Kathleens 3 Bean Salad Recipes

KATHLEEN'S 3 BEAN SALAD

Kathleen's 3 Bean Salad image

The original recipe which I grew up with called for half yellow wax string beans (canned) and half regular green beans (regular cut) but since I haven't been able to find the yellow wax string beans canned for quite some time anymore, I just reluctantly made the green bean component all GREEN bans.

Provided by Tiomarrano

Categories Low Protein

Time 20m

Yield 6 serving(s)

Number Of Ingredients 16

Ingredients

2 (10 1/2 ounce) cans cut green beans (drained)
2 (10 1/2 ounce) cans yellow wax beans (substitute green if can't find wax)
1 (10 1/2 ounce) can kidney beans (drained)
1 (10 1/2 ounce) can garbanzo beans, beans (chick peas, drained)
1 red onion (can substitute yellow, large)
1 bell pepper (large)
1 (1 ounce) jar pimiento (optional for color)
1 (4 ounce) can water chestnuts (optional for crunch)
1 1/2 cups sugar
1 3/4 cups vinegar (according to taste ( white, cider or wine vinegar)
2 cups salad oil (or adjust to taste if want less oil)
4 tablespoons water
3 teaspoons garlic granules or 2 fresh garlic cloves
1/2 teaspoon salt (or to taste)
1/4 teaspoon black pepper (or to taste)
1 tablespoon parsley flakes

Steps:

Drain the canned beans and place in large bowl.
Cut the red onion (can use white but it is stronger) into slices, then separate into rings.
Cut the bell pepper into medium thin rings.
*Add optional pimentos if you are going to add them (for color).
*Add optional sliced water chestnuts if you are going to add them (for crunch).
Make dressing by combining dressing ingredients in the following manner.
With wire whisk or in food processor,.
Mix sugar and oil and process or beat in by hand until sugar is dissolved in oil. Then add vinegar as the processor is going and add add garlic, salt and pepper.
Pour dressing over salad.
Taste and adjust for balance of sweet/sour, add a little oil or water as needed if too strong.
Sprinkle dried parsley over the finished salad. It will soak into the dressing.
Let marinate and blend in refrigerator. It really gets good when it is refrigerated and sits overnight but can be eaten sooner.
This is a great dish to accompany picnic foods.

Nutrition Facts : Calories 1031, Fat 73.2, SaturatedFat 10.2, Sodium 775.4, Carbohydrate 88, Fiber 11.7, Sugar 54, Protein 8.9

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

3 BEAN SALAD (LIKE KFC)

3 Bean Salad (like Kfc) image

I found this recipe as a copycat to a national chicken franchise's recipe. Even people who don't like beans will LOVE them in this recipe. I don't always use green peppers because some family members refuse to eat them. Recipe is great with or without them. The salad actually starts to taste better the longer it sits in the dressing.

Provided by Opposable Thumbs

Categories Beans

Time 12h20m

Yield 8 serving(s)

Number Of Ingredients 10

Ingredients

1/2 cup vegetable oil
1/2 cup cider vinegar
3/4 cup sugar
1 1/2 teaspoons salt
1/2 teaspoon pepper
1 (15 ounce) can cut green beans (drained)
1 (15 ounce) can cut wax beans (drained)
1 (15 ounce) can dark red kidney beans (drained and rinsed)
1 medium green pepper (chopped)
1 medium white onion (chopped)

Steps:

Whisk together the dressing ingredients in a medium bowl.
Stir in the veggies being sure to coat all.
Refrigerate overnight in covered container.
Serve using a slotted spoon.

CORN AND BLACK BEAN SALAD

Corn and Black Bean Salad image

This colorful, crunchy black bean and corn salad is chock-full of easy-to-swallow nutrition that all ages will love. Try it with a variety of summer entrees, or as a wholesome salsa! -Krista Frank, Rhododendron, Oregon

Provided by Taste of Home

Categories Lunch Side Dishes

Time 15m

Yield 8 servings.

Number Of Ingredients 14

Ingredients

1 can (15-1/4 ounces) whole kernel corn, drained
1 can (15 ounces) black beans, rinsed and drained
2 large tomatoes, finely chopped
1 large red onion, finely chopped
1/4 cup minced fresh cilantro
2 garlic cloves, minced
DRESSING:
2 tablespoons sugar
2 tablespoons white vinegar
2 tablespoons canola oil
1-1/2 teaspoons lime juice
1/4 teaspoon salt
1/4 teaspoon ground cumin
1/4 teaspoon pepper

Steps:

In a large bowl, combine the first 6 ingredients. In a small bowl, whisk dressing ingredients; pour over corn mixture and toss to coat. Cover and refrigerate at least 1 hour. Stir before serving. Serve with a slotted spoon.

Nutrition Facts : Calories 142 calories, Fat 4g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 326mg sodium, Carbohydrate 21g carbohydrate (8g sugars, Fiber 4g fiber), Protein 4g protein. Diabetic Exchanges

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