Dressed Three Bean Salad Recipes

THREE BEAN SALAD

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.

THREE BEAN SALAD

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.

DRESSED THREE BEAN SALAD

Steps:

• Combine all beans, onions and green pepper.
• Heat all dressing ingredients until dissolved and pour over vegetables.
• Let stand 24 hours.
• Stir occasionally.

DRESSING FOR THREE BEAN SALAD

Steps:

• Combine all ingredients in small saucepan and bring to a boil to dissolve sugar. Allow to cool slightly and pour over beans/veggie mixture.

THREE BEAN SALAD WITH BACON DRESSING

Steps:

• Drain and rinse canned beans in a colander.
• Cook bacon in a large skillet until crisp; set aside. Reserve bacon grease in skillet.
• Add the chopped onion and garlic to the skillet and cook until light golden.
• While onion cooks, whisk together the vinegar, oil, cornstarch, mustard and brown sugar.
• Stir dressing into skillet with the onions and cook, stirring, until mixture thickens. Allow to cool slightly.
• Place beans in a salad bowl and add crumbled bacon.
• Stir cooled dressing into beans, cover and chill several hours or overnight.

THREE BEAN SALAD WITH BACON DRESSING

Steps:

• Drain the soaked black and red beans separately in a strainer. In two medium saucepans, bring 5 cups of water (2 1/2 cups in each) to a boil. Add the black beans to one pot and the red beans to another, reduce the heat under both to medium, and simmer for about 45 minutes, until the beans are tender but not soft.
• Drain the beans separately in a colander and set aside, covered. Bring the remaining 3 cups of lightly salted water to a boil in one of the saucepans, and fill a large bowl with cold water and add several ice cubes to it. Cook the string beans for 3 to 4 minutes, depending on their size, until they are tender but still bright green.
• Immediately drain them and plunge them into the ice water to retain their green color. Drain and dry on paper towels.
• In a medium heavy skillet cook the bacon strips over medium heat until crisp. Remove the bacon with a slotted spoon and drain briefly on paper towels.
• In a small bowl, measure 1 tablespoon of the bacon fat and whisk it together with the remaining ingredients (except lemon wedges).
• In a large serving bowl, combine all the beans and drizzle the dressing over. Toss gently just to coat all the ingredients evenly, crumble the bacon over the top and serve while still slightly warm, Garnish with lemon wedges.