Garden Fresh Three Bean Salad Recipes

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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

FRESH THREE-BEAN SALAD



Fresh Three-Bean Salad image

A classic 3-bean salad using fresh green and wax beans. I use Westbreae Organic Salad Beans instead of just kidney beans for the canned beans. It is a mix of kidney, pinto and garbanzo beans. I guess that makes this a 5 bean salad... I suggest eating this on the same day. This is still tasty the next day, but the color of the green beans will change over time. Please note that the cooking time includes the 1 hour of marinating.

Provided by Wu Newt

Categories     Onions

Time 1h21m

Yield 4-6 serving(s)

Number Of Ingredients 10

1/2 small red onion, finely chopped
1 (15 ounce) can kidney beans or 1 (15 ounce) can chickpeas, rinsed and drained
8 ounces green beans
8 ounces wax beans
1/2 cup cider vinegar
1/4 cup sugar
1/4 cup vegetable oil
3/4 teaspoon kosher salt
fresh ground pepper
2 tablespoons Italian parsley, minced

Steps:

  • If you like less sharp onions, soak onion in cold water for 10 minutes, then drain and pat dry.
  • Add onions and canned beans to serving bowl.
  • Cook green and wax beans in a pan of generously salted water until tender-crisp, about 4-5 minutes. Drain beans and plunge into an ice bath. Drain beans and pat dry. Add cooked beans to serving bowl with onion and canned beans.
  • Heat vinegar, sugar, oil and salt to a boil in a small saucepan until sugar is dissolved. Pour over beans and onions. Let marinate for 1 hour at room temperature, tossing occasionally.
  • Add parsley and season to taste just before serving.

THREE-BEAN GARDEN SALAD



Three-Bean Garden Salad image

This comes from a recipe I originally found in a bean cookbook. It took quite a few failures to come up with this winning combination. I hope you enjoy it as much as we do!

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 10-12 servings.

Number Of Ingredients 14

1-1/2 cups frozen lima beans
1 can (15 to 16 ounces) kidney beans, rinsed and drained
1 package (9 ounces) frozen cut green beans, thawed
8 ounces fresh mushrooms, sliced
1 pint cherry tomatoes, halved
1/4 cup thinly sliced green onions
DRESSING:
2/3 cup lemon juice
1/3 cup sugar
1/3 cup olive oil
1-1/4 teaspoons salt
3/4 teaspoon Italian seasoning
1/2 teaspoon dried basil
1/2 teaspoon pepper

Steps:

  • Cook lima beans according to package directions. Rinse in cold water; drain and place in a medium bowl. Add kidney and green beans, mushrooms, tomatoes and onions. Combine dressing ingredients. Pour over salad; mix gently to coat. Cover and chill for at least 5 hours, stirring occasionally.

Nutrition Facts :

GARDEN FRESH THREE BEAN SALAD



Garden Fresh Three Bean Salad image

This a German recipe that I adapted from Schoener Essen magazine, directly from the German. This three bean salad is served slightly warm and calls for fresh from the garden beans rather than canned. It is a nice change of pace if you enjoy 3-bean salads and want to try something new. Simply click on the "convert recipe to US" to swtich from metric to US measurements. Enjoy!

Provided by HeatherFeather

Categories     Beans

Time 25m

Yield 8 serving(s)

Number Of Ingredients 10

500 g fresh green beans, cut into 2 cm long pieces
500 g fresh yellow wax beans, cut into 2 cm long pieces
salt and pepper, to taste
500 g lima beans (fresh or frozen,thawed)
2 small red onions, slivered
sugar, to taste
1 -2 clove fresh garlic, minced
6 tablespoons fresh lemon juice
125 ml olive oil
1 bunch fresh parsley, finely chopped

Steps:

  • Boil green and yellow beans together in salted water for about 10-12 miutes.
  • Add the lima beans and cook another 2 minutes.
  • Drain and set in a serving bowl.
  • Whisk together salt, pepper, a pinch of sugar, olive oil, onions,garlic, lemon juice, and parsley.
  • Combine dressing and beans and let sit for 10 minutes.
  • Season again with salt& pepper if needed and serve.

GARDEN BEAN SALAD



Garden Bean Salad image

Provided by Food Network Kitchen

Categories     side-dish

Time 1h25m

Yield 4-6 servings

Number Of Ingredients 10

1 small red onion, finely diced
1/4 cup apple cider vinegar
2 teaspoons sugar
Kosher salt
1/4 cup extra-virgin olive oil
1 15-ounce can white beans, drained and rinsed
3/4 pound green and/or wax beans, trimmed and halved
2 tablespoons finely chopped fresh parsley
2 tablespoons finely chopped fresh chives
Freshly ground pepper

Steps:

  • Soak the diced onion in cold water, 10 minutes.
  • Whisk the vinegar, sugar and 1/2 teaspoon salt in a large bowl, then whisk in the olive oil. Drain the onion and pat dry, then add to the dressing. Stir in the white beans.
  • Bring a saucepan of salted water to a boil. Add the green and/or wax beans and cook until crisp-tender, 4 to 5 minutes. Drain the beans, then plunge into a bowl of ice water to stop the cooking. Drain again, pat dry and add to the salad. Marinate at room temperature, tossing occasionally, about 1 hour.
  • Before serving, stir the parsley and chives into the salad and season with salt and pepper.

THREE BEAN SALAD



Three Bean Salad image

Provided by Food Network Kitchen

Categories     side-dish

Time 1h15m

Yield 4 to 6 servings

Number Of Ingredients 10

1/2 pound green beans, trimmed, cut in half crosswise
1/2 pound wax beans, trimmed cut in half crosswise
One 15-ounce can kidney beans, rinsed, and drained
1/2 small red onion, minced, soaked in cold water for 5 minutes and drained
1/4 cup sugar
1/3 cup cider vinegar
1/4 cup vegetable oil
1/2 teaspoon kosher salt plus more to taste
Freshly ground black pepper
1 tablespoon minced flat-leaf parsley

Steps:

  • Bring a pot of salted water to a boil. Set up a large bowl of ice water. Add the fresh beans to the boiling water, and cook until crisp-tender, about 4 to 5 minutes. Drain and plunge the beans into the ice water to stop the cooking and set their color. Drain.
  • In a medium bowl, combine the beans and the onion. In a small saucepan, bring the sugar, vinegar, oil, and salt to a simmer. Pour the liquid over the beans. Marinate the beans at room temperature for 1 hour, tossing several times. Just before serving, season with salt and pepper to taste, add the parsley. Serve.

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.

"COULDN'T BE EASIER" THREE-BEAN SALAD



Perfect recipe for those who enjoy eating delicious food more than preparing it! Letting the frozen vegetables thaw instead of cooking them cuts down on the prep time and helps keep them crisp. Feel free to mix and match with different types of beans; I've also used garbanzo beans, white beans, black-eyed peas, and kidney beans in this recipe.

Provided by MISSJACKIE

Categories     Salad     Beans     Three Bean Salad Recipes

Time P1DT10m

Yield 6

Number Of Ingredients 10

1 cup frozen cut green beans
1 cup frozen lima beans
1 cup drained and rinsed canned red beans
½ cup frozen red bell pepper strips
½ cup chopped onion
2 tablespoons canola oil
¼ cup apple cider vinegar
2 teaspoons white sugar
½ teaspoon garlic powder
salt and ground black pepper to taste

Steps:

  • Combine green beans, lima beans, red beans, red bell pepper, and onion in a large bowl with a tight-fitting lid.
  • Mix together canola oil, apple cider vinegar, sugar, garlic powder, salt, and black pepper in a small bowl. Pour mixture over bean mixture. Seal lid and shake bowl until evenly coated. Refrigerate for 24 hours or until all ingredients are completely thawed. Shake well before serving.

Nutrition Facts : Calories 123.9 calories, Carbohydrate 16 g, Fat 4.9 g, Fiber 4.3 g, Protein 3.9 g, SaturatedFat 0.4 g, Sodium 161.4 mg, Sugar 3.9 g

GARDEN BEAN SALAD



Garden Bean Salad image

My mother gave me this crunchy bean salad recipe many years ago, and I often take it to covered-dish dinners. It looks especially attractive served in a glass bowl to show off the colorful vegetables. - Bernice McFadden, Eaton, Ohio.

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 12-16 servings.

Number Of Ingredients 13

1 can (16 ounces) kidney beans, rinsed and drained
2 cans (15-1/4 ounces each) lima beans
1 can (14-1/2 ounces) cut green beans
1 can (14-1/2 ounces) cut wax beans, drained
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
1 large green pepper, chopped
3 celery ribs, chopped
1 jar (2 ounces)sliced pimientos, drained
1 bunch green onions, sliced
2 cups white vinegar
2 cups sugar
1/2 cup water
1 teaspoon salt

Steps:

  • Drain all beans; place in a large bowl. Add the green pepper, celery, pimientos and green onions; set aside. Bring remaining ingredients to a boil in a heavy saucepan; boil for 5 minutes. Remove from heat and immediately pour over vegetables. , Refrigerate several hours or overnight. Serve with a slotted spoon.

Nutrition Facts : Calories 178 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 472mg sodium, Carbohydrate 40g carbohydrate (26g sugars, Fiber 4g fiber), Protein 4g protein.

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