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
Three bean salad with cocktail onions and vinaigrette
Provided by voice1
Time 30m
Yield Serves 6
Number Of Ingredients 14
Steps:
- Mix all the ingredients in a large mixing bowl and season to taste
- Pour vinaigrette over all ingredients
- Chill for several hours before serving
- For the Vinaigrette, Crush garlic and add to olive oil and white wine vinegar
- Add mustard powder and mix well
- Season to taste
THREE BEAN SALAD
Provided by Jeff Mauro, host of Sandwich King
Categories side-dish
Time 20m
Yield 4 cups
Number Of Ingredients 13
Steps:
- Bring a pot of salted water to a boil. Set up a large bowl of ice water. Add the green beans to the pot and cook until crisp-tender, 2 to 3 minutes. Drain and plunge the green beans into the ice water to stop the cooking. Drain the green beans.
- Whisk the vinegar, mustard and honey in a large bowl. Whisk in the oil until emulsified. Add the green beans, cannellinis, kidneys, basil, parsley and shallots to the bowl and toss to coat. Sprinkle with salt and pepper and serve.
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.
EASY MEDITERRANEAN BEAN SALAD
Easy three bean salad recipe packed with Mediterranean flavors from fresh herbs, capers, and a zesty Dijon garlic vinaigrette. Instead of mushy canned green beans, use fresh steamed ones, or swap them out for another type of bean. I chose to use cannellini beans! After dressing the bean salad, allow it to chill in the refrigerator for at least 30 minutes before serving, so that the beans can absorb the zippy dressing.
Provided by Suzy Karadsheh
Categories Salad
Time 15m
Number Of Ingredients 17
Steps:
- In a large mixing bowl, combine the beans, chopped peppers, onions, capers and fresh herbs. Mix using a wooden spoon.
- In a small bowl, add the vinaigrette ingredients. Whisk vigorously to combine.
- Add the vinaigrette to the salad bowl. Toss to coat.
- For best results, cover and refrigerate for a bit before serving so that beans soak up the vinaigrette flavors. Give the salad another quick toss before serving.
Nutrition Facts : Calories 211.1 kcal, Sodium 482 mg, Fat 8.2 g, SaturatedFat 1.1 g, Carbohydrate 27.9 g, Fiber 9 g, Protein 9.5 g, ServingSize 1 serving
THREE BEAN SALAD
Who doesn't love an easy three bean salad, perfect for summer picnics and potlucks?! This classic American picnic salad has cannellini beans, kidney beans, garbanzo beans, celery, red onion, parsley, and a sweet and sour dressing.
Provided by Elise Bauer
Categories Salad Side Dish Make-ahead Quick and Easy Bean Bean Salad Black Beans Picnic Salad Salad
Time 10m
Yield 8
Number Of Ingredients 14
Steps:
- Make the dressing: In a separate small bowl, whisk together the vinegar, sugar, olive oil, salt, and pepper. Add the dressing to the beans. Toss to coat.
- Chill and serve: Transfer the salad to the refrigerator for several hours, to allow the beans to soak up the flavor of the dressing. Let come to close to room temperature to serve.
Nutrition Facts : Calories 280 kcal, Carbohydrate 43 g, Cholesterol 0 mg, Fiber 9 g, Protein 12 g, SaturatedFat 1 g, Sodium 845 mg, Sugar 11 g, Fat 7 g, ServingSize Serves 4 to 8, UnsaturatedFat 0 g
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.
NO-SUGAR THREE BEAN SALAD
This recipe was given to me by a vegan friend I had in college. It is the best bean salad I have ever tasted, and I love it because you can experiment with the ingredients and still have a mouth-watering side dish. I hope you like it!
Provided by QUIRKYIQ
Categories Salad Beans Three Bean Salad Recipes
Time 2h15m
Yield 8
Number Of Ingredients 13
Steps:
- In a bowl, gently mix the garbanzo beans, kidney beans, green beans, green onions, and celery. In a separate bowl, whisk together the vinegar, oil, honey, mustard, garlic powder, black pepper, onion powder, and cayenne pepper. Pour dressing over the salad, and toss gently to coat. Cover, refrigerate at least 2 hours, and gently toss before serving.
Nutrition Facts : Calories 170 calories, Carbohydrate 20.7 g, Fat 7.6 g, Fiber 5.8 g, Protein 5.2 g, SaturatedFat 1.1 g, Sodium 309.7 mg, Sugar 2.8 g
OLD-FASHIONED 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 Eleanor Johnson
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
Make and share this Three Bean Salad recipe from Food.com.
Provided by Chandra M
Categories Beans
Time 2h10m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Trim the green beans and cut into 2-3" lengths.
- Steam over boiling water until just tender and bright green.
- Rinse under cool water and set aside.
- In a large bowl, mix together the oil, vinegar, garlic, red pepper, herbs, and green onions.
- Season to taste with sea salt & black pepper.
- Mix in the beans and refrigerate for at least 2 hours.
Nutrition Facts : Calories 322.3, Fat 19.4, SaturatedFat 2.6, Sodium 478, Carbohydrate 30.6, Fiber 8, Sugar 2.1, Protein 8.3
DRESSED THREE BEAN SALAD
Make and share this Dressed Three Bean Salad recipe from Food.com.
Provided by Christine
Categories Beans
Time P2D
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Combine all beans, onions and green pepper.
- Heat all dressing ingredients until dissolved and pour over vegetables.
- Let stand 24 hours.
- Stir occasionally.
Nutrition Facts : Calories 494, Fat 28, SaturatedFat 3.7, Sodium 870, Carbohydrate 56.5, Fiber 6.8, Sugar 41.5, Protein 6
HOMEMADE THREE BEAN SALAD
Three bean salad is a classic recipe that will totally blow you away. A sweet and tangy dressing is the ideal pairing with whatever you cook up this summer.
Provided by Meghan Yager
Categories Side Dish
Time 3h15m
Number Of Ingredients 9
Steps:
- Bring a pot of water to a boil over medium-high heat. Once boiling, add green beans and cook until tender, about 2-3 minutes.
- Remove from heat and drain. Add green beans to a bowl filled with ice water to stop the cooking process. Let rest for a few minutes.
- Drain the beans and add to a large bowl.
- Drain canned beans and rinse with cold water. Add them to the bowl along with the onion. Set aside.
- In a small bowl, whisk together sugar, oil, vinegar, salt, and pepper until combined.
- Pour dressing mixture over bean mixture. Toss to coat evenly.
- Chill at least 3 hours before serving.
Nutrition Facts : ServingSize 1 bowlful, Calories 550 calories, Sugar 42.4 g, Sodium 514.1 mg, Fat 30.1 g, SaturatedFat 4.3 g, TransFat 0 g, Carbohydrate 65.8 g, Fiber 8.1 g, Protein 8.9 g, Cholesterol 0 mg
THREE-BEAN SALAD
Our rendition of this classic salad is infused with a homemade vinaigrette.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 40m
Number Of Ingredients 6
Steps:
- Thaw and drain lima beans and green beans. Drain and rinse kidney beans.
- In a medium bowl, whisk together vinegar and oil; season generously with salt and pepper. Add all beans; toss to combine.
- Let marinate at room temperature or in the refrigerator, tossing occasionally, at least 30 minutes and up to 1 day.
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.
THREE BEAN SALAD | WEIGHT WATCHERS
This easy, tasty Three Bean Salad is just 2 Smart Points per serving on Weight Watchers Freestyle, Blue & Purple plans. It is 5 SmartPoints on the Green plan. Smothered with a tasty dressing this salad is delicious on its own or served as a Weight Watchers side dish.
Provided by Marianne
Categories Salads
Time 2h15m
Number Of Ingredients 13
Steps:
- Drain and rinse the beans and place in a large serving bowl.
- Chop the celery and red onion and add to the beans, giving it a quick mix to combine.
- Next, make the dressing by placing all of the ingredients into a small jug or bowl and use a whisk to combine.
- Pour the dressing over the beans and mix so that all the beans are coated with dressing.
- Sprinkle over the parsley, if using, and stir in.
- Although the salad can be eaten straight away, it tastes even better if left in the fridge for a couple of hours so that all the flavours can soak into the beans.
- Bring back to room temperature before serving.
Nutrition Facts : ServingSize 1 cup, Calories 174 kcal, Carbohydrate 21 g, Protein 7 g, Fat 8 g, SaturatedFat 1 g, Sodium 515 mg, Fiber 6 g, Sugar 2 g, UnsaturatedFat 6 g
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
DRESSING FOR THREE BEAN SALAD
Three bean salad basically includes a can each of green beans, wax beans, and kidney beans. Other fresh veggies, like sliced onion, can be added. This is the basic recipe for dressing a three bean salad.
Provided by kayc1218
Categories Beans
Time 12m
Yield 8 serving(s)
Number Of Ingredients 4
Steps:
- Combine all ingredients in small saucepan and bring to a boil to dissolve sugar. Allow to cool slightly and pour over beans/veggie mixture.
Nutrition Facts : Calories 106.5, Fat 9.1, SaturatedFat 1.2, Sodium 145.9, Carbohydrate 6.3, Sugar 6.3
TRADITIONAL THREE BEAN SALAD
This is my mother-in-law Roberta Cormia's recipe.
Provided by ccormia
Categories Salad Beans Three Bean Salad Recipes
Time 8h55m
Yield 6
Number Of Ingredients 12
Steps:
- Mix green beans, yellow wax beans, kidney beans, onion, celery, green bell pepper, and pimento peppers in a bowl.
- Combine vinegar, oil, sugar, salt, and pepper in a saucepan; bring to a boil. Cook and stir until sugar is dissolved, about 5 minutes. Remove saucepan from burner and pour dressing over bean mixture; toss to coat. Refrigerate until flavors blend, 8 hours to overnight.
Nutrition Facts : Calories 310 calories, Carbohydrate 31 g, Fat 18.7 g, Fiber 8.5 g, Protein 6.4 g, SaturatedFat 2.9 g, Sodium 733.6 mg, Sugar 12.8 g
MARINATED BEAN SALAD
Steps:
- Prepare a large bowl of ice water. Bring a large saucepan of salted water to a boil. Add the green beans and cook until just tender, 2 to 3 minutes. Drain and add to the ice water to stop the cooking. Drain and pat very dry. Add to a serving bowl along with the cannellini beans, chickpeas, tomatoes, sliced celery and leaves, red onion, peperoncini, olives and parsley.
- In a small bowl, whisk together the lemon juice, peperoncini brine, sugar, 1 teaspoon salt and several grinds of pepper. Whisk in the olive oil to make a smooth dressing. Pour over the bean mixture and toss well. Season with salt if needed. This salad can be made a day ahead --- the green beans may discolor a bit because of the lemon juice but will taste even better with the longer marination time.
THREE-BEAN SALAD
Yield Serves 6
Number Of Ingredients 11
Steps:
- Combine all ingredients in bowl. Season with salt and pepper. (Can be made 4 hours ahead. Cover and chill.)
WARM THREE-BEAN SALAD
This classic American picnic salad gets a modern makeover with frozen green beans, white cannellini beans, edamame beans and a grainy mustard vinaigrette. In addition to being delicious, beans are also an excellent source of fiber and protein.
Provided by Food Network Kitchen
Categories side-dish
Time 35m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Cook a 12-ounce bag cut green beans as the label directs. Whisk 3 tablespoons olive oil, 2 tablespoons lemon juice, 1 tablespoon grainy mustard, 1 minced garlic clove and 1/2 teaspoon each salt and pepper in a bowl. Cook 1 chopped red onion in olive oil in a skillet over medium-high heat, 2 minutes. Add one 15-ounce can drained cannellini beans, one 10-ounce bag thawed frozen edamame and the green beans; heat through. Toss with the dressing, sprinkle with parsley.
THREE BEAN SALAD
Provided by Food Network Kitchen
Categories side-dish
Time 1h15m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Bring a pot of salted water to a boil. Set up a large bowl of ice water. Add the fresh beans to the boiling water, and cook until crisp-tender, about 4 to 5 minutes. Drain and plunge the beans into the ice water to stop the cooking and set their color. Drain.
- In a medium bowl, combine the beans and the onion. In a small saucepan, bring the sugar, vinegar, oil, and salt to a simmer. Pour the liquid over the beans. Marinate the beans at room temperature for 1 hour, tossing several times. Just before serving, season with salt and pepper to taste, add the parsley. Serve.
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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