Best 8 Southwest Simple Sassy Satisfying Five Bean Salad Recipes
Calling all bean enthusiasts! Get ready to embark on a culinary journey that celebrates the vibrant flavors of the Southwest with this tantalizing Southwest Simple, Sassy, Satisfying Five-Bean Salad. This delightful salad harmoniously blends five distinct beans – black, pinto, kidney, garbanzo, and white – each contributing their unique texture and flavor to create a symphony of tastes. Adorned with a zesty dressing featuring lime and cilantro, this salad bursts with freshness and tang.
But that's not all! This versatile recipe collection features a lineup of equally enticing dishes, each offering a unique spin on the classic bean salad. The Cowboy Caviar Black Bean Salad takes a bold approach with a punchy dressing and the addition of corn and bell peppers, while the Three Bean Salad with Lemon-Tahini Dressing offers a refreshing twist with its creamy and tangy dressing. For those seeking a hearty and protein-packed option, the Fiesta Bean Salad with Quinoa and Avocado boasts a combination of quinoa, black beans, corn, and avocado, topped with a zesty dressing. And for a Tex-Mex twist, the Southwest Black Bean and Corn Salad captivates taste buds with its blend of black beans, corn, tomatoes, and a zesty dressing.
With its vibrant colors, contrasting textures, and explosion of flavors, this collection of Southwest-inspired bean salads promises to elevate your meals and satisfy your cravings. Whether you're planning a backyard barbecue, a potluck gathering, or simply seeking a healthy and flavorful side dish, these recipes have got you covered. So, grab your apron, gather your ingredients, and let's dive into the deliciousness that awaits!
SPEEDY SOUTHWEST SALAD
I used leftover corn and black beans I had in the fridge to throw together this simple layered salad. It's a big time-saver because it requires little chopping and features a quick dressing. The crunchy combination is always in demand at our house. -Kara Ann Goff, Loveland, Colorado
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- Place the greens in a large salad bowl. Top with corn and beans. , In a small bowl, combine the salad dressing and picante sauce; spoon over vegetables; toss to coat. Sprinkle with tortilla chips, cheese and tomatoes. Serve immediately.
Nutrition Facts : Calories 306 calories, Fat 16g fat (4g saturated fat), Cholesterol 13mg cholesterol, Sodium 709mg sodium, Carbohydrate 29g carbohydrate (6g sugars, Fiber 6g fiber), Protein 8g protein.
FIVE BEAN SALAD
I am the third generation using this wonderful recipe. It is soooo simple and delicious. Its not overly oily like most are. Overnight chilling time not included in preparation time.
Provided by carlanna livingstone
Categories Beans
Time 20m
Yield 1 salad, 12 serving(s)
Number Of Ingredients 14
Steps:
- Drain all the beans and combine in a large bowl.
- Heat (but do not boil) (I do it in the microwave for about 1 minute) vegetable oil, vinegar, sugar, salt, pepper, dry mustard, and celery seed.
- Mix with bean mix and let stand overnight.
- Add onion/pepper about an hour before serving.
SOUTHWESTERN BEAN SALAD
My daughter gave me the recipe for this hearty, zippy salad. I've used it many times and received compliments. When it comes to bean salad, most people think of the sweet three-bean variety, so this is a nice surprise. - Lila Jean Allen, Portland, Oregon
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 10 servings.
Number Of Ingredients 14
Steps:
- In a large bowl, combine the beans, celery, onion, tomato and corn. In a small bowl, combine the salsa, oil, lime juice, chili powder, salt and cumin. Pour dressing over the bean mixture; toss to coat. Cover salad and chill for at least 2 hours.
Nutrition Facts : Calories 190 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 301mg sodium, Carbohydrate 26g carbohydrate (4g sugars, Fiber 7g fiber), Protein 7g protein. Diabetic Exchanges
SOUTHWEST CHICKEN & BEAN SALAD
Enjoy the multitude of flavors in our Southwest Chicken and Bean Salad. Serve this chicken and bean salad as an enjoyable side dish!
Provided by My Food and Family
Categories Home
Time 15m
Yield 6 servings, 1 cup each
Number Of Ingredients 8
Steps:
- Combine ingredients.
Nutrition Facts : Calories 180, Fat 6 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 20 mg, Sodium 340 mg, Carbohydrate 0 g, Fiber 8 g, Sugar 0 g, Protein 13 g
DETOX BEAN SALAD
I created this high protein salad to munch on for snacks, esp keeps me full before bed. As a figure competitor, I am required to eat clean and detox frequently, and this salad helps keep me feeling satisfied while eating reduced calories. I make a big batch and store it in the fridge to scoop out easily for lunches on the run.
Provided by 813277
Categories Black Beans
Time 10m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Combine all ingredients in a large bowl.
- Toss with olive oil and lemon juice.
- Add fresh spices if you wish. (I suggest parsley and cumin).
- Note: balsamic vinegar may be substituted for lemon juice.
Nutrition Facts : Calories 260.4, Fat 7.8, SaturatedFat 1.1, Sodium 120.2, Carbohydrate 38.9, Fiber 9.9, Sugar 2, Protein 11.3
THE BEST FIVE BEAN SALAD
This is similar to some that I've tried but the taste is indescribable. Very tasty and easy to make! Make it the night before you plan to serve it so that all the flavors have time to meld. My can ounces are approximate, I buy the regular sized cans.
Provided by The Big Cheese
Categories Vegetable
Time 30m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Dump all of the beans into a colander, starting with the kidney beans. Do not rinse.
- Chop the Bermuda onion into cubes.
- In a large bowl, pour all the beans and the chopped onion together and mix well.
- In a sauce pan, mix the apple cider vinegar with the sugar and salt, stir over medium heat. Once the sugar and salt have dissolved, add the olive oil and the pepper.
- Stir well and then pour over the beans. Cover and place in the refrigerator, overnight is best. Stir them occasionally to make sure that they are all getting a good dose of the liquid.
Nutrition Facts : Calories 200.3, Fat 5.3, SaturatedFat 0.7, Sodium 887.3, Carbohydrate 32.8, Fiber 7, Sugar 10.1, Protein 6.5
SOUTHWESTERN RICE AND BEAN SALAD
This salad has a definite Mexican influence with the beans and picante sauce. I've made it for many get-togethers, and it's been well-received.
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 8-10 servings.
Number Of Ingredients 7
Steps:
- Combine all of the ingredients in a large salad bowl. Cover and refrigerate for 2-3 hours.
Nutrition Facts : Calories 126 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 295mg sodium, Carbohydrate 20g carbohydrate (3g sugars, Fiber 3g fiber), Protein 4g protein.
HOT FIVE BEAN SALAD
Make and share this Hot Five Bean Salad recipe from Food.com.
Provided by Jane from Ohio
Categories Beans
Time 50m
Yield 16 serving(s)
Number Of Ingredients 14
Steps:
- Fry bacon until crisp.
- Drain and reserve 1/4 cup of drippings in pan.
- Mix salt, pepper, sugar and corn starch together.
- Add to drippings.
- Mix vinegar and water together.
- Add this slowly to mixture and cook on the low heat stirring constantly until thickened.
- Stir in drained beans very carefully.
- Add fresh onions and cook 15 minutes over medium heat.
- Turn into casserole dish and crumble bacon on top.
- Bake 25 minute at 350°F or refrigerate until the next day and bake.
- This recipe is best when reheated the next day in the oven.
Nutrition Facts : Calories 164.8, Fat 2.5, SaturatedFat 0.7, Cholesterol 2.7, Sodium 267.1, Carbohydrate 30.3, Fiber 6.1, Sugar 9.6, Protein 6.5
Tips:
- Use a variety of beans for a more flavorful salad. The recipe suggests using black beans, kidney beans, pinto beans, northern beans, and garbanzo beans, but you can use any beans you like.
- Don't skimp on the dressing. The dressing is what brings all the flavors together, so make sure to use a good-quality olive oil and vinegar. You can also add a bit of honey or maple syrup to sweeten the dressing, or some Dijon mustard for a bit of tang.
- Chop the vegetables into small pieces so that they're easy to eat. You can also use a food processor to chop the vegetables, but be careful not to over-process them.
- Add some fresh herbs to the salad for a pop of flavor. Cilantro, parsley, and basil are all good choices.
- Serve the salad immediately or chill it for later. The salad will keep in the refrigerator for up to 3 days.
Conclusion:
This Southwest Five-Bean Salad is a delicious and healthy dish that's perfect for any occasion. It's easy to make and can be tailored to your own taste preferences. So next time you're looking for a quick and easy salad recipe, give this one a try.
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