Three Bean Salad With Red Onion And Red Bell Pepper Food

THREE BEAN SALAD

Three Bean Salad image

Provided by Robert Irvine : Food Network

Time 18m

Yield 8 servings

Number Of Ingredients 7

Ingredients

1 pound fresh green beans
1 red onion
1/2 cup rice wine vinegar
1/2 cup grapeseed oil, or salad oil
Salt and pepper
1 1/2 cups canned garbanzo beans, drained
1 1/2 cups canned dark red kidney beans, drained

Steps:

Cut the fresh green beans into 1-inch pieces, then steam and let them cool. Dice the red onion. Whisk the vinegar, oil and salt and pepper together in a bowl with a tight fitting lid, then add the green beans, garbanzo beans, red kidney beans, and onion and seal with the lid. Shake gently to coat the beans and then refrigerate overnight. Serve chilled as a salad or side dish.

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

Ingredients

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

"COULDN'T BE EASIER" THREE-BEAN SALAD

Perfect recipe for those who enjoy eating delicious food more than preparing it! Letting the frozen vegetables thaw instead of cooking them cuts down on the prep time and helps keep them crisp. Feel free to mix and match with different types of beans; I've also used garbanzo beans, white beans, black-eyed peas, and kidney beans in this recipe.

Provided by MISSJACKIE

Categories Salad Beans Three Bean Salad Recipes

Time P1DT10m

Yield 6

Number Of Ingredients 10

Ingredients

1 cup frozen cut green beans
1 cup frozen lima beans
1 cup drained and rinsed canned red beans
½ cup frozen red bell pepper strips
½ cup chopped onion
2 tablespoons canola oil
¼ cup apple cider vinegar
2 teaspoons white sugar
½ teaspoon garlic powder
salt and ground black pepper to taste

Steps:

Combine green beans, lima beans, red beans, red bell pepper, and onion in a large bowl with a tight-fitting lid.
Mix together canola oil, apple cider vinegar, sugar, garlic powder, salt, and black pepper in a small bowl. Pour mixture over bean mixture. Seal lid and shake bowl until evenly coated. Refrigerate for 24 hours or until all ingredients are completely thawed. Shake well before serving.

Nutrition Facts : Calories 123.9 calories, Carbohydrate 16 g, Fat 4.9 g, Fiber 4.3 g, Protein 3.9 g, SaturatedFat 0.4 g, Sodium 161.4 mg, Sugar 3.9 g

THREE BEAN SALAD

Three Bean Salad image

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

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
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. 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

THREE BEAN SALAD RECIPE BY TASTY

Three Bean Salad Recipe by Tasty image

Here's what you need: red onion, large english cucumber, fresh parsley, chickpeas, kidney bean, cannellini bean, olive oil, red wine vinegar, dried oregano, salt, pepper

Provided by Rachel Gaewski

Categories Appetizers

Time 30m

Yield 5 servings

Number Of Ingredients 11

Ingredients

½ red onion
½ large english cucumber
½ cup fresh parsley
15 oz chickpeas, 1 can, drained and rinsed
15 oz kidney bean, 1 can, drained and rinsed
15 oz cannellini bean, 1 can, drained and rinsed
¼ cup olive oil
¼ cup red wine vinegar
½ teaspoon dried oregano
½ teaspoon salt
¼ teaspoon pepper

Steps:

Thinly slice the red onion and add to a large bowl.
Quarter the cucumber, remove the seeds and dice, then add to the bowl with the red onion.
Use a fork to remove the leaves from the parsley, then finely chop and add to the bowl.
Add the chickpeas, kidney beans, and cannellini beans to the bowl.
In a liquid measuring cup or small bowl, combine the olive oil, red wine vinegar, oregano, salt, and pepper, and whisk together.
Pour the dressing over the salad and mix well until evenly distributed.
Enjoy!

Nutrition Facts : Calories 471 calories, Carbohydrate 66 grams, Fat 34 grams, Fiber 17 grams, Protein 23 grams, Sugar 5 grams

THREE BEAN SALAD FOR A CROWD

Three Bean Salad for a Crowd image

This is quick and delicious. Best made 2-3 days in advance of the party, so it's one less thing you have to do on the day of the party. I have cut down on the oil that is usually used for this salad, but it's not missed. I use Splenda instead of sugar, but you can substitute sugar if you prefer it.

Provided by Pesto lover

Categories Beans

Time 10m

Yield 24 serving(s)

Number Of Ingredients 15

Ingredients

2 (14 ounce) cans dark red kidney beans
2 (14 ounce) cans cut green beans
2 (14 ounce) cans yellow wax beans
2 (14 ounce) cans garbanzo beans (chickpeas)
2 (14 ounce) cans cannellini beans (white kidney beans)
1 very large onion, cut into quarters and sliced thinly
1 green bell pepper, cut into quarters and sliced thinly (red bell pepper works too if you prefer that taste)
1 1/4 cups cider vinegar (I use Mrs. Bragg's natural)
1/2 cup extra light olive oil
1 1/4 cups water
1 teaspoon black pepper
1/2 teaspoon salt (I use fine grain sea salt)
1/2 teaspoon celery salt
1 teaspoon dried oregano
6 (1/16 ounce) packets , splenda (taste as you add, as some people don't like it too sweet and others want it sweeter) or 1 1/2 cups sugar (taste as you add, as some people don't like it too sweet and others want it sweeter)

Steps:

1. Open each can of beans, drain and rinse very well in a colander and pour into a very large pot.
2. Add sliced onion and bell pepper to beans.
3. In a separate bowl, mix vinegar, oil, water, and all seasonings. Whisk together until emulsified.
4. Pour dressing over beans and give them a quick stir.
5. Cover and refrigerate, mixing the beans once each day, so that they marinate evenly.
6. Drain and serve.

Nutrition Facts : Calories 189.9, Fat 5.2, SaturatedFat 0.7, Sodium 239.9, Carbohydrate 28.1, Fiber 7.9, Sugar 0.9, Protein 8.8

THREE-BEAN SALAD WITH RED ONION AND RED BELL PEPPER

Three-Bean Salad with Red Onion and Red Bell Pepper image

Categories Salad Bean Pepper Side No-Cook Vegetarian Quick & Easy Chill Bon Appétit Vegan Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Serves 6

Number Of Ingredients 9

Ingredients

1 15 1/4-ounce can kidney beans, rinsed, drained
1 15-ounce can garbanzo beans (chick-peas), rinsed, drained
1 9-ounce package frozen French-cut green beans, thawed, drained
1/2 red onion, finely chopped
1/2 large red bell pepper, diced
3 tablespoons olive oil
3 tablespoons red wine vinegar
1 large garlic clove, pressed
1 teaspoon dried basil, crumbled

Steps:

Combine all ingredients in large bowl. Season to taste with salt and pepper and toss well. Refrigerate 1 to 2 hours.

WHITE BEAN AND RED ONION SALAD

White Bean and Red Onion Salad image

I found this recipe on a bottle of Extra Virgin Olive oil and it was so simple and tasty! The recipe calls for 16 oz. cans and I could only find 19 oz. cans it didn't hurt a thing. I think Garbanzo's would work well also.

Provided by Lindas Kitchen

Categories Beans

Time 10m

Yield 4-6 serving(s)

Number Of Ingredients 7

Ingredients

2 (16 ounce) cans white kidney beans (cannellini)
1 small red onion, peeled and sliced thin
1/4 cup extra virgin olive oil
2 tablespoons red wine vinegar
1/2 teaspoon kosher salt
1/2 teaspoon fresh ground black pepper
2 tablespoons chopped fresh parsley

Steps:

Drain the beans in a colander and rinse well with cold running water.
Combine with onion in a large bowl.
Stir the remaining ingredients in a small bowl until blended.
Add to the beans and onions and toss until coated.
Let stand or chill briefly and toss again before serving.
These are even better the second day!

Nutrition Facts : Calories 314, Fat 14.9, SaturatedFat 2.1, Sodium 891.4, Carbohydrate 35, Fiber 10.1, Sugar 5, Protein 12.1

THREE BEAN SALAD WITH RED ONION

Three Bean Salad with Red Onion image

My husband (who hates green beans) and my grandchildren all say "Hurray, bean salad!!" when I make this. The sweetness of the wine vinegar makes a change from the sour white vinegar that is used in most recipes.

Provided by CountryLady

Categories Lunch/Snacks

Time 15m

Yield 8-10 serving(s)

Number Of Ingredients 10

Ingredients

1/3 cup vegetable oil
2/3 cup red wine vinegar
3/4 cup sugar
1 teaspoon salt
1 teaspoon pepper
1 (14 ounce) can green beans, drained
1 (14 ounce) can yellow beans, drained
1 (14 ounce) can red kidney beans, drained
1 green pepper, chopped
1 red onion, chopped

Steps:

Combine first 5 ingredients in a large bowl and stir until sugar is dissolved.
Add the rest, stir well and refrigerate overnight.

Nutrition Facts : Calories 261.6, Fat 9.6, SaturatedFat 1.3, Sodium 299, Carbohydrate 39.6, Fiber 7.2, Sugar 22.2, Protein 6.5

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