SOUTHERN THREE-BEAN SALAD
What's a perfect addition to any antipasto platter? Our Southern Three-Bean Salad of course! The high-fiber content of the beans in this dish will help you stay on track with your diet too!
Provided by Ginsburg Enterprises
Categories Misc. Salads
Number Of Ingredients 9
Steps:
- In a medium bowl, combine green beans, kidney beans, garbanzo beans, olives, and parsley.
- Add Italian dressing, garlic, onion powder, and pepper; mix well.
- Cover and refrigerate at least 2 hours, or until ready to serve.
THREE-BEAN PASTA SALAD RECIPE
We combined two potluck classics-pasta salad and three-bean salad-to make one tasty new side dish. Blanched celery is the unexpected star in this side dish; it has a tender-crisp texture and bright green color. Swap out the canned beans for your favorite cooked field peas.
Provided by Southern Living Test Kitchen
Categories Salad
Time 30m
Yield Serves 8
Number Of Ingredients 14
Steps:
- Cook pasta according to package directions for salted water. Drain and rinse with cold water; drain.
- Cook green beans and celery in boiling salted water to cover until tender-crisp, about 2 minutes. Drain and plunge into ice water to stop the cooking process; drain. Combine pasta, green beans, celery, pinto beans, and kidney beans in a large bowl.
- Combine shallot and vinegar in a medium bowl; let stand about 5 minutes. Add lemon zest, lemon juice, mustard, and honey, stirring with a whisk. Gradually whisk in oil until well combined; pour over bean mixture. Sprinkle with salt and pepper; toss gently. Sprinkle with chives, and serve immediately.
THREE BEAN SALAD
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
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
PERFECT 3-BEAN SALAD
Steps:
- Drain the canned green and yellow beans in a colander ; transfer them to a large serving bowl.
- Drain the kidney beans in a colander; run cold water over them until it runs clear. Add the kidney beans to the bowl with the green and yellow beans.
- Remove the stem and seeds from the bell pepper and chop it. Peel the red onion and slice it thinly. Add the bell pepper and onion to the beans.
- In a small bowl, combine the vinegar, oil, sugar, salt, and pepper; whisk until smooth. Pour the dressing mixture over the vegetables and then toss gently to coat.
- Toss the salad until the ingredients are thoroughly coated with the dressing. Cover and chill for at least 4 hours.
- Toss again just before serving.
Nutrition Facts : Calories 614 kcal, Carbohydrate 104 g, Cholesterol 0 mg, Fiber 27 g, Protein 35 g, SaturatedFat 1 g, Sodium 217 mg, Sugar 12 g, Fat 8 g, ServingSize 10 to 12 servings, UnsaturatedFat 0 g
THREE-BEAN SALAD WITH TOMATOES AND TANGY CREOLE DRESSING
Served as a main or side dish, this salad is sure to be a favorite.
Provided by Marianne Williams
Time 15m
Number Of Ingredients 14
Steps:
- Fill a large pot with water to a depth of 4 inches; bring to a boil over medium-high. Fill a large bowl with ice water, and set aside. Add green beans to boiling water, and cook until tender, 1 to 2 minutes. Remove using a slotted spoon; transfer to ice water. Let stand until cooled, about 1 minute. Remove from ice water. Drain; set aside.
- Whisk together vinegar, mustard, Creole seasoning, maple syrup, hot sauce, black pepper, and ¼ teaspoon of the salt in a small bowl. Gradually whisk in oil until completely combined, about 30 seconds; set aside vinaigrette.
- Toss together cooled green beans, kidney beans, chickpeas, arugula, tomatoes, shallot, and remaining ¼ teaspoon salt in a large bowl. Add vinaigrette; toss to coat. Serve immediately, or store in refrigerator up to 1 hour.
THREE BEAN SALAD
Provided by Jeff Mauro, host of Sandwich King
Categories side-dish
Time 20m
Yield 4 cups
Number Of Ingredients 12
Steps:
- Bring a pot of salted water to a boil. Set up a large bowl of ice water. Add the green beans to the pot and cook until crisp-tender, 2 to 3 minutes. Drain and plunge the green beans into the ice water to stop the cooking. Drain the green beans.
- Whisk the vinegar, mustard and honey in a large bowl. Whisk in the oil until emulsified. Add the green beans, cannellinis, kidneys, basil, parsley and shallots to the bowl and toss to coat. Sprinkle with salt and pepper and serve.
3-BEAN SALAD WITH LEMON VINAIGRETTE
Steps:
- For the lemon vinaigrette: Using a rasp grater, grate the garlic into a bowl. Add the lemon juice, cumin, honey and Dijon. Whisk in the olive oil and season with salt and pepper.
- For the 3-bean salad: Mix the celery, green onions, black beans, kidney beans and white beans in a large bowl.
- Dress the salad with 1/4 cup of the vinaigrette and toss well. Season with salt and pepper and toss with the parsley.
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