Fennel Three Bean Salad Recipes
FENNEL & THREE BEAN SALAD
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
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
THREE BEAN SALAD WITH FENNEL
We've all had three bean salad. This one is jazzed up with the addition of fennel, also called anise. Try it, you'll never go back.
Provided by threeovens
Categories Beans
Time 15m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Steam green beans in a little water until crisp tender, about 10 to 12 minutes; drain and place in bowl.
- Add cannelini beans, kidney beans, onion, and fennel.
- In a separate bowl, whisk together dressing ingredients; pour over salad and toss to coat.
- Cover and refrigerate for at least one hour for flavors to meld; serve at room temperature.
Nutrition Facts : Calories 563.6, Fat 28.3, SaturatedFat 3.9, Sodium 417, Carbohydrate 60.2, Fiber 18.1, Sugar 2.1, Protein 21.5
TRADITIONAL THREE BEAN SALAD
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
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
FENNEL AND BUTTER BEAN SALAD
Tender butter beans and crunchy fennel are dressed in a tangy lemon-dill dressing. Make it the day before serving to allow the beans to soak up the dressing.
Provided by KeizerKitchen
Time 1h15m
Yield 4
Number Of Ingredients 10
Steps:
- Combine butter beans, fennel, and scallions in a bowl.
- Whisk lemon juice, olive oil, dill, honey, salt, pepper, and garlic together in a separate bowl. Pour dressing over the bean mixture; toss together to coat.
- Refrigerate at least 1 hour before serving, or up to 1 day.
Nutrition Facts : Calories 195 calories, Carbohydrate 15.6 g, Fat 13.7 g, Fiber 4.3 g, Protein 4.1 g, SaturatedFat 1.9 g, Sodium 404.3 mg, Sugar 2 g
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!
Provided by QUIRKYIQ
Categories Salad Beans Three Bean Salad Recipes
Time 2h15m
Yield 8
Number Of Ingredients 13
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.
Nutrition Facts : Calories 170 calories, Carbohydrate 20.7 g, Fat 7.6 g, Fiber 5.8 g, Protein 5.2 g, SaturatedFat 1.1 g, Sodium 309.7 mg, Sugar 2.8 g
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