Any good salad recipes using black beans, kidney beans, etc.?

Beans are so yummy, but I think hard to eat on their own. A salad is a great place to throw them in to add some flavor. Here's some recipes :)





Mexican 3 Bean Salad:





1 can Black Beans


1 can Garbanzo beans


1 can Kidney beans


1 cup Green pepper; chopped


1/2 cup Red onion; chopped


1 cup Cider vinegar


1 cup Sugar


1 1/2 teaspoon Salt


1/2 teaspoon Pepper


3/4 cup Salad oil


1 package Taco seasoning mix





Directions:





Drain canned beans, combine with green pepper and onion. Set aside. Combine remaining ingredients, except taco seasoning. Pour over vegetables, mixing well. Cover and marinate in refrigerator overnight or 24 hours, stirring occasionally. Before serving, drain, leaving small amount of marinade to toss taco seasoning with salad.





Black Bean Salad





1 can (15 ounces) black beans, drained and rinsed


1 can (12 to 16 ounces) whole kernel corn, drained or about 1 1/2 cups thawed frozen corn


2 small to medium red bell peppers, chopped


2 tablespoons finely chopped sweet onion


2 to 3 green onions, sliced


1/4 teaspoon onion powder


1/4 teaspoon dried leaf oregano


dash garlic powder


dash ground cayenne pepper, or to taste


1/2 cup light or fat-free Italian salad dressing (Ken's Steakhouse Lite North Italian Salad Dressing is excellent)





PREPARATION:


Combine beans, vegetables, and seasonings. Pour dressing over bean mixture; toss well. Serves 6.Any good salad recipes using black beans, kidney beans, etc.?
3 Bean Picnic Salad





1 can (15 ounces) black beans


1 can (15 ounces) dark-red kidney beans


1 can (19 ounces) chickpeas


1 bunch green onions (for about 1/4 c chopped


1/2 red bell pepper (for about 1 cup chopped)


1/3 green or yellow bell pepper (for about 1 cup chopped)


1 clove fresh garlic


1/4 cup red-wine vinegar


3 Tablespoon vegetable oil


1/4 teaspoon ground cumin





Drain and rinse all of the beans and place them in a medium-sized bowl.





Rinse and slice the whites and enough of the tender green tops of the green onions to make 1/4 cup. Add them to the bowl.





Seed and finely chop both bell peppers and add to the bowl.





Make the dressing:


Peel and finely mince the garlic clove. Place it in a small bowl. Add the vinegar, oil, and cumin and whisk well.Drizzle over the bean mixture and toss to coat well.





Serve immediately or refigerate until ready to serve. This salad keeps well, covered in the refigerator for up to three days.





Serves 4 as an entree or 8 as a side dish.Any good salad recipes using black beans, kidney beans, etc.?
I make this for all the barbeques my family has, and they love it.


I box of macaroni noodles


2 cans of kidney beans(drained)


3-4 stalks of celery( cut in thin slices)


jar of miracle whip


salt and pepper to taste





Cook the whole box of noodles, drain and rinse with cold water. Put in bowl and add the kidney beans, celery, salt and pepper, and then add enough miracle whip to mix it all together.





This recipe is very adaptable, you can make as litlle or as much as you want.
Grilled Shrimp, Black Bean and Mango Salad





2 cans black beans, rinsed and drained





1 red bell pepper, chopped





1 ripe mango, peeled and cut 1/2'; dice





1/2 cup thinly sliced scallion + 1/4 cup





1/2 cup chopped cilantro





1 pound large shrimp, peel and devein





6 cups torn spinach leaves





1/2 cup tropical vinaigrette





Vinaigrette:





1/4 cup fresh lime juice





1/4 cup fresh orange juice





3 tablespoons extra virgin olive oil





1 tablespoon white wine vinegar





2 teaspoons grainy dijon mustard





2 cloves garlic, minced





2 teaspoons ground cumin





2 teaspoons chili powder





1/4 teaspoon black pepper





salt to taste





For vinaigrette, in small bowl whisk together all ingredients; use immediately or refrigerate up to 2 days. In mixing bowl, combine the beans, bell pepper, mango, 1/2 cup of scallions, and cilantro with 1/2 cup of the vinaigrette. Refrigerate for at least 30 minutes or up to 6 hours.





Prepare a medium hot barbecue or preheat a broiler.





In a shallow dish, toss the shrimp with 1/4 cup vinaigrette. Refrigerate for 15-30 minutes.





Thread shrimp onto metal skewers and grill, turning once or twice, until lightly charred on the outside and cooked through, 4-5 minutes.





Divide the spinach among six plates. Spoon the bean and mango salad onto the spinach, top with shrimp, and sprinkle with remaining 1/4 cups scallions.





Serves 6.
This recipe has been in my family for years.


I dont measure anything I just go by taste.


Taco Salad


1lb ground beef


2 cans red kidney beans


Brown the ground beef and when almost all the way browned add the kidney beans( drained) stir lightly as to not break open the beans. When the beans start to split, remove from heat.


Cool this mixture completly.


When cooled completely add an equal amount of each Miracle whip and Western dressing( to your taste).


Put this on the bottom of a 13x9 pan. On top of that add shredded lettuce, chopped onions, chopped tomatoes, sliced black olives, and crushed Doritos. Garnish with dollops of sour cream and shredded cheese.


Keep refrigerated.


This is very yummy.


* can add more or less of the beans depending on how much you like.
Here is one of my homemade favourites. Enjoy!





Bean Salad





In a glass bowl, mix:


Dressing:


2 large Cloves Garlic-smash before chopping


1/2 Lemon - Juice only


1/4 Cup olive oil


6-8 Fresh Mint leaves finely chopped


1 can drained chick peas (garbonzo beans)


1/3 can drained red kidney beans


1/3 can sliced green beans


1 chopped roma or plum tomato


1/2 chopped onion


1/2 chopped green or not quite ripe mango


2 tbsp. chopped Cilantro





Let stand covered on counter for at least 1 hour. Stir and refrigerate until cold.





Good Luck!
This one is good and we have more!


Yummyfood - Quick and easy international recipes


Black Bean and Corn Salad Status Approved


Name Black Bean and Corn Salad


Category Salads %26amp; Dressings


Serves/Yields 8 servings


Source Kate


Difficulty Easy


Prep. Time 15 minutes + chilling time


Cook Time 4 minutes


Introduction


This is one of my favorite salads to serve with barbecued meats.It has a great mix of crunch to contrast with the beans and is a nice cool contrast to spicy barbecue sauce.





Ingredients


2 cups canned black beans, drained and rinsed


2 cups frozen corn


1 cup red bell pepper,diced


1/2 cup finely diced jicima


6 tablespoons fresh lime juice


5 tablespoons olive oil


1 small clove garlic, very finely minced


1/4 cup red onion, minced


1/4 cup roughly chopped cilantro (reserve a few sprigs for garnish)


1/2 teaspoons cumin


1/2 cup diced tomatoes


Salt and pepper





Directions


Step: 1 In a small pan, lightly saute the corn, about 4 minutes.In a large bowl combine all ingredients and cooled corn.Toss gently to mix well.Adjust seasonings if needed.Chill at least 1 hour before serving.This can be done up to one day ahead. Just before serving add the chopped tomato.

















Time submitted: Thursday, May 19. 2005 at 08:10:27


Contributed By: Kate








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