Tri Bean Salad With Vinaigrette Food

TRADITIONAL THREE BEAN SALAD

Traditional Three Bean Salad image

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

Ingredients

1 (16 ounce) can green beans, drained
1 (16 ounce) can yellow wax beans, drained
1 (16 ounce) can red kidney beans, drained
1 cup chopped onion
1 cup chopped celery
1 cup chopped green bell pepper
1 (4 ounce) jar chopped pimento peppers, drained
½ cup vinegar
½ cup vegetable oil
¼ cup white sugar
¼ teaspoon salt, or to taste
¼ teaspoon ground black pepper, or to taste

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 WITH ORANGE VINAIGRETTE

Three Bean Salad With Orange Vinaigrette image

The original recipe comes out of one of my vegetarian cookbooks. I've played with the dressing over the years and scaled it up to work more easily with canned beans. Less than 5 minutes to put it together, this is a sure fire addition to summer barbeques and potlucks.

Provided by justcallmetoni

Categories Black Beans

Time 5m

Yield 8 serving(s)

Number Of Ingredients 10

Ingredients

1/4 cup orange juice concentrate, thawed
2 tablespoons water
2 tablespoons lemon juice
2 teaspoons Dijon mustard
1 teaspoon fresh thyme leave
1/4 teaspoon black pepper
1 (15 ounce) can red kidney beans
1 (15 ounce) can black beans
1 (15 ounce) can garbanzo beans
1 small red onion, finely chopped

Steps:

Drain and rinse beans and place in large container. Add red onions.
Whisk together remaining ingredients in a separate bowl and add to the beans.
Serve at room temperature.

Nutrition Facts : Calories 201.3, Fat 1.1, SaturatedFat 0.2, Sodium 175.1, Carbohydrate 38, Fiber 9.9, Sugar 4, Protein 11

3-BEAN SALAD WITH LEMON VINAIGRETTE

3-Bean Salad with Lemon Vinaigrette image

Provided by Trisha Yearwood

Categories side-dish

Time 15m

Yield 6 servings

Number Of Ingredients 14

Ingredients

2 cloves garlic
1/3 cup lemon juice
1 teaspoon ground cumin
1 teaspoon honey
1 teaspoon Dijon mustard
2/3 cup extra-virgin olive oil
Salt and pepper
3 stalks celery, finely chopped
1 bunch green onions, green parts only, finely chopped
One 15-ounce can black beans, drained
One 15-ounce can red kidney beans, drained
One 15-ounce can white beans, drained
Salt and pepper
3 tablespoons chopped fresh parsley

Steps:

For the lemon vinaigrette: Using a rasp grater, grate the garlic into a bowl. Add the lemon juice, cumin, honey and Dijon. Whisk in the olive oil and season with salt and pepper.
For the 3-bean salad: Mix the celery, green onions, black beans, kidney beans and white beans in a large bowl.
Dress the salad with 1/4 cup of the vinaigrette and toss well. Season with salt and pepper and toss with the parsley.

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