Picnic Three Bean Salad Recipes

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THREE BEAN SALAD



Three Bean Salad image

We like a buffet with all the family here. We serve a variety of salads. This is also great for summer picnics and cookouts. Keeps well, and serves a lot of people.

Provided by JJOHN32

Categories     Salad     Beans     Three Bean Salad Recipes

Yield 16

Number Of Ingredients 10

1 (15 ounce) can green beans
1 pound wax beans
1 (15 ounce) can kidney beans, drained and rinsed
1 onion, sliced into thin rings
¾ cup white sugar
⅔ cup distilled white vinegar
⅓ cup vegetable oil
½ teaspoon salt
½ teaspoon ground black pepper
½ teaspoon celery seed

Steps:

  • Mix together green beans, wax beans, kidney beans, onion, sugar, vinegar, vegetable oil, salt, pepper, and celery seed. Let set in refrigerator for at least 12 hours.

Nutrition Facts : Calories 111.5 calories, Carbohydrate 15.9 g, Fat 4.7 g, Fiber 2.4 g, Protein 2 g, SaturatedFat 0.6 g, Sodium 298.6 mg, Sugar 10.6 g

PICNIC THREE-BEAN SALAD



Picnic Three-Bean Salad image

This salad is really flavorful and filling, and super easy to make. Karena's been making it for our picnics and barbecues for years, and it's always a hit.

Provided by Katrina Scott

Categories     HarperCollins     HarperCollins     Salad     Bean     Chickpea     Quick and Healthy     Healthy     Backyard BBQ     Quick & Easy     Rosemary     Cilantro

Yield 2 servings

Number Of Ingredients 10

1/2 cup canned cannellini beans, drained and rinsed
1/2 cup canned chickpeas, drained and rinsed
1/2 cup kidney beans, drained and rinsed
1/4 cup chopped celery
2 tablespoons chopped red onions
2 tablespoons chopped fresh cilantro
2 tablespoons chopped rosemary
2 tablespoons apple cider vinegar
2 tablespoons olive oil
Pinch of salt and pepper

Steps:

  • In a bowl, toss together all the ingredients and it's ready to go!

WARM THREE-BEAN SALAD



Warm Three-Bean Salad image

This classic American picnic salad gets a modern makeover with frozen green beans, white cannellini beans, edamame beans and a grainy mustard vinaigrette. In addition to being delicious, beans are also an excellent source of fiber and protein.

Provided by Food Network Kitchen

Categories     side-dish

Time 35m

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Cook a 12-ounce bag cut green beans as the label directs. Whisk 3 tablespoons olive oil, 2 tablespoons lemon juice, 1 tablespoon grainy mustard, 1 minced garlic clove and 1/2 teaspoon each salt and pepper in a bowl. Cook 1 chopped red onion in olive oil in a skillet over medium-high heat, 2 minutes. Add one 15-ounce can drained cannellini beans, one 10-ounce bag thawed frozen edamame and the green beans; heat through. Toss with the dressing, sprinkle with parsley.

HEARTLAND THREE-BEAN SALAD



Heartland Three-Bean Salad image

Three-bean salads are picnic favorites. If desired, add lima beans to this recipe and enjoy a four-bean salad! This recipe is from the "Betty Crocker Country Favorites" cookbook. The cooking time listed represents the refrigeration time.

Provided by senseicheryl

Categories     < 4 Hours

Time 3h15m

Yield 12 bowls of salad, 12 serving(s)

Number Of Ingredients 12

1 (16 ounce) can cut green beans, drained
1 (16 ounce) can cut wax beans, drained
1 (15 ounce) can kidney beans, rinsed and drained
1 cup onion, thinly sliced, cut in half
1 small bell pepper, finely chopped (1/2 cup)
2 tablespoons fresh parsley, chopped
2/3 cup vinegar
1/2 cup sugar
1/3 cup vegetable oil
1/2 teaspoon pepper
1/2 teaspoon salt
2 slices bacon, crisply cooked and crumbled

Steps:

  • Mix beans, onion, bell pepper and parsley in 3-quart bowl.
  • Mix remaining ingredients except bacon in 1 1/2-quart saucepan. Heat to boiling, stirring occasionally. Pour over beans; stir.
  • Cover and refrigerate, stirring occasionally, at least 3 hours or until chilled. Just before serving, sprinkle with bacon.

THREE-BEAN SALAD



Three-Bean Salad image

Yield Serves 6

Number Of Ingredients 11

1 15-ounce can yellow hominy, rinsed, drained
1 15-ounce can black beans, rinsed, drained
1 cup drained canned kidney beans, rinsed
1 cup drained pinto beans, rinsed
4 large tomatoes, seeded, chopped
1 1/4 cups chopped red onion
1 cup chopped fresh cilantro
3 tablespoons fresh lime juice
1 tablespoon olive oil
2 1/2 teaspoons chili powder
2 1/2 teaspoons ground cumin

Steps:

  • Combine all ingredients in bowl. Season with salt and pepper. (Can be made 4 hours ahead. Cover and chill.)

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