Mediterranean Three Bean Salad! The BEST you'll ever have
This three bean salad is so bright and packs tons of flavor from fresh herbs, capers, and a zesty garlic Dijon vinaigrette. It’s the perfect potluck salad. Recipe:
How to Make Simple Black Bean and Corn Salad
Simple Black Bean and Corn Salad is a fresh, colorful mix of black beans, corn, bell pepper, avocado and onion, in a light, tangy dressing that is healthy, delicious and easy to make.
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✅Ingredients
• 2 cups frozen corn kernels
• 2 (15 ounce) cans black beans drained and rinsed
• 2 medium roma tomatoes diced
• 1 medium red bell pepper diced
• 1 large avocado diced
• 1/2 small red onion minced
• 1/2 cup freshly chopped cilantro
• 1/4 cup lime juice
• 1/4 cup extra virgin olive oil
• 2 cloves garlic minced
• 1/2 teaspoon salt
• 1/2 teaspoon red pepper flakes
✅Instructions
00:00:28 - How to dice roma tomatoes
00:00:42 - How to dice bell peppers
00:00:55 - How to dice red onion
00:01:22 - How to dice avocados
00:02:52 - Quick recap Simple Black Bean and Corn Salad recipe
1️⃣ 00:00:09 - Thaw corn in a microwave safe bowl for 3 to 4 minutes, stirring every 90 seconds.
2️⃣ 00:00:28 - Toss corn with black beans, tomatoes, bell pepper, avocado, onion, and cilantro.
3️⃣ 00:01:47 - In a small bowl, whisk together lime juice, olive oil, garlic, salt, and red pepper flakes.
4️⃣ Pour dressing over salad and toss to combine.
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The Stay At Home Chef offers restaurant quality recipes you can easily make at home. If you want to become a better cook, learn how to cook, or just need dinner ideas for your family, this channel is for you. We’re taking really good recipes and making them easy recipes that you can make at home in your own kitchen. Cooking, baking, how to, all things food, and more!
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Betty's Four Bean Salad -- Christmas
Betty demonstrates how to make Four Bean Salad which will be on this year's Christmas table. Green, garbanzo, red, and lima beans are tossed with a sweet and tart salad dressing.
Four Bean Salad
14.4 ounce to 15.5 ounce can cut green beans, drained
14.4 ounce to 15.5 ounce can red beans, drained and rinsed
14.4 ounce to 15.5 ounce can garbanzo beans, drained
14.4 ounce to 15.5 ounce can green lima beans, drained
1/2 cup purple onion, finely chopped
1/2 cup red bell pepper, finely chopped
1/2 cup white vinegar
1/2 cup extra light-tasting olive oil
1/2 cup sugar
In a large bowl, toss green beans, red beans, garbanzo beans, green lima beans, onion, and red bell pepper. In a small bowl, whisk together vinegar, oil, and sugar. Drizzle whisked mixture over bean mixture. Toss well. Cover bowl with plastic wrap and refrigerate several hours or overnight. Serve chilled. Enjoy! --Betty :)
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How To Make A 4-Bean Salad! (Healthy And Delicious!)
How To Make A 4-Bean Salad! (Healthy And Delicious!)
Welcome My Friends! ☺️
Today I'm sharing a video where I show you how I make a delicious and healthy 4-bean salad. I use green and yellow beans, kidney beans and black beans in this salad!
For the written recipe for 4-Bean Salad, please click here:
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For a printable version of this recipe, please click here:
►
4-Bean Salad Recipe
Yield: 4 side servings
➡️Ingredients:
1/2 cup dry kidney beans (125 g)
1/2 cup dry black beans (125 g)
Cumin
1 pound fresh green and yellow beans (450 g)
1 green onion, chopped
2 tbsp Extra Virgin olive oil (30 ml)
1 tbsp aged Balsamic vinegar (15 ml)
Salt and pepper to taste
➡️Directions:
1. The night before you want to have your salad, prepare your beans by rinsing them well and soaking them overnight in water. Best not to soak them longer than 24 hours at room temperature or more than 2 days in the fridge - they could develop harmful bacteria and lose their nutrients.
2. The next day, rinse the beans very well. Place them in a pot of cold water and sprinkle some cumin into the pot - this helps with gas and digestion! Bring to a boil, then simmer 90 minutes. Make sure you stir the pot often at first because as the water heats up, the beans will stick to the bottom of the pot. Check every so often to make sure you don't need to add more water.
3. Wash the green and yellow beans. Snap off the ends. Place them into a pot of cold water and bring to a boil. Boil the beans for 5 minutes then transfer them into a bowl of ice water to stop the cooking process.
4. Wash and chop one green onion and place into a bowl.
5. When the green and yellow beans have cooled a bit, chop them and add them to the bowl. I find that using scissors is the easiest way to chop them.
6. Into the bowl, add the olive oil, vinegar and S&P. Cover and set aside.
7. When the kidney and black beans have cooked, drain and rinse them. When they've cooled, add them to the bowl and mix everything until well blended.
8. Refrigerate for at least one hour before serving.
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Thanks for watching!
Rain ????????
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Timeline:
00:00 Introduction and talking about the beans we'll use
00:14 Preparing the kidney and black beans the night before
01:46 Draining, rinsing and cooking the kidney and black beans
03:56 Washing the green and yellow beans
04:24 Jack eating a green bean!! Raven's not so sure! ☺
04:59 Cooking the green and yellow beans
05:42 Chopping the green onion
06:21 Chopping the green and yellow beans
06:32 Draining and rinsing the kidney and black beans
06:51 Adding the olive oil and Balsamic vinegar, seasoning with S&P
07:53 Adding the kidney and black beans
08:27 Wrap up and Thanks For Watching!
#rurallife #4beansalad #howtomake4beansalad
Disclaimer: This channel is for entertainment purposes only. I'm not a professional cook or baker, I just enjoy being in the kitchen and sharing recipes! This channel only supports positive energy! All negative, derogatory, inflammatory or bullying comments will be deleted, thank you! ♥
Mediterranean Chickpea Salad
Mediterranean Chickpea Salad is light and refreshing and uses a quick vinegar dressing. Whip this up in under 15 minutes and enjoy this healthy lunch or side all week long!
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✅Ingredients
Salad:
• 30 ounces canned chickpeas, drained and rinsed
• 1 pint red grape or cherry tomatoes, halved or quartered
• 1 English cucumber, diced
• 1 green bell pepper, diced
• 1 small red onion, thinly sliced
• ½ cup sliced kalamata olives
• ½ cup crumbled feta cheese
• 2 tablespoons freshly chopped basil
• 2 tablespoons freshly chopped mint
Dressing:
• 2 tablespoons honey
• 3 tablespoons extra virgin olive oil
• 2 tablespoons lemon juice
• 2 tablespoons white wine vinegar
• ¼ teaspoon salt
• ¼ teaspoon black pepper
✅Instructions
1️⃣ In a large mixing bowl, toss together chickpeas, tomato, cucumber, bell pepper, red onion, olives, feta, basil, and mint.
2️⃣ For the dressing, pour honey into a microwave-safe mixing bowl. Microwave 10-15 seconds to liquify honey. Whisk in olive oil, lemon juice, vinegar, salt, and pepper.
3️⃣ Pour dressing over chickpea salad. Toss to combine. Refrigerate until ready to serve.
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Thanks for watching! Don't forget to push LIKE, leave a COMMENT below, and SUBSCRIBE! Feel free to SHARE this video too.
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TWITTER: TheStayHomeChef
CONTACT ME: rach@thestayathomechef.com
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The Stay At Home Chef offers restaurant-quality recipes you can easily make at home. If you want to become a better cook, learn how to cook, or just need dinner ideas for your family, this channel is for you. We’re taking really good recipes and making them easy recipes that you can make at home in your own kitchen. Cooking, baking, how to, all things food, and more!
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Ridiculously Easy Bean Salad - How to Make Bean Salad
This classic bean salad is perfect for picnics, barbecues and make ahead meals. To make it, we combine beans (canned or home cooked), onion, crisp cucumber, capers, parsley, and a tangy dressing. Easy and delicious! Get the full recipe and all of our tips here:
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⬇️⬇️ RECIPE INGREDIENTS ⬇️⬇️
FOR THE SALAD
• 3 (15-ounce) cans beans, drained and rinsed or use 4 ½ cups cooked beans
• 1/2 medium onion, finely chopped (about 3/4 cup)
• 1 medium cucumber, finely chopped (about 2 cups)
• 3 tablespoons drained capers
• 1/2 cup (60 grams) finely chopped fresh parsley, see notes
• 3/4 teaspoon dried oregano, see notes
FOR THE DRESSING
• 1/4 cup (60 ml) red wine vinegar
• 1/4 cup (60 ml) extra-virgin olive oil
• 1 teaspoon Dijon mustard
• 1 to 2 teaspoons honey or maple syrup, optional
• 3/4 teaspoon fine sea salt, plus more to taste
• 1/4 teaspoon fresh ground black pepper
✅ FULL RECIPE:
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