Three Bean Salad With Arugula And Bell Pepper Recipes

TRADITIONAL THREE BEAN SALAD

Traditional Three Bean Salad image

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

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

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

"COULDN'T BE EASIER" THREE-BEAN SALAD

Perfect recipe for those who enjoy eating delicious food more than preparing it! Letting the frozen vegetables thaw instead of cooking them cuts down on the prep time and helps keep them crisp. Feel free to mix and match with different types of beans; I've also used garbanzo beans, white beans, black-eyed peas, and kidney beans in this recipe.

Provided by MISSJACKIE

Categories Salad Beans Three Bean Salad Recipes

Time P1DT10m

Yield 6

Number Of Ingredients 10

Ingredients

1 cup frozen cut green beans
1 cup frozen lima beans
1 cup drained and rinsed canned red beans
½ cup frozen red bell pepper strips
½ cup chopped onion
2 tablespoons canola oil
¼ cup apple cider vinegar
2 teaspoons white sugar
½ teaspoon garlic powder
salt and ground black pepper to taste

Steps:

Combine green beans, lima beans, red beans, red bell pepper, and onion in a large bowl with a tight-fitting lid.
Mix together canola oil, apple cider vinegar, sugar, garlic powder, salt, and black pepper in a small bowl. Pour mixture over bean mixture. Seal lid and shake bowl until evenly coated. Refrigerate for 24 hours or until all ingredients are completely thawed. Shake well before serving.

Nutrition Facts : Calories 123.9 calories, Carbohydrate 16 g, Fat 4.9 g, Fiber 4.3 g, Protein 3.9 g, SaturatedFat 0.4 g, Sodium 161.4 mg, Sugar 3.9 g

THREE-BEAN SALAD WITH ARUGULA AND BELL PEPPER

Three-Bean Salad with Arugula and Bell Pepper image

This is a peppery, crunchy salad that pairs well with meat or vegetarian main courses.

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Number Of Ingredients 9

Ingredients

Coarse salt and freshly ground black pepper
2 ounces haricots verts, trimmed
2 ounces yellow wax beans, trimmed
1 15-oz can white beans, drained and rinsed
1 roasted red pepper (jarred), chopped
2 cups baby arugula
1 tablespoon red-wine vinegar
3 tablespoons extra-virgin olive oil
3 tablespoons grated Parmesan

Steps:

Bring a medium pot of well-salted water to a boil. Working in batches, blanch haricot verts and yellow wax beans until crisp-tender, about 3 minutes for each. Transfer to an ice bath. Drain. Cut beans into 1/2-inch pieces; transfer to a bowl.
Add white beans, red pepper, and arugula.
In a small bowl, whisk vinegar and oil. Season with salt and pepper. Drizzle over vegetables and toss to combine. Sprinkle with Parmesan before serving.

Nutrition Facts : Calories 207 g, Cholesterol 3 g, Fat 12 g, Fiber 5 g, Protein 7 g, Sodium 164 g

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