Category: Beans

Crispy Oyster Mushroom Tacos

These oyster mushroom tacos are the best vegan alternative to meat strips. They are easy, meatless, and packed with flavor, making them the perfect choice for a meatless Taco Tuesday. I love how versatile mushrooms are! There are so many great ways to …

These oyster mushroom tacos are the best vegan alternative to meat strips. They are easy, meatless, and packed with flavor, making them the perfect choice for a meatless Taco Tuesday. I love how versatile mushrooms are! There are so many great ways to enjoy them, and these tacos are a must-try. The mushrooms are marinated...

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The post Crispy Oyster Mushroom Tacos appeared first on My Pure Plants.

Easy Baked Beans

These baked beans are the perfect potluck or barbecue side dish! Baked beans, bacon, onions, peppers are mixed in a sweet and delicious sauce creating the perfect depth of flavor!

These baked beans are the perfect potluck or barbecue side dish! Baked beans, bacon, onions, peppers are mixed in a sweet and delicious sauce creating the perfect depth of flavor!

braised chickpeas with zucchini and pesto

Last summer, when my younger child joined my older child at sleepaway camp for a month for the first time, leaving us unmoored and a little restless, we made a list of restaurants we’d been meaning to try and friends we don’t see e…

Last summer, when my younger child joined my older child at sleepaway camp for a month for the first time, leaving us unmoored and a little restless, we made a list of restaurants we’d been meaning to try and friends we don’t see enough and took this task on like it was our job. I barely cooked once. By the end of the third week, everything hurt and we realized our template for a child-free life (going out late, cocktails on weeknights, and generally behaving despicably) was based on our age and energy level when we were last child-free, which (I’m sorry as this fact seems to upset you guys as much as it does his actual parents) was almost 15 years ago.

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summer braised chickpeas-03

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Baked Beans in the Slow Cooker

Baked Beans don’t have to be boring and from a can, Baked Beans in the Slow Cooker takes a classic recipe to a whole new level! The rich aroma, savory flavors, touch of sweetness and simplicity of using a crock pot make them irresistible. Perfect for all your summer cookouts! Why I Love This Recipe The Ingredients Variations and Substitutions How to…

The post Baked Beans in the Slow Cooker appeared first on Weelicious.

Baked Beans don’t have to be boring and from a can, Baked Beans in the Slow Cooker takes a classic recipe to a whole new level! The rich aroma, savory flavors, touch of sweetness and simplicity of using a crock pot make them irresistible. Perfect for all your summer cookouts!

Baked beans in a blue bowl with a spoon.

Table of Contents

Why I Love This Recipe

  • Effortless Cooking: Just toss all your ingredients in a slow cooker and let it do the work for you! Especially if you’re making these during the summer, it’s so convenient to not have to stand over a hot stovetop!
  • Versatile: Perfect as a side dish for barbecues, potlucks, or even as a main course just like my Summer Pasta Salad recipe!
  • Make-Ahead Friendly: Make your baked beans in advance and enjoy later! The flavors only get better with time.
  • Full of Flavor: These baked beans are the perfect balance of sweet and saucy. My kids could eat beans for every meal. They’re obsessed. If yours are too, try these Pressure Cooker Pinto Beans or Slow Cooker Black Eyed Peas.
  • Vegetarian: This baked beans recipe is a hearty, delicious vegetarian option that everyone will love!

The Ingredients

Crock pot baked beans ingredients.
  • Small onion: You’ll sauté the onions before adding them to the slow cooker. They provide a savory base flavor for the beans.
  • Small white beans: The main ingredient! We use dried beans for this recipe and cook them low and slow. Any white or Great Northern bean variety will work fabulously in this.
  • Tomato paste: Instead of ketchup we use tomato paste to add that delicious tomatoey, tangy flavor.
  • Maple syrup: This adds a touch of natural, rich sweetness to the beans without being overly sweet.
  • Molasses: This ingredients adds a slightly smoky, complex sweetness.
  • Dijon mustard: Adds more tanginess with a little spicy note.
  • Vegetable broth and water: Cooking the beans in vegetable broth and water adds more flavor to the cooking liquid.

Variations and Substitutions

  • For a meatier option: Cook 4 pieces of chopped bacon with the onions for a meaty, smokier version of this recipe. You could also add cut up hot dogs in the last few minutes to cook through. 
  • Sweeteners: Swap maple syrup for light brown sugar or coconut sugar if you need.
  • More Heat: Add a pinch of cayenne pepper or a small diced jalapeño pepper (at your own risk!).
  • Chicken Broth: If you don’t need this recipe to be vegetarian, you can use chicken broth instead of vegetable broth.

How to Make Baked Beans in the Slow Cooker

Chopped onions sautéing in pan.

Step 1: Heat the olive oil in a saute pan, add the onions and cook until soft, about 3-4 minutes.

Baked beans ingredients in a slow cooker.

Step 2: Transfer the onions to a crock pot, add the remaining ingredients and stir to combine.

Baked beans in a slow cooker.

Step 3: Cook on low for 8-10 hours or 6-8 hours on high or until the beans are tender.

Storing Tips

  • Refrigerate: You can store leftover baked beans in an airtight container in the refrigerator for up to 5 days.
  • Freeze: To freeze baked beans, place cooled beans in a freezer-safe container and freeze for up to 3 months. Thaw in the fridge overnight before reheating.
  • Reheat: Reheat in the microwave or on the stovetop. Add a splash of water or broth if they need to be loosened up a bit.

Serving Suggestions

Looking for delicious ideas to serve with your next big batch of baked beans? Here are some of my favorites:

FAQs

Can you make baked beans in a pressure cooker?

Yes! This baked beans recipe can be made in a pressure cooker really easily. Here’s how: lock the lid of your pressure cooker and cook for 60 minutes at high pressure. Once the cook time is finished, allow the pressure to naturally release for at least 10 minutes. Then, release the remaining pressure, remove the lid and serve.

Can I make crock pot baked beans in advance?

Absolutely! Store them in the refrigerator and reheat on the stovetop or in the microwave.

Baked beans on a plate served with a hot dog.

More Slow Cooker Recipes

Baked Beans tend to fly under the radar a bit at a potluck or barbecue, but this crockpot baked beans recipe will be the star of the show wherever you take it. If you make these, let me know what you think by leaving a rating and comment below!

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Baked beans in a blue bowl with a spoon.
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Baked Beans in the Slow Cooker

Baked Beans don't have to be boring and from a can, this version made in the crock pot takes a classic recipe to a whole new level!
Course Side
Cuisine American
Prep Time 5 minutes
Cook Time 8 hours
Total Time 8 hours 5 minutes
Servings 6
Calories 388kcal
Author Catherine McCord

Equipment

Ingredients

Instructions

  • Heat the olive oil in a saute pan, add the onions and cook until soft, about 3-4 minutes.
  • Transfer the onions to a crock pot, add the remaining ingredients and stir to combine.
  • Cook on low for 8-10 hours or 6-8 hours on high or until the beans are tender. See notes for pressure cooker instructions.

Notes

Pressure Cooker Baked Bean Instructions: Lock the lid of your pressure cooker and cook for 60 minutes at high pressure. Once the cook time is finished, allow the pressure to naturally release for at least 10 minutes. Then, release the remaining pressure, remove the lid and serve.
For a meatier option: Cook 4 pieces of chopped bacon with the onions for a meaty, smokier version of this recipe. You could also add cut up hot dogs in the last few minutes to cook through. 
To Store: You can store leftover baked beans in an airtight container in the refrigerator for up to 5 days.
Freeze: To freeze baked beans, place cooled beans in a freezer-safe container and freeze for up to 3 months. Thaw in the fridge overnight before reheating.
Reheat: Reheat in the microwave or on the stovetop. Add a splash of water or broth if they need to be loosened up a bit.
 

Nutrition

Calories: 388kcal | Carbohydrates: 74g | Protein: 19g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 1.682mg | Potassium: 1.904mg | Fiber: 13g | Sugar: 25g | Vitamin A: 758IU | Vitamin C: 7mg | Calcium: 244mg | Iron: 10mg

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Baked Beans with Ground Beef

Hearty Baked Beans with Ground Beef combines savory beef, baked beans, and a tangy barbecue sauce. Ready in just over an hour, perfect for dinners and potlucks.

Hearty Baked Beans with Ground Beef combines savory beef, baked beans, and a tangy barbecue sauce. Ready in just over an hour, perfect for dinners and potlucks.

Vegan Refried Beans

These easy vegan refried beans have incredible buttery flavor, and only take 20 minutes to make! Homemade tastes so much…

These easy vegan refried beans have incredible buttery flavor, and only take 20 minutes to make! Homemade tastes so much better than canned.

Vegan refried beans

Looking for a tasty way to whip up plant-based refried beans? Hot tip for you: run, don’t walk, to make these homemade vegan refried beans! They’ve got a creamy texture and buttery flavor that tastes loads better than canned beans.

Why we love this recipe: Garlic, olive oil, and a few spices make these vegan beans taste incredible. You can use canned beans or beans that were cooked from dry. Alex and I love to make homemade refried beans because they are so tasty and seriously quick. They’re perfect as a side to serve with enchiladas or a side for tacos, or even as a refried bean dip!

Tips for vegan refried beans

Homemade refried beans are often made with bacon fat, lard, or butter. But this vegan refried beans recipe has big flavor using only olive oil! It tastes so much better than canned, you’ll be hooked on making your own beans at home. Here are a few tips for the best vegan refried beans:

  • Use canned or dry pinto beans. It’s quickest to use canned pinto beans, but you can use cooked pinto beans if you have them on hand. Use this pinto beans recipe to cook them from scratch, or this Instant Pot refried beans recipe.
  • Add garlic, chili powder, and cumin. You’ll sauté the garlic in olive oil, then add the beans and spices and cook until they’re infused.
  • Use the can liquid to add creaminess. Using the pinto bean can liquid for cooking the beans adds creaminess and body! If you’re using dry beans, water works too.
  • Mash them up! The best way to get that refried bean texture is using potato masher! A fork works if you don’t have one.
Pinto Beans in bowl.

Variations and mix-ins

This vegan refried beans recipe is very customizable. Here are a few ways to change it up:

  • Use black beans. Swap in black beans for a slightly different flavor (or follow this Refried Black Beans Recipe).
  • Use vegan butter. Use vegan butter in place of olive oil for an even richer flavor. Look for a vegan butter that is organic and minimally processed (Miyoko’s is a brand we like).
  • Add heat. To make spicy refried beans, mix in chopped pickled jalapeno peppers, canned green chilis, sauce from a can of chipotle peppers in adobo sauce, or a pinch of chipotle powder.
Vegan refried bean dip

Ways to serve vegan refried beans

How to serve vegan refried beans? They’re a great component to add plant based protein to vegan meals. Here are a few of our top ways to serve them:

  1. Tacos: Try them as a side to go with tacos, like these Vegan Carnitas Tacos. Or use them in Refried Bean Tacos or Cauliflower Tacos.
  2. Bean dip: This refried bean dip is a great vegan appetizer.
  3. Nachos: Try them in vegan nachos with vegan nacho cheese.
  4. Taquitos: Make baked flautas (aka taquitos) as a snack: omit the cheese to keep it plant based.
  5. Sopes: Mix up these vegan homemade sopes to fill with beans.

Dietary notes

This vegan refried beans recipe is vegetarian, vegan, plant-based, dairy-free, and gluten-free.

Frequently asked questions

Are purchased refried beans vegan?

No, not all refried beans are vegan. Traditional recipes and many store-bought versions often contain lard (rendered pork fat). Be sure to check the ingredients list for lard or other animal products before purchasing or consuming refried beans.

What kind of beans are best for making vegan refried beans?

Pinto beans are the most common choice for traditional refried beans, but you can also use black beans, kidney beans, or even a combination of different beans. Pinto beans tend to be creamier and mash up more easily, while black beans have a firmer texture.

How can I make my vegan refried beans creamier?

If you want a creamier texture, you can add a few tablespoons of water to the mashed beans.

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Vegan refried beans

Vegan Refried Beans

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  • Author: Sonja Overhiser
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Total Time: 20 minutes
  • Yield: 2 ½ cups (4 servings)
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Description

These easy vegan refried beans have incredible buttery flavor, and only take 20 minutes to make! Homemade tastes so much better than canned!

Ingredients

  • 2 garlic cloves
  • 2 15-ounce cans pinto beans or 3 cups cooked pinto beans, plus ¾ cup can liquid or water
  • 2 tablespoons olive oil
  • 1 teaspoon cumin
  • ½ teaspoon chili powder
  • ½ teaspoon kosher salt

Instructions

  1. Mince the garlic. Drain the beans and reserve the can liquid in a glass measuring cup. (Use water if using cooked beans.)
  2. In a medium saucepan, heat the olive oil over medium heat. Add the garlic and sauté for 1 minute until fragrant but before it browns.
  3. Turn the heat to medium low and carefully add the beans (liquid hitting oil can cause it to spit!), ½ cup of the reserved can liquid, cumin, chili powder, and kosher salt. Cook for 10 to 15 minutes, stirring occasionally, adding the remaining ¼ cup can liquid when it starts to become drier. (How long you cook will depend on the bean brand or whether you’re using beans cooked from dry.) When the liquid gets thick and the beans become easy to mash, remove from the heat. Mash with a potato masher (or a fork) until the desired texture is reached. If you’d like to loosen up the texture, add more water. Serve immediately.
  • Category: Side Dish
  • Method: Stovetop
  • Cuisine: Mexican

More plant based resources

Looking to eat more vegan and plant based recipes? Here are some of our favorite resources:

White Bean Salad

a Mediterranean white bean salad in a large white bowl.This simple White Bean Salad is the ultimate summer salad! It’s quick and easy to make but doesn’t skimp on flavor thanks to a mix of refreshing Mediterranean vegetables, fresh herbs, creamy cannellini beans, and lemon vinaigrette. Craving more fresh summer salads? Check out my Watermelon Salad with Mint and Feta, Broccoli Salad, Macaroni Salad,…

a Mediterranean white bean salad in a large white bowl.

This simple White Bean Salad is the ultimate summer salad! It’s quick and easy to make but doesn’t skimp on flavor thanks to a mix of refreshing Mediterranean vegetables, fresh herbs, creamy cannellini beans, and lemon vinaigrette.

Craving more fresh summer salads? Check out my Watermelon Salad with Mint and Feta, Broccoli Salad, Macaroni Salad, and Chickpea Salad while you’re here!

a Mediterranean white bean salad in a large white bowl.

Canned white beans may not look exciting at first glance, but once you learn about their endless uses, you’ll be thrilled to have them in your cupboard! With their creamy, melt-in-your-mouth texture and buttery flavor, these beans make White Bean Soup, Sun Dried Tomato Butter Beans, and many more recipes so heavenly.

This quick and easy White Bean Salad recipe is another way to use up a few cans of cannellini beans. It has fresh and vibrant Mediterranean flavors and is packed with plant protein, making it anything but boring. 

The beans are combined with herbs and a blend of Mediterranean veggies, like cherry tomatoes, olives, red onion, and cucumbers, then tossed with extra virgin olive oil and fresh lemon juice to round out every bite. Simple, bright, and refreshing, it has everything you need in a summer salad!

Why you’ll love this Mediterranean white bean salad

  • Mediterranean-style – This vegan bean salad has the best the Mediterranean has to offer, like colorful vegetables, fresh parsley and mint leaves to brighten every bite, and a simple lemon vinaigrette.
  • Perfect for summer! The crisp and juicy veggies and herbaceous Italian-inspired flavors will keep you cool on hot summer days.
  • Incredibly fast and easy – Just toss everything in a bowl and enjoy!
the ingredients for white bean salad in a large white bowl.

How to make a vegan white bean salad

Find the complete recipe with measurements in the recipe card below.

Add all of the white bean salad ingredients to a large mixing bowl and toss to combine. Give it a taste and add more salt, pepper, or lemon juice as needed.

Looking for a little more flavor? Add a pinch of red pepper flakes, sumac, dried oregano, or za’atar, fresh basil leaves, and/or a splash of red wine vinegar and toss to combine.

Place the salad in the fridge to chill for 30 minutes or serve it right away. Enjoy! 

using two wooden spoons to toss a white bean salad together.

Frequently asked questions

I can’t find cannellini beans. What can I use instead?

You can swap the cannellini beans (white kidney beans) for an equal amount of navy beans, great northern beans, chickpeas or butter beans (lima beans).

Do dry white beans work for this bean salad?

Dry beans do work in this salad, although they aren’t as convenient as canned beans. 

To make this recipe with dry beans, soak 1 cup of dry white beans in water overnight, then drain the water and add the beans to a medium saucepan. Cover with water and heat to a boil. Allow the beans to simmer until they’re soft and tender (1 to 1.5 hours), then drain and set aside to cool before using them in the salad.

What should I serve with bean salad?

Serve this creamy white bean salad as a satisfying side dish with any Italian-inspired main dish. I like pairing it with light vegan pastas, like my Lemon Pasta, Spinach Artichoke Pasta, or Lemon Asparagus Pasta, and a green salad or vegan Caesar salad on the side. This Vegan Tiramisu is always perfect for dessert!

Because of its light and refreshing flavors, this bean salad also pairs well with summer favorites. Bring it with you to the picnic, potluck, or barbecue, and enjoy it alongside vegan macaroni salad, veggie burgers, chickpea salad sandwiches, and more.

Can I make this salad ahead of time?

Yes! In fact, the flavors will be even better after letting this salad chill in the fridge. I recommend serving it within a few hours of assembly, although you can prepare it up to 1 or 2 days in advance.

How do I store the leftovers?

The leftover bean salad can be stored in an airtight container in the fridge for up to 2 days. Any longer and the vegetables will start to soften.

a Mediterranean white bean salad in a large white bowl.
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White Bean Salad

This simple White Bean Salad is the ultimate summer salad! It’s quick and easy to make but doesn’t skimp on flavor thanks to a mix of refreshing Mediterranean vegetables, fresh herbs, creamy cannellini beans, and lemon vinaigrette.
Course Salad
Cuisine Mediterranean
Prep Time 20 minutes
Total Time 20 minutes
Servings 6 servings
Calories 260kcal
Author Nora Taylor

Ingredients

  • (2) 15-ounce cans cannellini beans drained and rinsed
  • 1 medium English cucumber diced
  • 1 medium red bell pepper seeded and diced
  • 1/2 cup chopped kalamata olives or black olives
  • 1 pint cherry tomatoes halved
  • 1/2 cup diced small red onion
  • 1/2 cup chopped flat leaf parsley
  • 15 fresh mint leaves chopped
  • 3 tablespoons fresh lemon juice
  • 2 tablespoons olive oil
  • salt and pepper to taste (I used 1 tsp salt)
  • 1 cup crumbled feta I used dairy free feta crumbles
US Customary – Metric

Instructions

  • Add all ingredients to a large mixing bowl and toss to combine.
  • Taste; add more salt and pepper to taste, or more lemon juice.
  • For the best flavor, chill the salad in the refrigerator for 30 minutes before serving.

Notes

  1. For a little heat, add a pinch of red pepper flakes. You can also add a pinch of oregano or sumac for more flavor.
  2. The salad will keep in the refrigerator, covered, for about 2 days. After that, the vegetables start to soften too much.

Nutrition

Serving: 1of 6 servings | Calories: 260kcal | Carbohydrates: 40g | Protein: 12g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 195mg | Potassium: 998mg | Fiber: 9g | Sugar: 5g | Vitamin A: 1210IU | Vitamin C: 49mg | Calcium: 140mg | Iron: 5mg

3 Bean Baked Beans

 Just 8 ingredients make up this 3 Bean Baked Beans casserole. It’s a perfect side dish recipe for your picnic or potluck. Use maple bacon for extra flavor! Do you see bacon and brown sugar? I do. 😋  You’ll fall head over heels fo…

 Just 8 ingredients make up this 3 Bean Baked Beans casserole. It’s a perfect side dish recipe for your picnic or potluck. Use maple bacon for extra flavor! Do you see bacon and brown sugar? I do. 😋  You’ll fall head over heels for this old fashioned 3 Bean Baked Beans recipe with maple bacon…

The post 3 Bean Baked Beans appeared first on Tastes of Lizzy T.

Fajitas on the Grill

These fajitas on the grill are the best fast and easy dinner! The charred veggies and black beans make a…

These fajitas on the grill are the best fast and easy dinner! The charred veggies and black beans make a total crowd pleaser.

Fajitas on the grill

While Alex and I do eat meat occasionally, we generally eat vegetarian or plant-based when we cook for ourselves at home. It’s been a great way to force creativity in general, but especially at the grill in the summer.

Grilling is well-known to highlight meat, but we’ve been surprised at how it can make humble vegetables into something brilliant. Such is the case with this fajita grill recipe. Bell peppers, portobello mushrooms, and onions transform into the most delicious meld of savory flavors. Keep reading for this fantastic grilled dinner idea.

What we love about this recipe

These fajitas on the grill are the brain child of my grill master partner Alex. We happened to have a fajitas spice blend on hand for the recipe, but you can also make homemade fajita seasonings, too. We also tried “bean packets” on the grill for the first time for this one, and were happy to find they were successful.

Fajitas on the grill are a quick grilling idea that is an explosion of flavor! Vegetarian fajitas are a great option for any special diets you’re cooking for. This recipe is vegetarian, gluten-free, and dairy-free and vegan if you serve it with cashew cream. It’s on repeat for simple summer meals with friends.

Need a grill pan? Here’s a the one we use.

Tips for fajitas on the grill

These vegetarian fajitas are a breeze to make. Just keep these few tips in mind when making them:

  • Grilled vegetables don’t require much babysitting. You want the peppers and portobello mushroom to develop those lovely grill marks, so don’t turn the vegetables too often. With that said, if you’re grilling your vegetables directly on the grill and not in a grill pan, you’ll want to watch them a little more closely just to be safe.
  • Be aware of the salt. If you’re using a pre-made fajita spice blend like we did, you may need to adjust the amount of additional salt you add to this recipe. Many fajita spice blends contain salt, so you don’t want to add too much!
  • Try the beans in foil. We really enjoyed the smoky flavor of our beans after we made them in foil packets over the grill. But if you don’t have time for this step, you can also heat up the beans over the stove.

Storing grilled fajitas leftovers

These grilled vegetarian / vegan fajitas serves 4 people, so you may wind up with leftovers (always a good problem to have!). I recommend storing the fajita ingredients separately to keep all the flavors as fresh as possible.

When you’re ready to enjoy your leftovers, reheat the peppers and portobello mushrooms in a skillet with a drizzle of olive oil (if you microwave the veggies, the mushrooms become rubbery and the peppers get soggy). The beans can be reheated in a small saucepan with a little water to prevent them from drying out.

Fajitas on the grill

More vegetarian grill recipes

Outside of these fajitas on the grill, there are so many great vegetarian grill recipes for summer! Try these favorites:

Don’t have a grill? Try these Sheet Pan Fajitas, Fajita Veggies, or Vegetarian Fajitas!

Dietary notes

This vegetarian fajitas recipe is vegetarian, gluten-free, vegan, plant-based, and dairy-free (using Cashew Cream).

Frequently asked questions

What’s the best way to grill fajitas if I want to add meat?

Preheat your grill to medium-high heat. Grill your meat first, followed by the vegetables. Cook the meat to your desired doneness and the vegetables until they are tender-crisp with a slight char.

Can I make fajitas on the grill ahead of time?

It’s best to grill them right before serving to ensure they are fresh and flavorful. But, you can grill in advance, making them slightly underdone, then refrigerate until serving. Rewarm them on the grill or in a 350F oven.

What can I serve with grilled fajitas?

Warm tortillas, guacamole, pico de gallo, shredded cheese, sour cream, and your favorite salsa are all perfect accompaniments to grilled fajitas.

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Vegetarian grill recipes

Fajitas on the Grill!

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Description

These vegetarian fajitas are easy to grill up as a fast and easy dinner recipe: the charred veggies and black bean filling is always a crowd pleaser!

Ingredients

  • 1 red pepper
  • 1 green pepper
  • 1 portobello mushroom
  • 1 yellow onion
  • 3 cloves garlic, divided
  • 3 tablespoons olive oil, divided
  • 3 tablespoons fajita seasoning (spice blend, not prepackaged packet with additives), divided
  • 15-ounce can black beans or pinto beans
  • 1 teaspoon kosher salt, divided
  • 12 corn tortillas
  • Sour cream or cashew cream, for serving
  • Grill pan, if possible

Instructions

  1. Heat a grill to medium high.
  2. Wash the peppers, and clean the dirt from the portobello mushroom. Slice the peppers and slice the onion into thick strips. Slice the mushroom (if not using a grill pan or basket, chop into larger pieces). Mince the garlic (separate and set aside 1 clove minced garlic).
  3. In a large bowl, mix the vegetables with the 2 cloves minced garlic, 2 tablespoons olive oil, 2 tablespoons fajita seasoning, and ½ teaspoon kosher salt (decrease the salt if the fajita seasoning contains salt).
  4. Drain and rinse the beans, and place them on a square of aluminum foil. Mix the beans with 1 tablespoon olive oil, the other clove diced garlic, 1 tablespoon fajita seasoning, and ½ teaspoon kosher salt. Fold up the sides of the foil to form a square packet.
  5. Place the vegetables in a grill pan, then place it on the grill and cook for about 10 minutes, until tender, turning occasionally. (If not using a grill pan, place larger vegetable pieces directly onto the grill.)
  6. When the vegetables are nearly done, place the bean packet on the grill to warm the beans, 3 to 5 minutes. Remove the vegetables and bean packet from the grill, and serve with tortillas and garnish with sour cream.
  • Category: Main Course
  • Method: Grilled
  • Cuisine: Mexican

Easy Bean Salad

This Bean Salad is the perfect easy side dish for any potluck. I love this recipe for the summer months because it is so quick to put together and serve! It is a classic salad recipe with a homemade dressing – you’ll love it! Why You’ll LOVE This Recipe I love this recipe because there…

The post Easy Bean Salad appeared first on Crazy for Crust.

This Bean Salad is the perfect easy side dish for any potluck. I love this recipe for the summer months because it is so quick to put together and serve! It is a classic salad recipe with a homemade dressing – you’ll love it!

bean salad mixed with vegetables in a clear bowl.

Why You’ll LOVE This Recipe

I love this recipe because there are so many textures – crunchy and soft – the perfect summer potluck dish. You can make it ahead of time (it actually tastes better as it sits) and you can serve it alone or over a bed of lettuce. It’s the best lunch!

Bean salad is so perfect because you can really get a full meal from it. The beans are a great source of ported and fiber, but there are also vegetables added in! There are so many great flavors and textures mixed into one. Every summer I tack this recipe on to anything else we are serving and everyone raves about it!

bean salad mixed with vegetables in a clear bowl.

Ingredients Needed

  • 3 Bean Salad: Red Kidney Beans, Garbanzo Beans (also known as Chickpeas), and Cannellini Beans (white beans) – you’ll need three 15-ounce cans (canned beans are just so much easier)
  • Red Onion and Celery: Add a great texture in comparison to all the beans
  • Red Bell Pepper: I chop all the extra salad ingredients in to good bite size pieces
  • Fresh Parsley: Fresh herbs always add an extra light taste to the recipe
  • Red Wine Vinegar and Extra Virgin Olive Oil: I typically use twice as much oil to vinegar, but you could also use equal parts.
  • Honey: Everything needs a bit of sweetness!
  • Garlic: Make sure it’s pressed!

Variations

  • Switch up the beans: you can use pinto beans or black beans if you like those better.
  • Some bean salads also include green beans or wax beans – swap out one of the cans of beans for a can of green beans.
  • I added Italian seasoning but you could omit and use thyme and/or oregano

How to make Bean Salad

  • Drain and rinse your beans. Add all salad ingredients to a large bowl.
  • Add all dressing ingredinets to a mason jar. Cover and shake well to combine. Pour over salad, toss to combine.
  • Chill until ready to serve.
bean salad mixed with vegetables in a clear bowl.

Expert Tips

  • This salad tastes even better after soaking up the dressing for a few hours!
  • If you want to skip making your own dressing that is fine! Use what you have on hand! I suggest a light balsamic or red wine vinaigrette.
  • You could also add some dijon mustard to the dressing if you want it creamier.

FAQs

How do you store this salad?

Store in the fridge for up to 3 days! Make sure it is covered.

bean salad mixed with vegetables in a clear bowl.
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Easy Bean Salad Recipe

This easy Bean Salad is a traditional three bean salad recipe that's the perfect side dish, complete with a homemade dressing.
Course Side Dish
Cuisine American
Prep Time 15 minutes
Total Time 15 minutes
Servings 10 servings
Calories 145kcal
Author Dorothy Kern
Cost $5

Ingredients

Salad:

  • 1 (15-ounce) can kidney beans drained and rinsed
  • 1 (15-ounce) can an garbanzo peans chickpeas, drained and rinsed
  • 1 (15-ounce) can white cannelloni beans great northern beans, drained and rinsed
  • ½ red onion diced small
  • 4 stalks celery diced small
  • 1 red pepper diced small
  • ¼ cup fresh parsley chopped

Dressing:

  • ¼ cup red wine vinegar
  • ½ cup olive oil
  • 1 teaspoon salt
  • ½ teaspoon ground black pepper
  • 1 tablespoon honey
  • 1 clove garlic pressed
  • ½ teaspoon Italian seasoning

Instructions

  • Add all salad ingredeints to a large bowl. Make sure that you've drained and rinsed your beans first!
  • Add all dressing ingredinets to a mason jar. Cover and shake well to combine. Pour over salad, toss to combine.
  • Chill until ready to serve. This tastes best after soaking a few hours and will last up to 3 days in the refrigerator.

Video

Notes

  • Swap any beans (color or green beans or wax beans) for a can of the beans listed. Use your favorites.
  • If you want you can use a bottled dressing – balsamic or red wine vinaigrette is best.

Nutrition

Serving: 1serving | Calories: 145kcal | Carbohydrates: 10g | Protein: 3g | Fat: 11g | Saturated Fat: 2g | Sodium: 345mg | Potassium: 156mg | Fiber: 3g | Sugar: 3g | Vitamin A: 505IU | Vitamin C: 18.1mg | Calcium: 17mg | Iron: 0.8mg

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Last Updated on May 25, 2024

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