Babas Three Bean Salad Recipes

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.

BOB'S THREE BEAN SALAD

Steps:

• Combine red kidney beans, green beans, and garbanzo beans in a large bowl. Add onion, garlic, sugar, Italian seasoning, rice wine vinegar, balsamic vinegar, and olive oil; stir to coat. Season with salt. Marinate salad in refrigerator before serving, at least 1 hour.

ASIAN-STYLE 3 BEAN SALAD

Steps:

• Put the string beans and frozen edamame into a steamer basket and steam them for 4 minutes. Transfer the beans to a large bowl and put them into the refrigerator to cool for 15 minutes or longer.
• In a small bowl whisk together the oil, vinegar, apricot preserves, sugar and ginger. Add the black beans and scallions to the other beans, drizzle with dressing, and toss to coat. Season with salt, to taste.

BABA'S THREE-BEAN SALAD

Steps:

• Drain kidney beans; rinse with cold water and drain again.
• Combine all beans in a bowl with onion and olives.
• Add sugar, vinegar and oil; mix lightly.
• Chill at least 24 hours.
• Use slotted spoon to serve.

THREE BEAN SALAD

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

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.

ASIAN THREE-BEAN SALAD

Steps:

• Bring a large pot of salted water to a boil. Add the green beans and yellow wax beans and cook until crisp-tender, about 7 minutes, adding the edamame after 3 minutes. Drain the beans and edamame and run under cold water. Shake off the excess water and transfer to a large bowl.
• Meanwhile, toast the sesame seeds in a small dry skillet over medium heat, stirring occasionally, until lightly browned, about 5 minutes. Remove from the heat.
• Add the toasted sesame seeds, cilantro, scallions, vinaigrette, pickled ginger, jalapeno, ponzu sauce and sesame oil to the beans. Toss to combine; season with salt.
• Whisk 1/4 cup white wine vinegar, 1 tablespoon dijon mustard, 1/2 teaspoon kosher salt and a few grinds of pepper in a bowl. Slowly drizzle in 2/3 cup olive oil, whisking constantly, until thick and smooth. Add more salt and pepper to taste. (Makes about 1 cup.)

WASABI THREE BEAN SALAD

Steps:

• NOTE: Save the 3 tbsp ginger liquid for that step. The zaar computer didn't like Japanese pickled ginger liquid so I had to change it. Also note simply save what the ginger came inches.
• In pot of lightly salted water cook green beans for about 5 minutes then add the soybeans.
• Place bean sprouts in colander and rinse: when water returns to boil after adding soy drain over sprouts.
• Rinse the green bean/soy with cold water to stop cooking.
• Whisk ginger, liquid, garlic, oil, Braggs, wasabi and salt together in a bowl.
• Add in the beans and sprouts plus the scallions and toss.

BABA'S POTATO SALAD-3 INGREDIENTS

Steps:

• Boil potatoes in skin, allow to cool, then peel and chop into big chunks.
• Shell eggs and chop into big chunks.
• Put all together in a big bowl and add mayo, salt and pepper.
• Mix lightly and put in the refrig for 1/2 day or so.

CLASSIC THREE-BEAN SALAD

Steps:

• Heat vinegar, sugar, oil, garlic, salt, and pepper to taste in small nonreactive saucepan over medium heat, stirring occasionally, until sugar has dissolved, about 5 minutes. Transfer to a large nonreactive bowl and cool to room temperature.
• Bring 3 quarts water to boil in large saucean over high heat. Add 1 tablespoons salt and green and yellow beans; cook until crisp-tender, about 5 minutes. Meanwhile, fill medium bowl with ice-water. When beans are done, drain and immediately plunge into ice water to stop cooking process; let sit until chilled, about 2 minutes. Drain well.
• Add green and yellow beans, kidney beans, onion, and parsley to vinegar mixture; toss well to coat. Cover and refrigerate overnight to let flavors meld. Let stand at room temperatire 30 minutes before serving. (Salad can be covered and refrigerated up to 4 days.).

MARINATED THREE-BEAN SALAD

Steps:

• Drain the canned beans.
• Combine the drained beans, onion and green pepper in a large bowl.
• In a screw top jar combine vinegar, salad oil, sugar and celery seed.
• Cover and shake well.
• Pour vinegar mixture over vegetables and stir lightly.
• Cover and chill for at least 6 hours or overnight, stirring occasionally.
• Drain before serving.
• Quick Three-Bean Salad.
• Prepare bean salad as above, except substitute one 8 oz bottle of italian salad dressing for the vinegar, salad oil, sugar, and celery seed.
• Continue as directed.
• Marinade in refrigerator for 1 to 1 1/2 hours.
• Drain before serving.

BALSAMIC THREE-BEAN SALAD

Steps:

• Fill a Dutch oven three-fourths full with water; bring to a boil. Add green beans; cook, uncovered, 3-6 minutes or until crisp-tender. Drain and immediately drop into ice water. Drain and pat dry., In a large bowl, whisk vinaigrette, sugar, garlic and salt until sugar is dissolved. Add canned beans and green beans; toss to coat. Refrigerate, covered, at least 4 hours. Stir in basil just before serving.

OLD-FASHIONED 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 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!