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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How to make SEVEN LAYER SALAD {Recipe Video}
How to Make SEVEN LAYER SALAD I Tastes of Lizzy T
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Better than traditional seven layer salad, this easy side dish recipe is high protein since it is loaded with cheese, bacon and eggs. The creamy homemade dressing has an amazing flavor. It’s a layered salad perfect for picnics and potlucks.
WHAT IS SEVEN LAYER SALAD?
Seven Layer Salad is a traditional American dish that is served in a glass bowl so that you can see all of the beautiful, colorful layers. Although the traditional recipe has changed slightly over the years based on what a family likes, there is one thing that has always stayed the same: People love it. it’s the PERFECT picnic side dish.
SEVEN LAYER SALAD DRESSING
The first step to making seven layer salad is to mix up the dressing. Allowing the dressing to “rest” while you prepare the rest of the salad helps the flavors to blend together beautifully.
Our recipe calls for mayonnaise, a little sour cream, a touch of sugar for flavor and….parmesan cheese. Guys….I could add parmesan cheese to every.single.thing I eat. I find it adds amazing flavor and richness to recipes. And this seven layer salad dressing is no different!
**Pro Tip: Use freshly shredded Parmesan cheese for the best flavor. Buy a block of Parmesan and use a cheese grater to grate it finely. It’s so much better than pre-shredded Parmesan.**
Ingredients
1 pound maple flavored bacon
1 1/4 cups mayonnaise
¼ cup sour cream
1 tablespoon white sugar
2/3 cup grated Parmesan cheese
1 large head iceberg lettuce (rinsed, dried, and chopped)
1 pint grape tomatoes (cut in half)
2 cups frozen green peas (thawed)
6 large hardboiled eggs
10 ounces shredded cheddar cheese (about 2 1/2 cups)
Instructions
Cook bacon in a large skillet over medium high heat until evenly brown and crisp. Allow the bacon to drain on paper towels. Crumble and set aside.
Prepare the dressing by whisking together the mayonnaise, sour cream, sugar and Parmesan cheese. Cover and refrigerate until you are ready to top the salad.
In a large 4 quart glass bowl, layer the chopped lettuce*, tomatoes, peas, eggs, cheese.
Drizzle the dressing over salad, covering as much of the top as possible.
Sprinkle the top with bacon.
Cover and refrigerate until you are ready to serve it.
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At Tastes of Lizzy T, our mission is to revive the thrill of preparing and sharing food with family and good friends. In our drive through culture, we are losing the joy of preparing your own meals. We’re about creating healthy, heartfelt comforting food. Starting as a mother and daughter school project, Tastes of Lizzy T is now an international blog where we share our life journey of a family that loves to cook, serve, and eat fresh, traditional, and wholesome food. We’re reviving old memories and creating new, one recipes at a time.
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Black Bean Layered Dip Recipe : Bean Dips
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Black bean layered dip is a really delicious treat that you can make right at home anytime you'd like. Make black bean layered dip with help from a food host and private chef in Los Angeles in this free video clip.
Expert: Mariko Amekodommo
Filmmaker: Elise Holowicki
Series Description: You don't have to go out to a fancy restaurant every time you want to enjoy some delicious bean dips. Get tips on making bean dips at home with help from a food host and private chef in Los Angeles in this free video series.
7 Layer Salad Trifle
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Trifle Bowl
Another great Summertime Recipe:
Chili Lime Glazed Chicken
With Pineapple Pico de Gallo
7 Layer Salad Trifle
This recipe was given to me by my sister-in-law Karen who brought it to our family Christmas party a couple of years back. It’s not only beautiful looking but it is so delicious and refreshing to! You don’t want to let this recipe slip by! It’s a perfect crowd-pleaser!
Ingredients:
2 cups chopped romaine lettuce
5 chopped celery stalks (mixed with the lettuce)
2 chopped green bell peppers
2 cups cooked small pasta shells (about 1 cup uncooked)
1 cup cubed salted ham
1 1/2 cups of mayonnaise
1 cup red onion (sliced thin)
1 pound cooked (chopped) bacon
2 cups of Monterey Jack Cheddar blend
3/4 cups sour cream with 1 tbsp. sugar
1 cup frozen peas
Instructions:
1. Cook bacon until crispy and well done. Look at the video demo for my quick and non-messy way using your microwave. Cut up into half inch pieces
2. Boil your pasta in salt water according to the directions on the box. Drain and set aside.
3. Layer your trifle dish in this order. Lettuce and celery first, then ham, green peppers, pasta (press down with your hands to make more room) mayonnaise (1 inch thick), onion, bacon, cheese, sour cream mixture and frozen peas.
4. Garnish with some twisted lemon wedges and refrigerate overnight so the peas can thaw out, softening the onions and bringing all the flavors together!
*Note: this trifle salad can be made the day of, but just allow it to rest 2 hours before serving.
Feel free to add your own twist. Hard-boiled eggs, black beans, tomatoes, corn or anything that you may prefer in a salad.
Enjoy!
#salad #trifle #7layersalad #overnightsalad
HOW TO MAKE A 7 LAYER SALAD
Seven Layer Salad is a timeless classic. Ive always been happy when someone brings one of these to a gathering. It's a great salad to have on hand when feeding a crowd, they don't take much time to make, they are not expensive, and you can always get creative and change up some of the ingredients.
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INGREDIENTS:
12oz of Bacon (you can add more bacon if you want no one will be upset about that)
1 head of Iceberg Lettuce
2 Small - Medium size Red Onion
1 head of Cauliflower
12 oz Frozen Peas (thawed)
2 cups Finely Shredded Cheddar Cheese
1 cup Mayo
1 cup Sour Cream
2 tbsp Sugar
2 tbsp Raw Apple Cider Vinegar
1/2 cup Parmesan Cheese
LET'S MAKE IT:
•Cut and crisp bacon in a skillet. Afterward put it on a paper towel to cool and draw out excess oil
•MAKE THE DRESSING: in a mixing bowl add 1 cup Mayo, 1 cup Sour Cream, 2 tbsp Sugar, 2 tbsp Raw Apple Cider Vinegar, 1/2 cup Parmesan Cheese then mix well
•Remove the core and wash 1 head of Iceberg Lettuce (allow the water to drain from it before cutting or use a salad spinner if you have one). Cut into bite size pieces and add them to a clear salad bowl
•Dice the Red Onions and add to the salad bowl. Make sure each layer is visible from the outside if the bowl
•Remove the core and chop the Cauliflower into small pieces, add to the bowl
•Layer on the 12oz of thawed Peas
•Add and spread the Dressing over the Peas
•Add 2 cups of Shredded Cheddar Cheese
•Sprinkle on the Bacon
ENJOY
You can serve this salad the same day and its also great the day after just put a air tight top on your dish and refrigerate.
Black Bean Taco Salad
Get the recipe here:
The only thing I ever needed to know about taco salad for it to win me over is that it has tortilla chips in it. I am fully on board with chips in a salad, though a crispy tortilla bowl will suffice too. It’s kind of genius, and certainly delicious. While some salads are a celebration of delicate leafy lettuce and the balance of a simple vinaigrette, taco salad is much more in your face and is basically a vehicle for all things zesty, and creamy, and cheesy… and chips. This particular Black Bean Taco Salad extolls all those virtues but it also has my heart because there’s no cooking involved whatsoever. Just some stirring and a little chopping and you’ve got one hearty, zesty, craveable main event of a salad.
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