SPICY 3-BEAN CHILI SALAD
This bean salad celebrates all the bold flavors of the hot chili we enjoy during the year's colder months. Three kinds of beans are tossed with a vinaigrette made with tomato paste- and spice-infused oil (which gives the salad surprising depth of flavor). Stir a dollop of sour cream into the chilled salad to cut through some of the spiciness.
Provided by Food Network
Categories side-dish
Time 1h30m
Yield 6 to 8 servings
Number Of Ingredients 16
Steps:
- Soak the onions in a bowl of ice water to mellow their sharpness and set aside. Strain and rinse the black, kidney and pinto beans.
- Add 3 tablespoons of the oil, the tomato paste, chili powder, cumin and oregano to a medium skillet. Turn the heat to medium-low and cook, stirring frequently with a wooden spoon or heatproof spatula, until the tomato paste and oil have come together as a dark brown paste, 6 to 8 minutes. Stir in the garlic and cook for 1 minute more. Turn off the heat, and stir in the remaining 5 tablespoons oil. Let cool for 25 minutes so the oil can absorb the flavors of the tomato-paste mixture.
- Pour the oil mixture into a fine-mesh strainer set over a liquid measuring cup with a spout. Do not press down on the tomato-paste mixture, just let the oil drain until there is at least 1/4 cup of it in the measuring cup, 5 to 7 minutes. Discard the tomato-paste mixture. Put the pickled jalapeno juice and 1 teaspoon salt into a large mixing bowl, and slowly whisk in the flavored oil.
- Strain the onions, and add them to the bowl with the dressing. Add the jalapenos, all the beans and the red and yellow bell peppers. Stir to combine, and add salt to taste. Cover with plastic wrap, and refrigerate for at least 30 minutes or up to overnight. Serve with a dollop of sour cream, and garnish with the sliced scallions.
CORN AND BEAN SALAD WITH CURTIS' CHILI DRESSING
Provided by Food Network
Yield 4 servings
Number Of Ingredients 16
Steps:
- In a large bowl combine salad ingredients. In a small bowl whisk together dressing ingredients, toss with salad. Refrigerate for at least 2 hours before serving.
TRADITIONAL THREE BEAN SALAD
This is my mother-in-law Roberta Cormia's recipe.
Provided by ccormia
Categories Salad Beans Three Bean Salad Recipes
Time 8h55m
Yield 6
Number Of Ingredients 12
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.
Nutrition Facts : Calories 310 calories, Carbohydrate 31 g, Fat 18.7 g, Fiber 8.5 g, Protein 6.4 g, SaturatedFat 2.9 g, Sodium 733.6 mg, Sugar 12.8 g
THREE BEAN SALAD WITH SWEET AND SOUR APRICOT DRESSING
This is as lovely to look at as it is to eat. Serve this for a light lunch, supper, or a wonderful starter.
Provided by southern chef in lo
Categories Onions
Time 12m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Combine apricot preserves, vinegar, and celery seed in medium salad bowl.
- Add the kidney beans, green and yellow beans, and onion; toss well to combine.
- Season with salt and freshly ground black pepper.
Nutrition Facts : Calories 144.1, Fat 0.6, SaturatedFat 0.1, Sodium 237.5, Carbohydrate 32.1, Fiber 4.8, Sugar 12, Protein 5
THREE-BEAN SALAD WITH CORIANDER CHILI DRESSING
Yield Serves 10 to 12
Number Of Ingredients 9
Steps:
- In a large saucepan combine the black beans with triple their volume of cold water and in another large saucepan combine the white beans with the same proportion of cold water. Bring the water to a boil and simmer the beans, uncovered, for 2 minutes. Remove the pans from the heat and let the beans soak for 1 hour. Drain each pan of beans separately in a colander. In each pan put 2 1/2 quarts water and stir the black beans into the water in one pan, the white beans into the water in the other. Cook the beans at a bare simmer, testing for doneness every 5 minutes, for 15 to 40 minutes, or until they are just tender but still hold their shape. Drain the beans and let them cool to warm.
- In a blender purée 1 of the garlic cloves, the jalapeños, and 1 cup of the coriander with 1/3 cup of the lemon juice, 2/3 cup of the oil, and salt to taste, scraping down the side of the blender, until the dressing is smooth. In a very large bowl toss the beans with the dressing and let them marinate, covered and chilled, stirring occasionally, overnight. The salad may be prepared up to this point 1 day in advance and kept covered and chilled.
- In a saucepan of boiling salted water boil the green beans for 5 minutes, or until they are crisp-tender, and drain them in a colander. Refresh the beans under cold water and pat them dry. In the blender purée the remaining garlic clove and the remaining 1 cup coriander with the remaining 2 tablespoons lemon juice, the remaining 1/3 cup oil, and salt to taste, scraping down the side of the blender, until the dressing is smooth. Add the green beans and the dressing to the bowl of dressed beans, toss the salad well, and serve at room temperature.
THREE BEAN SALAD
This dish is the equivalent of a compulsion I have upon receiving a compliment on an article of my clothing: I just have to say that it was only twenty dollars, on sale, and I am so proud of how cheap it is. My husband finds this humiliating. It's the same concept here: people will devour this dish, exclaiming how delicious it is, and you won't be able to stop yourself from telling them how little work it was. You really should just smile and accept the compliments: there's something incredibly satisfying about a dish that sings without your even trying. I think the key is the raw garlic and rosemary: they give an unexpected kick to familiar flavors.
Provided by Food Network
Categories main-dish
Time 10m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Combine all ingredients in a bowl and toss well to coat. Serve.
THREE-BEAN SALAD WITH CILANTRO CHILE DRESSING
A "kicked up" version of Three Bean Salad. Haven't tried this dish but it sounds like a nice picnic or pot luck dish. Love the idea of combining fresh green beans, edamame and chickpeas. Prep time does not include marinating time for dish.
Provided by DailyInspiration
Categories Beans
Time 40m
Yield 8-10 serving(s)
Number Of Ingredients 11
Steps:
- Cook green beans in a 6-8 quart pot of boiling, salted water (2 tablespoons salt), uncovered, until crisp-tender, 6-8 minutes. With a wire skimmer or a slotted spoon, immediately transfer beans to a large bowl of ice and cold water to stop the cooking. When beans are cool, transfer with a spoon or skimmer to paper towels to drain.
- Return water to a boil and cook edamame until crisp-tender, 5-6 minutes. Drain and transfer to bowl of ice water to stop the cooking. When edamame are cool, drain and transfer to dry paper towels to drain.
- Pat green beans dry and transfer to a large bowl. Pat edamame dry and add to green beans. Stir in chickpeas.
- Mince garlic and mash to a paste with 1/2 teaspoons salt, using side of a large heavy knife. Transfer garlic paste to a blender. Add remaining ingredients, other than bean mixture, and blend, scraping down sides occasionally until smooth.
- Add dressing to beans and season with salt. Let stand at room temperature for 1 hour to allow flavors to blend. Serve salad with lemon wedges.
Nutrition Facts : Calories 263.7, Fat 14.5, SaturatedFat 1.9, Sodium 213.7, Carbohydrate 25.4, Fiber 6.7, Sugar 2, Protein 11
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