OUR FAVORITE MARINATED 3 BEAN SALAD (GREAT FOR MEAL PREP)
Marinated 3 bean salad is packed with crunchy green beans, and soft kidney beans and chickpeas. The perfect salad to prep for lunches, dinner, or even parties because it is best made in advance with time to marinate and chill. It gets better the longer it sits.
Provided by Emily Koch
Categories Salads
Time 16m
Number Of Ingredients 14
Steps:
- Prepare an ice batch by filling a large mixing bowl with lots of ice and then water, set aside. Bring a medium pot of water to a boil ( you can have the water coming to a boil while you trim your green beans). Once the water has come to a boil add the green beans and allow them to sit in the hot water for 30 seconds to 1 minute - they will turn bright green. Once the beans have been blanched immediately transfer them into the ice bath by using a slotted spoon. Allow them to hang out int he ice bath for at least 5 minutes. Once they are cooled down drain them from the water and remove any ice cubes - set aside.
- In a large mixing bowl add the red wine vinegar, olive oil, Dijon mustard, honey or maple syrup, thyme, garlic, salt, and pepper - whisk until well combined. Taste and adjust any seasoning or flavors.
- To the mixing bowl with the dressing add the green beans that have been chilled and drained from the ice bath, along with the drained and rinsed red kidney beans and chickpeas, and the red onion. Stir to combine.
- Allow the salad to chill in the fridge for at least 3 hours, although 8 hours (or overnight) is best. It really isn't as good served room temperature. The longer it chills in the fridge the more the dressing "marinates" the veggies adding tons of flavor to them. This salad is really best made one day in advance.
- Give the salad a good stir serve in bowls or on plates. Sprinkle some feta cheese over top, if desired.
- This salad makes great leftovers and gets even better the longer it sits. It will keep in the fridge for up to one 1 week.
MARINATED THREE BEAN SALAD
Fresh herbs and cayenne pepper provide the fantastic flavor in this marinated salad featuring fresh veggies and canned beans. -Carol Tucker, Wooster, Ohio
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 8 servings.
Number Of Ingredients 16
Steps:
- In a large bowl, combine the beans, tomato, onion, celery and peppers. In a small bowl, whisk the remaining ingredients; gently stir into bean mixture. Cover and refrigerate for 4 hours, stirring occasionally.
Nutrition Facts : Calories 184 calories, Fat 5g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 452mg sodium, Carbohydrate 28g carbohydrate (4g sugars, Fiber 8g fiber), Protein 8g protein.
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!
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
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 THREE-BEAN SALAD
Great bean salad that can be made the overnight way or the quick way. Prep time is the marinade time.
Provided by Karen From Colorado
Categories Beans
Time 6h
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Drain the canned beans.
- Combine the drained beans, onion and green pepper in a large bowl.
- In a screw top jar combine vinegar, salad oil, sugar and celery seed.
- Cover and shake well.
- Pour vinegar mixture over vegetables and stir lightly.
- Cover and chill for at least 6 hours or overnight, stirring occasionally.
- Drain before serving.
- Quick Three-Bean Salad.
- Prepare bean salad as above, except substitute one 8 oz bottle of italian salad dressing for the vinegar, salad oil, sugar, and celery seed.
- Continue as directed.
- Marinade in refrigerator for 1 to 1 1/2 hours.
- Drain before serving.
MARINATED THREE BEAN SALAD
Make and share this Marinated Three Bean Salad recipe from Food.com.
Provided by ChefCrittersMom
Categories Vegetable
Time 6h10m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Combine ingredients in a bowl.
- Chill overnight.
- Toss before serving.
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
Provided by Geoffrey Zakarian
Categories side-dish
Time 25m
Yield 6 servings
Number Of Ingredients 16
Steps:
- Drain and rinse all the beans in a colander. Set aside and allow to fully dry.
- Grate the garlic on a rasp over a large bowl. Whisk in the honey, Dijon, vinegar, olive oil, zaatar, salt, pepper, lemon juice, 1 tablespoon mint, 1 tablespoon parsley and 1 tablespoon tarragon. Add the celery, diced onion and the beans, then 1 more tablespoon of each herb, and toss to coat. Garnish with the remaining tablespoon of each herb. Serve immediately or store in the fridge until ready to serve, for up to 3 days.
THREE BEAN MARINATED SALAD
This recipe was my mom's and it's my favorite bean salad recipe because I grew up eating it. Funny how that matters. LOL Very simple to make and makes enough to take to a picnic or potluck. Be sure to marinate it over night or for at least 6 hours.
Provided by Piper Lee
Categories Vegetable
Time 6h20m
Yield 20 cups, 18-20 serving(s)
Number Of Ingredients 10
Steps:
- In a large mixing bowl toss together drained beans, sliced onion rings and bell pepper rings.
- In a separate medium mixing bowl whisk together Apple Cider Vinegar, Sugar, Salt, and Pepper until sugar and salt are mostly dissolved; add Vegetable Oil and continue to whisk until mixture is well incorporated.
- Pour dressing over salad mixture and stir gently.
- Refrigerate for 6 hours or overnight, stirring occasionally to ensure entire salad gets marinating time.
- Enjoy!
Nutrition Facts : Calories 340.3, Fat 18.6, SaturatedFat 2.4, Sodium 456.5, Carbohydrate 41.2, Fiber 6, Sugar 27.1, Protein 4.7
MARINATED THREE-BEAN SALAD
Canned kidney and butter beans team up with frozen cut green beans to give this delicious salad its three-bean appeal.
Provided by My Food and Family
Categories Home
Time 12h15m
Yield 20 servings, about 1/2 cup each
Number Of Ingredients 12
Steps:
- Combine beans and vegetables in large bowl.
- Bring remaining ingredients to boil in saucepan on medium heat, stirring occasionally. Pour over bean mixture; mix lightly. Cool.
- Refrigerate overnight to marinate, stirring occasionally.
- Drain salad before serving, discarding the marinade.
Nutrition Facts : Calories 100, Fat 3 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 110 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 4 g
MARINATED BEAN SALAD
Make and share this Marinated Bean Salad recipe from Food.com.
Provided by CURLEYBERLEY
Categories Beginner Cook
Time 5h20m
Yield 10 serving(s)
Number Of Ingredients 12
Steps:
- Combine first 7 ingredients in a large bowl; toss.
- Combine sugar and remaining 4 ingredients in a small saucepan; bring to a boil over low heat, stirring until sugar dissolves. Pour hot vinegar mixture over bean mixture; stir gently.
- Cover and chill at least 4 hours. Serve with slotted spoon.
Nutrition Facts : Calories 246.1, Fat 11.4, SaturatedFat 1.5, Sodium 527.7, Carbohydrate 32.2, Fiber 5.2, Sugar 17.1, Protein 5.2
BEST BEAN SALAD
I'd turned my nose up at this for years, but suddenly I can't get enough of it. Thanks, Momma D!
Provided by chemjo
Categories Salad Beans Three Bean Salad Recipes
Time 8h20m
Yield 18
Number Of Ingredients 13
Steps:
- Combine the green beans, wax beans, garbanzo beans, kidney beans, green pepper, onion, and celery in a large bowl; toss to mix.
- Whisk together the oil, vinegar, salt, pepper, and sugar in a separate bowl until the sugar is dissolved; pour over the bean mixture. Refrigerate 8 hours or overnight before serving.
Nutrition Facts : Calories 167.3 calories, Carbohydrate 23.6 g, Fat 6.5 g, Fiber 5 g, Protein 4.4 g, SaturatedFat 1 g, Sodium 412.1 mg, Sugar 9.3 g
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