Dilled Three Bean Salad No Sugar Recipes

MY THREE BEAN SALAD-NO SUGAR

My Three Bean Salad-No Sugar image

I wasn't going to post this recipe because there are so many bean salad recipes out there, but my search for one similar to this came up blank. This is more fresh and less sweet than most of the three bean salads I found. Also, I use garbanzo beans instead of the usual wax beans. Did not include time to marinate since this can be eaten right away, but is much better a few hours or a day later.

Provided by Chef Jean

Categories Beans

Time 15m

Yield 6 serving(s)

Number Of Ingredients 13

Ingredients

1 lb fresh green beans, trimmed
1 (15 ounce) can dark red kidney beans, drained and rinsed
1 (15 ounce) can garbanzo beans, drained and rinsed
1/2 red bell pepper, diced
2 scallions, thinly sliced
1 tablespoon fresh basil, chopped
1 teaspoon dried oregano
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1 teaspoon salt
1/4 cup olive oil
1/3 cup red wine vinegar
1/4 teaspoon hot sauce

Steps:

Bring a bot of water to a boil. Cut green beans in thirds and add to boiling water. Cook until tender, about 5 minutes.
In a large bowl whisk together the basil, oregano, pepper, garlic, salt, oil, vinegar and hot sauce.
Drian the green beans and rinse in cold water.
Add the beans, bell pepper, and scallions.
Allow salad to marinate 4-24 hours.

NO-SUGAR THREE BEAN SALAD

No-Sugar Three Bean Salad image

This recipe was given to me by a vegan friend I had in college. It is the best bean salad I have ever tasted, and I love it because you can experiment with the ingredients and still have a mouth-watering side dish. I hope you like it!

Provided by QUIRKYIQ

Categories Salad Beans Three Bean Salad Recipes

Time 2h15m

Yield 8

Number Of Ingredients 13

Ingredients

1 (15 ounce) can garbanzo beans (chickpeas), drained and rinsed
1 (15 ounce) can kidney beans, drained and rinsed
1 (15 ounce) can green beans, drained and rinsed
4 green onions, chopped
1 stalk celery, sliced
½ cup cider vinegar
¼ cup vegetable oil
1 tablespoon honey
½ teaspoon ground dry mustard
¼ teaspoon garlic powder
¼ teaspoon ground black pepper
¼ teaspoon onion powder
¼ teaspoon ground cayenne pepper

Steps:

In a bowl, gently mix the garbanzo beans, kidney beans, green beans, green onions, and celery. In a separate bowl, whisk together the vinegar, oil, honey, mustard, garlic powder, black pepper, onion powder, and cayenne pepper. Pour dressing over the salad, and toss gently to coat. Cover, refrigerate at least 2 hours, and gently toss before serving.

Nutrition Facts : Calories 170 calories, Carbohydrate 20.7 g, Fat 7.6 g, Fiber 5.8 g, Protein 5.2 g, SaturatedFat 1.1 g, Sodium 309.7 mg, Sugar 2.8 g

DILLED THREE BEAN SALAD (NO SUGAR)

Dilled Three Bean Salad (No Sugar) image

A lemon and dill dressing make a much livelier version than Grandma's over-sweetened three bean salad. The canned beans are interchangeable, but choose for a variety of shape and color. Don't let it sit more than about 6 hours before serving, as the lemon juice can discolor the green beans. If you must make it earlier, keep the green beans out until shortly before serving. Adapted from a Bon Appetit recipe.

Provided by zeldaz51

Categories Beans

Time 10m

Yield 6 serving(s)

Number Of Ingredients 9

Ingredients

1 large shallot, minced
1 lemon, zest of, grated
1/4 cup fresh lemon juice
1 (15 ounce) can cannellini beans, rinsed and drained (or red kidney beans, lima beans, butter beans, or chickpeas)
1 (15 ounce) can black-eyed peas or 1 (15 ounce) can navy beans, rinsed and drained
1/2 lb green beans, blanched in boiling water 4 minutes, drained, and cut into 1/2-inch lengths
1/2 cup chopped fresh dill
1/3 cup olive oil
salt, pepper to taste

Steps:

Toss first three ingredients together in a large bowl; let it sit and macerate 5 to 30 minutes. Add remaining ingredients and toss to combine.

Nutrition Facts : Calories 236.8, Fat 12.9, SaturatedFat 1.9, Sodium 425.2, Carbohydrate 23.9, Fiber 7.2, Sugar 2.8, Protein 7.9

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

Ingredients

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

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

Ingredients

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

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