Goya Three Bean Salad Recipes

THREE BEAN SALAD

Three Bean Salad image

Number Of Ingredients 12

Ingredients

Salad:
1 can (15.5 oz.) GOYA® Blackeye Peas, drained and rinsed
1 can (15.5 oz.) GOYA® Chick Peas, drained and rinsed
1 can (15.5 oz.) GOYA® Red Kidney Beans, drained and rinsed
1 medium cucumber, peeled, seeded and chopped (2 cups)
1 red bell pepper, seeded and finely chopped (about 1 cup)
2 tbsp. finely chopped fresh cilantro
Dressing:
3 tbsp. GOYA® Red Wine Vinegar
2 packets GOYA® salad and vegetable seasoning
1 tbsp. GOYA® Lemon Juice
1/2 cup GOYA® Extra Virgin Olive Oil

Steps:

1. In large serving bowl, mix together blackeye peas, chick peas, kidney beans, cucumbers, peppers, and cilantro.
2. In small bowl, whisk together vinegar, salad and vegetable seasoning, and lemon juice. Slowly drizzle in olive oil, whisking constantly, until blended. Pour dressing over bean mixture. Toss well to coat completely

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

GOYA THREE BEAN SALAD

Goya Three Bean Salad image

Make and share this Goya Three Bean Salad recipe from Food.com.

Provided by Pinay0618

Categories Beans

Time 25m

Yield 8 serving(s)

Number Of Ingredients 10

Ingredients

1 (15 1/2 ounce) can goya black-eyed peas, drained and rinsed
1 (15 1/2 ounce) can goya chickpeas, drained and rinsed
1 (15 1/2 ounce) can goya red kidney beans, drained and rinsed
1 medium cucumber, peeled, seeded and chopped (2 cups)
1 red bell pepper, seeded and finely chopped (about 1 cup)
2 tablespoons finely chopped fresh cilantro
3 tablespoons goya red wine vinegar
2 (1/4 ounce) packets goya salad & vegetable seasoning
1 tablespoon goya lemon juice
1/2 cup goya extra virgin olive oil

Steps:

In large serving bowl, mix together blackeye peas, chick peas, kidney beans, cucumbers, peppers, and cilantro.
In small bowl, whisk together vinegar, salad, vegetable seasoning and lemon juice. Slowly drizzle in olive oil, whisking constantly, until blended. Pour dressing over bean mixture. Toss well to coat completely.

Nutrition Facts : Calories 308.6, Fat 14.8, SaturatedFat 2.1, Sodium 331.8, Carbohydrate 34.9, Fiber 8.8, Sugar 1.5, Protein 10.5

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