Tag: bean salad

Italian Bean Salad

This Italian bean salad could easily be one of the best cold salads I’ve had. There’s all sorts of tastes and textures in every bite of this salad. The dressing is lightly vinegary. Not too strong. A little sweet. And a little tangy. The salad has many familiar ingredients, along with a few surprises. Beans, bell pepper, onion and tomato give you that classic feel, while cucumbers and pepperoncini bring that ‘wow’ factor. This is not a one-taste salad. There’s a lot going on and it’s all fantastic!

I love a good bean salad. Served super-cold, I think it’s one of the best sides for a hot-off-the-grill burger or hot dog. It holds up well, making it perfect for picnics and family get-togethers.

Italian Bean Salad

Great Today. Fantastic Tomorrow.

This Italian bean salad needs a little time to ‘get happy’. It’s best served cold. Really cold. And it gets better the longer the beans and other ingredients ‘marinate’ in the delicious dressing. Don’t worry, it’s still got a little crunchiness the next day, and the day after if it lasts that long. So that extra time ‘getting happy’ is a good thing. But you can also serve it soon after you make it and still have a wonderful side dish!

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Also try my delicious black-eyed pea salad.

Italian Bean Salad
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5 from 1 vote

Italian Bean Salad

One of the best bean salads we've ever made. Truly delicious!
Course Side Dish
Cuisine American
Keyword bean salad
Prep Time 30 minutes
Get happy time 1 hour
Total Time 1 hour 30 minutes
Servings 12
Calories 85kcal
Author Inspired by a recipe from The Love of Cooking

Equipment

Ingredients

For the vinaigrette

For the salad

  • 2 cans cannellini beans rinsed and drained. Or use your favorite beans
  • 1 cup cucumber seeded and diced
  • 1 cup cherry tomatoes diced
  • 1 cup orange bell pepper seeded and diced
  • ½ cup pepperoncini chopped
  • ¼ cup red onion diced
  • ¼ cup parmesan cheese finely grated
  • ¼ cup fresh basil leaves torn, or use 1/2 teaspoon dried basil
  • 2 tablespoons parsley finely chopped

Instructions

For the vinaigrette

  • Whisk together all ingredients in a medium bowl.

For the salad

  • Place all ingredients into a large bowl.
  • Use a spatula to gently combine, distributing the ingredients evenly.
  • Pour the vinaigrette over the salad and stir gently to coat.
  • Cover and refrigerate for 1 hour before serving.

Notes

Stir again before serving. You may want to add more salt and pepper after the salad has sat for 1 hour.

Nutrition

Calories: 85kcal | Carbohydrates: 14g | Protein: 6g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Cholesterol: 2mg | Sodium: 300mg | Potassium: 101mg | Fiber: 4g | Sugar: 2g | Vitamin A: 607IU | Vitamin C: 25mg | Calcium: 91mg | Iron: 2mg

Nutritional values are approximate.

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Mom’s Bean Salad

I love my mom’s bean salad recipe. I’ve been eating it since I was a kid, even though I probably considered it a ‘weird’ food then. It’s simple but very good. I’ve found that it’s even better when it has been chilled until super-duper cold. After I make it I let it set in the fridge overnight before diving in. Well, ok, I have a few tastes first, but then I put it into the fridge.

Moms Bean Salad

Change It Up A Tad

You can use pretty much any beans you want, and you can skip the fresh carrots and use canned or frozen if you wish. Or substitute fresh beans for the canned and have a fantastic summertime salad. It’s ok if you change my mom’s bean salad. I won’t tell her.

I use a good quality vinegar for this salad and it comes out perfectly each and every time.

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Also try Chez John’s Kaw-Cajun 4-bean salad. It’s unbelievably good.

Mom's Bean Salad
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5 from 1 vote

Mom’s Bean Salad

I love my mom’s bean salad recipe. I’ve been eating it since I was a kid, even though I probably considered it a ‘weird’ food then. It’s simple but very good.
Course Side
Cuisine American
Keyword bean salad
Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
Servings 12 servings
Calories 179kcal
Author Mom

Equipment

Ingredients

Instructions

  • Bring a small pan or skillet of water to a boil.
  • Add the carrots and cook for 4-5 minutes or until tender.
  • Remove, drain, and rinse with cold water.
  • Place cooked carrots, the wax and green beans, the kidney beans and the onion into a large bowl.
  • In a small bowl whisk together the garlic, vinegar and oil.
  • Add to the beans and toss to coat.
  • Season with salt and pepper.
  • Refrigerate for 2 hours before serving.
  • Add more salt and pepper if desired.

Notes

Always stir before serving.

Nutrition

Calories: 179kcal | Carbohydrates: 5g | Protein: 1g | Fat: 18g | Saturated Fat: 15g | Sodium: 27mg | Potassium: 141mg | Fiber: 1g | Sugar: 2g | Vitamin A: 6315IU | Vitamin C: 3mg | Calcium: 16mg | Iron: 1mg

Nutritional values are approximate.

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Tangy Bean Salad

One thing is guaranteed. Put a bean salad in front of me, and it’s going to disappear. For me, it doesn’t get any better or easier. The perfect contrast in textures and flavors. A little sweet. A little tang. There are hundreds of variations on bean salad, and I am pretty sure I’ve made and enjoyed them all. This tangy bean salad is no exception. Made in no time, but better after it gets happy in the fridge for a few hours first.

Tangy Bean Salad

Open To Changes

Like with any good ole bean salad you can change this tangy bean salad up to suit your tastes. I think a few slices or fresh jalapeno are great if you like a little kick. Roasted red bell pepper instead of green bell pepper is also a nice change. You can get roasted peppers in a jar usually by the pickles in the grocery store. They’re nicely sweet and really tasty.

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Also try my mom’s world-famous bean salad.

Tangy Bean Salad
Print Pin
5 from 1 vote

Tangy Bean Salad

There are hundreds of variations on bean salad, and I am pretty sure I’ve made and enjoyed them all. This tangy bean salad is no exception. Made in no time, but better after it gets happy in the fridge for a few hours first.
Course Salad
Cuisine American
Keyword bean salad
Prep Time 5 minutes
Cook Time 4 hours
Total Time 4 hours 5 minutes
Servings 8 servings
Calories 281kcal
Author Based on a recipe from More Favorite Brand Name Recipes

Equipment

Ingredients

Instructions

  • In a large bowl, whisk together the vinegar, sugar, and oil.
  • Add the onion and bell pepper and mix.
  • Add beans to the bowl and toss to coat.
  • Season with salt and pepper, cover and refrigerate for at least 4 hours.

Notes

Stir before using.

Nutrition

Calories: 281kcal | Carbohydrates: 34g | Protein: 7g | Fat: 14g | Saturated Fat: 11g | Sodium: 9mg | Potassium: 492mg | Fiber: 7g | Sugar: 15g | Vitamin A: 434IU | Vitamin C: 32mg | Calcium: 66mg | Iron: 3mg

Nutritional values are approximate.

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Kaw-Cajun 4-Bean Salad

This Kaw-Cajun 4-bean salad is an incredible take on a traditional bean salad. Chez John (of Fat Johnny’s Front Porch fame) gave me this recipe a few years ago. It has become a favorite of ours. It’s not the beans that set this salad apart from the rest, it’s the dressing. Who would’ve thought that tomato soup in a bean salad would be so good. It is ok that you’d just want to drink the liquid all day, right?

Kaw-Cajun 4-Bean Salad

A Big Batch Of Salad Is A Good Thing

This recipe for Kaw-Cajun 4-Bean salad makes a pretty good sized batch. Still you’ll want to double or triple it for a big family get-together. And be sure to make it a day ahead. The beans get even happier after an all-night soak in the dressing.

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Also try my southern kidney bean salad and my tangy bean salad. And my all-time classic favorite, my mom’s bean salad.

Kaw-Cajun 4-Bean Salad
Print Pin
5 from 1 vote

Kaw-Cajun 4-Bean Salad

This Kaw-Cajun 4-bean salad is an incredible take on a traditional bean salad. Who would’ve thought that tomato soup in a bean salad would be so good?
Course Side
Cuisine American
Keyword bean salad
Prep Time 15 minutes
Cook Time 1 day
Total Time 1 day 15 minutes
Servings 8
Calories 495kcal
Author Chez John

Equipment

Ingredients

For the dressing

For the salad

Instructions

For the dressing

  • Add all ingredients to a pot and bring to a boil.
  • Stir to make sure the sugar is dissolved completely.
  • Remove from heat.

For the salad

  • Combine all ingredients in a large bowl.
  • Add dressing and stir to coat.
  • Cover and refrigerate overnight.
  • Serve chilled.

Notes

Stir before serving.

Nutrition

Calories: 495kcal | Carbohydrates: 74g | Protein: 6g | Fat: 21g | Saturated Fat: 17g | Sodium: 753mg | Potassium: 749mg | Fiber: 6g | Sugar: 59g | Vitamin A: 770IU | Vitamin C: 34mg | Calcium: 77mg | Iron: 2mg

Nutritional values are approximate.

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Bean Salad

Well, this was supposed to be a garden bean salad, but thanks to the bad drought this year, beans are hard to find. So, I used canned beans instead. I was very happy with the results. Delicious beans and crunchy onions, all in a tangy vinegar dressing.

Bean Salad

Kinda Like My Mom’s Bean Salad

You can pretty much use whatever beans you like or have on hand. Just make sure that you rinse them well first. And then drain them well. You want to get rid as much of the liquid as you can.

This salad is very much like my mom’s salad, except that it uses red onion instead of white, and apple cider vinegar instead of red wine vinegar. Both versions are great.

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I also love making (and devouring) my 7-bean salad.

Bean Salad
Print Pin
5 from 1 vote

Bean Salad

This salad is very much like my mom’s bean salad, except that it uses red onion instead of white, and apple cider vinegar instead of red wine vinegar. Both versions are great.
Course Side
Cuisine American
Keyword bean salad
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 8
Calories 116kcal
Author Mike

Equipment

Ingredients

Instructions

  • Place the onion in a bowl of water and soak for 10 minutes. Drain well.
  • In a small bowl, whisk together the vinegar, sugar and 1/2 teaspoon of salt. Drizzle in the oil while still whisking.
  • Place the beans in a large bowl. Add in the onions and dressing. Mix well. Sprinkle with the parsley and season with salt and pepper.
  • Let set at room temperature for 1 hour, stirring occasionally, before serving.

Notes

Refrigerate any leftovers. Stir before serving.

Nutrition

Calories: 116kcal | Carbohydrates: 11g | Protein: 5g | Fat: 7g | Saturated Fat: 1g | Sodium: 11mg | Potassium: 259mg | Fiber: 3g | Sugar: 8g | Vitamin A: 118IU | Vitamin C: 23mg | Calcium: 24mg | Iron: 2mg

Nutritional values are approximate.

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