Lighter 3 Bean Salad Food

THREE BEAN SALAD

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

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.

THREE BEAN SALAD

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.

THREE BEAN SALAD

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

HOMEMADE THREE BEAN SALAD

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.

THREE-BEAN SALAD

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.

THREE BEAN SALAD | WEIGHT WATCHERS

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.

MARINATED 3 BEAN SALAD

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!

BEV'S THREE BEAN SALAD

Steps:

• Combine beans and green pepper.
• In another bowl, combine sugar, vinegar, oil, salt and pepper.
• Pour over vegetables.
• Chill overnight.
• Before serving, toss to coat.

WEIGHT WATCHERS THREE BEAN SALAD WITH BASIL

Steps:

• Chop all the vegetables into small diced pieces and place into a large bowl.
• Chop the basil into small pieces and place in a small bowl.
• Combine the olive oil, lime juice and zest, salt and pepper into the small bowl with the chopped basil. Stir to combine dressing ingredients.
• Pour the olive oil dressing onto the salad ingredients and mix until combined
• Store in refrigerator.

THREE BEAN SALAD

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.

LIGHTER 3-BEAN SALAD

Steps:

• In a medium sized bowl, or the container you will store the salad, mix together the garbanzo beans, wax beans, and french style green beans.
• In a small bowl, combine the remainder of the ingredients (champagne vinegar down to the celery seeds on this list above), and whisk until well combined.
• Pour the liquid over the beans and mix to blend.
• NOTE: Best if it can sit for at least 8-10 hours in the fridge prior to serving. If you must serve sooner than that, I recommend using about 2 TB of fresh onion, diced, in place of the dried minced onion.