Three Bean And Tuna Salad Recipes

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TUNA AND THREE BEAN SALAD RECIPE



Tuna and Three Bean Salad Recipe image

A classic combination of tuna and beans brought together with lots of store cupboard essentials for a quick, easy lunch or dinner

Provided by Woman and Home

Categories     Dinner, Lunch

Time 20m

Yield Serves: 4

Number Of Ingredients 12

200g (7oz) french beans
400g (14oz) tin butter bean, drained & rinsed
400g (14oz) tin kidney bean, drained & rinsed
1 small red onion, finely sliced
50g (2oz) radish, finely sliced
2 tbsp parsley, roughly chopped
2 tbsp extra virgin olive oil
1 tbsp white wine vinegar
1 tbsp dijon mustard
½ lemon, zest & juice
2 x 225g (8oz) Albacore Tuna, drained and flaked
2 tbsp toasted pine nuts

Steps:

  • Bring a large saucepan of water to the boil and cook the green beans for 3 minutes then drain and refresh in cold water. Mix in a large bowl with the butter beans, kidney beans, red onion, radish and parsley.
  • In a jug mix the oil, vinegar, mustard and lemon juice. Season well then toss through the salad until well coated. Carefully fold through the tuna, scatter with the pine nuts and lemon zest to serve.

Nutrition Facts : @context https, Calories 450 Kcal, Fat 22 g, SaturatedFat 3 g

THREE-BEAN AND TUNA SALAD



Three-Bean and Tuna Salad image

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

Provided by ratherbeswimmin

Categories     Tuna

Time 30m

Yield 4 serving(s)

Number Of Ingredients 12

1 (16 ounce) can cannellini beans, rinsed and drained
1 (16 ounce) can kidney beans, rinsed and drained
1 (16 ounce) can cut green beans, rinsed and drained
1 1/2 cups chopped bell peppers
1/2 cup chopped onion
1/4 cup chopped parsley
lettuce leaf
1 (6 ounce) can tuna in water, drained
lemon wedge
1/4 cup olive oil or 1/4 cup vegetable oil
2 tablespoons lemon juice
1/4 teaspoon red pepper sauce

Steps:

  • To make Lemon Vinaigrette: shake all ingredients together in a tightly covered container.
  • In a large bowl, mix the beans, bell pepper, onion, and parsley together.
  • Pour vinaigrette over bean mixture; toss; season to taste with salt and pepper.
  • Line salad plates with lettuce leaves.
  • Spoon bean mixture over lettuce.
  • Top with tuna; serve with lemon wedges.

Nutrition Facts : Calories 472.6, Fat 16.2, SaturatedFat 2.5, Cholesterol 18.7, Sodium 820.3, Carbohydrate 55.5, Fiber 15.6, Sugar 6, Protein 29.6

THREE BEAN SALAD



Three Bean Salad image

Provided by Geoffrey Zakarian

Categories     side-dish

Time 25m

Yield 6 servings

Number Of Ingredients 16

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.

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

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



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

THREE-BEAN TUNA SALAD



Three-Bean Tuna Salad image

Number Of Ingredients 14

1 (16-ounce) can kidney beans rinsed and drained
1 (8 1/2-ounce) can garbanzo beans rinsed and drained
1 (8 1/2-ounce) can green beans cut, drained
1/2 cup celery thinly sliced
1/4 cup cucumber peeled and chopped
2 tablespoons green onions thinly sliced
2 tablespoons parsley chopped
2/3 to 1 cups red wine vinegar purchased and oil dressing
1/4 teaspoon garlic salt
1/4 teaspoon black pepper
1 (7-ounce) can tuna solid white, drained and flaked
lettuce leaves
2 cups salad greens
1/2 red onion small, thinly sliced

Steps:

  • In a medium bowl, combine kidney beans, garbanzo beans, green beans, celery, cucumber, green onions and parsley set aside.Stir 2/3 cup of the dressing, garlic salt and pepper into bean mixture until beans are coated. Gently stir in tuna until well mixed. Cover and chill at least 1 hour or up to 24 hours, stirring several times.To serve, line bowl with lettuce leaves and mound shredded greens in center. Spoon on bean-tuna mixture and garnish with red onion. Pass additional dressing.

Nutrition Facts : Nutritional Facts Serves

TUNA AND BEAN SALAD



Tuna and Bean Salad image

This is a mainstay in my house, something you can always throw together for an easy light meal. The authentic version would call for tuna packed in olive oil, but I actually prefer water-packed tuna. The salad packs a lot of protein, not just from the beans, but also from the tuna, which is also an excellent source of Omega-3 fatty acids.

Provided by Martha Rose Shulman

Time 15m

Yield Serves 2 as a main dish, 4 as a starter

Number Of Ingredients 12

1 small or 1/2 medium red onion, peeled and very thinly sliced
1 tablespoon plus 1 teaspoon red wine vinegar or sherry vinegar
1 (6 1/2-ounce) can water-packed tuna, drained
1 (15-ounce) can cannellini beans or borlotti beans, drained through a strainer and rinsed
3 fresh sage leaves, slivered
2 tablespoons finely chopped flat-leaf parsley
Salt and freshly ground pepper
1 small or medium garlic clove, finely minced
1/2 teaspoon Dijon mustard
3 tablespoons extra virgin olive oil
1 tablespoon plain low-fat or nonfat yogurt (or omit and use 4 tablespoons olive oil)
1/2 Japanese cucumber, cut in half lengthwise and sliced, for garnish

Steps:

  • Place the onion in a bowl and add 1 teaspoon of the vinegar and cold water to cover. Let sit for 5 minutes. Drain and rinse with cold water, then dry on paper towels.
  • In a medium bowl or salad bowl, combine the tuna, beans, onions, sage, and parsley.
  • In a small bowl or measuring cup, mix together the remaining vinegar, salt to taste, freshly ground pepper, garlic, and Dijon mustard. Whisk in the olive oil and the yogurt. Toss with the tuna and beans and serve, garnishing each plate with cucumber slices.

Nutrition Facts : @context http, Calories 541, UnsaturatedFat 18 grams, Carbohydrate 53 grams, Fat 22 grams, Fiber 12 grams, Protein 35 grams, SaturatedFat 3 grams, Sodium 946 milligrams, Sugar 4 grams, TransFat 0 grams

OLD-FASHIONED THREE BEAN SALAD



Old-Fashioned 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 Eleanor Johnson

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

THREE BEAN SALAD II



Three Bean Salad II image

This recipe is from the 1920's. It was my sister in law's great grandmother's. I have tried many, but keep coming back to this one. I hope you enjoy it as much as my family does!

Provided by Kim

Categories     Salad     Beans     Three Bean Salad Recipes

Time 1h30m

Yield 4

Number Of Ingredients 11

1 ¼ cups white sugar
3 teaspoons cornstarch
½ teaspoon salt
1 teaspoon ground dry mustard
1 ¼ cups water
½ cup cider vinegar
1 (14.5 ounce) can green beans, drained
1 (14.5 ounce) can wax beans, drained
1 (15.25 ounce) can red kidney beans, drained
½ cup finely chopped onion
½ cup finely chopped green bell pepper

Steps:

  • In a small saucepan over medium heat, stir together the sugar, cornstarch, salt, mustard, water and vinegar. Bring to a boil and cook, stirring, for 1 minute. Remove from heat and let cool.
  • In a large bowl, combine the green beans, wax beans, kidney beans, onion and green pepper. Pour the cooled dressing over all and toss to coat. Best if marinated for at least an hour before serving. Yummy!

Nutrition Facts : Calories 442.9 calories, Carbohydrate 100.1 g, Cholesterol 2.4 mg, Fat 1.1 g, Fiber 8.1 g, Protein 8 g, Sodium 1332.1 mg, Sugar 75.3 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

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

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