Three Bean Pasta Salad Food

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THREE-BEAN PASTA SALAD



Three-Bean Pasta Salad image

Easy and summery, this Three-Bean Pasta Salad is a side that's great for your next cookout or picnic.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 11

Salt and pepper
6 ounces small pasta shells
3/4 pound green beans, trimmed and cut into thirds
2 tablespoons Dijon mustard
1/3 cup red-wine vinegar
2 tablespoons honey
1/2 cup extra-virgin olive oil
1 can (15.5 ounces) pinto beans, rinsed and drained
1 can (15.5 ounces) chickpeas, rinsed and drained
4 scallions (white parts only), thinly sliced
5 stalks celery, thinly sliced

Steps:

  • In a large pot of boiling salted water, cook pasta 3 minutes less than package instructions. Add green beans and cook 3 minutes more. Drain and rinse with cold water.
  • In a medium bowl, combine mustard, vinegar, honey, and oil. Add pasta mixture, pinto beans, chickpeas, scallions, and celery; toss gently. Season with salt and pepper.

Nutrition Facts : Calories 348 g, Fat 15 g, Fiber 8 g, Protein 9 g, SaturatedFat 2 g

THREE-BEAN PASTA SALAD



Three-Bean Pasta Salad image

Here's a great-tasting salad made with three-bean salad and rotini pasta - a delicious side dish.

Provided by Pillsbury Kitchens

Categories     Lunch

Time 20m

Yield 3

Number Of Ingredients 4

1 1/4 cups uncooked rotini pasta (4 oz)
1 can (15 oz) three-bean salad, undrained, chilled
4 oz provolone cheese, cut into small cubes (1 cup)
1 tablespoon chopped fresh oregano leaves

Steps:

  • Cook and drain pasta as directed on package. Rinse with cold water to cool; drain well.
  • In serving bowl, stir pasta and remaining ingredients. Serve immediately, or refrigerate 1 hour before serving.

Nutrition Facts : Fat 1, ServingSize 1 Serving, TransFat 0 g

CREAMY HERBED THREE BEAN PASTA SALAD



Creamy Herbed Three Bean Pasta Salad image

Pasta shells join forces with chickpeas, green beans and kidney beans for a hearty salad in a creamy dressing.

Provided by Food Network Kitchen

Time 30m

Yield 4-6

Number Of Ingredients 11

Kosher salt and freshly ground black pepper
1/3 cup mayonnaise
1/4 cup chopped fresh basil
1/4 cup chopped fresh flat-leaf parsley
3 tablespoons sour cream
1 1/2 tablespoons fresh lemon juice
1 cup trimmed chopped green beans
8 ounces pasta shells
1 cup canned chickpeas, rinsed and drained
1 cup canned kidney beans, rinsed and drained
1/4 cup finely chopped shallots

Steps:

  • Bring a large pot of salted water to a boil.
  • Whisk together the mayonnaise, basil, parsley, sour cream, lemon juice, 1/2 teaspoon salt and a few grinds of pepper in a large bowl.
  • Cook the green beans in the boiling water until crisp-tender, 3 to 4 minutes. Transfer the beans to a colander with a slotted spoon and run under cold water to stop the cooking process. Add them to the bowl with the dressing.
  • Add the pasta to the boiling water and cook according to the package directions. Drain and rinse under cold water to cool; add to the bowl.
  • Add the chickpeas, kidney beans and shallots to the mixing bowl and toss to combine. Season with salt and pepper. The pasta salad is best if served right away.

THREE-BEAN CHICKEN PASTA SALAD WITH GARLIC OIL



Three-Bean Chicken Pasta Salad with Garlic Oil image

Make this garlicky chicken pasta salad a hearty meal with kidney beans, navy beans and green beans.

Provided by Food Network Kitchen

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 12

1/3 cup olive oil
3 cloves garlic, thinly sliced
Pinch of crushed red pepper flakes
1 tablespoon fresh lemon juice
Kosher salt and freshly ground black pepper
1 cup trimmed chopped green beans
8 ounces dried gemelli
1 cup shredded rotisserie chicken, skin and bones removed
1/2 cup canned kidney beans, rinsed and drained
1/2 cup canned navy beans, rinsed and drained
1/4 cup chopped fresh flat-leaf parsley
1/4 cup finely chopped shallots

Steps:

  • Heat the oil in a medium skillet over medium heat. Add the garlic and red pepper flakes and cook, stirring, until the garlic is golden, about 3 minutes. Transfer to a large bowl and cool to room temperature. Stir in the lemon juice and season with 1/2 teaspoon salt and a few grinds of pepper.
  • Meanwhile, bring a large pot of salted water to a boil.
  • Cook the green beans in the boiling water until crisp-tender, 3 to 4 minutes. Transfer the beans to a colander with a slotted spoon and run under cold water to stop the cooking process. Add them to the bowl with the garlic oil.
  • Add the pasta to the boiling water and cook according to the package directions. Drain and rinse under cold water to cool; add to the bowl.
  • Add the chicken, kidney beans, navy beans, parsley and shallots to the bowl and toss to combine. Season with salt and pepper. The pasta salad is best if served right away.
  • Copyright 2016 Television Food Network, G.P. All rights reserved

THREE-BEAN PASTA SALAD



Three-Bean Pasta Salad image

Whip up a delicious and easy-to-tote pasta salad. It'll take less than 30 minutes!

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 25m

Yield 10

Number Of Ingredients 9

1 box Betty Crocker™ Suddenly Salad® classic pasta salad mix
3/4 cup sweet-spicy French dressing
1/4 to 1/2 teaspoon red pepper sauce, if desired
2 medium tomatoes, coarsely chopped (1 1/2 cups)
1 medium green bell pepper, chopped (1 cup)
1/2 cup chopped red onion
1 can (19 oz) Progresso™ cannellini beans, drained, rinsed
1 can (15 oz) Progresso™ kidney beans, drained, rinsed
1 can (15 oz) Progresso™ chickpeas (garbanzo beans), drained, rinsed

Steps:

  • Empty Pasta mix into 3-quart saucepan 2/3 full of boiling water. Gently boil uncovered 12 minutes, stirring occasionally.
  • Drain pasta; rinse with cold water. Shake to drain well.
  • In large bowl, stir together seasoning mix, dressing and pepper sauce. Stir in pasta and remaining ingredients. Serve immediately, or refrigerate.

Nutrition Facts : Calories 330, Carbohydrate 47 g, Cholesterol 0 mg, Fat 1, Fiber 9 g, Protein 13 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 560 mg, Sugar 4 g, TransFat 0 g

THREE-BEAN MACARONI SALAD



Three-Bean Macaroni Salad image

Make a Three-Bean Macaroni Salad as colorful as it is tasty. This simple Three-Bean Macaroni Salad features fresh green beans and chopped red onions.

Provided by My Food and Family

Categories     Beans

Time 20m

Yield 16 servings, 1/2 cup each

Number Of Ingredients 9

1 cup elbow macaroni, uncooked
1/2 lb. fresh green beans, trimmed, halved
1 can (15-1/2 oz.) kidney beans, rinsed
1 can (15-1/2 oz.) great Northern beans, rinsed
1 green pepper, chopped
3/4 cup chopped red onions
1/2 cup KRAFT Real Mayo Mayonnaise
1/4 cup KRAFT Zesty Italian Dressing
2 Tbsp. chopped fresh dill

Steps:

  • Cook macaroni in large saucepan as directed on package, omitting salt and adding green beans to the boiling water for the last 2 min.; drain. Rinse with cold water; drain again.
  • Place macaroni mixture in large bowl. Add remaining beans, peppers and onions; mix lightly.
  • Mix remaining ingredients until blended. Add to salad; toss to coat.

Nutrition Facts : Calories 130, Fat 7 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 2.0331 mg, Sodium 190 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 3 g

THREE BEAN PASTA SALAD



Three Bean Pasta Salad image

This is a recipe I just created. It is vegetarian. Feel free to make any substitutions, omit or add anything you like. Including the addition of meat. Make it your own.

Provided by Kimberlyan

Categories     Beans

Time 30m

Yield 16 serving(s)

Number Of Ingredients 13

1 (13 1/4 ounce) box whole wheat rotini, cooked
1 (15 1/4 ounce) can black beans, drained and rinsed
1 (15 1/2 ounce) can kidney beans, drained and rinsed
garbanzo beans, drained and rinsed (chickpeas)
1 (5 3/4 ounce) can black olives, sliced
1 (11 ounce) can sweet peas
1 red bell pepper, chopped
1 green bell pepper, chopped
1 onion, chopped
1 cup mayonnaise
2 teaspoons chicken flavor instant bouillon
salt
pepper

Steps:

  • Put all ingredients in a large bowl and stir.
  • Chill for at least an hour.
  • Enjoy!

Nutrition Facts : Calories 223.1, Fat 6.8, SaturatedFat 1, Cholesterol 3.9, Sodium 324.2, Carbohydrate 34.8, Fiber 6.8, Sugar 3.4, Protein 8.2

THREE BEAN AND BROCCOLI PASTA SALAD



Three Bean and Broccoli Pasta Salad image

This is mom's recipe for a quick all-in-one lunch idea: it is quickly whipped up, lasts several days in the fridge, is hearty/filling, nutritious, and versatile. This recipe can have many variations depending on what you prefer. The main idea is: one pasta noodle, the canned 3 bean salad, some sort of vinaigrette (or and combination of several), and any extra veggies you want in your salad.

Provided by Caseylaine

Categories     One Dish Meal

Time 20m

Yield 6 serving(s)

Number Of Ingredients 6

1 (15 ounce) can 3 bean mix (Read is the brand I find)
1 (8 ounce) box thin spaghetti
1 (10 ounce) package frozen broccoli (spears)
1/2 cup vinaigrette dressing
fresh cracked pepper
salt

Steps:

  • Bring 3 qts water to boil.
  • While bringing water to a boil, set frozen broccoli pkg in microwave to defrost for approximately 6-7 minutes.
  • Open, drain, and rinse canned 3 bean salad in colander.
  • When water is boiling, add pasta> Boil pasta for 8-9 minutes to al dente.
  • As noodles are cooking, prepare the broccoli> Cut stems away from broccoli flowerettes> Cut flowerettes into bite-sized pieces> Use the stem portion as well if you prefer.
  • Place broccoli pieces and rinsed/drained bean salad in mixing bowl.
  • Once noodles are cooked, remove and strain in colander while running cold water over noodles to stop cooking, and cool down the pasta> With a sharp knife or kitchen scissors cut up pasta slightly (if using long noodles).
  • Once cooled and drained place pasta in mixing bowl with bean salad and broccoli.
  • In measuring cup pour dressing (s) of choice to 1/2 cup measure> Blend if using multiple dressings>*I use a combination of Newmans Light Balsamic Vineagrette and Kraft Fat Free Caeser Italian.
  • Pour dressing over salad and add fresh cracked pepper and salt to your liking>*i use about 1 1/2 tbs of salt to cut the sweetness of the bean salad.
  • Mix gently and well> Nice if chilled, but if time does not allow, it can be eaten immediately.
  • Some add-in ideas: diced cucumber, tomato, black olives, onion, chicken/ham, sunflower seeds.

Nutrition Facts : Calories 248.3, Fat 11.4, SaturatedFat 2, Sodium 14.6, Carbohydrate 28.5, Fiber 1.4, Sugar 1.1, Protein 8.9

THREE BEAN PASTA



Three Bean Pasta image

This is fast and easy. Gets you out of the kitchen quickly on those hot summer days. Goes great with a tall frosty drink.

Provided by Happy Harry 2

Categories     Beans

Time 25m

Yield 6 serving(s)

Number Of Ingredients 10

1 lb No Yolks egg noodle substitute, uncooked
1 (15 ounce) can kidney beans, well rinsed & drained
1 (15 ounce) can chickpeas, well rinsed & drained
1 cup frozen green beans, thawed
1 small red onion, chopped
1 small red bell pepper, seeded & chopped
3 tablespoons Dijon mustard
2 tablespoons vegetable oil
3 tablespoons red wine vinegar
3 tablespoons fresh parsley, chopped

Steps:

  • Set a large pot of water to boil while you prepare vegetables.
  • Cook noodles as directed on package.
  • Rinse with cold water & drain.
  • Toss all ingredients together.
  • Chill & serve.

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