Bevs Three Bean Salad Recipes

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THREE BEAN SALAD



Three Bean Salad image

Who doesn't love an easy three bean salad, perfect for summer picnics and potlucks?! This classic American picnic salad has cannellini beans, kidney beans, garbanzo beans, celery, red onion, parsley, and a sweet and sour dressing.

Provided by Elise Bauer

Categories     Salad     Side Dish     Make-ahead     Quick and Easy     Bean     Bean Salad     Black Beans     Picnic Salad     Salad

Time 10m

Yield 8

Number Of Ingredients 14

For the salad:
1 (15-ounce) can cannellini beans, rinsed and drained
1 (15-ounce) can kidney beans, rinsed and drained
1 (15-ounce) can garbanzo beans, rinsed and drained
1/2 red onion, finely chopped (about 3/4 cup), soaked in water to take the edge off the onion
2 celery stalks, finely chopped (about 1 cup)
1 cup loosely packed, fresh, finely chopped flat-leaf parsley
1 teaspoon fresh finely chopped rosemary
For the dressing:
1/3 cup apple cider vinegar
1/4 cup granulated sugar (more or less to taste)
3 tablespoons extra virgin olive oil
1 1/2 teaspoons salt
1/4 teaspoon black pepper

Steps:

  • Make the dressing: In a separate small bowl, whisk together the vinegar, sugar, olive oil, salt, and pepper. Add the dressing to the beans. Toss to coat.
  • Chill and serve: Transfer the salad to the refrigerator for several hours, to allow the beans to soak up the flavor of the dressing. Let come to close to room temperature to serve.

Nutrition Facts : Calories 280 kcal, Carbohydrate 43 g, Cholesterol 0 mg, Fiber 9 g, Protein 12 g, SaturatedFat 1 g, Sodium 845 mg, Sugar 11 g, Fat 7 g, ServingSize Serves 4 to 8, UnsaturatedFat 0 g

THREE-BEAN SALAD FOR 3



Three-Bean Salad for 3 image

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

1 can (8 ounces) cut green beans, drained
1 can (8 ounces) cut wax beans, drained
3/4 cup canned kidney beans, rinsed and drained
1/4 cup chopped onion
2 tablespoons sugar
2 tablespoons white vinegar
1 tablespoon canola oil
1/8 teaspoon pepper

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.

THREE BEAN SALAD RECIPE BY TASTY



Three Bean Salad Recipe by Tasty image

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

½ red onion
½ large english cucumber
½ cup fresh parsley
15 oz chickpeas, 1 can, drained and rinsed
15 oz kidney bean, 1 can, drained and rinsed
15 oz cannellini bean, 1 can, drained and rinsed
¼ cup olive oil
¼ cup red wine vinegar
½ teaspoon dried oregano
½ teaspoon salt
¼ teaspoon pepper

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

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

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

HERBY THREE-BEAN SALAD



Herby Three-Bean Salad image

Ready for picnics and potlucks, this zippy take on a classically American three-bean salad features crunchy green beans, creamy chickpeas and cannellini beans (and is vegan, too). The marinated vegetables (fennel, celery and onions) add texture and a vinegary kick, while a mix of herbs lend complexity and freshness. Feel free to use whatever combination of canned beans you like; kidney beans are classic, black beans velvety, black-eyed peas earthy. You can prepare this salad up to four hours ahead and keep it at room temperature, or you can make it the day before and refrigerate it. Toss well and add more salt and vinegar, if needed, just before serving.

Provided by Melissa Clark

Categories     quick, salads and dressings, side dish

Time 20m

Yield 6 to 8 servings

Number Of Ingredients 13

1 1/2 teaspoons coriander seeds
1 1/4 teaspoons salt, plus more as needed
1/4 cup unsweetened rice vinegar, plus more to taste
2 teaspoons minced fresh thyme leaves
1/2 teaspoon freshly ground black pepper
1/4 cup extra-virgin olive oil, plus more to taste
1 cup thinly sliced red onion
1 cup thinly sliced fennel, celery or a combination
8 ounces green beans, trimmed and cut into 1-inch pieces (about 2 1/2 cups)
1 (15-ounce) can chickpeas, drained and rinsed
1 (15-ounce) can cannellini or Great Northern beans, drained and rinsed
3/4 cup chopped fresh soft herbs, such as parsley, mint, dill, cilantro or a combination
Flaky sea salt, for serving

Steps:

  • In a dry medium saucepan (one large enough to hold the green beans in Step 4), toast coriander seeds over medium heat, stirring frequently, until fragrant, 2 minutes. Transfer to a small bowl to cool. Once the seeds are cool enough to handle, use a mortar and pestle to crack them, or place them on a cutting board and crack with the flat side of a chef's knife. Set aside.
  • Fill the same saucepan you used for the coriander with salted water and bring to a boil.
  • While waiting for the water to boil, combine 1/4 cup vinegar, thyme, 1/2 teaspoon salt and 1/4 teaspoon black pepper in large mixing bowl. Slowly whisk in olive oil. Add onion along with fennel or celery, or both, and toss. Set aside to marinate for at least 10 minutes while preparing the rest of the salad.
  • To the boiling water, add the green beans and blanch for 2 to 3 minutes, until they turn bright green and are crisp-tender. Immediately drain beans in a colander, then run cold tap water over them to stop the cooking. Once cool, pat them dry.
  • Add the blanched green beans, chickpeas, cannellini beans, herbs and toasted coriander seeds to the marinated onions. Season with remaining salt and pepper, and gently toss to evenly combine. Taste and add more salt and vinegar if needed. (Keep in mind that you'll also be adding flaky salt to finish.) Drizzle with olive oil and flaky sea salt, and serve.

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