Cold 3 Bean Salad Recipes

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EASY MEDITERRANEAN BEAN SALAD



Easy Mediterranean Bean Salad image

Easy three bean salad recipe packed with Mediterranean flavors from fresh herbs, capers, and a zesty Dijon garlic vinaigrette. Instead of mushy canned green beans, use fresh steamed ones, or swap them out for another type of bean. I chose to use cannellini beans! After dressing the bean salad, allow it to chill in the refrigerator for at least 30 minutes before serving, so that the beans can absorb the zippy dressing.

Provided by Suzy Karadsheh

Categories     Salad

Time 15m

Number Of Ingredients 17

1 15 oz can kidney beans, (drained and rinsed)
1 15- oz can cannellini beans, (drained and rinsed)
1 15- oz can garbanzo beans (chickpeas), (drained and rinsed)
1 green bell pepper, (cored and chopped)
1 red bell pepper, (cored and chopped)
1/2 English cucumber, (diced)
1 cup chopped red onions
1 1/2 tbsp capers, (drained)
1 cup chopped fresh parsley
10-15 fresh mint leaves, (torn or gently chopped)
10-15 fresh basil leaves, (torn or gently chopped)
1-2 garlic cloves (minced)
1/2 tbsp Dijon mustard
2 tbsp lemon juice
1 tsp sugar
1/4 cup Early Harvest extra virgin olive oil
Salt and black pepper

Steps:

  • In a large mixing bowl, combine the beans, chopped peppers, onions, capers and fresh herbs. Mix using a wooden spoon.
  • In a small bowl, add the vinaigrette ingredients. Whisk vigorously to combine.
  • Add the vinaigrette to the salad bowl. Toss to coat.
  • For best results, cover and refrigerate for a bit before serving so that beans soak up the vinaigrette flavors. Give the salad another quick toss before serving.

Nutrition Facts : Calories 211.1 kcal, Sodium 482 mg, Fat 8.2 g, SaturatedFat 1.1 g, Carbohydrate 27.9 g, Fiber 9 g, Protein 9.5 g, ServingSize 1 serving

COLD 3 BEAN SALAD



Cold 3 Bean Salad image

I love this recipe. I have been making this for so long. I suppose it is the typical bean salad but I love it.

Provided by FrenchBunny

Categories     < 15 Mins

Time 15m

Yield 10-12 serving(s)

Number Of Ingredients 10

1 (15 ounce) can kidney beans (drained and rinsed)
1 (15 ounce) can cut green beans
1 lb wax bean (Yellow)
1 onion (thinly sliced)
1/3 cup vegetable oil
3/4 cup sugar
2/3 cup vinegar
1/2 teaspoon black pepper
1/2 teaspoon salt
1/2 teaspoon celery seed

Steps:

  • Mix all ingredients well together. Chill overnight for best flavors.

Nutrition Facts : Calories 187.8, Fat 7.7, SaturatedFat 1, Sodium 357.2, Carbohydrate 27.6, Fiber 4.4, Sugar 16.7, Protein 3.7

TRADITIONAL THREE BEAN SALAD



Traditional Three Bean Salad image

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

1 (16 ounce) can green beans, drained
1 (16 ounce) can yellow wax beans, drained
1 (16 ounce) can red kidney beans, drained
1 cup chopped onion
1 cup chopped celery
1 cup chopped green bell pepper
1 (4 ounce) jar chopped pimento peppers, drained
½ cup vinegar
½ cup vegetable oil
¼ cup white sugar
¼ teaspoon salt, or to taste
¼ teaspoon ground black pepper, or to taste

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

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