Three Bean Salad For The 90s Recipes
THREE BEAN SALAD
Provided by Jeff Mauro, host of Sandwich King
Categories side-dish
Time 20m
Yield 4 cups
Number Of Ingredients 13
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.
THREE BEAN SALAD RECIPE BY TASTY
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
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
OLD-FASHIONED 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 Eleanor Johnson
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
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
DRESSED THREE BEAN SALAD
Make and share this Dressed Three Bean Salad recipe from Food.com.
Provided by Christine
Categories Beans
Time P2D
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Combine all beans, onions and green pepper.
- Heat all dressing ingredients until dissolved and pour over vegetables.
- Let stand 24 hours.
- Stir occasionally.
Nutrition Facts : Calories 494, Fat 28, SaturatedFat 3.7, Sodium 870, Carbohydrate 56.5, Fiber 6.8, Sugar 41.5, Protein 6
THREE BEAN SALAD
I got this recipe from my friend Hazel. I would NEVER eat three bean salad until I tried this. Now I love it! Time does not include marinade time.
Provided by Michelle S.
Categories Vegetable
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Rinse kidney beans with warm water, drain.
- Drain remaining beans and place them in a large bowl.
- Add kidney beans.
- Add onion and peppers.
- Place remaining ingredients in a small saucepan.
- Heat over low heat until sugar is dissolved.
- Pour over veggies.
- Let marinade overnight.
- Serve with a slotted spoon.
- This keeps well.
Nutrition Facts : Calories 444.7, Fat 19, SaturatedFat 2.5, Sodium 702.6, Carbohydrate 63.2, Fiber 8.2, Sugar 42.7, Protein 7.7
THREE BEAN SALAD WITH MOZZARELLA
This substantial salad features a delicious mix of cannellini, kidney and green beans, and is ideal for a summer picnic
Provided by Sara Buenfeld
Categories Dinner, Lunch
Time 30m
Number Of Ingredients 15
Steps:
- Boil or steam the green beans and carrots for 8-10 mins until just tender. Put the sliced onions in a bowl and pour over boiling water until just covered.
- Meanwhile, make the dressing. Mix all the ingredients together in a large bowl.
- Tip the cooked beans and carrots into the dressing along with the drained onions, canned beans and tomatoes, toss well, then add the basil and toss again. Serve scattered with the mozzarella and a grinding of black pepper, if you like. Will keep chilled for up to three days.
Nutrition Facts : Calories 376 calories, Fat 15 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 15 grams sugar, Fiber 17 grams fiber, Protein 17 grams protein, Sodium 0.8 milligram of sodium
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