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Bean Salad Recipe:
A simple and quick salad recipe that comes together with rich flavors in no time.
Olives, sun dried tomatoes and cilantro add great depth of flavor with little effort. This is an easy bean salad recipe that can be served in a variety of ways and can even be turned into a great bean dip for a quick party dish.
Use the menu planner below to make some delicious quick meals.
2-3 servings as a salad
Approx. 1 1/2 - 2 cups prepared as a dip
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Quick Fact: Beans are low in fat and a great source of protein. They are also a good source of fiber, vitamins (especially B vitamins), and minerals. A lot of good things in a small package.
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You will need 6 ingredients:
- Cannellini Beans
- Black Olives
- Bottled Sun-Dried Tomatoes in Oil
- Jicama
- Fresh Cilantro
- All Natural Oil and Vinegar Dressing
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Ingredients:
cannellini beans – 15oz can
(navy or white beans may be substituted)
(be sure to thoroughly rinse and drain beans before using)
black olives – 1/2 cup chopped
bottled sun dried tomatoes in oil – 1/2 cup coarsely chopped
jicama – 1/2 cup finely diced
fresh cilantro – 1/2 cup chopped coarsely
all natural store bought oil and vinegar dressing – 1/2 cup
Reduce the Fat: Use lite or low fat dressing to
reduce the fat in this recipe.
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1. In a mixing bowl, combine all the salad ingredients and toss well.
2. Allow salad to marinate for a least a half an hour before serving.
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Quick Idea: Turn this delicious recipe into a quick dip for parties by placing all the ingredients into a food processor or blender (make sure you have enough liquid in the machine to allow ingredients to move freely by adding more dressing or a little water)and process to desired creaminess. Serve with your favorite chips, crackers or crudites.
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| More Quick Salad Recipes: Asian Salad Recipes Avocado Rice Salads Chicken Salad Recipes Pasta Salad Recipes Seaweed Salad Recipes |
** Serve this easy bean salad recipe scooped into avocado or pear halves sprinkled with lemon or lime juice.
** For a quick wrap style sandwich, serve bean salad as a filling rolled into lettuce leaves or vegetable wraps sprinkled with grated cheese and sprouts. Serve baked corn or potato chips on the side.
** Serve this quick salad as a topping on toasted sourdough bread with thinly sliced cheese or prosciutto and a bowl of vegetable or gazpacho soup on the side.
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Ingredient Exchanges:
* Instead of Cannellini Beans: try Black Beans, Garbanzo Beans or Kidney Beans.
* Instead of Jicama: try Celery, Chayote Squash, or Red Onion
You could also be a little bit adventurous and, instead of jicama, try a crispy fruit for a different taste.
* Try: Apples or Pears
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