3 Bean Salad Recipes Using Canned Beans Food
THREE-BEAN SALAD FOR 3
We make this 3 bean salad all summer long! It's a delicious summer side dish for two. - Barbara Wiggins, Lexington, North Carolina
Provided by Taste of Home
Categories Lunch Side Dishes
Time 10m
Yield 3 servings.
Number Of Ingredients 8
Steps:
- In a small bowl, combine the first four ingredients. In another bowl, whisk the sugar, vinegar, oil and pepper; stir into bean mixture. Cover and refrigerate until serving.
Nutrition Facts : Calories 154 calories, Fat 5g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 441mg sodium, Carbohydrate 24g carbohydrate (12g sugars, Fiber 5g fiber), Protein 5g protein.
THREE BEAN SALAD
Tangy and sweet, this has a little less sugar than other recipes. I plan to try this with splenda. Adapted from my More With Less Mennonite cookbook. Either canned or dried, cooked beans may be used. I chose my favorite beans, but many other kinds can be substituted.
Provided by Kaarin
Categories Onions
Time 15m
Yield 10-12 serving(s)
Number Of Ingredients 10
Steps:
- Cook green beans till tender.
- Drain canned beans and rinse.
- Toss beans with onion and pepper.
- Combine the oil with remaining ingredients and pour over the beans.
- Chill at least 4 hours before serving.
- Flavor improves with marinating overnight or longer.
Nutrition Facts : Calories 253.6, Fat 11.7, SaturatedFat 0.9, Sodium 458.4, Carbohydrate 32, Fiber 5.8, Sugar 11.1, Protein 6
THREE BEAN SALAD
Provided by Robert Irvine : Food Network
Categories side-dish
Time 18m
Yield 8 servings
Number Of Ingredients 7
Steps:
- Cut the fresh green beans into 1-inch pieces, then steam and let them cool. Dice the red onion. Whisk the vinegar, oil and salt and pepper together in a bowl with a tight fitting lid, then add the green beans, garbanzo beans, red kidney beans, and onion and seal with the lid. Shake gently to coat the beans and then refrigerate overnight. Serve chilled as a salad or side dish.
MIXED BEAN SALAD
Grab that tin of beans from the back of your store cupboard and whip up this simple bean salad. Each serving provides 107kcal, 3g protein, 8g carbohydrate (of which 2g sugars), 6g fat (of which 1g saturates), 4g fibre and 0.1g salt.
Provided by Mary Berry
Categories Side dishes
Yield Serves 6
Number Of Ingredients 11
Steps:
- Put all the salad ingredients in a bowl and mix well.
- Mix the dressing ingredients in a separate bowl or jug until well combined.
- Pour the dressing over the salad, season well with salt and pepper and toss together.
Nutrition Facts : Calories 107kcal, Carbohydrate 8g, Fat 6g, Fiber 4g, Protein 3g, SaturatedFat 1g, Sugar 2g
THREE BEAN SALAD
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
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
THREE-BEAN SALAD
Steps:
- Cook edamame in a 1 1/2 - to 2-quart saucepan of boiling salted water, uncovered, 4 minutes. Drain in a colander, then rinse under cold water to stop cooking.
- Heat oil in a small heavy skillet over moderately low heat until hot but not smoking, then cook cumin, stirring, until fragrant and a shade darker, about 30 seconds. Pour into a large heatproof bowl.
- Add edamame and remaining ingredients to cumin oil and toss to coat. Let stand 10 minutes for flavors to blend.
CLASSIC THREE BEAN SALAD
Steps:
- For the salad: Heat a large pot of water over high heat and bring to a boil. Season generously with salt. Add the green beans and cook for 3 to 5 minutes, until tender, but still have a slight crunch. Drain in a colander and rinse well under cold water until cool. Chop into 1-inch pieces.
- For the dressing: In a large bowl, whisk to combine the olive oil, red wine vinegar, lemon juice, salt, and black pepper.
- Add the cooled green beans, cannellini beans, kidney beans, celery, red onion, and parsley to the bowl with the dressing. Toss well to combine and serve.
EASY BEAN SALAD
This bean salad recipe is easy to make and easy to share. It is tangy and made with fresh herbs, four different types of beans, and vegetables!
Provided by Linley Hanson
Categories Salad
Time 15m
Number Of Ingredients 18
Steps:
- Place all of the ingredients for the dressing into a mason jar. Cover and shake until all the ingredients are combined. Set aside.
- Next, add all of the ingredients for the salad into a large bowl and toss.
- Drizzle the salad dressing over the salad and toss until all the ingredients are covered in dressing.
- Place the salad into the refrigerator for 30-45 minutes to chill.
- Toss, salt and pepper to taste, and serve the salad immediately after.
Nutrition Facts : Calories 283 kcal, Sugar 7 g, Sodium 713 mg, Fat 6 g, Carbohydrate 43 g, Fiber 13 g, Protein 49 g, Cholesterol 43 mg, ServingSize 1 serving
MARINATED 3 BEAN SALAD
Marinated 3 Bean Salad
Provided by Rachel Maser - CleanFoodCrush
Categories Salads
Yield 8
Number Of Ingredients 16
Steps:
- In a large serving bowl, add in all your beans and olives.
- Chop the celery, onion and bell pepper, then add them to the same bowl.
- In a small bowl add all marinade/dressing ingredients. Whisk well to emulsify, then drizzle it all over the bean salad.
- Toss well to combine.
- Cover your bowl with plastic cling wrap and refrigerate for 1 hour prior to serving, or overnight.
- Enjoy!
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- Put a large saucepan of water on to boil. Fill a large bowl half full with ice water and place next to the stove.
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- Cook your green beans until tender-crisp. I bought one of those packs you can easily microwave, so I did that, but feel free to buy the beans loose and steam/boil/microwave them as you usually would.
- Once the beans are cooked, rinse them with cold water and let them drain thoroughly. Add them to a medium salad bowl.
- Meanwhile, add the dressing ingredients to a small bowl and whisk together (or add to a jar and shake).
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- In a small saucepan, combine vinegar, sugar, oil, garlic, 1 teaspoon salt, and 1/2 teaspoon pepper. Cook over medium heat until sugar dissolves, about 3 minutes. Remove from heat and pour into a bowl with a cover that is large enough to hold the salad.
- Stir in green beans, wax beans, kidney beans, red onion, and parsley and toss until evenly coated. Cover and refrigerate at least 4 hours or overnight to blend flavors.
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