Best 13 Two Bean Salad Recipes
Indulge in a symphony of flavors with our Two-Bean Salad, a culinary masterpiece that combines the goodness of two distinct beans, kidney and black, in a vibrant and refreshing salad. This delightful dish is a symphony of textures and flavors, featuring a medley of crisp vegetables, aromatic herbs, and a tangy dressing that elevates the salad to new heights. With its vibrant colors and irresistible taste, the Two-Bean Salad promises a delightful experience for your taste buds.
Our curated collection of recipes offers a variety of Two-Bean Salads, each with its unique twist. From the classic combination of kidney and black beans, to the addition of sweet corn and bell peppers, or the tangy kick of a lemon-tahini dressing, our recipes cater to diverse tastes and preferences. Whether you're looking for a light and refreshing side dish, a hearty main course salad, or a flavorful addition to your next potluck, our Two-Bean Salad recipes have got you covered. Dive in and explore the culinary wonders that await!
TWO BEAN SALAD
Serve as a simple side dish. It's super satisfying from the synergy of protein and fiber.
Provided by Food Network Kitchen
Categories side-dish
Time 15m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Whisk together the oil, vinegar, 1/4 teaspoon salt and 1/8 teaspoon pepper in a medium bowl. Add the beans, parsley, celery, scallions and red onions and stir until well combined. Add additional salt and pepper to taste. Serve at room temperature.
TWO-BEAN SALAD
This simple salad uses frozen and canned beans and prepared salad dressing...so it is extra easy. Assemble this dish and then chill it to have the fabulous flavors blend as you fix the rest of your meal. It's a one-dish delicacy that goes well with many entrees.
Provided by Taste of Home
Categories Lunch
Time 5m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- Combine all ingredients in a large bowl. Cover and chill until ready to serve.
Nutrition Facts :
TEXAS TWO-BEAN SALAD
Whether for the picnic basket or the dinner table, this easy bean salad fits right in.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 1h15m
Number Of Ingredients 9
Steps:
- In a medium bowl, whisk together oil, vinegar, and sugar. Add black-eyed peas, beans, pimentos, celery, and bell pepper. Season with salt and pepper, and toss to combine. Cover and refrigerate for at least 1 hour (or up to 3 days). Serve with a slotted spoon.
Nutrition Facts : Calories 171 g, Fat 10 g, Fiber 3 g, Protein 4 g
LEMONY ORZO TWO BEAN SALAD
Green beans pair with Progresso® cannellini beans in this refreshing pasta salad.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h25m
Yield 6
Number Of Ingredients 13
Steps:
- Cook pasta as directed on package, adding green beans during last 5 to 7 minutes of cooking time. Cook until pasta and green beans are tender. Drain; rinse with cold water to cool. Drain well.
- In large bowl, mix cooked orzo and green beans and all remaining salad ingredients except feta cheese; stir gently. Cover; refrigerate at least 1 hour or until chilled.
- Meanwhile, in small jar with tight-fitting lid, shake all dressing ingredients until well mixed. Cover; refrigerate until serving time.
- Just before serving, pour dressing over salad; stir gently to coat. Top with feta cheese.
Nutrition Facts : Calories 290, Carbohydrate 42 g, Cholesterol 10 mg, Fat 1 1/2, Fiber 6 g, Protein 12 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 430 mg, Sugar 2 g, TransFat 0 g
TWO-BEAN, CORN AND ARTICHOKE SALAD
This seems like a regular old picnic salad, but it's exceptionally good! I got it out of a vegan cookbook. You could use other beans as well. Try black-eyed peas or great northern beans. Chilling time not included in cooking time.
Provided by SweetySJD
Categories Beans
Time 15m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Combine all ingredients in a large mixing bowl.
- Refrigerate at least 30 minutes.
- This salad can be made a day ahead of time.
TWO-BEAN SALAD WITH BALSAMIC VINAIGRETTE
Categories Salad Bean No-Cook Vegetarian Quick & Easy Chickpea Spring Bon Appétit
Yield 4 main-course servings
Number Of Ingredients 7
Steps:
- Combine all ingredients in medium bowl. Toss to blend well. Season salad to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Let stand at room temperature 30 minutes before serving.)
TWO-BEAN RICE SALAD
I've had many people tell me how much they like this salad. It's a great dish to take to a potluck dinner.
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 18 servings.
Number Of Ingredients 14
Steps:
- In a large salad bowl, combine the rice, beans, peas, celery, onion, chilies and parsley or cilantro; mix well. Combine the remaining ingredients in a jar with tight-fitting lid; shake well. Pour over rice mixture; toss to coat. Cover and refrigerate for at least 1 hour.
Nutrition Facts : Calories 117 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 308mg sodium, Carbohydrate 18g carbohydrate (0 sugars, Fiber 0 fiber), Protein 5g protein. Diabetic Exchanges
TWO-BEAN AND MANGO SALAD
Steps:
- In a medium salad bowl, mix together the mango, black beans, navy beans, onion and cilantro. Toss with the balsamic vinaigrette dressing. Enjoy right away, or chill until serving.
Nutrition Facts : Calories 142.8 calories, Carbohydrate 22.1 g, Fat 4.9 g, Fiber 3.9 g, Protein 4.4 g, SaturatedFat 0.6 g, Sodium 413 mg, Sugar 8.8 g
TWO-BEAN SALAD
This is an excellent salad that's never out of place, whether at a summer barbecue or a winter potluck dinner.
Provided by Lennie
Categories Lunch/Snacks
Time 10m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Combine all ingredients in a bowl; stir to blend well.
- Refrigerate until 30 minutes before serving; make sure salad is brought to room temperature before serving.
- Taste before putting on table and add salt and pepper to taste, if you wish.
Nutrition Facts : Calories 214.6, Fat 7.8, SaturatedFat 1.1, Sodium 201.8, Carbohydrate 29.1, Fiber 7.4, Sugar 1.4, Protein 7.8
TWO-BEAN SALAD
This colorful picnic-friendly salad also doubles as a dip when you serve it with sturdy tortilla chips.
Provided by Food Network Kitchen
Categories appetizer
Time 1h15m
Yield 8 to 10 servings
Number Of Ingredients 12
Steps:
- Whisk together the vinegar, pickled jalapeño brine, honey, 1/2 teaspoon salt and several grinds of pepper in a large bowl. Whisk in the oil to make a smooth dressing.
- Add the black-eyed peas, black beans, corn, cilantro, pickled jalapeño, scallions, tomatoes and bell pepper. Toss to coat in the dressing. Season to taste with additional salt and pepper. Cover and refrigerate at least 1 hour to blend the flavors before serving.
TWO-BEAN TUNA SALAD
My parents owned a restaurant for years, so it's no surprise I love to cook. The light vinaigrette dressing nicely complements the tuna and beans in this salad.
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 6-8 servings.
Number Of Ingredients 17
Steps:
- In a large bowl, combine the first eight ingredients. In a jar with tight-fitting lid, combine dressing ingredients. Pour over salad; toss to coat. Cover and chill for at least 2 hours.
Nutrition Facts : Calories 225 calories, Fat 12g fat (1g saturated fat), Cholesterol 6mg cholesterol, Sodium 564mg sodium, Carbohydrate 19g carbohydrate (3g sugars, Fiber 5g fiber), Protein 11g protein.
TWO-BEAN TURKEY SALAD
Turkey, beans and more combine in this salad. It is a delicious combination.-Bean Education and Awareness Network, Scottsbluff, Nebraska
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 8-10 servings.
Number Of Ingredients 12
Steps:
- In a large salad bowl, toss the first eight ingredients. In a small bowl, combine salad dressing, preserves, mustard and ginger until blended. Pour over salad and toss to coat.
Nutrition Facts : Calories 323 calories, Fat 16g fat (2g saturated fat), Cholesterol 24mg cholesterol, Sodium 357mg sodium, Carbohydrate 33g carbohydrate (17g sugars, Fiber 5g fiber), Protein 15g protein.
TWO BEAN AND CORN SALAD
This bean salad is great as a side dish. You can add anything to this salad that you think you would like in it. When I am serving a dinner or sandwiches it has always been a big hit.
Provided by Mary-Ann D'Antonio
Categories Vegetables
Time 25m
Number Of Ingredients 10
Steps:
- 1. Open, drain and rinse the beans and corn.
- 2. Make sure the cans of beans and corn are drained well.
- 3. Add all of the above ingredients to a bowl and add all of the seasonings, oil and vinegar.
- 4. Mix well and refrigerate over night.
Tips:
- Choosing the Right Beans: Select high-quality canned beans for convenience or cook dried beans using your preferred method. Ensure they are fully cooked and tender before proceeding.
- Enhance Flavors: Marinate the beans in a mixture of olive oil, lemon juice, herbs, and spices for a more robust and flavorful salad.
- Add Fresh Herbs: Incorporate freshly chopped herbs such as parsley, cilantro, or basil to brighten up the salad and add a refreshing touch.
- Versatile Ingredients: Feel free to customize the salad by adding other vegetables like chopped cucumbers, bell peppers, or cherry tomatoes to create a more colorful and varied dish.
- Dressing Variations: Experiment with different dressings to suit your taste. Try a tangy vinaigrette, a creamy yogurt-based dressing, or a spicy chili-lime dressing for a unique flavor profile.
- Serve with Sides: Accompany the salad with grilled or roasted chicken, fish, or tofu for a complete and satisfying meal.
Conclusion:
This two-bean salad is a versatile and delicious dish that offers a delightful combination of flavors and textures. Its simplicity makes it a perfect side dish for various meals, and its adaptability allows for customization to suit different preferences. Whether you enjoy it as a light lunch, a refreshing snack, or a vibrant addition to your dinner table, this salad is sure to impress. Experiment with different ingredients and dressings to create your own unique version and enjoy the culinary journey of creating a flavorful and satisfying meal.
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