No Sugar Three Bean Salad Recipes

THREE-BEAN SALAD

Steps:

• In a large bowl, mix the beans, red onions, celery, and parsley
• In a separate bowl, mix the dressing ingredients with a whisk.
• Pour dressing over the bean mixture and stir to combine.
• Serve on top of lettuce greens, as a side dish, or with a cold soup or rice dish.

TRADITIONAL THREE BEAN SALAD

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.

LOW SUGAR THREE BEAN SALAD

Steps:

• Mix together beans, onions and parsley in large bowl.
• Mix together Italian dressing, sugar and garlic.
• Pour over bean mixture and toss.
• Cover and refrigerate, stirring occasionally for at least 3 hours.

THREE BEAN SALAD (NO SUGAR ADDED)

Steps:

• Bring a large pot of salted water to a boil. Drop the green beans into water for 2 to 3 minutes until they're bright green but still crisp. Drain, and transfer to an ice bath. Drain a second time, and transfer the beans to a large bowl.
• Add the chickpeas, cannellini beans, rosemary, red onion, and the red wine vinaigrette. Toss to combine.
• Cover and let the salad set overnight in the refrigerator. The following day, set it out to come to warm slightly, and serve. Store any leftovers in the refrigerator for up to 2 additional days.

THREE BEAN SALAD

Steps:

• Drain and rinse beans and place in a large bowl. Add onion.
• Whisk together dressing ingredients until completely combined (or shake in a jar with a lid). Pour over beans and refrigerate until ready to serve (up to 24 hours in advance).

MY THREE BEAN SALAD-NO SUGAR

Steps:

• Bring a bot of water to a boil. Cut green beans in thirds and add to boiling water. Cook until tender, about 5 minutes.
• In a large bowl whisk together the basil, oregano, pepper, garlic, salt, oil, vinegar and hot sauce.
• Drian the green beans and rinse in cold water.
• Add the beans, bell pepper, and scallions.
• Allow salad to marinate 4-24 hours.

PERFECT 3-BEAN SALAD

Steps:

• Drain the canned green and yellow beans in a colander ; transfer them to a large serving bowl.
• Drain the kidney beans in a colander; run cold water over them until it runs clear. Add the kidney beans to the bowl with the green and yellow beans.
• Remove the stem and seeds from the bell pepper and chop it. Peel the red onion and slice it thinly. Add the bell pepper and onion to the beans.
• In a small bowl, combine the vinegar, oil, sugar, salt, and pepper; whisk until smooth. Pour the dressing mixture over the vegetables and then toss gently to coat.
• Toss the salad until the ingredients are thoroughly coated with the dressing. Cover and chill for at least 4 hours.
• Toss again just before serving.

NO-SUGAR THREE BEAN SALAD

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.