Low Sugar Three Bean Salad Food

THREE-BEAN SALAD

Three-Bean Salad image

This low sugar, low-fat version of the traditional three-bean salad is sure to win you over and provide you with all the valuable fiber and nutrients in beans.

Provided by Diane Smith

Categories Plantricious Salads / Dressings

Time 15m

Number Of Ingredients 9

Ingredients

1 15-ounce can kidney beans (drained and rinsed)
1 15-ounce can cannellini beans (drained and rinsed)
1 15-ounce can chickpeas (drained and rinsed)
1/2 cup red onions (peeled and finely chopped)
2 stalks celery (finely chopped)
1 cup curley leaf parsley (chopped)
1/2 cup red wine vinegar (or apple cider vinegar)
1 Tbl maple syrup
2 cloves garlic (crushed)

Steps:

In a large bowl, mix the beans, red onions, celery, and parsley
In a separate bowl, mix the dressing ingredients with a whisk.
Pour dressing over the bean mixture and stir to combine.
Serve on top of lettuce greens, as a side dish, or with a cold soup or rice dish.

Nutrition Facts : ServingSize 150 g, Calories 229 kcal, Carbohydrate 39 g, Protein 12.6 g, Fat 2.1 g, SaturatedFat 0.3 g, Sodium 86.4 mg, Fiber 9.9 g, Sugar 4.2 g

LOW-SUGAR, LOW FAT, PROTEIN-PACKED THREE BEAN SALAD

Low-Sugar, Low Fat, Protein-Packed Three Bean Salad image

This three-bean salad is a twist on traditional recipes, resulting in more high-quality protein and fiber per serving, while having less sugar and fat. It makes a great side dish at home, and it's portable.

Provided by Heather Mangieri, RDN

Number Of Ingredients 11

Ingredients

1 3/4 cup Black Beans
1 3/4 cup Red Kidney Beans
1 3/4 cup Chickpeas (garbanzo beans)
2 cups Corn (cooked)
1 Medium Tomato or 1 can of Diced Tomatoes (drained)
1/2 Red Onion (diced)
1 tsp Garlic Powder
1 tsp Black Pepper
5 tbsp White Wine Vinegar
1 tsp Lime Juice
1/4 cup Fresh Cilantro (chopped)

Steps:

Mix all ingredients in a bowl. Chill to allow flavors to combine.

TRADITIONAL THREE BEAN SALAD

Traditional Three Bean Salad image

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

Ingredients

1 (16 ounce) can green beans, drained
1 (16 ounce) can yellow wax beans, drained
1 (16 ounce) can red kidney beans, drained
1 cup chopped onion
1 cup chopped celery
1 cup chopped green bell pepper
1 (4 ounce) jar chopped pimento peppers, drained
½ cup vinegar
½ cup vegetable oil
¼ cup white sugar
¼ teaspoon salt, or to taste
¼ teaspoon ground black pepper, or to taste

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

MEDITERRANEAN THREE BEAN SALAD

Mediterranean Three Bean Salad image

I made this after being inspired by a wonderful salad served at our favorite local Mediterranean eatery and wanted to be able to make such an easy, healthy and delicious salad at home. You can use fresh, frozen, or canned corn, as long as you adjust the preparation as needed - if frozen, thaw before adding to salad; if canned, drain and rinse before adding. I am labelling servings as a side dish - if you want to serve as an entree, adjust ingredients accordingly.

Provided by Starrynews

Categories Low Cholesterol

Time 20m

Yield 6-8 serving(s)

Number Of Ingredients 14

Ingredients

1 (15 ounce) can dark red kidney beans, drained and rinsed
1 (15 ounce) can butter beans, drained and rinsed
1 (15 ounce) can black beans, drained and rinsed
1 cup corn
1 large tomatoes, chopped
1 small onion, chopped
1/2 green pepper, chopped
1/2 cucumber, peeled, seeded & chopped
1 cup parsley or 1 cup cilantro, chopped
1/4 cup extra virgin olive oil
1 lemon, juice of
2 garlic cloves, minced
1/2 teaspoon cumin
salt and pepper, to taste

Steps:

Combine kidney beans, butter beans, black beans, corn, tomato, onion, green pepper, cucumber, and parsley in a large bowl. Mix well.
In a separate small bowl, whisk together lemon juice, olive oil, garlic, cumin, salt and pepper to taste.
Pour dressing over salad and toss to coat.

Nutrition Facts : Calories 335.8, Fat 10.5, SaturatedFat 1.5, Sodium 190.2, Carbohydrate 48.5, Fiber 14.3, Sugar 3.6, Protein 15.6

MY THREE BEAN SALAD-NO SUGAR

My Three Bean Salad-No Sugar image

I wasn't going to post this recipe because there are so many bean salad recipes out there, but my search for one similar to this came up blank. This is more fresh and less sweet than most of the three bean salads I found. Also, I use garbanzo beans instead of the usual wax beans. Did not include time to marinate since this can be eaten right away, but is much better a few hours or a day later.

Provided by Chef Jean

Categories Beans

Time 15m

Yield 6 serving(s)

Number Of Ingredients 13

Ingredients

1 lb fresh green beans, trimmed
1 (15 ounce) can dark red kidney beans, drained and rinsed
1 (15 ounce) can garbanzo beans, drained and rinsed
1/2 red bell pepper, diced
2 scallions, thinly sliced
1 tablespoon fresh basil, chopped
1 teaspoon dried oregano
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1 teaspoon salt
1/4 cup olive oil
1/3 cup red wine vinegar
1/4 teaspoon hot sauce

Steps:

Bring a bot of water to a boil. Cut green beans in thirds and add to boiling water. Cook until tender, about 5 minutes.
In a large bowl whisk together the basil, oregano, pepper, garlic, salt, oil, vinegar and hot sauce.
Drian the green beans and rinse in cold water.
Add the beans, bell pepper, and scallions.
Allow salad to marinate 4-24 hours.

LOW FAT, CHEAP, AND DELICIOUS THREE BEAN SALAD

Low Fat, Cheap, and Delicious Three Bean Salad image

I found this recipe from someone else but I altered it a little bit more to my liking. It is a very easy recipe that uses mainly items that you have lying around in your pantry already!

Provided by 4thelove-of-f00d

Categories Lunch/Snacks

Time 2h15m

Yield 10 serving(s)

Number Of Ingredients 11

Ingredients

5 tablespoons white wine vinegar
1 teaspoon garlic powder
1 teaspoon oregano, dried
1 (14 1/2 ounce) can diced tomatoes, well drained (I use low sodium)
1 (15 ounce) can sweet corn, well drained
1 (15 ounce) can black beans, well drained
1 (15 ounce) can garbanzo beans, well drained
1 (15 ounce) can kidney beans, well drained
the juice from two lime
chopped cilantro (I like a lot of cilantro for flavor but it is up to you)
pepper

Steps:

Mix together the first three ingredients in a large bowl.
Add remaining ingredients & blend all together.
Marinate in the refrigerator for at least two hours to get the best flavor.
Enjoy!

THREE BEAN SALAD (LOW-FAT)

Three Bean Salad (Low-Fat) image

The layering of different types of vinegars gives a complex taste in this low-fat, healthy salad. The prep time does not include marinating time, so allow time for that.

Provided by PalatablePastime

Categories Lunch/Snacks

Time 10m

Yield 11 serving(s)

Number Of Ingredients 14

Ingredients

1 (15 ounce) can red kidney beans
1 (14 1/2 ounce) can cut green beans
1 (14 1/2 ounce) can wax beans
1/2 cup chopped red onion
1/2 cup chopped green bell pepper
1/2 cup chopped red bell pepper
1/2 teaspoon salt (or to taste)
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon black pepper (or to taste)
1/3 cup red wine vinegar
1/3 cup apple cider vinegar
1/3 cup raspberry vinegar
10 packets Splenda sugar substitute (or to taste)

Steps:

Rinse beans under cold water and drain in strainer or colander.
Mix together drained beans with red onion, bell pepper, salt, garlic powder, onion powder, and black pepper in a large mixing bowl.
In a separate bowl, stir together vinegars and Splenda; adjust sweetening to taste.
Pour dressing over salad and mix well.
Marinate salad several hours under refrigeration, as flavor develops over time.

THREE BEAN SALAD

Three Bean Salad image

This tasty three bean salad is great for buffets, summer picnics, and cookouts. It's easy to make but tastes best when chilled for at least 12 hours. It keeps well and serves a lot of people.

Provided by JJOHN32

Categories Three Bean Salad

Time 12h15m

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, or to taste
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. Chill 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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Low Sugar Three Bean Salad Food

THREE-BEAN SALAD

This low sugar, low-fat version of the traditional three-bean salad is sure to win you over and provide you with all the valuable fiber and nutrients in beans.

LOW-SUGAR, LOW FAT, PROTEIN-PACKED THREE BEAN SALAD

This three-bean salad is a twist on traditional recipes, resulting in more high-quality protein and fiber per serving, while having less sugar and fat. It makes a great side dish at home, and it's portable.

TRADITIONAL THREE BEAN SALAD

This is my mother-in-law Roberta Cormia's recipe.

MEDITERRANEAN THREE BEAN SALAD

MY THREE BEAN SALAD-NO SUGAR

LOW FAT, CHEAP, AND DELICIOUS THREE BEAN SALAD

I found this recipe from someone else but I altered it a little bit more to my liking. It is a very easy recipe that uses mainly items that you have lying around in your pantry already!

THREE BEAN SALAD (LOW-FAT)

The layering of different types of vinegars gives a complex taste in this low-fat, healthy salad. The prep time does not include marinating time, so allow time for that.

THREE BEAN SALAD

This tasty three bean salad is great for buffets, summer picnics, and cookouts. It's easy to make but tastes best when chilled for at least 12 hours. It keeps well and serves a lot of people.

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