Deluxe Three Bean Salad
DELUXE THREE BEAN SALAD
I received a packet of dried beans from a friend, and decided to make a bean salad with them. This recipe is what evolved from my moment of creativity. I use a combination of chickpeas, cannelini and green beans, adding sun dried tomatoes, and artichoke hearts to the mix. The flavors really work well together and my DH declared this recipe to be a winner. I hope you do too.
Recipe From food.com
Provided by Geema
Time 25m
Yield 6-8 serving(s)
Categories Onions
Steps:
- In gently boiling water, cook the green beans for about 4-5 minutes, just until tender crisp.
- Do not over cook.
- Combine the salad ingredients in a bowl, cover, and allow to sit in the refrigerator overnight to absorb all the flavors.
Number Of Ingredients: 10
Ingredients:
- 1 can chickpeas, drained and rinsed
- 1 can cannellini beans, drained and rinsed
- 2 cups fresh green beans, snaped into 1 ",pieces
- 1/4 cup sun-dried tomato, oil packed,chopped
- 1/2 cup marinated artichoke hearts, cut in half
- 4 green onions, sliced
- pepper
- 1/4 cup parsley, chopped
- 1/2 cup Italian dressing, your favorite
- 1/2 cup feta cheese (optional)
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.
Recipe From allrecipes.com
Provided by JJOHN32
Yield 16
Categories Salad,Beans,Three Bean Salad Recipes
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.
Number Of Ingredients: 10
Ingredients:
- 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
THREE BEAN SALAD
Recipe From foodnetwork.com
Provided by Food Network Kitchen
Time 1h15m
Yield 4 to 6 servings
Categories side-dish
Steps:
- Bring a pot of salted water to a boil. Set up a large bowl of ice water. Add the fresh beans to the boiling water, and cook until crisp-tender, about 4 to 5 minutes. Drain and plunge the beans into the ice water to stop the cooking and set their color. Drain.
- In a medium bowl, combine the beans and the onion. In a small saucepan, bring the sugar, vinegar, oil, and salt to a simmer. Pour the liquid over the beans. Marinate the beans at room temperature for 1 hour, tossing several times. Just before serving, season with salt and pepper to taste, add the parsley. Serve.
Number Of Ingredients: 10
Ingredients:
- 1/2 pound green beans, trimmed, cut in half crosswise
- 1/2 pound wax beans, trimmed cut in half crosswise
- One 15-ounce can kidney beans, rinsed, and drained
- 1/2 small red onion, minced, soaked in cold water for 5 minutes and drained
- 1/4 cup sugar
- 1/3 cup cider vinegar
- 1/4 cup vegetable oil
- 1/2 teaspoon kosher salt plus more to taste
- Freshly ground black pepper
- 1 tablespoon minced flat-leaf parsley
THREE BEAN SALAD
Recipe From dvo.com
Steps:
- In large bowl combine beans and onion. In screw-top jar combine remaining ingredients cover and shake until sugar is dissolved. Pour over vegetables and stir lightly. Cover and refrigerate at least 6 hours or overnight, stirring occasionally. Drain vegetables before serving.
Number Of Ingredients: 9
Ingredients:
- 1 (8-ounce) can garbanzo beans, drained
- 1 (8-ounce) can green beans cut and drained
- 1 (8-ounce) can kidney beans, drained
- 1/2 cup onion finely diced
- 1/4 cup sugar
- 1/2 cup white vinegar
- 1/3 cup vegetable oil
- 1/2 teaspoon salt
- 1/8 teaspoon black pepper
THREE-BEAN SALAD FOR 3
We make this 3 bean salad all summer long! It's a delicious summer side dish for two. - Barbara Wiggins, Lexington, North Carolina
Recipe From tasteofhome.com
Provided by Taste of Home
Time 10m
Yield 3 servings.
Categories Lunch,Side Dishes
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.
Number Of Ingredients: 8
Ingredients:
- 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
TRADITIONAL THREE BEAN SALAD
This is my mother-in-law Roberta Cormia's recipe.
Recipe From allrecipes.com
Provided by ccormia
Time 8h55m
Yield 6
Categories Salad,Beans,Three Bean Salad Recipes
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.
Number Of Ingredients: 12
Ingredients:
- 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
NO-SUGAR THREE BEAN SALAD
This recipe was given to me by a vegan friend I had in college. It is the best bean salad I have ever tasted, and I love it because you can experiment with the ingredients and still have a mouth-watering side dish. I hope you like it!
Recipe From allrecipes.com
Provided by QUIRKYIQ
Time 2h15m
Yield 8
Categories Salad,Beans,Three Bean Salad Recipes
Steps:
- In a bowl, gently mix the garbanzo beans, kidney beans, green beans, green onions, and celery. In a separate bowl, whisk together the vinegar, oil, honey, mustard, garlic powder, black pepper, onion powder, and cayenne pepper. Pour dressing over the salad, and toss gently to coat. Cover, refrigerate at least 2 hours, and gently toss before serving.
Number Of Ingredients: 13
Ingredients:
- 1 (15 ounce) can garbanzo beans (chickpeas), drained and rinsed
- 1 (15 ounce) can kidney beans, drained and rinsed
- 1 (15 ounce) can green beans, drained and rinsed
- 4 green onions, chopped
- 1 stalk celery, sliced
- ½ cup cider vinegar
- ¼ cup vegetable oil
- 1 tablespoon honey
- ½ teaspoon ground dry mustard
- ¼ teaspoon garlic powder
- ¼ teaspoon ground black pepper
- ¼ teaspoon onion powder
- ¼ teaspoon ground cayenne pepper
MEXICAN BEAN SALAD
A colorful, spicy, and refreshing bean and corn salad.
Recipe From allrecipes.com
Provided by Karen Castle
Time 1h15m
Yield 8
Categories Salad,Vegetable Salad Recipes,Corn Salad Recipes
Steps:
- In a large bowl, combine beans, bell peppers, frozen corn, and red onion.
- In a small bowl, whisk together olive oil, red wine vinegar, lime juice, lemon juice, sugar, salt, garlic, cilantro, cumin, and black pepper. Season to taste with hot sauce and chili powder.
- Pour olive oil dressing over vegetables; mix well. Chill thoroughly, and serve cold.
Number Of Ingredients: 19
Ingredients:
- 1 (15 ounce) can black beans, rinsed and drained
- 1 (15 ounce) can kidney beans, drained
- 1 (15 ounce) can cannellini beans, drained and rinsed
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 1 (10 ounce) package frozen corn kernels
- 1 red onion, chopped
- ½ cup olive oil
- ½ cup red wine vinegar
- 2 tablespoons fresh lime juice
- 1 tablespoon lemon juice
- 2 tablespoons white sugar
- 1 tablespoon salt
- 1 clove crushed garlic
- ¼ cup chopped fresh cilantro
- ½ tablespoon ground cumin
- ½ tablespoon ground black pepper
- 1 dash hot pepper sauce
- ½ teaspoon chili powder
SUPER EASY AND QUICK THREE BEAN SALAD
This is the easiest, quickest, tastiest 3 Bean Salad that I've ever made. I take it to many potlucks and family dinners and everyone seems to love it (I never have any left in the bowl when I get ready to leave) Cook time is refrigeration time BEFORE serving.
Recipe From food.com
Provided by Sherrybeth
Time 3h10m
Yield 8-10 serving(s)
Categories Beans
Steps:
- Drain and rinse beans.
- Place beans in a large bowl and add the remaining ingredients.
- Toss, cover and refrigerate for 3 hours before serving.
Number Of Ingredients: 8
Ingredients:
- 1 (16 ounce) can dark red kidney beans
- 1 (16 ounce) can cannellini beans
- 1 (16 ounce) can black beans
- 1/2 yellow bell pepper, chopped
- 2 tablespoons balsamic vinegar
- 1 cup Italian dressing (I use Newman's)
- 1 tablespoon sugar
- 1 teaspoon garlic powder
BEAN SALAD MEDLEY
Forget to plan a dish for the neighborhood potluck? Heather Molzan of Edmonton, Alberta offers a speedy solution from the pantry that's sure to be a crowd-pleaser. "Additional veggies give traditional bean salad an extra boost of flavor," she notes. "It tastes just as good when made a day or two ahead of time."
Recipe From tasteofhome.com
Provided by Taste of Home
Time 20m
Yield 24 servings.
Categories Lunch
Steps:
- In a large bowl, combine the first eight ingredients. In a small bowl, combine remaining ingredients. , Pour over vegetables and toss to coat. Cover and refrigerate until serving. Serve with a slotted spoon.
Number Of Ingredients: 13
Ingredients:
- 1 can (16 ounces) kidney beans, rinsed and drained
- 1 can (15-1/4 ounces) whole kernel corn, drained
- 1 can (15-1/4 ounces) lima beans, rinsed and drained
- 1 can (14-1/2 ounces) cut green beans, drained
- 1 can (14-1/2 ounces) cut wax beans, drained
- 2 jars (4-1/2 ounces each) whole mushrooms, drained
- 1 medium green pepper, julienned
- 1 medium onion, chopped
- 3/4 cup canola oil
- 3/4 cup white vinegar
- 3/4 cup sugar
- 1 teaspoon pepper
- 3/4 teaspoon salt
THREE-BEAN GARDEN SALAD
This comes from a recipe I originally found in a bean cookbook. It took quite a few failures to come up with this winning combination. I hope you enjoy it as much as we do!
Recipe From tasteofhome.com
Provided by Taste of Home
Time 30m
Yield 10-12 servings.
Categories Lunch
Steps:
- Cook lima beans according to package directions. Rinse in cold water; drain and place in a medium bowl. Add kidney and green beans, mushrooms, tomatoes and onions. Combine dressing ingredients. Pour over salad; mix gently to coat. Cover and chill for at least 5 hours, stirring occasionally.
Number Of Ingredients: 14
Ingredients:
- 1-1/2 cups frozen lima beans
- 1 can (15 to 16 ounces) kidney beans, rinsed and drained
- 1 package (9 ounces) frozen cut green beans, thawed
- 8 ounces fresh mushrooms, sliced
- 1 pint cherry tomatoes, halved
- 1/4 cup thinly sliced green onions
- DRESSING:
- 2/3 cup lemon juice
- 1/3 cup sugar
- 1/3 cup olive oil
- 1-1/4 teaspoons salt
- 3/4 teaspoon Italian seasoning
- 1/2 teaspoon dried basil
- 1/2 teaspoon pepper
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
Recipe From tasty.co
Provided by Rachel Gaewski
Time 30m
Yield 5 servings
Categories Appetizers
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!
Number Of Ingredients: 11
Ingredients:
- 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
