Best 2 Marinated Vegetable Bean Salad Recipes

## Marinated Vegetable and Bean Salad: A Refreshing Medley of Flavors and Textures

Indulge in a symphony of flavors and textures with our tantalizing marinated vegetable and bean salad. This vibrant dish combines the crispness of fresh vegetables, the heartiness of protein-packed beans, and a zesty marinade that elevates every bite. Featuring an array of colorful veggies, including bell peppers, cucumbers, carrots, and cherry tomatoes, this salad offers a delightful crunch that complements the tender black beans and chickpeas. Tossed in a flavorful marinade made with olive oil, lemon juice, garlic, herbs, and a touch of honey, this salad strikes the perfect balance between tangy, savory, and refreshing. Prepare to relish a wholesome and satisfying dish that's perfect for summer gatherings, light lunches, or as a vibrant addition to your dinner table.

**Additional Recipe Options:**
- **Spicy Marinated Vegetable and Bean Salad:** Add a kick of heat to your salad by incorporating chili powder, cayenne pepper, or diced jalapeños into the marinade. This version is perfect for those who enjoy a little extra spice.

- **Mediterranean Marinated Vegetable and Bean Salad:** Infuse your salad with Mediterranean flavors by using a marinade made with olive oil, lemon juice, garlic, oregano, basil, and a dash of feta cheese. This variation offers a delightful taste of the Mediterranean region.

- **Asian Marinated Vegetable and Bean Salad:** Transform your salad into an Asian-inspired dish by using a marinade made with soy sauce, rice vinegar, sesame oil, ginger, and a sprinkle of sesame seeds. This version boasts a delightful blend of sweet, savory, and umami flavors.

Let's cook with our recipes!

MARINATED VEGETABLE AND BEAN SALAD

Marinated Vegetable and Bean Salad image

This recipe was inpired by a salad dressing recipe that I made for 1-2-3 Hits Tag, recipe #372633 - I tagged the dressing, but had no lettuce, so I came up with a salad to go with it. It turned out fantastic, so I'm posting it here. Cook time does not include overnight marinade time. Yes, it makes alot, but it's easily scaled down. Note that for easier measuring, 4 tbsp = 1/4 cup.

Provided by Katzen

Categories Vegetable

Time 20m

Yield 12 cups, 12 serving(s)

Number Of Ingredients 13

Ingredients

4 stalks celery, chopped
6 carrots, chopped
2 stalks broccoli, chopped
3 bell peppers, chopped (I used yellow, red, and green)
1 head cauliflower, chpped
1 red onion, chopped
1 (19 ounce) can kidney beans, drained and rinsed (sub any other beans)
4 tablespoons chives, chopped
13 tablespoons olive oil
9 tablespoons white wine vinegar
1/4 teaspoon sugar
2 1/2 teaspoons Dijon mustard
salt & pepper

Steps:

Combine veggies and beans in large, sealable, container.
Blend chives, oil, vinegar, sugar, mustard, salt and pepper with immersion blender, or whisk together well.
Add dressing to veggies, seal container, shake well, and allow to marinate overnight. Shake the container whenever you open the fridge to distribute the marinade.

MARINATED VEGETABLE BEAN SALAD

Marinated Vegetable Bean Salad image

Canned beans make this colorful salad hearty...and bottled Italian dressing is an easy and tasty topper.

Provided by Taste of Home

Categories Lunch

Time 10m

Yield about 20 servings.

Number Of Ingredients 11

Ingredients

2 cans (16 ounces each) kidney beans, rinsed and drained
2 cans (14-1/2 ounces each) cut green beans, drained
2 cans (14-1/2 ounces each) wax beans, drained
1 jar (10 ounces) small pimiento-stuffed olives
6 cups fresh broccoli florets, finely chopped (about 2 pounds)
2 medium green peppers, chopped
2 medium sweet red peppers, chopped
1 medium red onion, chopped
1 teaspoon dried basil
1/2 teaspoon garlic salt
1 bottle (16 ounces) Italian salad dressing

Steps:

In a large salad bowl, combine the first 10 ingredients. Pour dressing over salad; toss to coat. Cover and refrigerate overnight. Stir before serving.

Nutrition Facts : Calories 143 calories, Fat 10g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 816mg sodium, Carbohydrate 11g carbohydrate (3g sugars, Fiber 3g fiber), Protein 3g protein.

Tips:

Choose fresh, high-quality vegetables: The fresher the vegetables, the more flavorful the salad will be. Always opt for vegetables that are brightly colored and crisp.
Use a variety of vegetables: This will make the salad more visually appealing and nutrient-rich. Some good choices include tomatoes, cucumbers, bell peppers, carrots, radishes, and celery.
Don't overcook the vegetables: Overcooked vegetables will be mushy and bland. For best results, blanch the vegetables briefly in boiling water, then immediately transfer them to an ice bath to stop the cooking process.
Make the dressing ahead of time: This will allow the flavors to meld and develop. You can make the dressing up to 2 days in advance and store it in the refrigerator.
Taste the salad before serving and adjust the seasonings as needed: You may want to add more salt, pepper, or herbs to suit your taste.

Conclusion:

This marinated vegetable and bean salad is a healthy, 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 vibrant colors and delicious flavors, this salad is sure to be a hit at your next party or potluck.