinegar, oil, garlic, salt and pepper until blended. Pour over bean mixture; toss gently to coat. Cover and refrigerate for at least 4 hours.
Nutrition Facts : Calories 176 calories, Fat 4g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 358mg sodium, Carbohydrate 30g carbohydrate (0 sugars, Fiber 8g fiber), Protein 7g protein. Diabetic Exchanges
SEVEN LAYER SALAD
I usually make this bacon, lettuce, onion, pea, cheese and cauliflower layered salad in a large flat bowl. There's never too much because everybody loves it! You can vary the salad by substituting green onions for red, jack cheese for the Cheddar, etc.
Provided by Leah Mae
Categories Salad
Time 30m
Yield 12
Number Of Ingredients 9
Steps:
- Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Crumble and set aside.
- In a large flat bowl, place the chopped lettuce and top with a layer of onion, peas, shredded cheese, cauliflower and bacon.
- Prepare the dressing by whisking together the mayonnaise, sugar and Parmesan cheese. Drizzle over salad and refrigerate until chilled.
Nutrition Facts : Calories 386.9 calories, Carbohydrate 9.9 g, Cholesterol 51.1 mg, Fat 32.7 g, Fiber 2.1 g, Protein 14.5 g, SaturatedFat 10.2 g, Sodium 667.3 mg, Sugar 5.5 g
LAYERED VEGETABLE SALAD
A layered vegetable salad with lettuce, onion, celery, red bell peppers, peas, salad dressing, sugar, cucumbers, shredded cheese and bacon. Cooking time only counts for frying up the bacon. This is a family favorite recipe!
Provided by Cindi M Bauer
Categories Vegetable
Time 40m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- In a large bowl, layer salad with vegetables and ingredients in order given.
- Chill 30 minutes to 1 hour.
- This salad is best eaten, shortly after being made.
- Serves 8.
- Note: Sometimes I substitute 1-(8 oz.) can of well drained bamboo shoots for the sliced cucumbers. Just be sure to blot the bamboo shoots with paper toweling before placing them on the salad.
Tips:
- For the best flavor, use fresh, ripe vegetables.
- If you don't have time to cook the beans from scratch, you can use canned beans. Just be sure to rinse and drain them well before using.
- Feel free to add other vegetables to this salad, such as diced zucchini, bell pepper, or corn.
- To make the salad more hearty, add some cooked quinoa, rice, or pasta.
- For a lighter version of the salad, use a light vinaigrette dressing instead of the creamy dressing.
Conclusion:
This layered bean and vegetable salad is a delicious and healthy way to enjoy your favorite summer vegetables. It's perfect for a potluck, picnic, or backyard barbecue. The creamy dressing adds a rich and flavorful touch, while the beans and vegetables provide a satisfying crunch. So next time you're looking for a refreshing and easy-to-make salad, give this recipe a try.
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