Best 4 Quick Three Bean Salad Recipes
**Three-bean salad: A colorful, refreshing, and protein-packed summer dish**
Three-bean salad is a classic summer dish that is easy to make and packed with flavor. It's a great side dish for potlucks, picnics, or cookouts, and it's also a healthy and satisfying meal on its own. This salad is made with a variety of beans, vegetables, and a tangy vinaigrette dressing. The beans provide protein and fiber, while the vegetables add color, crunch, and vitamins. The dressing is made with olive oil, vinegar, Dijon mustard, and herbs, and it brings all the flavors of the salad together.
This article includes three different recipes for three-bean salad. The first recipe is a classic three-bean salad with kidney beans, green beans, and chickpeas. The second recipe is a more Mediterranean-inspired salad with chickpeas, white beans, and feta cheese. The third recipe is a spicy three-bean salad with black beans, corn, and jalapenos. All three recipes are delicious and easy to make, and they're sure to be a hit at your next gathering.
THREE BEAN SALAD
Who doesn't love an easy three bean salad, perfect for summer picnics and potlucks?! This classic American picnic salad has cannellini beans, kidney beans, garbanzo beans, celery, red onion, parsley, and a sweet and sour dressing.
Provided by Elise Bauer
Categories Salad Side Dish Make-ahead Quick and Easy Bean Bean Salad Black Beans Picnic Salad Salad
Time 10m
Yield 8
Number Of Ingredients 14
Steps:
- Make the dressing: In a separate small bowl, whisk together the vinegar, sugar, olive oil, salt, and pepper. Add the dressing to the beans. Toss to coat.
- Chill and serve: Transfer the salad to the refrigerator for several hours, to allow the beans to soak up the flavor of the dressing. Let come to close to room temperature to serve.
Nutrition Facts : Calories 280 kcal, Carbohydrate 43 g, Cholesterol 0 mg, Fiber 9 g, Protein 12 g, SaturatedFat 1 g, Sodium 845 mg, Sugar 11 g, Fat 7 g, ServingSize Serves 4 to 8, UnsaturatedFat 0 g
THREE BEAN SALAD
We like a buffet with all the family here. We serve a variety of salads. This is also great for summer picnics and cookouts. Keeps well, and serves a lot of people.
Provided by JJOHN32
Categories Salad Beans Three Bean Salad Recipes
Yield 16
Number Of Ingredients 10
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.
Nutrition Facts : Calories 111.5 calories, Carbohydrate 15.9 g, Fat 4.7 g, Fiber 2.4 g, Protein 2 g, SaturatedFat 0.6 g, Sodium 298.6 mg, Sugar 10.6 g
THREE BEAN SALAD
Provided by Food Network Kitchen
Categories side-dish
Time 1h15m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Bring a pot of salted water to a boil. Set up a large bowl of ice water. Add the fresh beans to the boiling water, and cook until crisp-tender, about 4 to 5 minutes. Drain and plunge the beans into the ice water to stop the cooking and set their color. Drain.
- In a medium bowl, combine the beans and the onion. In a small saucepan, bring the sugar, vinegar, oil, and salt to a simmer. Pour the liquid over the beans. Marinate the beans at room temperature for 1 hour, tossing several times. Just before serving, season with salt and pepper to taste, add the parsley. Serve.
SUPER EASY AND QUICK THREE BEAN SALAD
This is the easiest, quickest, tastiest 3 Bean Salad that I've ever made. I take it to many potlucks and family dinners and everyone seems to love it (I never have any left in the bowl when I get ready to leave) Cook time is refrigeration time BEFORE serving.
Provided by Sherrybeth
Categories Beans
Time 3h10m
Yield 8-10 serving(s)
Number Of Ingredients 8
Steps:
- Drain and rinse beans.
- Place beans in a large bowl and add the remaining ingredients.
- Toss, cover and refrigerate for 3 hours before serving.
Nutrition Facts : Calories 300.8, Fat 9.1, SaturatedFat 1.5, Sodium 491.1, Carbohydrate 42.5, Fiber 11.5, Sugar 4.5, Protein 14.3
Tips:
- Selecting Quality Beans: Choose dry beans that are whole, unblemished, and free from cracks or discoloration. If using canned beans, opt for low-sodium varieties to control the salt content in your salad.
- Soaking and Cooking Beans: Soaking dry beans overnight or for at least 8 hours helps reduce cooking time and improves digestibility. When cooking, use a large pot and cover the beans with at least 2 inches of water. Bring to a boil, then reduce heat and simmer until tender.
- Choosing Fresh Vegetables: Use crisp and colorful vegetables for maximum flavor and texture. Fresh bell peppers, tomatoes, onions, and cucumbers are all excellent choices.
- Dressing Variations: Feel free to experiment with different dressings to suit your taste preferences. Try a tangy vinaigrette, a creamy ranch dressing, or a light and flavorful lemon-herb dressing.
- Make-Ahead Convenience: This salad is perfect for meal prep. Prepare it ahead of time and store it in an airtight container in the refrigerator for up to 3 days. It's a great option for quick and healthy lunches or snacks throughout the week.
Conclusion:
This quick and easy three-bean salad is a versatile dish that offers a delightful blend of flavors, textures, and nutritional benefits. With its vibrant colors and refreshing taste, it's a perfect side dish for grilled meats, fish, or tofu. It can also be enjoyed as a light and satisfying meal on its own. Whether you're looking for a healthy addition to your lunch routine or a crowd-pleasing recipe for potlucks and picnics, this three-bean salad is sure to impress. So gather your ingredients, follow the simple steps, and enjoy a delicious and nutritious culinary creation!
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