Three Bean Salad With Bacon Dressing Recipes

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3-BEAN SALAD WITH LEMON VINAIGRETTE



3-Bean Salad with Lemon Vinaigrette image

Provided by Trisha Yearwood

Categories     side-dish

Time 15m

Yield 6 servings

Number Of Ingredients 14

2 cloves garlic
1/3 cup lemon juice
1 teaspoon ground cumin
1 teaspoon honey
1 teaspoon Dijon mustard
2/3 cup extra-virgin olive oil
Salt and pepper
3 stalks celery, finely chopped
1 bunch green onions, green parts only, finely chopped
One 15-ounce can black beans, drained
One 15-ounce can red kidney beans, drained
One 15-ounce can white beans, drained
Salt and pepper
3 tablespoons chopped fresh parsley

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.

THREE-BEAN SALAD FOR 3



Three-Bean Salad for 3 image

We make this 3 bean salad all summer long! It's a delicious summer side dish for two. - Barbara Wiggins, Lexington, North Carolina

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 10m

Yield 3 servings.

Number Of Ingredients 8

1 can (8 ounces) cut green beans, drained
1 can (8 ounces) cut wax beans, drained
3/4 cup canned kidney beans, rinsed and drained
1/4 cup chopped onion
2 tablespoons sugar
2 tablespoons white vinegar
1 tablespoon canola oil
1/8 teaspoon pepper

Steps:

  • In a small bowl, combine the first four ingredients. In another bowl, whisk the sugar, vinegar, oil and pepper; stir into bean mixture. Cover and refrigerate until serving.

Nutrition Facts : Calories 154 calories, Fat 5g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 441mg sodium, Carbohydrate 24g carbohydrate (12g sugars, Fiber 5g fiber), Protein 5g protein.

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 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

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 AND BARLEY SALAD



Three-Bean and Barley Salad image

Here's a great-tasting salad made with three bean and barley - a delicious side dish.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 1h5m

Yield 4

Number Of Ingredients 5

1 can (15 ounces) three-bean salad, undrained
1 1/2 cups cooked barley
2 medium tomatoes, chopped (1 1/2 cups)
3 cups bite-size pieces salad greens
2 tablespoons sunflower nuts

Steps:

  • Mix three-bean salad, barley and tomatoes in bowl. Cover and refrigerate about 1 hour or until chilled.
  • Spoon bean mixture onto salad greens. Sprinkle with nuts.

Nutrition Facts : Calories 160, Carbohydrate 34 g, Cholesterol 0 mg, Fiber 7 g, Protein 6 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 480 mg

THREEBEAN SALAD WITH BACON DRESSING



Threebean Salad with Bacon Dressing image

Provided by Food Network

Categories     side-dish

Yield 6 servings

Number Of Ingredients 12

8 cups water
1/3 cup dried black beans, rinsed and soaked overnight
1/3 cup dried red kidney beans, rinsed and soaked overnight
1 1/2 cups string beans, topped, tailed, and cut in 1inch lengths on the diagonal
4 strips smoked bacon, cut into small strips
2 tablespoons vegetable oil
3 tablespoons white wine vinegar
1 tablespoon honey
2 teaspoons Dijonstyle mustard
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
Lemon wedges, for garnish

Steps:

  • In two medium saucepans, bring 5 cups of water (2 1/2 cups in each) to a boil. Drain the soaked black and red beans separately in a strainer. Add the black beans to one pot and the red beans to another, reduce the heat under both to medium, and simmer for about 45 minutes, until the beans are tender but not soft. Drain the beans separately in a colander and set aside, covered.
  • Bring the remaining 3 cups of lightly salted water to a boil in one of the saucepans, and fill a large bowl with cold water and add several ice cubes to it. Cook the string beans for 3 to 4 minutes, depending on their size, until they are tender but still bright green. Immediately drain them and plunge them into the ice water to retain their green color. Drain and dry on paper towels.
  • In a medium heavy skillet cook the bacon strips over medium heat until crisp. Remove the bacon with a slotted spoon and drain briefly on paper towels. Measure 1 tablespoon of the bacon fat and, in a small bowl, whisk it together with the vegetable oil, vinegar, honey, mustard, salt, and pepper. In a large serving bowl, combine all the beans and drizzle the dressing over. Toss gently just to coat all the ingredients evenly, crumble the bacon over the top and serve while still slightly warm, garnished with lemon wedges.

THREE BEAN SALAD WITH BACON DRESSING



Three Bean Salad With Bacon Dressing image

If you love bacon and you love bean salad, then this is right up your alley. I know I love it. Why didn't I think of putting bacon in bean salad before? Well, at least we have it now.

Provided by PalatablePastime

Categories     Pork

Time 40m

Yield 6-8 serving(s)

Number Of Ingredients 11

1 (15 ounce) can blue lake green beans
1 (15 ounce) can garbanzo beans or 1 (15 ounce) can chickpeas
1 (15 ounce) can dark red kidney beans
6 thick cut slices bacon
1 yellow onion, chopped
2 tablespoons chopped fresh garlic
1/2 cup apple cider vinegar
1/4 cup vegetable oil
2 teaspoons cornstarch
2 teaspoons coarse ground mustard
1/2 cup brown sugar

Steps:

  • Drain and rinse canned beans in a colander.
  • Cook bacon in a large skillet until crisp; set aside. Reserve bacon grease in skillet.
  • Add the chopped onion and garlic to the skillet and cook until light golden.
  • While onion cooks, whisk together the vinegar, oil, cornstarch, mustard and brown sugar.
  • Stir dressing into skillet with the onions and cook, stirring, until mixture thickens. Allow to cool slightly.
  • Place beans in a salad bowl and add crumbled bacon.
  • Stir cooled dressing into beans, cover and chill several hours or overnight.

Nutrition Facts : Calories 403.4, Fat 14.1, SaturatedFat 2.6, Cholesterol 5.4, Sodium 310.6, Carbohydrate 59, Fiber 10.7, Sugar 21.2, Protein 12.4

THREE BEAN SALAD WITH BACON DRESSING



Three Bean Salad With Bacon Dressing image

If you like beans, you'll love this salad! Cook time does not include time for overnight soaking of the beans.

Provided by 2Bleu

Categories     Pork

Time 1h

Yield 6 serving(s)

Number Of Ingredients 12

8 cups water
1/3 cup dried black beans, rinsed and soaked overnight
1/3 cup dried red kidney beans, rinsed and soaked overnight
1 1/2 cups string beans, topped, tailed, and cut in 1inch diagonal lengths
4 slices smoked bacon, cut into small strips (reserve drippings)
2 tablespoons vegetable oil
2 tablespoons white wine vinegar
1 tablespoon honey
1 teaspoon dijon-style mustard
salt, to taste
black pepper, to taste
lemon wedge, for garnish

Steps:

  • Drain the soaked black and red beans separately in a strainer. In two medium saucepans, bring 5 cups of water (2 1/2 cups in each) to a boil. Add the black beans to one pot and the red beans to another, reduce the heat under both to medium, and simmer for about 45 minutes, until the beans are tender but not soft.
  • Drain the beans separately in a colander and set aside, covered. Bring the remaining 3 cups of lightly salted water to a boil in one of the saucepans, and fill a large bowl with cold water and add several ice cubes to it. Cook the string beans for 3 to 4 minutes, depending on their size, until they are tender but still bright green.
  • Immediately drain them and plunge them into the ice water to retain their green color. Drain and dry on paper towels.
  • In a medium heavy skillet cook the bacon strips over medium heat until crisp. Remove the bacon with a slotted spoon and drain briefly on paper towels.
  • In a small bowl, measure 1 tablespoon of the bacon fat and whisk it together with the remaining ingredients (except lemon wedges).
  • In a large serving bowl, combine all the beans and drizzle the dressing over. Toss gently just to coat all the ingredients evenly, crumble the bacon over the top and serve while still slightly warm, Garnish with lemon wedges.

Nutrition Facts : Calories 159.2, Fat 7.1, SaturatedFat 1.4, Cholesterol 5.9, Sodium 133.1, Carbohydrate 17.9, Fiber 4.1, Sugar 3.7, Protein 7.1

THREE-BEAN SALAD WITH VINAIGRETTE



Three-Bean Salad with Vinaigrette image

If standard three-bean salad leaves you cold, try ours with its distinctive mustardy dressing.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 20m

Number Of Ingredients 7

8 ounces green beans, stem ends removed, halved on the diagonal
4 ounces yellow wax beans, stem ends removed, halved on the diagonal
2 tablespoons Dijon mustard
2 tablespoons red-wine vinegar
2 tablespoons olive oil
Coarse salt and ground pepper
1 can (15 ounces) cannellini beans, rinsed and drained

Steps:

  • Fill a large bowl with ice water; set aside. Set a steamer basket in a large pot with a lid. Fill with enough water to come just below basket; bring to a boil.
  • Place green and wax beans in basket; reduce heat to a simmer. Cover pot, and steam until beans are crisp-tender, 6 to 8 minutes. With tongs or a slotted spoon, transfer beans to ice water. Drain, and pat dry.
  • In a medium bowl, whisk together mustard, vinegar, and oil; season with salt and pepper. Add green, wax, and cannellini beans; toss to coat. If storing, cover and refrigerate up to 1 day; bring to room temperature before serving.

Nutrition Facts : Calories 137 g, Fat 7 g, Fiber 4 g, Protein 4 g

BALSAMIC THREE-BEAN SALAD



Balsamic Three-Bean Salad image

Here's my little girl's favorite salad. She devours it just about as fast as I can make it. I suggest preparing it ahead of time so the flavors can get to know each other. —Stacey Feather, Jay, Oklahoma

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 12 servings (3/4 cup each).

Number Of Ingredients 8

2 pounds fresh green beans, trimmed and cut into 2-inch pieces
1/2 cup balsamic vinaigrette
1/4 cup sugar
1 garlic clove, minced
3/4 teaspoon salt
2 cans (16 ounces each) kidney beans, rinsed and drained
2 cans (15 ounces each) cannellini beans, rinsed and drained
4 fresh basil leaves, torn

Steps:

  • Fill a Dutch oven three-fourths full with water; bring to a boil. Add green beans; cook, uncovered, 3-6 minutes or until crisp-tender. Drain and immediately drop into ice water. Drain and pat dry., In a large bowl, whisk vinaigrette, sugar, garlic and salt until sugar is dissolved. Add canned beans and green beans; toss to coat. Refrigerate, covered, at least 4 hours. Stir in basil just before serving.

Nutrition Facts : Calories 190 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 462mg sodium, Carbohydrate 33g carbohydrate (8g sugars, Fiber 9g fiber), Protein 9g protein. Diabetic Exchanges

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