Bean Salads

By Oxmoor House
July 10, 2012
Credit: Photo: Johnny Miller
Beans are a go-to pantry staple for salad and quick meals. Canned are quick, but dried tend to have less sodium and are more cost effective.
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Couscous Salad with Chickpeas

View Recipe:  Couscous Salad with Chickpeas  

This colorful and delicious main course is vegetarian and accentuates many Mediterranean flavors. Try this dish for you next meatless Monday venture.

 

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Black Bean-Quinoa Salad with Basil-Lemon Dressing

View Recipe: Black Bean-Quinoa Salad with Basil-Lemon Dressing

Quinoa contains more protein than any other grain. Edamame makes a tasty substitute for lima beans in this recipe. For an attractive presentation, serve the salad on a bed of baby greens or spinach.

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Toasted Chickpea and Apricot Salad

View Recipe:  Toasted Chickpea and Apricot Salad

This sweet and savory dish is a perfect place to incorporate seasonal fruit. Plums are delicious – and beautiful – in place of apricots.

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Mango and Black Bean Salad

View Recipe: Mango and Black Bean Salad

The sweet mango brightens the earthiness of the beans and wild rice. Garnish with fresh cilantro. Serve with spicy pork tenderloin.

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Bulgur Salad with Edamame and Cherry Tomatoes

View Recipe:  Bulgur Salad with Edamame and Cherry Tomatoes

The vitamin C from lemon juice aids in iron absorption. Round out the meal with grilled chicken, lemony hummus, and toasted 100-percent whole-wheat pita wedges. Substitute fresh-shelled fava beans for edamame, if you like. Fava beans also supply protein, fiber, and B vitamins.

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Grilled Peppers and Lentil Salad

View Recipe: Grilled Peppers and Lentil Salad

Tender, savory lentils paired with cooked peppers and cilantro converts this dish from a bland bean salad to a delectable and healthy meal. Use any combination of sweet bell peppers you like: green, red, yellow, and purple.

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Spanish Rice Salad

View Recipe: Spanish Rice Salad

This fresh, zesty rice salad has a kick and balances starch with fresh vegetables for a light and balanced meal. Serve this starchy salad with a seared tuna steak or grilled shrimp.

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Italian Three-Bean Salad

Credit: Photo: Johnny Miller
View Recipe: Italian Three-Bean Salad

Prepare the salad up to 1 day ahead, and store in the refrigerator. If you can't find fresh cranberry beans, substitute rinsed and drained canned cannellini beans, and add them to the snap beans for the last 2 minutes of cooking.

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By Oxmoor House