Bean salad comes together fast, and the healthy mix is also easy on the budget. From three-bean salad to green bean salad, these recipes deliver all the best flavors.See Popular Bean Salad Recipes
It's impossible to grill tiny favas, but the sweet-starchy beans get a similar smoky flavor when they're charred quickly in a hot skillet. Jean-Georges Vongerichten tosses the charred beans with garlic, jalapeno, tarragon, and cubes of cheese for a warm salad.
French breakfast radishes are sweeter than their rounder counterparts, but either kind will work in this fresh side salad.
If you prefer, you can substitute cooked bacon pieces for the prosciutto in this easy salad.
Marinate kidney beans, garbanzo beans, crunchy vegetables, and cheese in a fresh-tasting lime dressing. Choose any combination of canned beans that you like.
Rely on the deli for salad fixin's that toss into a 10-minute taste sensation.
This scrumptious bean salad combines kidney beans, pinto beans, sliced red onion and diced green pepper dressed with a flavorful combination of Pace® Picante Sauce, cilantro, oil and vinegar.
Garbanzo beans, the star of this bean salad recipe, are also known as chickpeas. Here's a delicious way to savor their nutty taste and firm texture.
Try this three-bean and bacon recipe from Betty Crocker.
This salad is a well-rounded meal in itself, supplying a wealth of nutrients, including vitamins A and C. "I grew up in the French countryside," Laurent Gras says. "So vegetable-heavy dishes make me feel like I'm back home."
Pace® Pico de Gallo adds a burst of flavor to this simply fresh salad combining prepared bulgur wheat, black beans, corn and cilantro.
Refreshing and easy to make, this tasty recipe has it all. Individual puff pastry shells are filled with marinated shrimp and a kicked-up corn and bean salad. It's a terrific summertime dish, that's delicious year-round.
Breaded turkey cutlets are served with a quick-fix salad and a homemade yogurt dressing to make this summer meal.
Ken Oringer believes chefs need to make a point of eating healthy dishes when they can, so he includes protein-rich quinoa in his diet at least three times a week. Here he mixes the grain with black beans, onions and peppers to make a hearty and very satisfying side dish that's a fun variation on prosaic five-bean salad.
Rajat Parr was born in Kolkata in 1972 and didn't leave until he was 22, which explains why Indian flavors are such a big part of his cooking. This salad, for instance, is a twist on the classic Indian street food called chana chaat.
Whip up a delicious and easy-to-tote pasta salad. It'll take less than 30 minutes!
Chef Jerry Traunfeld, inspired by a trip through India, flavored this creamy chickpea salad with aromatic herbs and Indian spices, among them mustard, cumin, and fennel seeds.
Apple and avocado freshen the taste of this hearty salad. Bottled Thousand Island dressing provides the base for a tangy topper.