3 Bean Salad By Freda Recipes

THREE BEAN SALAD

Three Bean Salad image

Who doesn't love an easy three bean salad, perfect for summer picnics and potlucks?! This classic American picnic salad has cannellini beans, kidney beans, garbanzo beans, celery, red onion, parsley, and a sweet and sour dressing.

Provided by Elise Bauer

Categories Salad Side Dish Make-ahead Quick and Easy Bean Bean Salad Black Beans Picnic Salad Salad

Time 10m

Yield 8

Number Of Ingredients 14

Ingredients

For the salad:
1 (15-ounce) can cannellini beans, rinsed and drained
1 (15-ounce) can kidney beans, rinsed and drained
1 (15-ounce) can garbanzo beans, rinsed and drained
1/2 red onion, finely chopped (about 3/4 cup), soaked in water to take the edge off the onion
2 celery stalks, finely chopped (about 1 cup)
1 cup loosely packed, fresh, finely chopped flat-leaf parsley
1 teaspoon fresh finely chopped rosemary
For the dressing:
1/3 cup apple cider vinegar
1/4 cup granulated sugar (more or less to taste)
3 tablespoons extra virgin olive oil
1 1/2 teaspoons salt
1/4 teaspoon black pepper

Steps:

Make the dressing: In a separate small bowl, whisk together the vinegar, sugar, olive oil, salt, and pepper. Add the dressing to the beans. Toss to coat.
Chill and serve: Transfer the salad to the refrigerator for several hours, to allow the beans to soak up the flavor of the dressing. Let come to close to room temperature to serve.

Nutrition Facts : Calories 280 kcal, Carbohydrate 43 g, Cholesterol 0 mg, Fiber 9 g, Protein 12 g, SaturatedFat 1 g, Sodium 845 mg, Sugar 11 g, Fat 7 g, ServingSize Serves 4 to 8, UnsaturatedFat 0 g

CLASSIC THREE BEAN SALAD

Classic Three Bean Salad image

We love the use of fresh green beans in this three bean salad. It adds texture and flavor to the classic side dish-perfect for summer picnics, BBQs, and more.

Categories salad side dish

Time 20m

Yield 6 servings

Number Of Ingredients 12

Ingredients

Kosher salt
1 lb. fresh green beans, trimmed
1 15-ounce can cannellini or other white beans, drained and rinsed
1 15-ounce can red kidney beans, drained and rinsed
1/2 c. chopped celery
1/2 c. chopped red onion
2 tbsp. chopped parsley
1/3 c. olive oil
1/4 c. red wine vinegar
Juice of 1 lemon
1 1/2 tsp. kosher salt
1/2 tsp. ground black pepper

Steps:

For the salad: Heat a large pot of water over high heat and bring to a boil. Season generously with salt. Add the green beans and cook for 3 to 5 minutes, until tender, but still have a slight crunch. Drain in a colander and rinse well under cold water until cool. Chop into 1-inch pieces.
For the dressing: In a large bowl, whisk to combine the olive oil, red wine vinegar, lemon juice, salt, and black pepper.
Add the cooled green beans, cannellini beans, kidney beans, celery, red onion, and parsley to the bowl with the dressing. Toss well to combine and serve.

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 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

Ingredients

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

THREE BEAN SALAD WITH MOZZARELLA

Three bean salad with mozzarella image

This substantial salad features a delicious mix of cannellini, kidney and green beans, and is ideal for a summer picnic

Provided by Sara Buenfeld

Categories Dinner, Lunch

Time 30m

Number Of Ingredients 15

Ingredients

320g fine beans, ends trimmed and halved if large
4 carrots (320g), cut into slim batons
2 red onions, halved and sliced
400g can cannellini beans, drained
400g can red kidney beans, drained
320g mixed colour baby tomatoes (ours were red, yellow and orange), halved
15g basil leaves, roughly torn
120g vegetarian mozzarella, cut into cubes
2 tbsp extra virgin olive oil
1-2 tbsp balsamic vinegar
2 garlic cloves, finely chopped
½-1 tsp dried oregano
1 tsp dried English mustard powder
15 pitted Kalamata olives (about 45g), sliced
½ tsp lemon zest and 2 tbsp juice

Steps:

Boil or steam the green beans and carrots for 8-10 mins until just tender. Put the sliced onions in a bowl and pour over boiling water until just covered.
Meanwhile, make the dressing. Mix all the ingredients together in a large bowl.
Tip the cooked beans and carrots into the dressing along with the drained onions, canned beans and tomatoes, toss well, then add the basil and toss again. Serve scattered with the mozzarella and a grinding of black pepper, if you like. Will keep chilled for up to three days.

Nutrition Facts : Calories 376 calories, Fat 15 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 15 grams sugar, Fiber 17 grams fiber, Protein 17 grams protein, Sodium 0.8 milligram of sodium

"3 BEAN SALAD" BY FREDA

THREE BEAN SALAD, anyone can enjoy.

Provided by FREDA GABLE @cookin4me

Categories Vegetables

Number Of Ingredients 15

Ingredients

3/4 lb - cooked green beans, drained and sliced
2 cups - kidney. or pinto beans drained and rinsed
3/4 lb - yellow green beans, drained and cut
1 - med onion, chopped and diced
1/2 - green bell pepper, chopped and diced
1/2 - red bell pepper, chopped and diced
4 stks - celery, chopped
- dressing to follow
OIL & VINEGAR DRESSING; MAKES 1 CUP
1/2 C - safflower oil
1/4 C - olive oil
1/4 C - cider vinegar or apple cider vinegar
3/4 tsp - salt or less
1/4 tsp - pepper
- optional: sugar or sugar substitute to taste.

Steps:

Mix dressing together and set aside. makes 1 Cup dressing, if more is needed double recipe.
Bean Salad: Toss all ingredients together, OK to Use fresh cooked, or Canned Green Beans. ADD dressing and toss well. CHILL. Best made day before serving for flavors to marry.

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