Best 3 Layered Garden Bean Salad Recipes
Indulge in a symphony of flavors with our layered garden bean salad, a delightful dish that combines the vibrant colors and textures of fresh vegetables with a tangy vinaigrette dressing. This salad features an assortment of beans, including green beans, kidney beans, and black-eyed peas, each contributing their unique taste and texture. Accompanying the beans are crisp cucumber, bell pepper, and red onion, adding a refreshing crunch and a pop of color. The salad is topped with a sprinkle of crumbled feta cheese, providing a salty and tangy contrast. This recipe offers a flavorful and visually appealing dish that is perfect for potlucks, picnics, or as a refreshing side dish for your next meal. It's easy to make and packed with nutrients, making it a healthy and satisfying choice.
In addition to the layered garden bean salad, this article also includes recipes for three other bean salads: a three-bean salad, a cowboy bean salad, and a Mediterranean bean salad. These recipes offer a variety of flavors and ingredients, so you can find the perfect one to suit your taste. Whether you prefer a classic three-bean salad with a simple vinaigrette dressing or a Mediterranean bean salad with a flavorful blend of herbs and spices, there's a recipe here for everyone. Get ready to tantalize your taste buds with these delicious and versatile bean salads!
GARDEN BEAN SALAD
Provided by Food Network Kitchen
Categories side-dish
Time 1h25m
Yield 4-6 servings
Number Of Ingredients 10
Steps:
- Soak the diced onion in cold water, 10 minutes.
- Whisk the vinegar, sugar and 1/2 teaspoon salt in a large bowl, then whisk in the olive oil. Drain the onion and pat dry, then add to the dressing. Stir in the white beans.
- Bring a saucepan of salted water to a boil. Add the green and/or wax beans and cook until crisp-tender, 4 to 5 minutes. Drain the beans, then plunge into a bowl of ice water to stop the cooking. Drain again, pat dry and add to the salad. Marinate at room temperature, tossing occasionally, about 1 hour.
- Before serving, stir the parsley and chives into the salad and season with salt and pepper.
LAYERED CORNBREAD SALAD
When the garden comes in, we harvest the veggies and layer them with cornbread and sweet relish for this snappy salad. Everyone wants seconds. -Rebecca Clark, Warrior, Alabama
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 14 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 400°. Prepare cornbread batter according to package directions. Pour into a greased 8-in. square baking pan. Bake until a toothpick inserted in center comes out clean, 15-20 minutes. Cool completely in pan on a wire rack., Coarsely crumble cornbread into a large bowl. In a small bowl, mix mayonnaise and relish., In a 3-qt. trifle bowl or glass bowl, layer a third of the cornbread and half of each of the following: beans, tomatoes, pepper, onion, bacon and mayonnaise mixture. Repeat layers. Top with remaining cornbread. Refrigerate, covered, 2-4 hours before serving.
Nutrition Facts : Calories 299 calories, Fat 18g fat (3g saturated fat), Cholesterol 26mg cholesterol, Sodium 491mg sodium, Carbohydrate 27g carbohydrate (9g sugars, Fiber 4g fiber), Protein 7g protein.
SOUTHWEST LAYERED SALAD
This salad is very pretty when served in a large bowl, and is bursting with lots of fresh flavors. You can spice it up by substituting jalapeno peppers for the chile peppers. The dressing is fabulous for all types of salads.
Provided by Anne Z.
Categories Salad Vegetable Salad Recipes
Time 25m
Yield 8
Number Of Ingredients 14
Steps:
- Mix dressing mix, buttermilk, yogurt, and taco seasoning mix together in a mixing bowl.
- Line a large serving bowl with the torn lettuce.
- Mix roasted peppers, black beans, corn, onion, and green chiles together in a bowl. Spread mixture over the lettuce. Top with tomatoes; sprinkle with Cheddar cheese. Arrange avocado slices in an overlapping circle. Garnish with cilantro. Serve with dressing on the side.
Nutrition Facts : Calories 255.3 calories, Carbohydrate 33.2 g, Cholesterol 10.9 mg, Fat 9.1 g, Fiber 8.4 g, Protein 11.1 g, SaturatedFat 2.9 g, Sodium 1213.2 mg, Sugar 8.3 g
Tips:
- Make your salad dressing ahead of time. This will give it time to develop flavor, and it will also have to cool before you make the salad. You can either make your dressing from your own recipe, or you can use a store-bought dressing.
- It is important to use fresh green beans for this salad. If you use frozen green beans, they will not be as crisp or flavorful.
- You can use any type of cheese for this salad, but a sharp cheddar or a crumbled feta will give it a lot of flavor.
- Chop the vegetables into uniform pieces. This will help them to cook evenly.
- Cook the vegetables until they are tender-crisp. You don't want them to be too soft or mushy.
- Use a large salad bowl so that you have plenty of room to mix the salad.
- Chill the salad for at least 30 minutes before serving. This will allow the flavors to meld together.
- Serve the salad with a side of crusty bread or crackers.
Conclusion:
Layered Garden Bean Salad is an easy and refreshing salad that is perfect for summer. It is also very versatile, and you can easily customize it to your liking. Experiment with different vegetables, cheeses, and dressings to create a salad that is perfect for you. Leftovers of Layered Garden Bean Salad can be stored in the refrigerator for three to four days.
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