Mediterranean Three Bean And Corn Salad Recipes

MEDITERRANEAN THREE BEAN SALAD

Mediterranean Three Bean Salad image

I made this after being inspired by a wonderful salad served at our favorite local Mediterranean eatery and wanted to be able to make such an easy, healthy and delicious salad at home. You can use fresh, frozen, or canned corn, as long as you adjust the preparation as needed - if frozen, thaw before adding to salad; if canned, drain and rinse before adding. I am labelling servings as a side dish - if you want to serve as an entree, adjust ingredients accordingly.

Provided by Starrynews

Categories Low Cholesterol

Time 20m

Yield 6-8 serving(s)

Number Of Ingredients 14

Ingredients

1 (15 ounce) can dark red kidney beans, drained and rinsed
1 (15 ounce) can butter beans, drained and rinsed
1 (15 ounce) can black beans, drained and rinsed
1 cup corn
1 large tomatoes, chopped
1 small onion, chopped
1/2 green pepper, chopped
1/2 cucumber, peeled, seeded & chopped
1 cup parsley or 1 cup cilantro, chopped
1/4 cup extra virgin olive oil
1 lemon, juice of
2 garlic cloves, minced
1/2 teaspoon cumin
salt and pepper, to taste

Steps:

Combine kidney beans, butter beans, black beans, corn, tomato, onion, green pepper, cucumber, and parsley in a large bowl. Mix well.
In a separate small bowl, whisk together lemon juice, olive oil, garlic, cumin, salt and pepper to taste.
Pour dressing over salad and toss to coat.

Nutrition Facts : Calories 335.8, Fat 10.5, SaturatedFat 1.5, Sodium 190.2, Carbohydrate 48.5, Fiber 14.3, Sugar 3.6, Protein 15.6

THREE BEAN SALAD WITH CORN

Three Bean Salad with Corn image

Makes a lot but always goes fast! Plus it is cheap to make!

Provided by appagey

Categories Salad Beans Three Bean Salad Recipes

Time 8h15m

Yield 8

Number Of Ingredients 16

Ingredients

1 (15 ounce) can kidney beans, drained
1 (15 ounce) can wax beans, drained
1 (15 ounce) can cut green beans, drained
1 (15 ounce) can garbanzo beans, drained
1 (15.25 ounce) can whole kernel corn, drained
1 (4.5 ounce) can sliced mushrooms, drained
1 onion, chopped
1 green bell pepper, cubed
½ cup cider vinegar
½ cup white sugar
¼ cup vegetable oil
½ teaspoon ground black pepper
¼ teaspoon salt
¼ teaspoon dried basil
¼ teaspoon dried oregano
¼ cup white sugar, or more to taste

Steps:

Mix kidney beans, wax beans, green beans, garbanzo beans, corn, mushrooms, onion, green bell pepper, cider vinegar, 1/2 cup sugar, vegetable oil, black pepper, salt, basil, and oregano in a large bowl.
Chill in refrigerator for 8 hours or overnight.
Stir 1/4 cup sugar into the bean salad. Taste and add more if needed to balance vinegar flavor.

Nutrition Facts : Calories 291.2 calories, Carbohydrate 50.4 g, Fat 8 g, Fiber 7.7 g, Protein 7.2 g, SaturatedFat 1.2 g, Sodium 713.2 mg, Sugar 22.5 g

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

Ingredients

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

MEDITERRANEAN THREE-BEAN SALAD

Mediterranean Three-Bean Salad image

Make-ahead and mayo-free, this potluck-friendly salad combines raw green beans, which are softened by the vinaigrette, with creamy white and pink beans and wilt-proof parsley.

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Time 25m

Yield Serves 8 to 10

Number Of Ingredients 11

Ingredients

1/2 small red onion, cut into a 1/4-inch dice (1/2 cup)
3 tablespoons red-wine vinegar
1/2 cup extra-virgin olive oil
2 teaspoons finely chopped fresh oregano
Kosher salt and freshly ground pepper
1 can (15.5 ounces) white beans, such as cannellini, drained and rinsed
1 can (15.5 ounces) pink beans, drained and rinsed
10 ounces green beans, trimmed and cut into 1-inch pieces (2 1/4 cups)
2 celery stalks, cut into a 1/4-inch dice (1 1/4 cups)
4 roasted piquillo peppers (from a 12-ounce jar), cut into a 1/4-inch-dice (a scant 1/2 cup)
3/4 cup chopped curly-leaf parsley

Steps:

Soak onion in cold water 10 minutes; drain. Meanwhile, in a large bowl, whisk together vinegar, oil, oregano, and 2 teaspoons salt. Add white, pink, and green beans, celery, onion, peppers, and parsley, stirring to evenly coat. Season with salt and pepper and serve, or cover and refrigerate up to 2 days (return to room temperature before serving).