Three Bean Salad Ala Martha Stewart Recipes

THREE-BEAN SALAD WITH HONEY-MUSTARD VINAIGRETTE

Steps:

• Make the vinaigrette: In a small bowl, whisk together lime juice, tarragon, chives, honey, mustard, and salt until combined. Set aside.
• Prepare an ice bath; set aside. Bring a medium saucepan of water to a boil. Add haricots verts or green beans; simmer until bright green but still crisp, about 2 minutes. Using a slotted spoon, transfer haricots verts to ice bath, and let cool completely. Drain in a colander, and pat dry with paper towels. Place in a large serving bowl. Add kidney beans and cannellini, and drizzle with vinaigrette. Toss to coat. Gently toss in the mache or watercress; season with pepper. Serve.

THREE-BEAN SALAD WITH VINAIGRETTE

Steps:

• Fill a large bowl with ice water; set aside. Set a steamer basket in a large pot with a lid. Fill with enough water to come just below basket; bring to a boil.
• Place green and wax beans in basket; reduce heat to a simmer. Cover pot, and steam until beans are crisp-tender, 6 to 8 minutes. With tongs or a slotted spoon, transfer beans to ice water. Drain, and pat dry.
• In a medium bowl, whisk together mustard, vinegar, and oil; season with salt and pepper. Add green, wax, and cannellini beans; toss to coat. If storing, cover and refrigerate up to 1 day; bring to room temperature before serving.

THREE-BEAN PASTA SALAD

Steps:

• In a large pot of boiling salted water, cook pasta 3 minutes less than package instructions. Add green beans and cook 3 minutes more. Drain and rinse with cold water.
• In a medium bowl, combine mustard, vinegar, honey, and oil. Add pasta mixture, pinto beans, chickpeas, scallions, and celery; toss gently. Season with salt and pepper.

MEDITERRANEAN THREE-BEAN SALAD

Steps:

• Soak onion in cold water 10 minutes; drain. Meanwhile, in a large bowl, whisk together vinegar, oil, oregano, and 2 teaspoons salt. Add white, pink, and green beans, celery, onion, peppers, and parsley, stirring to evenly coat. Season with salt and pepper and serve, or cover and refrigerate up to 2 days (return to room temperature before serving).

MIXED-BEAN SALAD

Steps:

• In a large pot of boiling salted water, cook green beans until bright green and crisp-tender, 2 to 3 minutes. Drain and rinse under cold water until cool. In a large bowl, whisk together vinegar, oil, oregano, shallot, and mustard. Add green beans, red kidney beans, and chickpeas; toss well to combine. Season with salt and pepper.

OLD-FASHIONED 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.

CORN AND BLACK BEAN SALAD

Steps:

• In a large nonstick skillet, heat oil over medium-high. Add corn and cook, stirring occasionally, until browned in spots, about 3 minutes.
• Transfer corn to a large bowl and stir in black beans, chile, cilantro, lime juice, and avocado. Season with salt and pepper. Serve immediately.

TEXAS TWO-BEAN SALAD

Steps:

• In a medium bowl, whisk together oil, vinegar, and sugar. Add black-eyed peas, beans, pimentos, celery, and bell pepper. Season with salt and pepper, and toss to combine. Cover and refrigerate for at least 1 hour (or up to 3 days). Serve with a slotted spoon.

TRADITIONAL THREE BEAN SALAD

Steps:

• Mix green beans, yellow wax beans, kidney beans, onion, celery, green bell pepper, and pimento peppers in a bowl.
• Combine vinegar, oil, sugar, salt, and pepper in a saucepan; bring to a boil. Cook and stir until sugar is dissolved, about 5 minutes. Remove saucepan from burner and pour dressing over bean mixture; toss to coat. Refrigerate until flavors blend, 8 hours to overnight.

THREE-BEAN SALAD FOR 3

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.

MULTICOLORED PEPPER-AND-BEAN SALAD WITH RICOTTA SALATA AND HERBS

Steps:

• Prepare a large ice bath; set aside. Fill a stockpot with water; bring to a boil, and add a generous amount of salt. Add green beans and wax beans to boiling water, and cook just until they are crisp-tender and their color brightens, 3 to 4 minutes. Transfer beans to ice bath to stop cooking and to preserve the color. Drain, and pat dry with paper towels. Slice larger beans in half lengthwise. Set aside in a large bowl.
• Make vinaigrette: In a small bowl, combine shallots, capers (if using), vinegar, and a pinch of salt; let stand 15 minutes. Whisking constantly, slowly add olive oil.
• Meanwhile, slice peppers as thinly as possible using a sharp knife or mandoline. Add to bowl with beans. Drizzle vinaigrette over, and toss to combine; season with salt and black pepper. Just before serving, tear basil and mint leaves into small pieces, and crumble ricotta salata. Stir herbs and cheese into salad, and serve.

THREE BEAN SALAD ALA MARTHA STEWART

Steps:

• Cook lima and green beans until al dente, (dont know how else to say it! HA).
• In a medium bowl, whisk together vinegar, and oil; season generously with salt and pepper. Add all beans; toss to combine.
• Let marinate at room temperature or in the refrigerator, tossing occasionally, at least 30 minutes and up to a day.
• The longer you let marinate, the better!

CLASSIC FIVE-BEAN SALAD

Steps:

• Make the salad: Coverbeans with water in separatesaucepans, and bring to aboil. Remove from heat, andlet stand for 1 hour.
• Drain, and return beans totheir saucepans. Add a bay leaf,a piece of carrot, and a pieceof celery to each pan, and coverwith water by 2 inches.
• Bring to a boil. Skim foam.Add 1/2 teaspoon salt to eachsaucepan. Reduce heat, and simmer vigorously until beans aretender, 30 minutes to 1 1/2 hours,depending on size and age ofbeans. Drain, and let cool.
• Meanwhile, bring a large potof water to a boil. Add haricotsverts and 1 tablespoon salt.Cook until tender and brightgreen, about 3 minutes. Drain,and run under cold waterto stop the cooking process.
• Make the dressing: Whisktogether vinegar and mustard.Gradually whisk in oil. Seasonwith salt and pepper.
• Mix the salad: Combine beanswith haricots verts, herbs, andtomatoes. Drizzle with dressing,and toss to coat. Let stand for30 minutes.

SEVEN BEAN SALAD

Steps:

• Place red onion in a small bowl with enough red wine vinegar to cover. Let marinate for one hour.
• In a medium bowl, combine beans, celery, and parsley. Drain onion and add to bean mixture.
• Drizzle with olive oil and enough vinegar to taste. Season with salt and pepper. Toss until well combined. Salad may be eaten immediately or refrigerated up to a day.
• Just before serving, shave thin slices of Parmigiano over each portion.