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Busy Day Slow Cooker Taco Soup
Lunch

Busy Day Slow Cooker Taco Soup

4.6

Prep
10 min
Cook
185 min
Total
195 min

Instructions

  1. 1 Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes.
  2. 2 Stir browned ground beef, tomatoes, kidney beans, pinto beans, corn, taco seasoning, and ranch dressing mix together in the crock of a slow cooker.
  3. 3 Cook on Low for at least 3 hours.

By Lucinda

Leftover Ham Bone Soup
Lunch

Leftover Ham Bone Soup

Prep
15 min
Cook
75 min
Total
90 min

Instructions

  1. 1 Fill a large soup pot with enough water to cover the ham bone, but don't add the bone yet. Bring to a boil.
  2. 2 When boiling, add bouillon cubes and salt. Crush bouillon with a spoon until dissolved, then add ham bone, potatoes, onions, kidney beans, turmeric, and cloves. Stir to blend spices and return to a boil.
  3. 3 Lower to medium-low heat and simmer until ham is hot and potatoes are easily pierced by a fork, about 1 hour.
  4. 4 Remove ham bone. Shred meat and discard bone. Return meat to the soup, and serve.

By noellemarie

Three Bean Salad With Celery
Lunch

Three Bean Salad With Celery

4.4

Prep
15 min
Cook
Total
135 min

Instructions

  1. 1 Combine onion, celery, kidney beans, garbanzo beans, and green beans in a mixing bowl. Add olive oil, vinegar, sugar, salt, celery seed, and black pepper to bean mixture; gently stir to coat. Cover bowl and chill completely 2 to 4 hours.

By Kara

Slow Cooker Ham Bone Soup
Lunch

Slow Cooker Ham Bone Soup

Prep
15 min
Cook
480 min
Total
495 min

Instructions

  1. 1 Combine 8 cups water and bouillon cubes in a slow cooker; stir until bouillon is dissolved. Add tomatoes, beans, ham bone, potatoes, onion, and leftover ham. Cook on Low until ham is coming off the bone, about 8 hours. Taste and add another cup of water if too salty.
  2. 2 When the soup is almost done, bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes.
  3. 3 Drain macaroni and add desired amount to the soup.
  4. 4 Remove ham bone. Shred meat and discard bone. Return meat to the soup, stir to combine, and serve.

By Casey O'Connor

Sweet Pepper Balsamic Bean Salad
Lunch

Sweet Pepper Balsamic Bean Salad

4.1

Prep
Cook
Total

Instructions

  1. 1 In large bowl combine yellow pepper, beans, roasted red peppers and tomatoes.
  2. 2 In jar with tight-fitting lid combine parsley, vinegar, Worcestershire sauce, sugar, basil and garlic; shake well. Pour over vegetables; toss gently. Cover and let stand at room temperature for 30 minutes or refrigerate for 2 hours.
  3. 3 To serve, place leaves of lettuce on individual salad plates and top with bean mixture.

By Kathy Miller

Bean and Bacon Salad
Lunch

Bean and Bacon Salad

4.7

Prep
15 min
Cook
10 min
Total
85 min

Instructions

  1. 1 In a skillet over medium heat, cook the bacon until crisp. Drain, cool, and crumble.
  2. 2 In a small bowl, whisk together the vinegar, mayonnaise, and sugar.
  3. 3 In a large bowl, mix the bacon, kidney beans, cabbage, celery, parsley, and onion. Season with salt and pepper. Pour the vinegar dressing mixture over the salad, and toss to coat. Refrigerate at least 1 hour before serving.

By Declan's Mama

Grandma's Sweet and Tangy Bean Salad
Lunch

Grandma's Sweet and Tangy Bean Salad

4.9

Prep
15 min
Cook
5 min
Total
140 min

Instructions

  1. 1 Mix green beans, kidney beans, wax beans, corn, sweet peas, celery, onion, cucumber, and green bell pepper together in a bowl.
  2. 2 Stir vinegar, sugar, vegetable oil, and salt together in a saucepan; bring to a boil until sugar is dissolved, about 5 minutes. Set aside to cool.
  3. 3 Pour vinegar mixture over bean mixture; marinate in the refrigerator for at least 2 hours or overnight. Drain salad of extra marinade before serving.

By ChristinaAB

Three Bean Salad with Corn
Lunch

Three Bean Salad with Corn

3.8

Prep
15 min
Cook
Total
495 min

Instructions

  1. 1 Mix kidney beans, wax beans, green beans, garbanzo beans, corn, mushrooms, onion, green bell pepper, cider vinegar, 1/2 cup sugar, vegetable oil, black pepper, salt, basil, and oregano in a large bowl.
  2. 2 Chill in refrigerator for 8 hours or overnight.
  3. 3 Stir 1/4 cup sugar into the bean salad. Taste and add more if needed to balance vinegar flavor.

By appagey

Four Bean Salad
Lunch

Four Bean Salad

4.3

Prep
15 min
Cook
Total
75 min

Instructions

  1. 1 In a large salad bowl, whisk together the sugar, vinegar and oil.
  2. 2 Add the onion, bell pepper, celery, green beans, lima beans, kidney beans, pinto beans and pimentos.
  3. 3 Toss to evenly coat and place in large sealed container. Place in refrigerator and turn periodically to mix.

By Kathleen White

Nutty Brown Rice Salad
Lunch

Nutty Brown Rice Salad

4.4

Prep
20 min
Cook
50 min
Total
150 min

Instructions

  1. 1 Combine the rice and water in a small saucepan; bring to a boil over high heat. Cover, and reduce the heat to medium-low. Simmer until the rice is tender, and the liquid has been absorbed, 45 to 50 minutes. Remove from heat and allow to cool.
  2. 2 Place cooled rice in a large bowl. Stir in the kidney beans, red onions, mushrooms, broccoli, bell peppers, and almonds; season with pepper. Toss salad with the Italian dressing and olive oil.
  3. 3 Chill for at least one hour before serving.

By Jackie Wood

Kidney Bean Salad
Lunch American

Kidney Bean Salad

4.6

Prep
10 min
Cook
5 min
Total
90 min

Instructions

  1. 1 Place eggs in a saucepan and cover with cold water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Remove eggs from hot water, cool under cold running water; peel and chop.
  2. 2 Mix chopped eggs, kidney beans, mayonnaise, onion, celery, and relish together in a bowl until just combined; season with salt and pepper. For best flavor results, chill salad in the refrigerator before serving, at least 1 hour.

By Jackie Noel Smith

Summer Kidney Bean Salad
Lunch American

Summer Kidney Bean Salad

4.0

Prep
15 min
Cook
Total
75 min

Instructions

  1. 1 Combine kidney beans, corn, and tomatoes in a salad bowl.
  2. 2 Whisk together vinegar, brown sugar, cumin, onion flakes, salt, and black pepper in a separate bowl. Spoon liquid from bowl of kidney bean mixture into dressing if needed for extra moisture. Mix until brown sugar has dissolved.
  3. 3 Pour dressing over bean mixture and stir to combine. Refrigerate at least 1 hour.

By Lisa_P

Make-Ahead Summer Bean Salad
Lunch American

Make-Ahead Summer Bean Salad

Prep
15 min
Cook
5 min
Total
740 min

Instructions

  1. 1 Combine sugar, vinegar, oil, and black pepper in a small saucepan over medium-low to low heat; cook and stir until sugar is dissolved, 3 to 5 minutes. Off heat, cool slightly.
  2. 2 Toss kidney beans, wax beans, green beans, bell pepper, and green onions together in a large bowl until combined. Pour slightly cooled vinaigrette over bean-vegetable mixture; toss to coat.
  3. 3 Cover the bowl with plastic wrap; marinate in the refrigerator before serving or freezing, at least 12 hours, stirring once or twice.
  4. 4 Drain salad; serve using a slotted spoon.

By MistyK

Cheap and Easy Lentil Salad
Lunch American

Cheap and Easy Lentil Salad

4.0

Prep
10 min
Cook
20 min
Total
90 min

Instructions

  1. 1 Combine lentils and water in a saucepan; bring to a boil. Cook lentils at a boil until tender, about 20 minutes; drain.
  2. 2 Mix kidney beans, corn, and parsley in a bowl; add lentils and gently stir.
  3. 3 Whisk olive oil, balsamic vinaigrette, sugar, salt, and black pepper together in a separate bowl; drizzle over lentil mixture and gently stir.
  4. 4 Cover bowl with plastic wrap; refrigerate until lentils are completely chilled, about 1 hour.

By Kelly

Bean Salad
Lunch Mexican

Bean Salad

4.3

Prep
15 min
Cook
Total
75 min

Instructions

  1. 1 Rinse canned beans in a colander under running water; drain.
  2. 2 Combine beans and corn in a large bowl; add salsa, chili powder, oil, cumin, and lime juice and toss until evenly combined. Sprinkle with parsley.
  3. 3 Cover the bowl with plastic wrap; chill in the refrigerator before serving, 1 hour.

By HEATHERANNE23

Amy's Kidney Bean Salad
Lunch American

Amy's Kidney Bean Salad

4.8

Prep
20 min
Cook
Total
20 min

Instructions

  1. 1 Whisk mayonnaise, milk, vinegar, sugar, salt, and black pepper together in a medium-large bowl until well combined.
  2. 2 Stir kidney beans, hard-boiled eggs, green bell pepper, and red onion into the mayonnaise mixture. Eat immediately or refrigerate before serving.

By Amy Clum Nash

Colorful Four Bean Salad
Lunch American

Colorful Four Bean Salad

4.3

Prep
20 min
Cook
Total
1460 min

Instructions

  1. 1 In a large bowl, whisk together the white sugar, vinegar, and vegetable oil. Stir in the celery, green pepper, red onion and pimentos. Pour the green beans, wax beans, lima beans and kidney beans into a colander, and rinse under cold water. Let drain for a few minutes, then stir into the bowl with the rest of the salad. Store in a large jar in the refrigerator, and shake or turn occasionally for 1 day to marinate. If you do not have a sealed container, simply stir the salad every few hours. This keeps for about a week, but will be gone sooner.

By Kathleen White

Dana's Taco Salad
Lunch Mexican

Dana's Taco Salad

4.6

Prep
25 min
Cook
50 min
Total
75 min

Instructions

  1. 1 Place lentils and water in a pot. Bring water to boil, reduce to simmer. Cook for 30 minutes or until tender.
  2. 2 Cook the turkey in a skillet over medium heat until no longer pink, 8 to 12 minutes. Stir the cooked lentils, 1 cup of water, and the taco seasoning mix into the turkey. Bring mixture to a boil; reduce heat to low and simmer until liquid is nearly gone, about 5 minutes.
  3. 3 Combine the lettuce, avocado, tomatoes, olives, kidney beans, lentil-and-turkey mixture, and Catalina dressing in a large bowl and toss until combined.

By Dana Lawson

Pool Party Pasta Salad
Lunch American

Pool Party Pasta Salad

4.5

Prep
20 min
Cook
10 min
Total
30 min

Instructions

  1. 1 Bring a large pot of lightly salted water to a boil. Add pasta, and cook until tender, about 8 minutes. Add broccoli florets and asparagus to the boiling water during the last 5 minutes. Drain, and run under cold water to cool.
  2. 2 In a large serving bowl, stir together the diced chicken, kidney beans, black olives, green pepper, cherry tomatoes, feta cheese and Italian dressing. Stir in the pasta, broccoli and asparagus. Season with salt and pepper to taste. I like it pretty heavy on the pepper. This salad is best if chilled for a couple of hours before serving.

By Stacey Hiles Thune

Mexican Bean and Rice Salad
Lunch Mexican

Mexican Bean and Rice Salad

4.4

Prep
20 min
Cook
Total
80 min

Instructions

  1. 1 Combine brown rice, corn, kidney beans, black beans, onion, bell pepper, jalapeño peppers, cilantro, lime zest and juice, cumin, and garlic in a large bowl; gently toss until well mixed. Season with salt.
  2. 2 Refrigerate salad for 1 hour, toss again, and serve.

By TaraV1976

Mexican Orzo Salad
Lunch Mexican

Mexican Orzo Salad

4.5

Prep
25 min
Cook
10 min
Total
155 min

Instructions

  1. 1 Bring a large pot of lightly salted water to a boil. Cook orzo in the boiling water, stirring occasionally until tender yet firm to the bite, about 10 minutes. Drain; transfer to a large bowl.
  2. 2 Add chickpeas, kidney beans, black beans, green onions, red onion, bell peppers, corn, cilantro, salt, and black pepper to the bowl. Drizzle oil and lime juice over salad, toss to coat. Refrigerate to chill before serving, at least 2 hours.

By Nancy

Amazing Mexican Quinoa Salad
Lunch Mexican

Amazing Mexican Quinoa Salad

4.6

Prep
20 min
Cook
Total
140 min

Instructions

  1. 1 Mix quinoa, pinto beans, kidney beans, corn, red onion, brown rice, red bell pepper, and cilantro together in a glass or plastic container with a lid.
  2. 2 Whisk olive oil, vinegar, chili powder, garlic, salt, black pepper, and cayenne pepper together in a bowl; pour over quinoa mixture and toss to coat. Cover bowl with a lid and refrigerate until flavors blend, at least 2 hours.
  3. 3 Stir salad again before serving.

By Rita

Ground Turkey Soup with Beans
Lunch American

Ground Turkey Soup with Beans

3.7

Prep
20 min
Cook
80 min
Total
100 min

Instructions

  1. 1 Crumble turkey into a stockpot over medium-high heat. Cook and stir until evenly browned, crumbly, and no longer pink, 7 to 10 minutes. Drain and discard any excess grease.
  2. 2 Stir carrots, onion, and celery into the turkey; cook and stir until vegetables are soft, about 5 minutes. Add potatoes, tomato sauce, tomatoes, undrained peas, green beans, kidney beans, and corn. Season with pepper and seasoned salt. Stir until evenly distributed. Add thyme and bay leaf.
  3. 3 Pour water into the pot and bring to a simmer. Cover and cook, stirring regularly and adding more water as needed, until potatoes are tender, about 1 hour.

By Kristina

Spicy Dorito Taco Salad
Lunch Mexican

Spicy Dorito Taco Salad

4.5

Prep
25 min
Cook
10 min
Total
35 min

Instructions

  1. 1 Combine ground beef, garlic powder, chili powder, and black pepper in a skillet over medium heat; cook until beef is brown and crumbly, about 10 minutes, breaking up beef into chunks as it cooks. Drain excess grease, remove from heat, and cool.
  2. 2 Toss lettuce, tortilla chips, cheese, beans, tomato, onion, and jalapeño in a large bowl. Stir in beef until well combined.
  3. 3 Whisk oil, sugar, ketchup, taco seasoning, vinegar, and Worcestershire together in a bowl until sugar dissolves; pour over salad and toss to coat.

By Lora R

Best Darn Minestrone Soup Around
Lunch American

Best Darn Minestrone Soup Around

4.7

Prep
10 min
Cook
125 min
Total
135 min

Instructions

  1. 1 Melt butter in a large stock pot over medium heat. Add onions and sauté until soft. Add mixed vegetables, broth, kidney beans, tomatoes, spinach, and tomato paste; simmer gently for 1 1/2 hours.
  2. 2 Use a slotted spoon to transfer about 1/2 of the vegetables to a blender or food processor, reserving the liquid in the stockpot. Purée vegetables until smooth, then return to the pot.
  3. 3 Stir in heavy cream, macaroni, garbanzo beans, 1/2 of the Parmesan cheese, garlic powder, parsley, pepper, basil, and salt. Cook, stirring frequently, for 30 minutes.
  4. 4 Ladle into bowls and sprinkle with remaining Parmesan cheese.

By Chef Ron

Hearty Vegetarian Minestrone
Lunch Italian

Hearty Vegetarian Minestrone

4.8

Prep
15 min
Cook
50 min
Total
65 min

Instructions

  1. 1 Heat olive oil in a large pot over medium heat. Add onion and cook until soft, about 3 minutes. Add garlic and cook until fragrant, about 1 minute. Add carrots and celery; cook and stir until soft, 5 to 6 minutes.
  2. 2 Stir in green beans, oregano, basil, salt, and pepper; cook for about 5 minutes. Add diced and crushed tomatoes and vegetable broth; bring to a boil. If it looks too thick, add a bit of water.
  3. 3 Reduce heat to low and simmer for 20 minutes. Stir in kidney beans, cannellini beans, and macaroni; cook until pasta is tender yet firm to the bite, 7 to 10 minutes. Taste and adjust salt and pepper, if needed.
  4. 4 Ladle into bowls and garnish with Parmesan-style cheese and fresh basil.

By Shannon

Italian Sausage Soup with Cannellini Beans
Lunch Italian

Italian Sausage Soup with Cannellini Beans

5.0

Prep
15 min
Cook
60 min
Total
75 min

Instructions

  1. 1 Heat olive oil in a Dutch oven over medium-high heat. Add Italian sausage, onion, and garlic; cook and stir until sausage is browned and crumbly and onion is translucent, 8 to 10 minutes.
  2. 2 Pour beef stock into the pan and bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon. Add water and bouillon cubes.
  3. 3 Add tomato sauce, cannellini beans, kidney beans, garbanzo beans, green beans, diced tomatoes with juice, carrots, tomato paste, soup mix, cabbage, garlic powder, Italian seasoning, pepper, and salt. Reduce heat to medium and simmer for 40 minutes.
  4. 4 Meanwhile, bring a large pot of salted water to a boil. Add shells and cook, stirring occasionally, until tender yet firm to the bite, about 9 minutes. Drain.
  5. 5 After soup has cooked for 40 minutes, add cooked shells. Simmer for another 5 minutes. Ladle into bowls and top with shredded Parmesan cheese.

By Danielle