Tasty Kitchen: A Happy Recipe Community! » Bean Salads

Southwest Bean Salad

babybuttonsmommy — Thu, 23 May 2013 18:23:39 +0000

1. Place black beans in a pot and cover with about 4 inches of water. Bring to a boil and boil gently for 5 minutes.
2. Remove beans from heat and put the lid on the pot. Let them sit for 1 hour.
3. Drain beans and cover with fresh water. Bring to a boil, then simmer for 45 minutes.
4. Drain beans and allow them to cool.
5. In a large container (I use a large Tupperware container) whisk together vinegar, lemon juice, oil, cumin, garlic, jalapeno, salt and pepper.
6. Add remaining ingredients into the container. Mix thoroughly. I like to put the lid on the container and shake/tumble the ingredients to get a good mix.
7. Refrigerate for at least 1 hour before serving.

Sweet Corn and Three Bean Salad

Tiffani @ Aunt Tiffi's Kitchen — Sat, 18 May 2013 01:25:37 +0000

Combine corn, chickpeas and beans in a colander that you have set in the sink. Rinse well. In a medium bowl add drained corn and beans. Toss with green onions and chili lime seasoning. Salt and pepper to taste.

Crunchy Curry Salad

Daphne @ VeggieStyle with Daphne — Fri, 17 May 2013 09:43:14 +0000

1. Drain and rinse the cannellini beans from the can in a strainer and set aside.
2. In a small bowl whisk together 2 tablespoons of olive oil, curry powder and salt.
3. Pour the coating over the beans and mix well with a spoon. All beans should be equally coated with the oil-curry mixture.
4. Take a baking tray and cover it with parchment/baking paper. Spread the coated beans on the paper and bake in the oven for 45 minutes at 350ºF (175ºC).
5. While the beans are baking, wash and dry the lettuce and cut the leaves up into smaller pieces.
6. Do the same with the apple. Set the apple pieces aside in a small bowl, mixed with the raisins.
7. In another small bowl mix the ingredients for the dressing together: 3 tablespoons of olive oil, apple cider vinegar and the honey, and pour the dressing over the bowl with apple and raisins. Mix well.
8. Take a large salad bowl. Put the cut up lettuce in first. When the beans have been roasted, take them out of the oven and put them on top of the lettuce. Top it all of with the apple and raisins. Mix it all together very well and your crunchy curry salad is done!

Pardina Lentil, Green Apple and Kale Salad

Faith (An Edible Mosaic) — Thu, 18 Apr 2013 09:55:04 +0000

Sort through the lentils to remove any small stones or pieces of dirt, and then rinse with cold water in a colander. Add the lentils to a medium saucepan and fill the pan about 3/4 full with water. Bring to a boil over high heat, then cover the saucepan. Turn the heat down to a simmer and cook until the lentils are tender but not mushy, about 25 to 35 minutes, stirring occasionally and adding more water as necessary. Strain the lentils, then rinse under cold running water, and cool completely.

Whisk together all ingredients for the dressing in a large bowl, then toss in the lentils, kale, onion, and apple.

Serve immediately or store in the fridge for the next day.

A note on the cooking time: In my experience, Pardina lentils take a bit longer to cook than other green or brown lentils, which is a little counter-intuitive since Pardina lentils are smaller than most other varieties. Just keep a close watch on them and start taste-testing for done-ness at around the 25 minute cooking mark.

Pesto Lentil Salad with Honey Lemon Shrimp

Victoria Sophie — Fri, 05 Apr 2013 01:24:59 +0000

In a medium size pot, add the split peas, lentils, garlic and salt. Cover with the water. Bring to a boil and reduce to simmer. Cover with lid but leave ajar for steam to escape. Simmer for 30 minutes until peas and lentils are tender. If the water has evaporated and the lentils still aren’t tender, add a little more water until they are thoroughly cooked. Remove from heat, drain excess water and remove garlic cloves. Toss in the pesto, tomatoes and spinach.

Meanwhile, for the honey lemon shrimp, in a plastic bag add the peeled raw shrimp, honey, garlic, and the juice and zest of the lemon. Season with a little salt and pepper and toss everything together to coat. Place in the refrigerator and marinate for 10 minutes.

In a medium size pan, heat olive oil over medium high heat. Add shrimp to the pan and cook 2 minutes on each side until shrimp are pink and no long opaque.

Toss chives with the shrimp and serve on top of the lentil salad. Enjoy!

Black Bean and Rice Salad

Jenelle Miller — Fri, 15 Mar 2013 16:22:48 +0000

Cook rice according to package instructions. When done drain it and rinse it. Mix beans, rice, corn, peppers, onion and parsley in a large bowl.

In a small bowl, whisk together oil, vinegar, lemon juice, garlic and spices. Pour over salad and toss. Taste and adjust seasonings. Chill in refrigerator.

Cucumber and Tomato Lentil Salad

Jen @ Peanut Butter and Peppers — Thu, 28 Feb 2013 12:55:12 +0000

In a bowl add all the ingredients and mix together. Refrigerate before serving for best flavor.

Note: If you are using Trader Joe’s Steamed Lentils, I microwaved them for 20 seconds to knock the chill off. It’s not necessary to do. You can also make your own lentils, following the instructions on the bag for preparing 2 1/2 cups of cooked lentils.

Quinoa, Edamame and Corn Salad

Leigh Stephenson — Tue, 15 Jan 2013 16:47:53 +0000

Boil edamame and corn for 5 minutes and drain. Let cool while whisking together olive oil, lemon juice, herb blend, garlic powder, cayenne and chili powder to make the dressing.

In a large mixing bowl, combine red pepper, quinoa, cooled black beans, corn and edamame. Drizzle the dressing over the salad and toss to coat. Refrigerate for at least 1 hour before serving.

Green Bean, Corn and Tomato Salad with Basil Pesto Vinaigrette

Ann (How Crazy Cooks) — Wed, 09 Jan 2013 18:18:09 +0000

Bring a large pot of salted water to a boil. Add beans and boil them for 3-4 minutes. Drain off the water and place beans in a bowl of cold water. Add frozen corn.

Prepare basil pesto vinaigrette in the bottom of a serving dish. Whisk together the ¼ cup of olive oil, basil pesto, juice of one lemon, salt, and pepper. Whisk together.

Drain the water off of the corn and green beans. Add them to the serving dish along with tomatoes. Mix to combine with vinaigrette.

Sprinkle Parmesan cheese on top and toss together.

Italian White Bean Salad with Aged Parmigiano Reggiano

Nancy Johnson — Sun, 04 Nov 2012 15:42:48 +0000

Chop the parsley and basil and thinly slice the onion.

Mix the beans, onion, parsley and basil in a large bowl. Squeeze the lemon over the beans, add Italian seasoning, vinegar and oil. Gently stir. Season with salt and pepper to taste. At this point it’s best if it can sit in the fridge overnight, covered with a sheet of plastic wrap so all the flavors can marry.

Bring to room temperature before serving. Top with freshly grated Parmigiano Reggiano. I like it aged 36 months for a nice tangy taste, but 12 month aged is nice also. Try both and see which you like better. But as I like to say. Enjoy!