Pickled Three Bean Salad Food

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THREE-BEAN SALAD



Three-Bean Salad image

Provided by Food Network Kitchen

Time 1h25m

Yield 6 servings

Number Of Ingredients 14

Kosher salt
1/2 cup white vinegar
Juice of 1 lemon
1 teaspoon sugar
1/2 teaspoon crushed coriander seeds
Freshly ground pepper
1 small red bell pepper, thinly sliced
1/2 small red onion, thinly sliced
1/2 pound green beans, trimmed and halved crosswise
1/2 pound wax beans, trimmed and halved crosswise
1 15-ounce can black beans, drained and rinsed
1 teaspoon dijon mustard
1/4 cup extra-virgin olive oil
2 tablespoons chopped fresh cilantro

Steps:

  • Bring a large pot of salted water to a boil. Make the brine: Combine the vinegar, half of the lemon juice, 1/2 cup water, the sugar, coriander, 1 teaspoon salt and a pinch of pepper in a saucepan. Bring to a boil and cook 1 to 2 minutes. Put the bell pepper and red onion in a bowl; pour in the brine. Let cool to room temperature.
  • Cook the green and wax beans in the boiling water until crisp-tender, 3 to 4 minutes. Drain and rinse. Transfer to a large bowl along with the black beans.
  • Reserve 1/4 cup brine, then drain the bell pepper and onion and add to the beans. Make the vinaigrette: Whisk the reserved brine, the remaining lemon juice and the mustard in a bowl, then whisk in the olive oil until smooth. Toss with the bean mixture. Cover and refrigerate at least 1 hour. Stir in the cilantro and season with salt and pepper before serving.

PICKLED BEAN SALAD



Pickled Bean Salad image

Very sweet and tangy. A good salad recipe to have around for an easy side or to take to potluck dinner.

Provided by SmHerndon

Categories     Vegetable

Time 5m

Yield 6 serving(s)

Number Of Ingredients 7

1 (10 ounce) can wax beans
1 (10 ounce) can kidney beans
1 (10 ounce) can green beans
1 onion, sliced
1/3 cup oil
1/2 cup vinegar
3/4 cup sugar

Steps:

  • Drain the three cans of beans very well. Add to bowl with sliced onion. Mix together oil, vinegar and sugar. Add to beans and onions; stir.

Nutrition Facts : Calories 283, Fat 12.5, SaturatedFat 1.6, Sodium 146.5, Carbohydrate 40.5, Fiber 5.5, Sugar 27.3, Protein 4.4

THREE BEAN SALAD



Three Bean Salad image

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

2 cups cut green beans
2 cups dark red kidney beans (or 15 oz. can)
2 cups garbanzo beans (or 15 oz. can)
1 medium red onion, chopped
1 medium green pepper, chopped
1/2 cup canola oil
1/2 cup white vinegar
1/2 cup sugar
1 teaspoon salt
1/4 teaspoon white pepper

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

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