Three Bean Salad Recipe By Tasty

THREE BEAN SALAD I

Three Bean Salad I image

Three Bean Salad with extra kinds of beans and a zesty flavor!

Provided by Cathy Castro

Categories Salad Beans Three Bean Salad Recipes

Time 35m

Yield 10

Number Of Ingredients 13

Ingredients

1 (14.5 ounce) can green beans, drained
1 (14.5 ounce) can wax beans, drained
1 (15.25 ounce) can red kidney beans, drained
1 (15 ounce) can garbanzo beans, drained
1 (15 ounce) can black beans, drained
1 red onion, chopped
1 green bell pepper, chopped
¾ cup red wine vinegar
¾ cup white sugar
¾ cup vegetable oil
¾ teaspoon ground dry mustard
½ teaspoon dried tarragon
1 ½ teaspoons dried cilantro

Steps:

In a large bowl, layer the beans, onion and green pepper. Set aside.
In a small saucepan, mix the vinegar, sugar, oil, mustard, tarragon and cilantro. Cook and stir over medium heat until sugar dissolves. Remove from heat and pour over bean mixture. Stir until all ingredients are coated. This is best if it is left to marinate for a few hours in the refrigerator, and stirred occasionally.

Nutrition Facts : Calories 322.1 calories, Carbohydrate 37.4 g, Cholesterol 1 mg, Fat 17.6 g, Fiber 4.6 g, Protein 4.7 g, SaturatedFat 1.3 g, Sodium 500.3 mg, Sugar 20.3 g

QUICK THREE-BEAN SALAD

Quick Three-Bean Salad image

This traditional three-bean salad, submitted by Amy Short of Lesage, West Virginia, bursts with the flavor of savory. Honey gives a pleasant sweetness to the vinaigrette that coats the blend of green beans, kidney beans and lima beans. It's perfect for picnics.

Provided by Taste of Home

Categories Lunch

Time 10m

Yield 8 servings.

Number Of Ingredients 10

Ingredients

1/3 cup cider vinegar
1/3 cup vegetable oil
1/3 cup honey
2 tablespoons minced fresh savory or 2 teaspoons dried savory
1/4 teaspoon salt
2 cups frozen cut green beans, thawed
1 can (16 ounces) kidney beans, rinsed and drained
1 can (15 ounces) lima beans, rinsed and drained
1 medium onion, chopped
1 medium green pepper, chopped

Steps:

In a large bowl, whisk the vinegar, oil, honey, savory and salt until blended. Add the beans, onion and green pepper; stir to coat. Cover and refrigerate until chilled. Serve with a slotted spoon.

Nutrition Facts :

THREE-BEAN SALAD FOR 3

Three-Bean Salad for 3 image

We make this 3 bean salad all summer long! It's a delicious summer side dish for two. - Barbara Wiggins, Lexington, North Carolina

Provided by Taste of Home

Categories Lunch Side Dishes

Time 10m

Yield 3 servings.

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

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.

Nutrition Facts : Calories 154 calories, Fat 5g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 441mg sodium, Carbohydrate 24g carbohydrate (12g sugars, Fiber 5g fiber), Protein 5g protein.

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

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

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 RECIPE BY TASTY

Three Bean Salad Recipe by Tasty image

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

Provided by Rachel Gaewski

Categories Appetizers

Time 30m

Yield 5 servings

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

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!

Nutrition Facts : Calories 471 calories, Carbohydrate 66 grams, Fat 34 grams, Fiber 17 grams, Protein 23 grams, Sugar 5 grams

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