Low Fat Cheap And Delicious Three Bean Salad Recipes

THREE-BEAN SALAD

Three-Bean Salad image

This low sugar, low-fat version of the traditional three-bean salad is sure to win you over and provide you with all the valuable fiber and nutrients in beans.

Provided by Diane Smith

Categories Plantricious Salads / Dressings

Time 15m

Number Of Ingredients 9

Ingredients

1 15-ounce can kidney beans (drained and rinsed)
1 15-ounce can cannellini beans (drained and rinsed)
1 15-ounce can chickpeas (drained and rinsed)
1/2 cup red onions (peeled and finely chopped)
2 stalks celery (finely chopped)
1 cup curley leaf parsley (chopped)
1/2 cup red wine vinegar (or apple cider vinegar)
1 Tbl maple syrup
2 cloves garlic (crushed)

Steps:

In a large bowl, mix the beans, red onions, celery, and parsley
In a separate bowl, mix the dressing ingredients with a whisk.
Pour dressing over the bean mixture and stir to combine.
Serve on top of lettuce greens, as a side dish, or with a cold soup or rice dish.

Nutrition Facts : ServingSize 150 g, Calories 229 kcal, Carbohydrate 39 g, Protein 12.6 g, Fat 2.1 g, SaturatedFat 0.3 g, Sodium 86.4 mg, Fiber 9.9 g, Sugar 4.2 g

LOW FAT, CHEAP, AND DELICIOUS THREE BEAN SALAD

Low Fat, Cheap, and Delicious Three Bean Salad image

I found this recipe from someone else but I altered it a little bit more to my liking. It is a very easy recipe that uses mainly items that you have lying around in your pantry already!

Provided by 4thelove-of-f00d

Categories Lunch/Snacks

Time 2h15m

Yield 10 serving(s)

Number Of Ingredients 11

Ingredients

5 tablespoons white wine vinegar
1 teaspoon garlic powder
1 teaspoon oregano, dried
1 (14 1/2 ounce) can diced tomatoes, well drained (I use low sodium)
1 (15 ounce) can sweet corn, well drained
1 (15 ounce) can black beans, well drained
1 (15 ounce) can garbanzo beans, well drained
1 (15 ounce) can kidney beans, well drained
the juice from two lime
chopped cilantro (I like a lot of cilantro for flavor but it is up to you)
pepper

Steps:

Mix together the first three ingredients in a large bowl.
Add remaining ingredients & blend all together.
Marinate in the refrigerator for at least two hours to get the best flavor.
Enjoy!

THREE BEAN SALAD (LOW-FAT)

Three Bean Salad (Low-Fat) image

The layering of different types of vinegars gives a complex taste in this low-fat, healthy salad. The prep time does not include marinating time, so allow time for that.

Provided by PalatablePastime

Categories Lunch/Snacks

Time 10m

Yield 11 serving(s)

Number Of Ingredients 14

Ingredients

1 (15 ounce) can red kidney beans
1 (14 1/2 ounce) can cut green beans
1 (14 1/2 ounce) can wax beans
1/2 cup chopped red onion
1/2 cup chopped green bell pepper
1/2 cup chopped red bell pepper
1/2 teaspoon salt (or to taste)
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon black pepper (or to taste)
1/3 cup red wine vinegar
1/3 cup apple cider vinegar
1/3 cup raspberry vinegar
10 packets Splenda sugar substitute (or to taste)

Steps:

Rinse beans under cold water and drain in strainer or colander.
Mix together drained beans with red onion, bell pepper, salt, garlic powder, onion powder, and black pepper in a large mixing bowl.
In a separate bowl, stir together vinegars and Splenda; adjust sweetening to taste.
Pour dressing over salad and mix well.
Marinate salad several hours under refrigeration, as flavor develops over time.

LOW FAT BEAN SALAD

Low Fat Bean Salad image

Make and share this Low Fat Bean Salad recipe from Food.com.

Provided by Sageca

Categories Vegetable

Time 15m

Yield 12 serving(s)

Number Of Ingredients 12

Ingredients

1 (15 ounce) can kidney beans, drained
1 (15 ounce) can pinto beans, drained
1 (15 ounce) can black-eyed peas, drained
1 cup frozen corn, thawed
1 red bell pepper, finely chopped
1 celery, finely chopped
2 green onions, finely chopped
2 garlic cloves, crushed
2 tablespoons chopped fresh parsley
3 tablespoons lemon juice
2 tablespoons olive oil
salt and pepper

Steps:

Combine all ingredients in a large bowl.
Refrigerate overnight, stirring occasionally.
Use your choice of beans.
Rinse the canned beans real well.
Add your choice of vegetables or your own vinaigrette.
Enjoy.

FAT-FREE BEAN SALAD

Fat-Free Bean Salad image

Ruth Beitelspacher of Aberdeen, South Dakota notes, "I recently made this salad to serve at a turkey barbecue. It was just as big a hit as it was for our son's confirmation dinner some 40 years ago." Her trim treatment of the timeless sweet-and-sour beans doesn't cut down on flavor one bit.

Provided by Taste of Home

Categories Lunch

Time 10m

Yield 8 servings.

Number Of Ingredients 7

Ingredients

2 cans (14-1/2 ounces each) French-style green beans, drained
1 can (16 ounces) kidney beans, rinsed and drained
2 cups chopped sweet onions
1 cup sweet pickle relish
1/2 cup chopped green pepper
1/4 cup white vinegar
1/3 cup sugar

Steps:

In a bowl, combine the green beans, kidney beans, onion, pickle relish and green pepper. In a small bowl, combine the vinegar and sugar; mix well. Pour over bean mixture; toss to coat evenly. Cover and refrigerate for at least 2 hours. Serve with a slotted spoon.

Nutrition Facts : Calories 156 calories, Fat 1g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 672mg sodium, Carbohydrate 36g carbohydrate (0 sugars, Fiber 6g fiber), Protein 5g protein. Diabetic Exchanges

NO-SUGAR THREE BEAN SALAD

No-Sugar Three Bean Salad image

This recipe was given to me by a vegan friend I had in college. It is the best bean salad I have ever tasted, and I love it because you can experiment with the ingredients and still have a mouth-watering side dish. I hope you like it!

Provided by QUIRKYIQ

Categories Salad Beans Three Bean Salad Recipes

Time 2h15m

Yield 8

Number Of Ingredients 13

Ingredients

1 (15 ounce) can garbanzo beans (chickpeas), drained and rinsed
1 (15 ounce) can kidney beans, drained and rinsed
1 (15 ounce) can green beans, drained and rinsed
4 green onions, chopped
1 stalk celery, sliced
½ cup cider vinegar
¼ cup vegetable oil
1 tablespoon honey
½ teaspoon ground dry mustard
¼ teaspoon garlic powder
¼ teaspoon ground black pepper
¼ teaspoon onion powder
¼ teaspoon ground cayenne pepper

Steps:

In a bowl, gently mix the garbanzo beans, kidney beans, green beans, green onions, and celery. In a separate bowl, whisk together the vinegar, oil, honey, mustard, garlic powder, black pepper, onion powder, and cayenne pepper. Pour dressing over the salad, and toss gently to coat. Cover, refrigerate at least 2 hours, and gently toss before serving.

Nutrition Facts : Calories 170 calories, Carbohydrate 20.7 g, Fat 7.6 g, Fiber 5.8 g, Protein 5.2 g, SaturatedFat 1.1 g, Sodium 309.7 mg, Sugar 2.8 g

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