Ww 2 Point Three Bean Salad Food

WARM THREE-BEAN SALAD

Warm Three-Bean Salad image

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

Ingredients

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

Three Bean Salad image

Provided by Geoffrey Zakarian

Categories side-dish

Time 25m

Yield 6 servings

Number Of Ingredients 16

Ingredients

One 15-ounce can chickpeas
One 15-ounce can black beans
One 15-ounce can butter beans
1 clove garlic
1 teaspoon honey
1 tablespoon Dijon mustard
1 tablespoon white wine vinegar
1/4 cup olive oil
1 teaspoon zaatar
Kosher salt and freshly ground black pepper
Juice of 1 lemon
3 tablespoons fresh mint leaves, chopped
3 tablespoons fresh parsley leaves, chopped
3 tablespoons fresh tarragon, chopped
4 stalks celery, finely diced
1/2 red onion or 1 shallot, small dice

Steps:

Drain and rinse all the beans in a colander. Set aside and allow to fully dry.
Grate the garlic on a rasp over a large bowl. Whisk in the honey, Dijon, vinegar, olive oil, zaatar, salt, pepper, lemon juice, 1 tablespoon mint, 1 tablespoon parsley and 1 tablespoon tarragon. Add the celery, diced onion and the beans, then 1 more tablespoon of each herb, and toss to coat. Garnish with the remaining tablespoon of each herb. Serve immediately or store in the fridge until ready to serve, for up to 3 days.

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

Three Bean Salad image

Provided by Robert Irvine : Food Network

Categories side-dish

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

Provided by Jeff Mauro, host of Sandwich King

Categories side-dish

Time 20m

Yield 4 cups

Number Of Ingredients 13

Ingredients

Kosher salt
Ice
8 ounces fresh green beans (about 2 cups), washed and cut in half
1/4 cup sherry vinegar
2 teaspoons Dijon mustard
1 tablespoon honey
1/2 cup extra-virgin olive oil
One 15-ounce can cannellini beans, rinsed and drained
One 15-ounce can red kidney beans, rinsed and drained
1/4 cup fresh basil leaves, chopped
1/4 cup fresh flat-leaf parsley leaves, chopped
1 shallot, minced
Freshly ground black pepper

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.