THREE BEAN SALAD RECIPE BY TASTY
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
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
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
THREE BEAN SALAD
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
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
THREE BEAN SALAD
Provided by Robert Irvine : Food Network
Categories side-dish
Time 18m
Yield 8 servings
Number Of Ingredients 7
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.
OLD-FASHIONED 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 Eleanor Johnson
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
NO-SUGAR THREE BEAN SALAD
This recipe was given to me by a vegan friend I had in college. It is the best bean salad I have ever tasted, and I love it because you can experiment with the ingredients and still have a mouth-watering side dish. I hope you like it!
Provided by QUIRKYIQ
Categories Salad Beans Three Bean Salad Recipes
Time 2h15m
Yield 8
Number Of Ingredients 13
Steps:
- In a bowl, gently mix the garbanzo beans, kidney beans, green beans, green onions, and celery. In a separate bowl, whisk together the vinegar, oil, honey, mustard, garlic powder, black pepper, onion powder, and cayenne pepper. Pour dressing over the salad, and toss gently to coat. Cover, refrigerate at least 2 hours, and gently toss before serving.
Nutrition Facts : Calories 170 calories, Carbohydrate 20.7 g, Fat 7.6 g, Fiber 5.8 g, Protein 5.2 g, SaturatedFat 1.1 g, Sodium 309.7 mg, Sugar 2.8 g
THREE-BEAN SALAD
Steps:
- Cook edamame in a 1 1/2 - to 2-quart saucepan of boiling salted water, uncovered, 4 minutes. Drain in a colander, then rinse under cold water to stop cooking.
- Heat oil in a small heavy skillet over moderately low heat until hot but not smoking, then cook cumin, stirring, until fragrant and a shade darker, about 30 seconds. Pour into a large heatproof bowl.
- Add edamame and remaining ingredients to cumin oil and toss to coat. Let stand 10 minutes for flavors to blend.
THREE BEAN SALAD WITH RED ONION
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
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
3 BEAN CILANTRO LIME SALAD
Provided by Courtney Rowland
Time 10m
Number Of Ingredients 13
Steps:
- In a large bowl, combine beans, bell peppers, and onions.
- In a jelly jar, combine oil, vinegar, lime and lemon juice, salt, and garlic. Place the lid on, seal tight, then shake until well combined. Pour the vinegar mixture over the beans and stir to combine.
- Toss the mixture with the cilantro. Taste, then add chili pepper and/or salt if desired.
- Refrigerate mixture until ready to serve. This actually tastes even better the second day so feel free to make it ahead of time and refrigerate overnight.
HOMEMADE THREE BEAN SALAD
Three bean salad is a classic recipe that will totally blow you away. A sweet and tangy dressing is the ideal pairing with whatever you cook up this summer.
Provided by Meghan Yager
Categories Side Dish
Time 3h15m
Number Of Ingredients 9
Steps:
- Bring a pot of water to a boil over medium-high heat. Once boiling, add green beans and cook until tender, about 2-3 minutes.
- Remove from heat and drain. Add green beans to a bowl filled with ice water to stop the cooking process. Let rest for a few minutes.
- Drain the beans and add to a large bowl.
- Drain canned beans and rinse with cold water. Add them to the bowl along with the onion. Set aside.
- In a small bowl, whisk together sugar, oil, vinegar, salt, and pepper until combined.
- Pour dressing mixture over bean mixture. Toss to coat evenly.
- Chill at least 3 hours before serving.
Nutrition Facts : ServingSize 1 bowlful, Calories 550 calories, Sugar 42.4 g, Sodium 514.1 mg, Fat 30.1 g, SaturatedFat 4.3 g, TransFat 0 g, Carbohydrate 65.8 g, Fiber 8.1 g, Protein 8.9 g, Cholesterol 0 mg
CLASSIC THREE BEAN SALAD
Steps:
- For the salad: Heat a large pot of water over high heat and bring to a boil. Season generously with salt. Add the green beans and cook for 3 to 5 minutes, until tender, but still have a slight crunch. Drain in a colander and rinse well under cold water until cool. Chop into 1-inch pieces.
- For the dressing: In a large bowl, whisk to combine the olive oil, red wine vinegar, lemon juice, salt, and black pepper.
- Add the cooled green beans, cannellini beans, kidney beans, celery, red onion, and parsley to the bowl with the dressing. Toss well to combine and serve.
THREE BEAN SALAD WITH BACON DRESSING
If you love bacon and you love bean salad, then this is right up your alley. I know I love it. Why didn't I think of putting bacon in bean salad before? Well, at least we have it now.
Provided by PalatablePastime
Categories Pork
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Drain and rinse canned beans in a colander.
- Cook bacon in a large skillet until crisp; set aside. Reserve bacon grease in skillet.
- Add the chopped onion and garlic to the skillet and cook until light golden.
- While onion cooks, whisk together the vinegar, oil, cornstarch, mustard and brown sugar.
- Stir dressing into skillet with the onions and cook, stirring, until mixture thickens. Allow to cool slightly.
- Place beans in a salad bowl and add crumbled bacon.
- Stir cooled dressing into beans, cover and chill several hours or overnight.
Nutrition Facts : Calories 403.4, Fat 14.1, SaturatedFat 2.6, Cholesterol 5.4, Sodium 310.6, Carbohydrate 59, Fiber 10.7, Sugar 21.2, Protein 12.4
THREE BEAN SALAD
Make and share this Three Bean Salad recipe from Food.com.
Provided by Chandra M
Categories Beans
Time 2h10m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Trim the green beans and cut into 2-3" lengths.
- Steam over boiling water until just tender and bright green.
- Rinse under cool water and set aside.
- In a large bowl, mix together the oil, vinegar, garlic, red pepper, herbs, and green onions.
- Season to taste with sea salt & black pepper.
- Mix in the beans and refrigerate for at least 2 hours.
Nutrition Facts : Calories 322.3, Fat 19.4, SaturatedFat 2.6, Sodium 478, Carbohydrate 30.6, Fiber 8, Sugar 2.1, Protein 8.3
THREE BEAN SALAD WITH FETA CHEESE
I had been looking for a bean salad recipe but couldn't find one that really stood out to me. I decided to make one myself. It turned out so well, all of my friends ask for the recipe!
Provided by MICAHGIBSON
Categories Salad Beans Three Bean Salad Recipes
Time 2h30m
Yield 8
Number Of Ingredients 12
Steps:
- Mix black beans, kidney beans, great northern beans, diced tomatoes with green chile peppers, feta cheese, red onion, Greek seasoning, and garlic powder in a bowl.
- Whisk olive oil, balsamic vinegar, honey mustard, and Worcestershire sauce in a separate bowl; pour over bean mixture. Toss to coat. Refrigerate for about 2 hours for best flavor.
Nutrition Facts : Calories 322.9 calories, Carbohydrate 32.8 g, Cholesterol 8.5 mg, Fat 16.9 g, Fiber 9.9 g, Protein 11.6 g, SaturatedFat 3.5 g, Sodium 627 mg, Sugar 3 g
GREEN BEAN RED ONION SALAD
Steps:
- Gather the ingredients.
- Trim the green beans.
- Bring 1/4 cup of water to a boil in a large skillet over high heat. Add the beans, sprinkle with salt, cover, and cook until the beans are crisp-tender and the water is evaporated, about 3 minutes.
- Rinse the beans with cold water, pat them thoroughly dry, and set them aside.
- Meanwhile, peel and halve the onion. Slice it into thin half-moons and set aside. (Rinse the slices with cold water to minimize the strong flavor of raw onion , if you like, just be sure to pat them thoroughly dry before you add them to the salad.)
- In a large bowl (large enough to toss all the vegetables), whisk together the oil, vinegar, and mustard. Add salt and pepper to taste.
- Put the cooked beans and the sliced onions in the bowl with the dressing and toss to coat the beans and onions thoroughly.
- You can serve right away or let everything sit and marinate a bit before serving (if you're going to hold it more than about an hour, cover and chill).
Nutrition Facts : Calories 92 kcal, Carbohydrate 7 g, Cholesterol 0 mg, Fiber 3 g, Protein 2 g, SaturatedFat 1 g, Sodium 103 mg, Sugar 3 g, Fat 7 g, ServingSize 4 to 6 servings, UnsaturatedFat 0 g
THREE-BEAN SALAD WITH OLIVES
Provided by Sandy Krasner
Categories Salad Bean Olive Onion Side No-Cook Picnic Vegetarian Bell Pepper Chill Healthy Potluck Bon Appétit Massachusetts Vegan Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 8
Number Of Ingredients 11
Steps:
- Whisk first 4 ingredients in large bowl to blend. Add all remaining ingredients and toss to blend. Season with salt and pepper. Cover and refrigerate at least 3 hours and up to 1 day.
THREE BEAN SALAD WITH CELERY
This salad recipe is great for summer picnics. It's delicious, quick, and easy to make. You can substitute the variety of beans in this recipe with other types and still have a great bean salad. I sometimes use cannellini beans in place of the green beans and it still tastes great!
Provided by Kara
Categories Salad Beans Three Bean Salad Recipes
Time 2h15m
Yield 10
Number Of Ingredients 11
Steps:
- Combine onion, celery, kidney beans, garbanzo beans, and green beans in a mixing bowl. Add olive oil, vinegar, sugar, salt, celery seed, and black pepper to bean mixture; gently stir to coat. Cover bowl and chill completely 2 to 4 hours.
Nutrition Facts : Calories 193 calories, Carbohydrate 19.6 g, Fat 11.4 g, Fiber 4.6 g, Protein 4.1 g, SaturatedFat 1.5 g, Sodium 366.7 mg, Sugar 5.5 g
THREE BEAN SALAD
This salad keeps in the refrigerator for at least a week or two. Note to World Tour participants - I believe the ingredients used in this recipe are typical for the Canada region.
Provided by PanNan
Categories Beans
Time 15m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Combine marinade ingredients.
- Stir.
- Add the remaining ingredients to the mixture and chill overnight.
Nutrition Facts : Calories 305.1, Fat 14.1, SaturatedFat 1.9, Sodium 426.6, Carbohydrate 40.6, Fiber 8, Sugar 20.6, Protein 6.7
THREE-BEAN SALAD
Yield Serves 6
Number Of Ingredients 11
Steps:
- Combine all ingredients in bowl. Season with salt and pepper. (Can be made 4 hours ahead. Cover and chill.)
2 TERRIFIC SALAD SIDES: 3 BEAN SALAD AND POTATO SALAD WITH SWEET RED PEPPER AND ONION
Provided by Rachael Ray : Food Network
Categories side-dish
Time 30m
Yield 8 servings of each salad
Number Of Ingredients 18
Steps:
- Place red potatoes in a pot and cover with water. Place pot on stove, cover and bring to a boil. Liberally salt water with coarse salt. Place a colander over boiling pot. Take your first ingredient from the bean salad, 1/2 pound cut fresh green beans, and place them in the colander. Cover the colander with pot lid. Steam beans 5 minutes while potatoes boil below. Remove beans and cold shock under running water. Drain green beans and set aside.
- When the potatoes are just tender, about 12 minutes, remove from heat, turn off burner, drain potatoes and cold shock them under running water until just cool enough to handle. Coarsely chop potatoes and return them to the warm pot. Add peppers, onions, mint, parsley and vinegar to the pot. Toss to allow the vinegar to absorb into the potatoes. Add oil and stir the potatoes until they mash up a bit and salad has a spoonable consistency. Season with salt and pepper, to taste, and transfer to a serving bowl.
- In a bowl, combine mustard, sugar and vinegar. Whisk in oil. Add kidney beans, garbanzo beans, green beans and parsley to the bowl and toss to coat bean salad evenly with dressing. Season salad with salt and pepper, to taste, and serve.
THREE-BEAN SALAD WITH RED ONION AND RED BELL PEPPER
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
Steps:
- Combine all ingredients in large bowl. Season to taste with salt and pepper and toss well. Refrigerate 1 to 2 hours.
PERFECT 3-BEAN SALAD
Steps:
- Drain the canned green and yellow beans in a colander ; transfer them to a large serving bowl.
- Drain the kidney beans in a colander; run cold water over them until it runs clear. Add the kidney beans to the bowl with the green and yellow beans.
- Remove the stem and seeds from the bell pepper and chop it. Peel the red onion and slice it thinly. Add the bell pepper and onion to the beans.
- In a small bowl, combine the vinegar, oil, sugar, salt, and pepper; whisk until smooth. Pour the dressing mixture over the vegetables and then toss gently to coat.
- Toss the salad until the ingredients are thoroughly coated with the dressing. Cover and chill for at least 4 hours.
- Toss again just before serving.
Nutrition Facts : Calories 614 kcal, Carbohydrate 104 g, Cholesterol 0 mg, Fiber 27 g, Protein 35 g, SaturatedFat 1 g, Sodium 217 mg, Sugar 12 g, Fat 8 g, ServingSize 10 to 12 servings, UnsaturatedFat 0 g
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