Three Bean And Tomato Salad Recipes

THREE BEAN SALAD

Three Bean Salad image

Provided by Geoffrey Zakarian

Time 25m

Yield 6 servings

Number Of Ingredients 16

Ingredients

One 15-ounce can chickpeas
One 15-ounce can black beans
One 15-ounce can butter beans
1 clove garlic
1 teaspoon honey
1 tablespoon Dijon mustard
1 tablespoon white wine vinegar
1/4 cup olive oil
1 teaspoon zaatar
Kosher salt and freshly ground black pepper
Juice of 1 lemon
3 tablespoons fresh mint leaves, chopped
3 tablespoons fresh parsley leaves, chopped
3 tablespoons fresh tarragon, chopped
4 stalks celery, finely diced
1/2 red onion or 1 shallot, small dice

Steps:

Drain and rinse all the beans in a colander. Set aside and allow to fully dry.
Grate the garlic on a rasp over a large bowl. Whisk in the honey, Dijon, vinegar, olive oil, zaatar, salt, pepper, lemon juice, 1 tablespoon mint, 1 tablespoon parsley and 1 tablespoon tarragon. Add the celery, diced onion and the beans, then 1 more tablespoon of each herb, and toss to coat. Garnish with the remaining tablespoon of each herb. Serve immediately or store in the fridge until ready to serve, for up to 3 days.

THREE BEAN SALAD WITH CORN AND TOMATO

Three Bean Salad with Corn and Tomato image

A deliciously light summer salad that has all the flavors of summer you love in one quick and inexpensive side dish or main meal.

Provided by Amy Desrosiers

Categories Side Dish

Time 20m

Number Of Ingredients 10

Ingredients

½ cup fresh corn (*one large ear )
12 whole cherry tomatoes (halved )
¼ teaspoon salt
¼ teaspoon black pepper
1 tablespoon olive oil
15 ounces white beans (rinsed and drained)
15 ounces black beans (rinsed and drained)
15 ounces red kidney beans (rinsed and drained)
1 tablespoon fresh basil (chopped)
½ cup fresh lemon juice (*2 large lemons)

Steps:

Preheat oven to 350°F. Line a baking sheet with parchment paper. Remove corn kernels from the ear of corn and toss them with halved cherry tomatoes, olive oil, salt, and pepper. Roast for 10 minutes.
Add beans, roasted corn and tomatoes, chopped basil and fresh lemon juice to a mixing bowl; toss to combine. Add additional salt and pepper to taste *if needed.
Cover the mixing bowl and chill salad for one hour to allow flavors to meld. Served chilled.

Nutrition Facts : ServingSize 8 servings, Calories 232 kcal, Carbohydrate 40 g, Protein 14 g, Fat 3 g, SaturatedFat 1 g, TransFat 1 g, Sodium 77 mg, Fiber 13 g, Sugar 1 g, UnsaturatedFat 2 g

THREE BEAN AND TOMATO SALAD

Three Bean and Tomato Salad image

This is not your normal three bean salad - has tomatoes and herbs added and no sugar. Wonderful to take to a potluck dinner. Delicious!

Provided by Marie

Categories Vegetable

Time 10m

Yield 6-8 serving(s)

Number Of Ingredients 11

Ingredients

1 (15 ounce) can garbanzo beans
1 (15 ounce) can cannellini beans
1 (15 ounce) can green beans
1 small red onion, chopped
2 medium tomatoes, chopped
1/2 cup olive oil
1 clove minced garlic
1 teaspoon dried thyme
1 teaspoon dried oregano
1 teaspoon dried basil
1 cup balsamic vinegar

Steps:

Drain beans and rinse.
Combine all ingredients in a bowl; cover and let stand for several hours to marinate.
Serve cold.

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