EASY MEDITERRANEAN BEAN SALAD
Easy three bean salad recipe packed with Mediterranean flavors from fresh herbs, capers, and a zesty Dijon garlic vinaigrette. Instead of mushy canned green beans, use fresh steamed ones, or swap them out for another type of bean. I chose to use cannellini beans! After dressing the bean salad, allow it to chill in the refrigerator for at least 30 minutes before serving, so that the beans can absorb the zippy dressing.
Provided by Suzy Karadsheh
Categories Salad
Time 15m
Number Of Ingredients 17
Steps:
- In a large mixing bowl, combine the beans, chopped peppers, onions, capers and fresh herbs. Mix using a wooden spoon.
- In a small bowl, add the vinaigrette ingredients. Whisk vigorously to combine.
- Add the vinaigrette to the salad bowl. Toss to coat.
- For best results, cover and refrigerate for a bit before serving so that beans soak up the vinaigrette flavors. Give the salad another quick toss before serving.
Nutrition Facts : Calories 211.1 kcal, Sodium 482 mg, Fat 8.2 g, SaturatedFat 1.1 g, Carbohydrate 27.9 g, Fiber 9 g, Protein 9.5 g, ServingSize 1 serving
THREE-BEAN SALAD WITH VINAIGRETTE
If standard three-bean salad leaves you cold, try ours with its distinctive mustardy dressing.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 20m
Number Of Ingredients 7
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.
Nutrition Facts : Calories 137 g, Fat 7 g, Fiber 4 g, Protein 4 g
3-BEAN SALAD WITH LEMON VINAIGRETTE
Steps:
- For the lemon vinaigrette: Using a rasp grater, grate the garlic into a bowl. Add the lemon juice, cumin, honey and Dijon. Whisk in the olive oil and season with salt and pepper.
- For the 3-bean salad: Mix the celery, green onions, black beans, kidney beans and white beans in a large bowl.
- Dress the salad with 1/4 cup of the vinaigrette and toss well. Season with salt and pepper and toss with the parsley.
HALLOUMI THREE-BEAN SALAD WITH POMEGRANATE-HARISSA VINAIGRETTE
Pan-fried halloumi, 3 types of beans, red onion, fresh cilantro, and mint are tossed with homemade vinaigrette for a unique salad your taste buds will love.
Provided by Buckwheat Queen
Categories Salad Beans Three Bean Salad Recipes
Time 40m
Yield 8
Number Of Ingredients 12
Steps:
- Heat a large nonstick pan over medium-high heat. Cook each halloumi slab on all 4 sides, about 5 minutes. Set aside and allow to cool slightly; cut into 1/4-inch cubes.
- While cheese is cooking, whisk pomegranate vinegar, honey, harissa, olive oil, and black pepper together in a dressing jar. Set aside.
- Combine black beans, kidney beans, white beans, onion, mint, and cilantro in a bowl and toss with a spoon. Add cooked halloumi. Drizzle vinaigrette dressing over salad and toss to coat. Cover and allow to sit at room temperature at least 15 minutes.
Nutrition Facts : Calories 224.3 calories, Carbohydrate 20.3 g, Cholesterol 18.6 mg, Fat 11.6 g, Fiber 5.7 g, Protein 11.2 g, SaturatedFat 4.5 g, Sodium 464 mg, Sugar 2.3 g
THREE BEAN SALAD RECIPE BY TASTY
Here's what you need: red onion, large english cucumber, fresh parsley, chickpeas, kidney bean, cannellini bean, olive oil, red wine vinegar, dried oregano, salt, pepper
Provided by Rachel Gaewski
Categories Appetizers
Time 30m
Yield 5 servings
Number Of Ingredients 11
Steps:
- Thinly slice the red onion and add to a large bowl.
- Quarter the cucumber, remove the seeds and dice, then add to the bowl with the red onion.
- Use a fork to remove the leaves from the parsley, then finely chop and add to the bowl.
- Add the chickpeas, kidney beans, and cannellini beans to the bowl.
- In a liquid measuring cup or small bowl, combine the olive oil, red wine vinegar, oregano, salt, and pepper, and whisk together.
- Pour the dressing over the salad and mix well until evenly distributed.
- Enjoy!
Nutrition Facts : Calories 471 calories, Carbohydrate 66 grams, Fat 34 grams, Fiber 17 grams, Protein 23 grams, Sugar 5 grams
TRI-BEAN SALAD WITH VINAIGRETTE
Provided by Food Network Kitchen
Categories side-dish
Time 40m
Yield Serves 10-12 as a side dish
Number Of Ingredients 15
Steps:
- In a large bowl whisk together mustard and vinegar. Whisk in olive oil. Stir in salt, pepper, and cayenne. Add scallions, peppers, onion, beans and parsley and cilantro and mix well. Refrigerate for 30 minutes and serve.
THREE BEAN SALAD WITH ORANGE VINAIGRETTE
The original recipe comes out of one of my vegetarian cookbooks. I've played with the dressing over the years and scaled it up to work more easily with canned beans. Less than 5 minutes to put it together, this is a sure fire addition to summer barbeques and potlucks.
Provided by justcallmetoni
Categories Black Beans
Time 5m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Drain and rinse beans and place in large container. Add red onions.
- Whisk together remaining ingredients in a separate bowl and add to the beans.
- Serve at room temperature.
Nutrition Facts : Calories 201.3, Fat 1.1, SaturatedFat 0.2, Sodium 175.1, Carbohydrate 38, Fiber 9.9, Sugar 4, Protein 11
3-BEAN GOOD LUCK SALAD WITH CUMIN VINAIGRETTE
This is a colorful variation of the black-eyed peas salad I always serve at my New Year's Day open house. You can cook the black beans and red beans together or separately. The black-eyed peas cook more quickly so should be cooked separately.
Provided by Martha Rose Shulman
Categories dinner, lunch, salads and dressings, main course, side dish
Time 1h45m
Yield 6 servings
Number Of Ingredients 16
Steps:
- Place a strainer over a bowl and drain the black beans. Add enough water to the soaking water to measure 6 cups. Drain the red beans and discard the soaking water. Combine the black and red beans, water, all but 1/2 onion, and 3 of the garlic cloves in a large, heavy pot and bring to a gentle boil. Reduce the heat, cover and simmer 1 hour. Add salt to taste (beans take a lot of salt) and continue to simmer for another 30 minutes, or until the beans are tender but intact. Remove and discard the onions. Set a strainer over a bowl and drain. Measure out 1/4 cup of the broth.
- Meanwhile in a separate pot combine the black-eyed peas, remaining 1/2 onion and garlic clove, the bay leaf and 3 cups water. Bring to a boil, add salt to taste, cover, reduce the heat and simmer 45 minutes, or until the beans are tender but intact. Remove and discard the bay leaf and onion. Set a strainer over a bowl and drain. Measure out 1/4 cup of the broth and add to the black and red bean broth.
- In a bowl or measuring cup, whisk together the dressing ingredients. Combine all of the beans in a large bowl and toss with the dressing. Taste and adjust salt. At this point the mixture can be refrigerated, or the salad can be served warm or at room temperature.
- Stir the peppers and cilantro into the beans and serve.
Nutrition Facts : @context http, Calories 315, UnsaturatedFat 11 grams, Carbohydrate 39 grams, Fat 13 grams, Fiber 12 grams, Protein 12 grams, SaturatedFat 2 grams, Sodium 404 milligrams, Sugar 4 grams, TransFat 0 grams
More about "three bean salad with orange vinaigrette recipes"
CLASSIC THREE-BEAN SALAD - JUST A TASTE
From justataste.com
5/5 (5)Servings 6Cuisine AmericanCategory Side Dish
- In a large bowl, combine the green beans, kidney beans, garbanzo beans, red onion and bell pepper.
- In a small saucepan set over medium heat, whisk together the olive oil, apple cider vinegar, sugar, 1 teaspoon kosher salt and 1/2 teaspoon pepper until the sugar is dissolved.
- Cook the mixture for 2 minutes then pour it over the bean mixture and thoroughly toss to combine.
EASY THREE BEAN SALAD WITH FRENCH VINAIGRETTE - A …
From afoodcentriclife.com
THREE BEAN SALAD RECIPE - SIMPLY RECIPES
From simplyrecipes.com
EASY BEAN SALAD - CRAZY FOR CRUST
From crazyforcrust.com
BEAN SALAD WITH BALSAMIC VINAIGRETTE - MAYO CLINIC
From mayoclinic.org
THREE BEAN SALAD (WITH WHITE WINE VINAIGRETTE) - COOKING CLASSY
From cookingclassy.com
THREE-BEAN SALAD WITH VINAIGRETTE | CANADIAN LIVING
From canadianliving.com
THREE BEAN SALAD WITH VINAIGRETTE – S&W BEANS
From swbeans.com
CLASSIC THREE BEAN SALAD - A COUPLE COOKS
From acouplecooks.com
BLISTERED FIDDLEHEAD & GREEN BEAN SALAD WITH SHERRY-ORANGE …
From food52.com
CLASSIC THREE BEAN SALAD RECIPE - HOW TO MAKE THREE BEAN SALAD
From thepioneerwoman.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#15-minutes-or-less #time-to-make #course #main-ingredient #preparation #occasion #salads #side-dishes #beans #easy #no-cook #beginner-cook #summer #vegetarian #dietary #seasonal #black-beans #chick-peas-garbanzos #3-steps-or-less #technique
You'll also love