Three Day Green Bean Sandwich Appetizer Recipes

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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



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

FENNEL & THREE BEAN SALAD



Fennel & Three Bean Salad image

Progresso® beans provide a simple addition to a homemade vegetable salad - perfect for a side dish.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 1h20m

Yield 12

Number Of Ingredients 12

1/3 lb green beans
1 can (15 oz) Progresso™ cannellini (white kidney) beans, rinsed, drained
1 can (15 oz) Progresso™ dark red kidney beans, rinsed, drained
1/2 medium sweet onion, very thinly sliced (1/2 cup)
1 medium bulb fennel, very thinly sliced (1 cup)
1/4 cup olive oil
2 tablespoons red wine vinegar
2 tablespoons Dijon mustard
1 tablespoon finely chopped fresh basil
1 clove garlic, finely chopped
1/4 teaspoon pepper
1/8 teaspoon salt

Steps:

  • Remove ends of green beans. Place steamer basket in 1/2 inch water in 2-quart saucepan or skillet (water should not touch bottom of basket). Place green beans in steamer basket. Cover tightly and heat to boiling; reduce heat. Steam 10 to 12 minutes or until crisp-tender.
  • In large bowl, stir together green beans and remaining salad ingredients; set aside.
  • In small jar with tight-fitting lid, shake all dressing ingredients. Pour dressing over salad ingredients; toss gently. Refrigerate 1 hour to blend flavors. Serve at room temperature and refrigerate any leftovers.

Nutrition Facts : Calories 120, Carbohydrate 14 g, Cholesterol 0 mg, Fat 1, Fiber 4 g, Protein 5 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 90 mg, Sugar 1 g, TransFat 0 g

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