Three Bean Salad Low Fat Recipes
THREE-BEAN SALAD
This low sugar, low-fat version of the traditional three-bean salad is sure to win you over and provide you with all the valuable fiber and nutrients in beans.
Provided by Diane Smith
Categories Plantricious Salads / Dressings
Time 15m
Number Of Ingredients 9
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.
Nutrition Facts : ServingSize 150 g, Calories 229 kcal, Carbohydrate 39 g, Protein 12.6 g, Fat 2.1 g, SaturatedFat 0.3 g, Sodium 86.4 mg, Fiber 9.9 g, Sugar 4.2 g
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.
Provided by JJOHN32
Categories Salad Beans Three Bean Salad Recipes
Yield 16
Number Of Ingredients 10
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
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
FAT-FREE BEAN SALAD
Ruth Beitelspacher of Aberdeen, South Dakota notes, "I recently made this salad to serve at a turkey barbecue. It was just as big a hit as it was for our son's confirmation dinner some 40 years ago." Her trim treatment of the timeless sweet-and-sour beans doesn't cut down on flavor one bit.
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- In a bowl, combine the green beans, kidney beans, onion, pickle relish and green pepper. In a small bowl, combine the vinegar and sugar; mix well. Pour over bean mixture; toss to coat evenly. Cover and refrigerate for at least 2 hours. Serve with a slotted spoon.
Nutrition Facts : Calories 156 calories, Fat 1g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 672mg sodium, Carbohydrate 36g carbohydrate (0 sugars, Fiber 6g fiber), Protein 5g protein. Diabetic Exchanges
LOW FAT, CHEAP, AND DELICIOUS THREE BEAN SALAD
I found this recipe from someone else but I altered it a little bit more to my liking. It is a very easy recipe that uses mainly items that you have lying around in your pantry already!
Provided by 4thelove-of-f00d
Categories Lunch/Snacks
Time 2h15m
Yield 10 serving(s)
Number Of Ingredients 11
Steps:
- Mix together the first three ingredients in a large bowl.
- Add remaining ingredients & blend all together.
- Marinate in the refrigerator for at least two hours to get the best flavor.
- Enjoy!
THREE BEAN SALAD (LOW-FAT)
The layering of different types of vinegars gives a complex taste in this low-fat, healthy salad. The prep time does not include marinating time, so allow time for that.
Provided by PalatablePastime
Categories Lunch/Snacks
Time 10m
Yield 11 serving(s)
Number Of Ingredients 14
Steps:
- Rinse beans under cold water and drain in strainer or colander.
- Mix together drained beans with red onion, bell pepper, salt, garlic powder, onion powder, and black pepper in a large mixing bowl.
- In a separate bowl, stir together vinegars and Splenda; adjust sweetening to taste.
- Pour dressing over salad and mix well.
- Marinate salad several hours under refrigeration, as flavor develops over time.
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- Put a large saucepan of water on to boil. Fill a large bowl half full with ice water and place next to the stove.
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