Best 9 Quick Bean Salad Recipes
**Discover a quick and easy recipe for a refreshing and flavorful bean salad that's perfect for summer gatherings, packed lunches, or light meals. This wholesome salad combines various beans, fresh vegetables, and a tangy dressing for a delightful and nutritious dish. With options for using canned or dried beans, this recipe offers flexibility and convenience. Explore variations such as a Mediterranean-inspired bean salad with feta cheese and olives, a Southwestern-style salad with corn and black beans, or an Asian-inspired salad with a sesame-ginger dressing. Enjoy a guilt-free indulgence with this healthy and delicious bean salad.**
Here are our top 9 tried and tested recipes!
QUICK CORN AND BLACK BEAN SALAD
I'm often asked to create "different" recipes for parties. This corn salad, cooked up for a barbecue, was an instant hit. Filled with multicolored vegetables and plenty of seasonings, it has great eye appeal and loads of flavor.
Provided by Taste of Home
Categories Lunch Side Dishes
Time 20m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- In a large bowl, combine the first eight ingredients. In a small bowl, combine the salad dressing, cilantro, lime juice, hot pepper sauce and chili powder. Pour over corn mixture and toss to coat. Cover and refrigerate for at least 6 hours or overnight. Serve with a slotted spoon.
Nutrition Facts : Calories 179 calories, Fat 9g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 635mg sodium, Carbohydrate 19g carbohydrate (6g sugars, Fiber 4g fiber), Protein 4g protein.
QUICK BLACK BEAN SALAD
Provided by Florence Fabricant
Categories easy, quick, salads and dressings
Time 15m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Turn the cans of beans upside down and open them from the bottom. This makes it easier to remove the beans. Dump the beans into a colander and rinse them with cold water. Drain them well and place them in a mixing bowl.
- Fold in the yellow and red pepper and the onion.
- Beat the vinegar and cumin together, then beat in the oil. Fold the dressing into the bean mixture and season with salt and pepper. Transfer the salad to a serving dish and cover. It can be kept at room temperature for many hours before serving or refrigerated. Remove it from refrigerator at least 1 hour before serving.
Nutrition Facts : @context http, Calories 238, UnsaturatedFat 8 grams, Carbohydrate 29 grams, Fat 10 grams, Fiber 11 grams, Protein 10 grams, SaturatedFat 1 gram, Sodium 520 milligrams, Sugar 1 gram
QUICK THREE-BEAN SALAD
This traditional three-bean salad, submitted by Amy Short of Lesage, West Virginia, bursts with the flavor of savory. Honey gives a pleasant sweetness to the vinaigrette that coats the blend of green beans, kidney beans and lima beans. It's perfect for picnics.
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, whisk the vinegar, oil, honey, savory and salt until blended. Add the beans, onion and green pepper; stir to coat. Cover and refrigerate until chilled. Serve with a slotted spoon.
Nutrition Facts :
QUICK BLACK BEAN AND CORN SALAD
This recipe is a favorite with my husband and five boys, all hearty eaters. It's filling, economical and, best of all, easy to prepare. I spend many afternoons driving our sons back and forth to their wrestling and band practices, piano lessons, Boy Scout meetings and church activities.
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- Combine all ingredients in a large bowl; mix well. Cover and chill several hours or overnight.
Nutrition Facts : Calories 164 calories, Fat 8g fat (3g saturated fat), Cholesterol 15mg cholesterol, Sodium 373mg sodium, Carbohydrate 15g carbohydrate (3g sugars, Fiber 3g fiber), Protein 6g protein.
QUICK COLORFUL BEAN SALAD
"I can't remember where I found the recipe for this cold bean salad, but it's become one of my favorites," shares Valerie Harmsworth of Orillia, Ontario. "A squeeze of fresh lime juice when serving really adds to the flavor."
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 8 servings.
Number Of Ingredients 15
Steps:
- In a large bowl, combine the black beans, garbanzo beans, corn, green pepper, red pepper, red onion and jalapeno pepper. In a small bowl, whisk together the oil, vinegars, cumin, chili powder, sugar and oregano. Pour over bean mixture; toss to coat. Cover and refrigerate for at least 1 hour. Just before serving, sprinkle with lime juice.
Nutrition Facts :
QUICK WARM AVOCADO BEAN SALAD (SUPERFOOD)
this is a healthy superfood salad which is mega good for you and quick the "I've just got in from the gym and want something good that is gonna fill me up". This makes about 4 large servings its good for lunches too, or it can be i have lots of advocados in the fridge and no veg to use it with hmm what can i do with that? kinda dinner
Provided by cakeinmyface
Categories Lentil
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Rinse the brown rice and put in a pan with 2 cups of water. Bring to a boil, then turn down to lowest heat and place the lid on the pan; leave for 10-15 minutes or until all the water has absorbed.
- Chop the red pepper.
- Peel the avocado and chop into chunks; squeeze lime juice and pulp all over the avocadoes to stop them going brown and to provide zing!
- When rice is done add the tins of peas and beans, the red pepper and spices and stir to mix everything together.
- Transfer to a big bowl, add the avocadoes and stir gently.
- Eat straight from the bowl a bit warm or put in fridge and wait to cool.
- If you want, season to taste adding more cayenne or garlic or salt or pepper.
QUICK CRISPY GREEN BEAN SALAD
Younger children might ask if the beans in this flavorful salad came from Jack's magic beanstalk. The dish is an excellent addition to a party spread, whether as a side or an appetizer. Add the hot sauce to give it an extra kick. -Lily Julow, Lawrenceville, GA
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 10 servings.
Number Of Ingredients 14
Steps:
- In a 6-quart stockpot, bring 12 cups water to a boil. Add green beans; cook, uncovered, 2-3 minutes or just until beans turn bright green. Remove beans and immediately drop them into ice water. Drain and pat dry. , In a large bowl, whisk vinegar, mustard, honey, garlic, salt, pepper, Worcestershire sauce and, if desired, hot sauce. Gradually whisk in oil until blended. Add vegetables and toss to coat; chill until serving. Sprinkle with chopped egg.
Nutrition Facts : Calories 67 calories, Fat 3g fat (1g saturated fat), Cholesterol 19mg cholesterol, Sodium 167mg sodium, Carbohydrate 8g carbohydrate (4g sugars, Fiber 3g fiber), Protein 2g protein.
QUICK FOUR-BEAN SALAD
Most people are surprised to hear this salad gets its sweet flavor from honey instead of sugar. This natural ingredient gives basic bean salad a tasty new twist.
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 8-10 servings.
Number Of Ingredients 12
Steps:
- In a medium bowl, combine the first six ingredients. Add remaining ingredients; toss to coat. Cover and chill for at least 6 hours.
Nutrition Facts : Calories 242 calories, Fat 12g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 390mg sodium, Carbohydrate 31g carbohydrate (16g sugars, Fiber 5g fiber), Protein 5g protein.
QUICK BEAN SALAD
A few simple ingredients that come together to make a quick, healthy bean salad that is great as a side or lunch when mixed with lettuce.
Provided by Veggie Girl.
Categories Beans
Time 10m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Mix all ingredients together in a bowl.
- Ready to eat right away, but I like to refrigerate for about 1/2 hour.
Tips:
- Use fresh, high-quality beans. This will make a big difference in the flavor of your salad.
- Don't overcook the beans. You want them to be tender but still have a little bit of a bite to them.
- Use a variety of beans. This will add flavor and texture to your salad.
- Don't be afraid to experiment with different flavors. There are endless possibilities when it comes to dressing a bean salad.
- Make ahead of time. Bean salad is a great make-ahead dish. It will keep in the refrigerator for up to 3 days.
Conclusion:
Bean salad is a delicious, healthy, and versatile dish. It's perfect for potlucks, picnics, or everyday meals. With so many different variations, there's sure to be a bean salad recipe that everyone will enjoy.
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