Best 3 Smoky Bean Salad Recipes

Indulge in a symphony of flavors with our irresistible Smoky Bean Salad, a culinary masterpiece that tantalizes your taste buds. This vibrant salad showcases a medley of textures and colors, featuring hearty beans enveloped in a smoky, savory dressing. With variations ranging from a classic Southern-style rendition to a refreshing Mediterranean twist, this versatile dish promises a delightful experience in every bite. Embark on a culinary journey as we unveil the secrets behind this exceptional salad, offering three distinct recipes that cater to diverse preferences and dietary needs.

Let's cook with our recipes!

SMOKY BACON AND BEAN SALAD

Smoky Bacon and Bean Salad image

Provided by Rachael Ray : Food Network

Categories side-dish

Time 30m

Yield 6 servings

Number Of Ingredients 8

Ingredients

Extra-virgin olive oil, for drizzling, plus 1/3 cup
4 slices bacon, chopped
2 (15-ounce) cans chickpeas, rinsed and dried
Salt
Few healthy pinches crushed red pepper flakes
3 hearts romaine, chopped
1 rounded teaspoon Dijon mustard
3 tablespoons balsamic vinegar, eyeball it

Steps:

Heat a small skillet over medium high heat. Add a drizzle of EVOO and the bacon. Crisp the bacon then transfer to a paper towel-lined plate. Add dried chickpeas and reduce heat to medium. Cook until toasted and lightly browned, 10 to 12 minutes. Season chickpeas with salt and crushed pepper flakes and cool.
Place greens in a salad bowl. Whisk together the mustard, vinegar and about 1/3 cup extra-virgin olive oil. Add bacon and chickpeas to the salad and toss to coat evenly.

SMOKY BEAN SALAD WITH MOLASSES DRESSING

Smoky Bean Salad With Molasses Dressing image

Just the name of this recipe makes my mouth water! The chipotle chilies give it the smoked flavor. You can use canned beans and save a lot of time. Enjoy! Prep time includes soaking. A Spanish recipe.

Provided by Sharon123

Categories Southwestern U.S.

Time 4h50m

Yield 6 serving(s)

Number Of Ingredients 9

Ingredients

2 cups great northern beans (or, if you prefer, use canned beans)
1/4 cup sherry wine vinegar
1 tablespoon yellow mustard seeds
1/4 cup finely chopped drained sun-dried tomato packed in oil
3 tablespoons light molasses
2 teaspoons finely chopped canned chipotle chiles
1/3 cup olive oil
3/4 cup finely chopped red onion
1/4 cup minced fresh parsley

Steps:

Place beans in a large bowl.
Add enough cold water to cover by 2 inches.
Let stand at least 4 hours.
or overnight.
Combine vinegar and mustard seeds in medium bowl.
Let stand at least 1 hours.
or up to 4.
Drain beans.
Place in a heavy large saucepan.
Add enough water to cover beans by 3 inches.
Bring to boil.
Reduce heat; cover and simmer till tender, about 50 minutes.
Drain, cool beans completely.
Whisk sun dried tomatoes, molasses,and chilis into vinegar mixture.
Gradually whisk in oil.
Combine beans, onion, and parsley in bowl.
Add enough dressing to coat salad.
Season to taste with salt and pepper.
You can prepare this 6 hours.
ahead.
Cover and refrigerate.
Bring to room temperature.
before serving.
Enjoy!

SMOKY BEAN SALAD

SMOKY BEAN SALAD image

Categories Bean Side

Yield 4-6 people

Number Of Ingredients 9

Ingredients

2 cups dried Great Northern beans
1/4 cup Sherry wine vinegar
1 tablespoon yellow mustard seeds
1/4 cup finely chopped drained oil-packed sun-dried tomatoes
3 tablespoons mild-flavored (light) molasses
2 teaspoons finely chopped canned chipotle chilies*
1/3 cup olive oil 3/4 cup finely chopped red onion
1/4 cup minced fresh parsley
Canned chipotle chilies packed in adobo sauce are available at Latin American markets and some supermarkets.

Steps:

Place beans in large bowl. Add enough cold water to cover by 2 inches. Let stand at least 4 hours or overnight. Combine vinegar and mustard seeds in medium bowl. Let stand at least 1 hour and up to 4 hours. Drain beans. Place in large saucepan. Add enough water to cover beans by 3 inches. Bring to boil. Reduce heat; cover and simmer until tender, about 50 minutes. Drain. Cool beans completely. Whisk sun-dried tomatoes, molasses and chipotle chilies into vinegar mixture. Gradually whisk in oil. Combine beans, red onion and parsley in large bowl. Add enough dressing to coat salad. Season to taste with salt and pepper. Can be prepared 6 hours ahead. Cover and refrigerate. Bring to room temperature before serving.

Tips:

Choose the right beans. For this recipe, black beans, pinto beans, or kidney beans are all good choices. Avoid using canned beans that have been packed in salt.
Soak the beans overnight. This will help to soften them and make them more digestible. If you don't have time to soak the beans overnight, you can quick-soak them by bringing them to a boil in a pot of water, then removing them from the heat and letting them sit for an hour.
Rinse the beans thoroughly. This will help to remove any excess starch and prevent them from becoming mushy.
Roast the vegetables. Roasting the vegetables will help to bring out their natural sweetness and flavor.
Make the dressing ahead of time. This will allow the flavors to meld together and develop.
Serve the salad warm or cold. This salad can be served warm or cold, depending on your preference.

Conclusion:

This smoky bean salad is a delicious and healthy side dish that can be enjoyed by people of all ages. It's perfect for potlucks, picnics, or backyard barbecues. The smoky flavor of the beans and vegetables is sure to please everyone who tries it. So next time you're looking for a new side dish, give this smoky bean salad a try. You won't be disappointed!