Goya Three Bean Salad Recipes

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

GOYA THREE BEAN SALAD

Goya Three Bean Salad image

Make and share this Goya Three Bean Salad recipe from Food.com.

Provided by Pinay0618

Categories Beans

Time 25m

Yield 8 serving(s)

Number Of Ingredients 10

Ingredients

1 (15 1/2 ounce) can goya black-eyed peas, drained and rinsed
1 (15 1/2 ounce) can goya chickpeas, drained and rinsed
1 (15 1/2 ounce) can goya red kidney beans, drained and rinsed
1 medium cucumber, peeled, seeded and chopped (2 cups)
1 red bell pepper, seeded and finely chopped (about 1 cup)
2 tablespoons finely chopped fresh cilantro
3 tablespoons goya red wine vinegar
2 (1/4 ounce) packets goya salad & vegetable seasoning
1 tablespoon goya lemon juice
1/2 cup goya extra virgin olive oil

Steps:

In large serving bowl, mix together blackeye peas, chick peas, kidney beans, cucumbers, peppers, and cilantro.
In small bowl, whisk together vinegar, salad, vegetable seasoning and lemon juice. Slowly drizzle in olive oil, whisking constantly, until blended. Pour dressing over bean mixture. Toss well to coat completely.

Nutrition Facts : Calories 308.6, Fat 14.8, SaturatedFat 2.1, Sodium 331.8, Carbohydrate 34.9, Fiber 8.8, Sugar 1.5, Protein 10.5

THREE BEAN SALAD

Three Bean Salad image

Number Of Ingredients 12

Ingredients

Salad:
1 can (15.5 oz.) GOYA® Blackeye Peas, drained and rinsed
1 can (15.5 oz.) GOYA® Chick Peas, drained and rinsed
1 can (15.5 oz.) GOYA® Red Kidney Beans, drained and rinsed
1 medium cucumber, peeled, seeded and chopped (2 cups)
1 red bell pepper, seeded and finely chopped (about 1 cup)
2 tbsp. finely chopped fresh cilantro
Dressing:
3 tbsp. GOYA® Red Wine Vinegar
2 packets GOYA® salad and vegetable seasoning
1 tbsp. GOYA® Lemon Juice
1/2 cup GOYA® Extra Virgin Olive Oil

Steps:

1. In large serving bowl, mix together blackeye peas, chick peas, kidney beans, cucumbers, peppers, and cilantro.
2. In small bowl, whisk together vinegar, salad and vegetable seasoning, and lemon juice. Slowly drizzle in olive oil, whisking constantly, until blended. Pour dressing over bean mixture. Toss well to coat completely

3-BEAN VEGETARIAN CHILI (GOYA BEANS)

3-Bean Vegetarian Chili (Goya Beans) image

This came off the side of a Goya can of beans (to give credit where it is due) and I'm thinking about subbing the crushed tomatoes with a 28-oz can of pumpkin. Putting it here for safe-keeping. The topping listed came with the recipe but I prefer just to use some cheese to make chili cheese fries or nachos. I also would like to add extra salt and pepper because tomatoes have a natural sweetness, and most vegetarian chilis are too sweet because the tomatoes and beans make up for the lack of beef.

Provided by the80srule

Categories Beans

Time 15m

Yield 8 cups, 8 serving(s)

Number Of Ingredients 10

Ingredients

1 (28 ounce) can fire-roasted crushed tomatoes
1 (16 ounce) jar salsa
1 (15 1/2 ounce) can black beans
1 (15 1/2 ounce) can red kidney beans
1 (15 1/2 ounce) can pinto beans
1 teaspoon chili powder
1 teaspoon cumin
1 cup shredded cheese (cheddar or 4-cheese mexican)
1/2 cup sour cream
1/4 cup fresh cilantro, chopped

Steps:

Rinse and drain all the beans-- but don't rinse/drain the tomatoes.
Combine tomatoes, salsa, beans, and spices in a large saucepan, mix well.
Bring to boil. Reduce heat to medium-low, simmer 10 minutes stirring occasionally.
Serve topped with the topping, or with your own if you like.

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