MARINATED THREE BEAN SALAD
Fresh herbs and cayenne pepper provide the fantastic flavor in this marinated salad featuring fresh veggies and canned beans. -Carol Tucker, Wooster, Ohio
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 8 servings.
Number Of Ingredients 16
Steps:
- In a large bowl, combine the beans, tomato, onion, celery and peppers. In a small bowl, whisk the remaining ingredients; gently stir into bean mixture. Cover and refrigerate for 4 hours, stirring occasionally.
Nutrition Facts : Calories 184 calories, Fat 5g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 452mg sodium, Carbohydrate 28g carbohydrate (4g sugars, Fiber 8g fiber), Protein 8g protein.
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
MARINATED THREE BEAN SALAD
Make and share this Marinated Three Bean Salad recipe from Food.com.
Provided by ChefCrittersMom
Categories Vegetable
Time 6h10m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Combine ingredients in a bowl.
- Chill overnight.
- Toss before serving.
3-BEAN SALAD WITH LEMON VINAIGRETTE
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.
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.
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.
EASY 3-BEAN SALAD
Make and share this Easy 3-bean salad recipe from Food.com.
Provided by Lisa M.
Categories Beans
Time 10m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Drain beans.
- mix all ingredients together.
- chill overnight.
Nutrition Facts : Calories 233.5, Fat 14, SaturatedFat 1.8, Sodium 436.8, Carbohydrate 24.7, Fiber 4.1, Sugar 14.7, Protein 3.6
THREE PEPPER PASTA SALAD
Although there are a lot of ingredients, this recipe is so easy and really delicious! Great to take to a picnic or party.
Provided by LINDA DEMARIA
Categories Salad Pasta Salad Vegetarian Pasta Salad Recipes
Time 25m
Yield 8
Number Of Ingredients 13
Steps:
- Bring a large pot of lightly salted water to a boil. Place pasta in the pot, cook for 8 to 10 minutes, until al dente, and drain.
- In a blender or food processor, blend the olive oil, white wine vinegar, basil, Parmesan cheese, salt, and pepper until smooth.
- In a large bowl, toss together the cooked pasta, dressing mixture, red bell pepper, yellow bell pepper, orange bell pepper, tomato, and olives. Top with mozzarella cheese to serve.
Nutrition Facts : Calories 482.7 calories, Carbohydrate 48 g, Cholesterol 19.2 mg, Fat 25.2 g, Fiber 3.6 g, Protein 16.2 g, SaturatedFat 5.9 g, Sodium 631 mg, Sugar 2.9 g
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
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