CANNED SALAD
Provided by Food Network
Categories side-dish
Time 10m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Combine the beans, artichoke hearts, hearts of palm, feta cheese, celery and leaves, tomatoes, oil and lemon zest in a large serving bowl. Squeeze on lots of lemon juice to make the salad taste really bright, then sprinkle on about 1/2 teaspoon salt. Toss really well and season with more salt to taste. Sprinkle on the pine nuts.
THREE BEAN SALAD
Provided by Jeff Mauro, host of Sandwich King
Categories side-dish
Time 20m
Yield 4 cups
Number Of Ingredients 13
Steps:
- Bring a pot of salted water to a boil. Set up a large bowl of ice water. Add the green beans to the pot and cook until crisp-tender, 2 to 3 minutes. Drain and plunge the green beans into the ice water to stop the cooking. Drain the green beans.
- Whisk the vinegar, mustard and honey in a large bowl. Whisk in the oil until emulsified. Add the green beans, cannellinis, kidneys, basil, parsley and shallots to the bowl and toss to coat. Sprinkle with salt and pepper and serve.
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
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
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
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 FOR 3
We make this 3 bean salad all summer long! It's a delicious summer side dish for two. - Barbara Wiggins, Lexington, North Carolina
Provided by Taste of Home
Categories Lunch Side Dishes
Time 10m
Yield 3 servings.
Number Of Ingredients 8
Steps:
- In a small bowl, combine the first four ingredients. In another bowl, whisk the sugar, vinegar, oil and pepper; stir into bean mixture. Cover and refrigerate until serving.
Nutrition Facts : Calories 154 calories, Fat 5g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 441mg sodium, Carbohydrate 24g carbohydrate (12g sugars, Fiber 5g fiber), Protein 5g protein.
"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
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 CAN SALAD
The first time I tasted this salad was in Monikendam the Netherlands. Very easy and delicious and authentic. I like to serve this with thin sliced black bread and steamed potatoes. Cook time is refrigerator time.
Provided by mandabears
Categories Potato
Time 4h15m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Cut herring into small pieces.
- In a large bowl mix herring pieces, pickles, onion slices, and onions from herring jar, sour cream, salt and pepper.
- Fold in potatoes, then beets.
- Refrigerate.
- If sour cream is too thick you can thin it with the liquid from the pickled herring, but don't add too much.
THREE BEAN SALAD
Provided by Food Network Kitchen
Categories side-dish
Time 1h15m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Bring a pot of salted water to a boil. Set up a large bowl of ice water. Add the fresh beans to the boiling water, and cook until crisp-tender, about 4 to 5 minutes. Drain and plunge the beans into the ice water to stop the cooking and set their color. Drain.
- In a medium bowl, combine the beans and the onion. In a small saucepan, bring the sugar, vinegar, oil, and salt to a simmer. Pour the liquid over the beans. Marinate the beans at room temperature for 1 hour, tossing several times. Just before serving, season with salt and pepper to taste, add the parsley. Serve.
WARM THREE-BEAN SALAD
This classic American picnic salad gets a modern makeover with frozen green beans, white cannellini beans, edamame beans and a grainy mustard vinaigrette. In addition to being delicious, beans are also an excellent source of fiber and protein.
Provided by Food Network Kitchen
Categories side-dish
Time 35m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Cook a 12-ounce bag cut green beans as the label directs. Whisk 3 tablespoons olive oil, 2 tablespoons lemon juice, 1 tablespoon grainy mustard, 1 minced garlic clove and 1/2 teaspoon each salt and pepper in a bowl. Cook 1 chopped red onion in olive oil in a skillet over medium-high heat, 2 minutes. Add one 15-ounce can drained cannellini beans, one 10-ounce bag thawed frozen edamame and the green beans; heat through. Toss with the dressing, sprinkle with parsley.
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
FESTIVE THREE-GRAIN SALAD
Wholesome ingredients and a festive appearance make this colorful side one of my holiday staples. Plus, I can assemble it the night before and store it in the refrigerator. -Teri Kreyche, Tustin, California
Provided by Taste of Home
Categories Lunch
Time 1h15m
Yield 8 servings.
Number Of Ingredients 19
Steps:
- In a large saucepan, combine wheat berries and water; bring to a boil. Reduce heat; simmer, covered, 10 minutes. Stir in barley; simmer, covered, 5 minutes. Stir in rice; simmer, covered, 40-45 minutes or until grains are tender. Drain; transfer to a large bowl. Cool to room temperature., Add apple, pomegranate seeds, green onions, carrot, celery and parsley to wheat berry mixture; toss to combine. In a small bowl, whisk dressing ingredients until blended. Pour over salad; toss to coat. Serve immediately or refrigerate and serve cold.
Nutrition Facts : Calories 219 calories, Fat 6g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 180mg sodium, Carbohydrate 38g carbohydrate (8g sugars, Fiber 6g fiber), Protein 5g protein.
FRESH THREE-BEAN SALAD
A classic 3-bean salad using fresh green and wax beans. I use Westbreae Organic Salad Beans instead of just kidney beans for the canned beans. It is a mix of kidney, pinto and garbanzo beans. I guess that makes this a 5 bean salad... I suggest eating this on the same day. This is still tasty the next day, but the color of the green beans will change over time. Please note that the cooking time includes the 1 hour of marinating.
Provided by Wu Newt
Categories Onions
Time 1h21m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- If you like less sharp onions, soak onion in cold water for 10 minutes, then drain and pat dry.
- Add onions and canned beans to serving bowl.
- Cook green and wax beans in a pan of generously salted water until tender-crisp, about 4-5 minutes. Drain beans and plunge into an ice bath. Drain beans and pat dry. Add cooked beans to serving bowl with onion and canned beans.
- Heat vinegar, sugar, oil and salt to a boil in a small saucepan until sugar is dissolved. Pour over beans and onions. Let marinate for 1 hour at room temperature, tossing occasionally.
- Add parsley and season to taste just before serving.
THREE CAN SOUP
This is so simple and easy to make. We have this at work at least once a month. I have made some corrections to the recipe that I failed to add when originally posted. Enjoy.
Provided by Nimz_
Categories < 60 Mins
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Brown ground beef in skillet (with onions and green bell peppers if desired).
- Drain meat.
- Combine all ingredients in large pot and heat through.
- Serve with corn bread or crackers.
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