3 Bean Salad Weight Watchers Core Recipes

WEIGHT WATCHERS 3 BEAN SALAD RECIPE

Steps:

• Place the beans and the rest of the salad ingredients into a large bowl and set aside.
• In a small mixing bowl, combine the olive oil, lime juice and zest, salt and pepper, and chopped basil and mix.
• Pour the olive oil dressing onto the salad ingredients and toss until evenly coated.

THREE BEAN SALAD | WEIGHT WATCHERS

Steps:

• Drain and rinse the beans and place in a large serving bowl.
• Chop the celery and red onion and add to the beans, giving it a quick mix to combine.
• Next, make the dressing by placing all of the ingredients into a small jug or bowl and use a whisk to combine.
• Pour the dressing over the beans and mix so that all the beans are coated with dressing.
• Sprinkle over the parsley, if using, and stir in.
• Although the salad can be eaten straight away, it tastes even better if left in the fridge for a couple of hours so that all the flavours can soak into the beans.
• Bring back to room temperature before serving.

WEIGHT WATCHERS 3 BEAN SALAD

Steps:

• Combine first 5 ingredients in a large bowl, and toss gently.
• Combine apple juice and next 6 ingredients in a small jar; cover tightly; and shake vigorously. Pour vinaigrette over salad; toss gently. Cover and chill at least 2 hours.
• Yield 12 Servings @ 1/2 cup for 1 ww pt.

THREE BEAN SALAD II

Steps:

• In a small saucepan over medium heat, stir together the sugar, cornstarch, salt, mustard, water and vinegar. Bring to a boil and cook, stirring, for 1 minute. Remove from heat and let cool.
• In a large bowl, combine the green beans, wax beans, kidney beans, onion and green pepper. Pour the cooled dressing over all and toss to coat. Best if marinated for at least an hour before serving. Yummy!

THREE BEAN SALAD RECIPE BY TASTY

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!

WW 2 POINT THREE BEAN SALAD

Steps:

• Mix beans in large bowl. Mix oil and vinegar. Pour into bean mix, add garlic and red onion. Chill. Serve.

THREE BEAN SALAD

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.

TRADITIONAL THREE BEAN SALAD

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.

THREE BEAN SALAD (LOW-FAT)

Steps:

• Rinse beans under cold water and drain in strainer or colander.
• Mix together drained beans with red onion, bell pepper, salt, garlic powder, onion powder, and black pepper in a large mixing bowl.
• In a separate bowl, stir together vinegars and Splenda; adjust sweetening to taste.
• Pour dressing over salad and mix well.
• Marinate salad several hours under refrigeration, as flavor develops over time.