Warm Three Bean Salad Recipes

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THREE BEAN SALAD



Three bean salad image

Three bean salad with cocktail onions and vinaigrette

Provided by voice1

Time 30m

Yield Serves 6

Number Of Ingredients 14

1 15oz can of cannellini beans rinsed and drained
1 15oz can of kidney beans rinsed and drained
1 15oz can of garbanzo beans rinsed and drained
2 celery sticks finely chopped
1 red onion finely chopped
2 spring onions finely chopped
1 sprig chopped parsley
2 sprigs chopped rosemary
1 jar Opies cocktail onions
2 cloves of garlic
100ml olive oil
50ml white wine vinegar
1teaspoon English mustard powder
Salt and pepper to taste

Steps:

  • Mix all the ingredients in a large mixing bowl and season to taste
  • Pour vinaigrette over all ingredients
  • Chill for several hours before serving
  • For the Vinaigrette, Crush garlic and add to olive oil and white wine vinegar
  • Add mustard powder and mix well
  • Season to taste

WARM TUSCAN BEAN SALAD



Warm Tuscan Bean Salad image

Linda Arnold of Edmonton, Alberta sends this dressed up, white bean side dish that's coated in a tangy homemade vinaigrette. She says, "This is often a quick lunch and it also meets my gluten free diet needs."

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 4 servings.

Number Of Ingredients 10

1 small onion, thinly sliced
1 small green pepper, chopped
1 garlic clove, minced
3 teaspoons olive oil
1 large tomato, coarsely chopped
1 teaspoon dried basil
1 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon pepper
1 can (15 ounces) cannellini beans, rinsed and drained

Steps:

  • In a large nonstick skillet coated with cooking spray, saute the onion, green pepper and garlic in oil until tender. Stir in tomato and seasonings; cook 3-4 minutes longer. Add beans; cook and stir until heated through.

Nutrition Facts : Calories 136 calories, Fat 4g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 285mg sodium, Carbohydrate 20g carbohydrate (3g sugars, Fiber 6g fiber), Protein 5g protein. Diabetic Exchanges

PORK CHOPS WITH WARM THREE-BEAN SALAD



Pork Chops with Warm Three-Bean Salad image

Provided by Food Network Kitchen

Time 30m

Yield 4 servings

Number Of Ingredients 13

Kosher salt
4 bone-in pork rib chops (8 ounces each; about 1/2-inch thick)
Freshly ground pepper
2 teaspoons ground fennel seeds
1 teaspoon ground coriander
1/4 cup extra-virgin olive oil
8 ounces green beans, trimmed and halved
8 ounces yellow wax beans, trimmed and halved
2 slices thick-cut bacon, roughly chopped
2 shallots, sliced
1 15-ounce can butter beans, drained and rinsed
1 tablespoon chopped fresh tarragon
2 tablespoons white wine vinegar

Steps:

  • Preheat the oven to 350 degrees F. Bring a large pot of salted water to a boil. Season the pork chops with salt and pepper. Combine the fennel and coriander in a small bowl and rub all over the pork.
  • Heat 2 tablespoons olive oil in a large skillet over high heat. Add the pork chops and cook until browned, about 1 minute per side. Transfer to a baking sheet and roast in the oven until cooked through, about 5 minutes. Reserve the skillet.
  • Meanwhile, add the green beans and wax beans to the boiling water and cook until just crisp-tender, about 5 minutes. Reserve 1/4 cup cooking water, then drain.
  • Add the bacon to the reserved skillet along with 1 tablespoon olive oil; cook over medium heat until crisp, 2 to 3 minutes. Add the shallots and cook, stirring, until tender, about 3 minutes. Add the green and wax beans, butter beans and reserved cooking water. Bring to a simmer and cook until the butter beans are warmed through and the mixture is saucy, 1 to 2 minutes. Add the tarragon and vinegar and season with salt and pepper. Drizzle with the remaining 1 tablespoon olive oil and toss. Serve with the pork chops.

Nutrition Facts : Calories 510, Fat 31 grams, SaturatedFat 8 grams, Cholesterol 80 milligrams, Sodium 669 milligrams, Carbohydrate 26 grams, Fiber 8 grams, Protein 37 grams, Sugar 5 grams

WARM THREE-BEAN SALAD



Warm Three-Bean Salad image

This classic American picnic salad gets a modern makeover with frozen green beans, white cannellini beans, edamame beans and a grainy mustard vinaigrette. In addition to being delicious, beans are also an excellent source of fiber and protein.

Provided by Food Network Kitchen

Categories     side-dish

Time 35m

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Cook a 12-ounce bag cut green beans as the label directs. Whisk 3 tablespoons olive oil, 2 tablespoons lemon juice, 1 tablespoon grainy mustard, 1 minced garlic clove and 1/2 teaspoon each salt and pepper in a bowl. Cook 1 chopped red onion in olive oil in a skillet over medium-high heat, 2 minutes. Add one 15-ounce can drained cannellini beans, one 10-ounce bag thawed frozen edamame and the green beans; heat through. Toss with the dressing, sprinkle with parsley.

FABULOUS HOT FIVE BEAN SALAD



Fabulous Hot Five Bean Salad image

This dish is served hot, and is the best bean salad I've ever had. I make it with black beans, kidney beans, green beans, wax beans, and garbanzo beans. You may not like one or more of the types of beans listed above - just substitute your favorites. This dish is especially good for taking to potluck suppers.

Provided by Jodi T.

Categories     Salad     Beans     Three Bean Salad Recipes

Time 40m

Yield 11

Number Of Ingredients 12

1 pound bacon
⅔ cup white sugar
2 tablespoons cornstarch
1 ½ teaspoons salt
1 pinch ground black pepper
¾ cup distilled white vinegar
½ cup water
1 (15 ounce) can black beans, rinsed and drained
1 (15 ounce) can kidney beans, drained
1 (15 ounce) can green beans, drained
1 (14.5 ounce) can wax beans, drained
1 (15 ounce) can garbanzo beans, drained

Steps:

  • Cut bacon into small pieces using kitchen shears, and place in a large skillet. Cook, turning frequently, over medium high heat until evenly browned. Drain, reserving 1/4 cup drippings. Set bacon aside.
  • Return reserved drippings to skillet. Mix together sugar, cornstarch, and salt and pepper; blend into drippings. Stir in vinegar and water; cook and stir until boiling. Stir in drained beans. Cover, reduce heat, and simmer for 15 to 20 minutes. Stir occasionally.
  • Turn bean mixture into serving dish. Crumble bacon over beans.

Nutrition Facts : Calories 349.5 calories, Carbohydrate 32.9 g, Cholesterol 28.1 mg, Fat 19.3 g, Fiber 6.5 g, Protein 10.8 g, SaturatedFat 6.2 g, Sodium 1168.1 mg, Sugar 13.4 g

THREE GREEN SALAD WITH WARM BRIE



Three Green Salad with Warm Brie image

I have served this many times at dinners where a seperate salad course is appropriate.It is simple, quite sophisticated and the taste combinations are interesting.

Provided by Panino

Categories     Cheese

Time 30m

Yield 8 serving(s)

Number Of Ingredients 5

2/3 cup olive oil (or flavored oil of your choice)
1/3 cup fresh lemon juice
1 bag mixed salad green, from grocer (also delicious with plain red leaf lettuce)
8 pieces triple cream brie, about 4 inches long and 1 inch wide at base (St.Andre is a very good brand)
toasted pecans (to garnish)

Steps:

  • Wisk together in a small bowl the oil of your choice,lemon juice and a little salt and pepper.
  • Let stand at least an hour at room temp.
  • If you use plain olive oil you may want to flavor to taste with a little garlic powder in the oil.
  • Preheat the oven to 350*.
  • Toss the dressing with the greens and divide among salad plates.
  • Arrange brie on the baking sheet and bake until soft but not runny.
  • You really need to stand there and keep an eye on it.
  • (about one minute) Top each salad with the wedge of cheese and toasted pecans.
  • A nice variation is a"fan" of thinly sliced pear on the plate.

THREE BEAN SALAD WITH FETA CHEESE



Three Bean Salad with Feta Cheese image

I had been looking for a bean salad recipe but couldn't find one that really stood out to me. I decided to make one myself. It turned out so well, all of my friends ask for the recipe!

Provided by MICAHGIBSON

Categories     Salad     Beans     Three Bean Salad Recipes

Time 2h30m

Yield 8

Number Of Ingredients 12

1 (15 ounce) can black beans, drained and rinsed
1 (15 ounce) can red kidney beans, drained and rinsed
1 (14.5 ounce) can great northern beans, rinsed and drained
1 (10 ounce) can diced tomatoes with green chile peppers (such as RO*TEL®)
½ cup crumbled feta cheese
¼ cup grated red onion
½ teaspoon Greek seasoning
½ teaspoon garlic powder
½ cup extra-virgin olive oil
¼ cup balsamic vinegar
2 tablespoons honey mustard
1 dash Worcestershire sauce

Steps:

  • Mix black beans, kidney beans, great northern beans, diced tomatoes with green chile peppers, feta cheese, red onion, Greek seasoning, and garlic powder in a bowl.
  • Whisk olive oil, balsamic vinegar, honey mustard, and Worcestershire sauce in a separate bowl; pour over bean mixture. Toss to coat. Refrigerate for about 2 hours for best flavor.

Nutrition Facts : Calories 322.9 calories, Carbohydrate 32.8 g, Cholesterol 8.5 mg, Fat 16.9 g, Fiber 9.9 g, Protein 11.6 g, SaturatedFat 3.5 g, Sodium 627 mg, Sugar 3 g

WARM WHITE BEAN SALAD



Warm White Bean Salad image

Fresh lemon juice adds another layer of flavor to this side dish.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 25m

Number Of Ingredients 9

1 tablespoon olive oil
1/2 small red onion, diced
2 medium carrots, halved lengthwise and thinly sliced
1 medium red bell pepper, ribs and seeds removed, diced
1 clove garlic, slivered
1 can (19 ounces) cannellini beans, drained and rinsed
1 teaspoon grated lemon zest
Coarse salt and ground pepper
2 teaspoons fresh lemon juice

Steps:

  • In a small saucepan, heat oil over medium heat. Add onion and carrots; cook, stirring frequently, until onion is lightly browned, about 5 minutes. Add bell pepper and garlic; cook, stirring, until pepper is crisp-tender, about 3 minutes.
  • Stir in beans, lemon zest, and 1 cup water, and season with salt and pepper; bring to a boil. Reduce to a simmer; cover, and cook until beans have absorbed most of the liquid, about 10 minutes. Stir in lemon juice; season again with salt and pepper.

Nutrition Facts : Calories 147 g, Fat 4 g, Fiber 5 g, Protein 6 g

THREE-BEAN SALAD FOR A CROWD



Three-Bean Salad for a Crowd image

Katie Koziolek of Hartland, Minnesota adds garlic to an old favorite and prefers a not-so-sweet dressing. "Since I freeze some of my homegrown green and wax beans, we can enjoy this salad year-round," she notes.

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 12-16 servings.

Number Of Ingredients 7

1 pound fresh green beans
1 pound fresh wax beans
1 can (15-1/2 ounces) kidney beans, rinsed and drained
1 cup Italian salad dressing
1/4 cup finely chopped onion
2 garlic cloves, minced
1 tablespoon dried parsley flakes

Steps:

  • Cut green and wax beans into 1-1/4-in. pieces; place in a saucepan. Cover with water and cook until crisp-tender. Drain; place in a large bowl. Add remaining ingredients; mix gently. Cover and chill for several hours before serving.

Nutrition Facts : Calories 96 calories, Fat 6g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 300mg sodium, Carbohydrate 9g carbohydrate (3g sugars, Fiber 3g fiber), Protein 3g protein.

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