Zesty Three Bean Salad Recipes

SPICY 3-BEAN CHILI SALAD

Spicy 3-Bean Chili Salad image

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

Ingredients

1/2 small red onion, halved and thinly sliced (about 1/2 cup)
One 15.5-ounce can black beans
One 15.5-ounce can kidney beans
One 15.5-ounce can pinto beans
1/2 cup vegetable oil
3 tablespoons tomato paste
2 teaspoons chili powder
1 teaspoon ground cumin
1 teaspoon dried oregano
2 cloves garlic, grated
2 tablespoons finely minced pickled jalapenos plus 1/3 cup pickling juice
Kosher salt
1 small red bell pepper, cut into 1/2-inch dice (about 1 cup)
1 small yellow bell pepper, cut into 1/2-inch dice (about 1 cup)
1/3 cup sour cream
1 scallion, thinly sliced

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 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

ZESTY THREE BEAN SALAD

Zesty Three Bean Salad image

Make and share this Zesty Three Bean Salad recipe from Food.com.

Provided by GingerlyJ

Categories Beans

Time 5m

Yield 6 cups, 12 serving(s)

Number Of Ingredients 12

Ingredients

1 cup vinegar
2 tablespoons honey dijon mustard
1 tablespoon organic honey
2 tablespoons canola oil
1 tablespoon celery seed
1 medium garlic clove, minced
1/4 teaspoon sea salt
1 (15 ounce) can kidney beans, drained and rinsed
1 (15 ounce) can pinto beans, drained and rinsed
1 (15 ounce) can green beans, drained
1/2 cup chopped red onion
1/2 cup chopped red bell pepper

Steps:

combine everything in a large plastic bag.
shake to coat beans in dressing and pour into bowl
chill before serving.

Nutrition Facts : Calories 127.5, Fat 3, SaturatedFat 0.3, Sodium 157.7, Carbohydrate 19.6, Fiber 6.3, Sugar 3.9, Protein 5.9

ZESTY THREE BEAN SALAD

Zesty Three Bean Salad image

Treat yourself to the delicious flavor of this Zesty Three Bean Salad. Bring together three kinds of beans and fresh peppers for a flavorful dish.

Provided by My Food and Family

Categories Home

Time 3h10m

Yield Makes 8 servings.

Number Of Ingredients 6

Ingredients

1 can (15-1/2 oz.) great Northern beans, rinsed, drained
1 can (15-1/2 oz.) kidney beans, rinsed, drained
1 can (15 oz.) black beans, rinsed, drained
1/2 cup chopped green pepper
1/2 cup chopped red pepper
1 cup SEVEN SEAS FREE VIVA Italian Fat Free Dressing

Steps:

Mix all ingredients except dressing in large bowl. Add dressing; toss to coat. Cover. Refrigerate several hours or until chilled.

Nutrition Facts : Calories 90, Fat 0.5 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 580 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 5 g

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