Recipes for salad
White Bean Salad Recipe
White Bean Salad Ingredients
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White Bean Salad Recipe
2 (15 ounce) cans cannelloni beans, drained and rinsed
- 1 (15 ounce) can quartered artichoke hearts, drained
- 1/2 cup green olives, sliced
- 1 cup roasted red peppers, drained and chopped
- 1/2 English cucumber, diced
- 6 plum tomatoes – cored, seeded and diced
- 2 celery ribs, diced
- 2 green onions, thinly sliced
- 1/3 cup sherry vinegar
- 1 teaspoon Dijon mustard
- 1/4 cup finely chopped fresh parsley
- 1 tablespoon fresh thyme
- 2 teaspoons finely chopped fresh rosemary
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- salt and pepper to taste
- 1/2 cup olive oil
How to make White Bean Salad
- Stir together the beans, artichokes, olives, peppers, cucumber, tomatoes, celery and green onions in a large bowl; set aside.
- Whisk together the vinegar, Dijon mustard, parsley, thyme, rosemary, garlic powder, paprika, salt, and pepper in a small bowl. Gradually pour in olive oil until well combined. Pour the dressing over the salad, and stir until all ingredients are coated. Refrigerate at least one hour or overnight before serving.
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White Bean Salad is ready to serve.
Prep Time:30 Min
Ready In:1 Hr 30 Min
Servings : 8
5 Bean Salad Recipe
5 Bean Salad Ingredients
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5 Bean Salad Recipe
1 (19 ounce) can garbanzo beans (chickpeas), rinsed and drained
- 1 (16 ounce) can kidney beans, rinsed and drained
- 1 (15.5 ounce) can great northern beans, rinsed and drained
- 1 (14.5 ounce) can yellow wax beans, drained
- 1 (10 ounce) package frozen cut green beans, thawed
- 2 small onions, chopped
- 1 cup white vinegar
- 3/4 cup sugar
- 1/4 cup canola oil
- 1 teaspoon salt
- 1/2 teaspoon pepper
How to make 5 Bean Salad
- In a large bowl, combine the first six ingredients. In another bowl, whisk the vinegar, sugar, oil, salt and pepper. Pour over bean mixture and toss to coat. Cover and refrigerate for several hours or overnight. Serve with a slotted spoon.
- 5 Bean Salad is ready to serve.
Prep Time:10 Min
Ready In:10 Min
Servings : 15
Easy Bean Salad Recipe
Easy Bean Salad Ingredients
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Easy Bean Salad Recipe
1 (15 ounce) can black beans, drained and rinsed
- 1 (15 ounce) can garbanzo beans, drained and rinsed
- 1 (15 ounce) can cannellini beans, drained and rinsed
- 1 (8 ounce) can water chestnuts, drained and chopped
- 3/4 cup salsa
- 1/4 cup fat free French dressing
- 1/2 teaspoon garlic powder
- salt and pepper to taste
How to make Easy Bean Salad
- In a large bowl, toss together the black beans, garbanzo beans, cannellini beans, water chestnuts, salsa, and dressing. Season with garlic powder, and salt and pepper. Cover, and chill until serving.
- Easy Bean Salad is ready to serve.
Prep Time:10 Min
Ready In:10 Min
Serving : 12
Four Bean Salad Recipe
Four Bean Salad Ingredients
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Four Bean Salad Recipe
1 can (15 to 16 oz.) cut green beans shopping list
- 1 can (15 to 16 oz.) cut wax beans shopping list
- 1 can ( 15 to 16 oz.) kidney beans shopping list
- 1 can (8 ¾ oz.) garbanzo beans ( I substitute butter beans) shopping list
- 1 C thinly sliced purple onion rings, cut in half shopping list
- 1 small green bell pepper, finely chopped shopping list
- 2 T chopped fresh parsley shopping list
- ½ C sugar (or a very scant 1/2 cup of Splenda) shopping list
- 2/3 C vinegar shopping list
- 1/3 C oil shopping list
- 1/2/ t salt shopping list
- ½ t pepper shopping list
- 2 T bacon bits shopping list
How to make Four Bean Salad
- Mix drained and rinsed beans, onion,bell pepper and parsley in non-metal bowl.
- Mix remaining ingredients except bacon bits in saucepan.
- Heat to boiling, stirring occasionally. Pour over bean mixture; toss.
- Cover and refrigerate 3 hours, no longer than 24 hours, stirring occasionally.
- Drain
- Just before serving, sprinkle with bacon bits.
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Four Bean Salad is redy to servr
180 minutes to make
Serves 8
Kidney bean Salad Recipe
Kidney Sean Salad Ingredients
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Kidney Sean Salad Recipe
2 eggs
- 2 (15 ounce) cans kidney beans, drained
- 1/2 onion, diced
- 1 stalk celery, diced
- 2 tablespoons sweet pickle relish
- 1/2 cup mayonnaise
- salt and pepper to taste
How to make Kidney Sean Salad
- Place eggs in a saucepan with enough cold water to cover. Bring to a boil. Remove saucepan from heat. Cover, and let eggs stand in hot water for 10 to 12 minutes. Drain, cool, peel, and chop.
- In a bowl, mix the hard-cooked eggs, kidney beans, onion, celery, relish, and mayonnaise. Season with salt and pepper. Chill at least 1 hour in the refrigerator before serving.
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Kidney Sean Salad is ready to serve.
Prep Time:15 Min
Cook Time:12 Min
Ready In:1 Hr 30 Min
Bean Salad Recipe
Bean Salad Ingredients
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Bean Salad Recipe
500g fresh & frozen green beans, boiled
- 1x 440 g tin three bean mix
- 1 red capsicum chopped, or cherry tomatoes halved
- 1 onion, sliced
For Dressing
- ½ cup light olive oil
- 3 tablespoons white vinegar
- 2 tablespoons brown sugar
- ½ teaspoon dry mustard
- 1-2 small cloves garlic, crushed
- 1 teaspoon dry basil leaves
How to make Bean Salad
- Combine all ingredients for dressing and shake well. Pour over combined bean mix
and refrigerate for several hours. - Recipe notes
Any combination of beans can be used depending on what you have on hand, try substituting any of the following: kidney beans, chick peas, yellow beans or 4 bean mix. -
Been salad is ready to serve.
Prep time: 15 to 30 minutes
Yield: 6 servings
Zucchini Salad Recipe
Zucchini Salad Ingredients:
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Zucchini Salad Recipe
1 tablespoon lemon juice
- 2 cloves garlic, crushed
- 1 tablespoon olive oil
- 1/2 cup canned chickpeas (garbanzo beans), rinsed and drained
- Salt and freshly ground black pepper to taste
- 500 gm zucchini (about 3 cups)
- Several Romaine lettuce leaves, washed
How to make Zucchini Salad:
- Mix lemon juice and crushed garlic together.
- Add oil and whisk thoroughly.
- Add chickpeas, salt, and pepper.
- Slice zucchini into 1/2-inch rounds.
- Blanch by bring a pot half filled with water to a boil and add zucchini.
- Let water come back to a boil and simmer for 1-2 minutes.
- Drain and toss in the dressing. Or, microwave on high for 2 minutes and
toss with dressing. -
Zucchini Salad is ready to serve, on a bed of lettuce leaves.
Chicken and Pesto Salad Recipe
Chicken and Pesto Salad Ingredients
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Chicken and Pesto Salad Recipe
2 chicken breast fillets
- 1 tsp olive oil
- 4 tbsp pinenuts
- 150g/5oz pasta shells
- 1/2 red onion, sliced
- 225g/8oz cherry tomatoes, halved
- 175g/6oz cucumber, deseeded and cut into sticks
- 1 (120g) bag Italian salad leaves
For the dressing:
- 1 tbsp olive oil
- 2 tbsp pesto sauce
- 1 tbsp red wine vinegar
How to make Chicken and Pesto Salad
- Heat a griddle pan. Pour the olive oil into a small pan, then use a brush to brush both sides of the chicken with a little oil, season well. Cook the chicken breasts on the griddle for 15-20 mins, turning once until golden brown on the outside and cooked through. Thinly slice.
- Meanwhile, cook the pasta in boiling salted water for 8-10mins or until just cooked and still ‘al dente’. Add the pinenuts to the remaining oil in the small pan and cook over a low heat for 2mins or until golden brown and toasted. Drain on kitchen paper.
- Drain the pasta in a colander then run under the cold tap until the pasta is cold. Drain then place in a large bowl. Add the chicken pine nuts, onion, tomatoes and cucumber. Mix all the dressing ingredients together and toss into the salad bowl. Season to taste. If liked, the salad can now be refrigerated for upto 2 hours until required.
- Just before serving, add the salad leaves and toss again to mix.
- Chicken and Pesto Salad is ready to serve.
Preparation time: 10 minutes
Cooking time: 30-35 minutes
Serves: 4
Sweet Pea Salad Recipe
Sweet Pea Salad Ingredients
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Sweet Pea Salad Recipe
1 can of Lesueur English peas, drained shopping list
- 1 can of sweet whole kernel corn, drained shopping list
- 1/2 cup chopped sweet vidalia onion shopping list
- 1/3 cup chopped bell pepper shopping list
- 1/3 cup roasted red bell pepper, chopped shopping list
- 1 cup shredded sharp white cheddar cheese shopping list
- 1/2 cup Nanny’s sweet pickles, diced shopping list
- 3 boiled eggs, chopped shopping list
- 1/2 cup real mayo shopping list
- salt and pepper to taste shopping list
- Tony Chachere’s Seasoning to taste shopping list
- Nanny’s sweet pickle recipe coming soon! Till then, I guess you can use the store bought kind… shopping list
How to make Sweet Pea Salad
- In a large mixing bowl combine all ingredients, stir, taste, add a little of this, a little of that, taste, taste again, one more time, ok you can stop now… stop… STOP TASTING! There won’t be any left for supper! and refrigerate till chilled.
- Sweet Pea Salad is ready to serve.
Serves = 8
Easy Fruit Salad Recipe
Easy Fruit Salad Ingredients
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Easy Fruit Salad Recipe
1 can each:
- fruit cocktail
- peaches
- pears
- mandarin oranges
- pineapples chunk
- 1 banana
- 1 apple
How to make Easy Fruit Salad
- Open all pineapple and oranges first, drain into small bowl and save juice. If using banana and apple, cut into bite-sized pieces and soak in pineapple/orange juice, set aside. Open other fruits and drain juice, saving for something else, Put them in a large bowl then drain apple/ bananas and add to fruit. Chill and serve. Sometimes I add chopped nuts and serve Cool Whip on the side. Mix small amount of juice back in to desired moistness.
- Easy Fruit Salad is ready to serve.
