Best 4 New Years Bean Salad Recipes
Indulge in a delightful culinary journey with our New Year's Bean Salad extravaganza! This vibrant and flavorful salad features two unique recipes that cater to various dietary preferences. The Classic New Year's Bean Salad bursts with a medley of colorful beans, crisp vegetables, and a tangy vinaigrette dressing. It's a traditional crowd-pleaser that embodies the spirit of New Year celebrations.
For those seeking a plant-based alternative, the Vegan New Year's Bean Salad is a delightful option. Brimming with protein-packed beans, crunchy vegetables, and a creamy tahini-based dressing, this salad is a symphony of flavors and textures that will satisfy even the most discerning palate. Both recipes are easily customizable to accommodate personal preferences and dietary restrictions, making them perfect for any New Year's gathering. Get ready to tantalize your taste buds and embrace the New Year with a healthy and delicious start!
NEW YEAR'S BEAN SALAD
The black-eyed peas in this salad will bring you good luck all year -- just remember to have this on your menu on New Year's Day. From the kitchen of Wanda Cupp Thornburg, Moberly MO.
Provided by Tona C.
Categories Low Protein
Time 30m
Yield 1 quart, 8 serving(s)
Number Of Ingredients 9
Steps:
- Mix vegetables together in Corningware container.
- Add the dressing ingredients to the reserved black-eyed pea liquid; mix well making sure the sugar dissolves.
- Pour the dressing over the vegetables and stir.
- Cover and refrigerate at least 12 hours before serving.
Nutrition Facts : Calories 149.6, Fat 0.3, SaturatedFat 0.1, Sodium 256.2, Carbohydrate 35.7, Fiber 3.5, Sugar 27.3, Protein 2.7
NEW YEAR THREE-BEAN AND ARTICHOKE SALAD
This is a great year-round salad that travels well. It is totally vegan, but no meat eater will complain! It's good served by itself or over lettuce.
Provided by Sisterlulabell
Categories Salad Beans Three Bean Salad Recipes
Time 1h15m
Yield 12
Number Of Ingredients 12
Steps:
- Mix the Great Northern beans, garbanzo beans, black-eyed peas, artichokes, green onions, tomatoes, and garlic together in a bowl. Toss with the olive oil, balsamic vinegar, parsley, oregano, and black pepper until well mixed. Refrigerate for 1 hour before serving.
Nutrition Facts : Calories 184.4 calories, Carbohydrate 27.2 g, Fat 6 g, Fiber 6.5 g, Protein 7.9 g, SaturatedFat 0.6 g, Sodium 345.4 mg, Sugar 1.5 g
NEW YEAR'S BLACK-EYED PEA SALAD
A southerner would scoff at this dish, which contains no ham hocks or salt pork. The vibrant salad, which I like to serve warm, makes it very clear that those ingredients are not essential for great black-eyed peas.
Provided by Martha Rose Shulman
Time 45m
Yield 6 to 8 servings
Number Of Ingredients 16
Steps:
- Heat 1 tablespoon olive oil in a large, heavy soup pot over medium heat and add the onion. Cook, stirring, until tender, about 5 minutes. Add half the garlic and cook, stirring, until the garlic is fragrant, 30 seconds to a minute. Add the black-eyed peas and the water and bring to a simmer. Skim off any foam from the surface of the water. Add the bay leaf and salt to taste (1 to 2 teaspoons). Reduce the heat, cover and simmer 30 minutes. Taste and add more salt if desired. Add the remaining garlic, cover and simmer until the beans are tender but intact. Taste and adjust salt. Remove from the heat and carefully drain through a colander or strainer set over a bowl. Transfer the beans to a large salad bowl.
- In a pyrex measuring cup or a small bowl, whisk together the vinegar, garlic, salt, pepper, cumin, and mustard. Whisk in 1/2 cup of the bean broth, then the olive oil. Taste and adjust seasonings. Add a little more vinegar if you wish. Stir the dressing into the warm beans. Stir in the red pepper and cilantro, and serve, or allow to cool and serve at room temperature.
Nutrition Facts : @context http, Calories 166, UnsaturatedFat 9 grams, Carbohydrate 15 grams, Fat 11 grams, Fiber 4 grams, Protein 2 grams, SaturatedFat 2 grams, Sodium 711 milligrams, Sugar 3 grams, TransFat 0 grams
FIVE-BEAN SALAD
In Ottawa, Illinois, Jeanette Simec combines five kinds of beans with an oil-and-vinegar dressing in this colorful classic that's great to take to picnics or potluck, "Everyone loves the variety of beans in this simple salad," she writes. "My husband, Chuck, just can't get enough of it."
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 15 servings.
Number Of Ingredients 11
Steps:
- In a large bowl, combine the first six ingredients. In another bowl, whisk the vinegar, sugar, oil, salt and pepper. Pour over bean mixture and toss to coat. Cover and refrigerate for several hours or overnight. Serve with a slotted spoon.
Nutrition Facts : Calories 161 calories, Fat 5g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 496mg sodium, Carbohydrate 28g carbohydrate (0 sugars, Fiber 6g fiber), Protein 5g protein. Diabetic Exchanges
Tips:
- When choosing beans for this salad, be sure to use dried beans that have been soaked overnight. This process helps to soften the beans and make them more digestible.
- If you don't have time to soak the beans overnight, you can use canned beans. Just be sure to rinse them thoroughly before using.
- This salad is a great way to use up leftover vegetables. Feel free to add any vegetables that you have on hand, such as carrots, celery, or tomatoes.
- For a heartier salad, add some cooked chicken or tofu.
- This salad can be served immediately or chilled for later. It will keep in the refrigerator for up to 3 days.
Conclusion:
This New Year's Bean Salad is a healthy and delicious way to celebrate the new year. It's packed with protein, fiber, and vitamins, and it's also very affordable. So next time you're looking for a healthy and festive dish, give this salad a try.
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