2 Terrific Salad Sides 3 Bean Salad And Potato Salad With Sweet Red Pepper And Onion Food

THREE BEAN SWEET POTATO SALAD

Three Bean Sweet Potato Salad image

Potato salad meets sweet potatoes meets three bean salad meets happy salad eaters everywhere. This riff on retro three-bean salad adds sweet potatoes to the mix, and they couldn't be a more perfect fit if they tried.

Provided by Kare for Kitchen Treaty

Time 30m

Number Of Ingredients 12

Ingredients

1 pound sweet potatoes (about 2 small or 1 large, peeled and cut into 1/2-inch pieces)
1/2 pound green beans (trimmed and cut into 1 1/2-inch pieces)
1 cup cooked chickpeas
1 cup cooked kidney beans
1/2 cup chopped red onion (about 1/2 small onion)
1/4 cup extra virgin olive oil
3 tablespoons apple cider vinegar
2 tablespoons pure maple syrup (granulated sugar would also work)
1 teaspoon stone-ground mustard or other brown mustard
1/4 teaspoon kosher salt + more to taste
1/8 teaspoon ground black pepper + more to taste
1/4 cup chopped fresh parsley (either Italian or curly work)

Steps:

Fill a large pot halfway full with water and place over high heat. Add a few pinches of salt to the water if desired. Bring water to a boil. Carefully add the sweet potatoes and boil until almost fork-tender, 4-5 minutes. Add the green beans and cook for three more minutes, until bright green and tender. Drain and let cool slightly. Add to a large bowl along with the chickpeas, kidney beans, and onion. Stir gently to combine, trying not to break up the sweet potatoes.
To a small bowl, add the olive oil, vinegar, pure maple syrup, mustard, salt, pepper, and parsley. Whisk until combined. Pour over the potatoes and beans. Toss gently to coat veggies with dressing. Taste and season with additional salt and pepper if desired. Serve immediately for a warm potato salad (my preference) or chill until ready to serve.

THREE-BEAN POTATO SALAD

Three-Bean Potato Salad image

This savory potato salad is particularly hearty, thanks to a trio of beans: red kidney, garbanzo and yellow.

Provided by My Food and Family

Categories Home

Time 30m

Yield 8 servings, 3/4 cup each

Number Of Ingredients 7

Ingredients

1-1/2 lb. red potatoes (about 5), peeled, cut into 1-inch cubes
1/2 cup KRAFT Tuscan House Italian Dressing
2 Tbsp. GREY POUPON Dijon Mustard
1 can (15.5 oz.) chickpeas (garbanzo beans), rinsed
1 can (15 oz.) red kidney beans, rinsed
1 can (14.5 oz.) yellow beans, rinsed
1 small red onion, finely chopped

Steps:

Cook potatoes in boiling water in saucepan 15 min. or until tender; drain. Cool.
Meanwhile, whisk dressing and mustard in bowl until blended.
Combine potatoes, beans and onions in large bowl. Add dressing mixture; toss to evenly coat.

Nutrition Facts : Calories 250, Fat 8 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 0 mg, Sodium 380 mg, Carbohydrate 0 g, Fiber 8 g, Sugar 0 g, Protein 9 g

THREE BEAN SALAD

Three Bean Salad image

We like a buffet with all the family here. We serve a variety of salads. This is also great for summer picnics and cookouts. Keeps well, and serves a lot of people.

Provided by JJOHN32

Categories Salad Beans Three Bean Salad Recipes

Yield 16

Number Of Ingredients 10

Ingredients

1 (15 ounce) can green beans
1 pound wax beans
1 (15 ounce) can kidney beans, drained and rinsed
1 onion, sliced into thin rings
¾ cup white sugar
⅔ cup distilled white vinegar
⅓ cup vegetable oil
½ teaspoon salt
½ teaspoon ground black pepper
½ teaspoon celery seed

Steps:

Mix together green beans, wax beans, kidney beans, onion, sugar, vinegar, vegetable oil, salt, pepper, and celery seed. Let set in refrigerator for at least 12 hours.

Nutrition Facts : Calories 111.5 calories, Carbohydrate 15.9 g, Fat 4.7 g, Fiber 2.4 g, Protein 2 g, SaturatedFat 0.6 g, Sodium 298.6 mg, Sugar 10.6 g

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