Best 10 Three Bean And Tomato Salad Recipes

THREE BEAN SALAD WITH CORN AND TOMATO

Steps:

• Preheat oven to 350°F. Line a baking sheet with parchment paper. Remove corn kernels from the ear of corn and toss them with halved cherry tomatoes, olive oil, salt, and pepper. Roast for 10 minutes.
• Add beans, roasted corn and tomatoes, chopped basil and fresh lemon juice to a mixing bowl; toss to combine. Add additional salt and pepper to taste *if needed.
• Cover the mixing bowl and chill salad for one hour to allow flavors to meld. Served chilled.

GREEN BEAN AND TOMATO SALAD

Steps:

• Trim ends of beans and leave them whole.
• Drop beans into a saucepan with salted boiling water. Cook until crisp tender, about 3 to 5 minutes according to the size of the beans. Do not overcook. Drain and let cool.
• Cut away the core of each tomato, and cut it into wedges.
• In a salad bowl, add mustard, vinegar, shallots, garlic, oil, salt and pepper and blend with a wire whisk. Add beans and tomatoes, toss well. Sprinkle with basil.

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.

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 AND TOMATO SALAD

Steps:

• Drain beans and rinse.
• Combine all ingredients in a bowl; cover and let stand for several hours to marinate.
• Serve cold.

THREE-BEAN SALAD WITH TOMATOES AND TANGY CREOLE DRESSING

Steps:

• Fill a large pot with water to a depth of 4 inches; bring to a boil over medium-high. Fill a large bowl with ice water, and set aside. Add green beans to boiling water, and cook until tender, 1 to 2 minutes. Remove using a slotted spoon; transfer to ice water. Let stand until cooled, about 1 minute. Remove from ice water. Drain; set aside.
• Whisk together vinegar, mustard, Creole seasoning, maple syrup, hot sauce, black pepper, and ¼ teaspoon of the salt in a small bowl. Gradually whisk in oil until completely combined, about 30 seconds; set aside vinaigrette.
• Toss together cooled green beans, kidney beans, chickpeas, arugula, tomatoes, shallot, and remaining ¼ teaspoon salt in a large bowl. Add vinaigrette; toss to coat. Serve immediately, or store in refrigerator up to 1 hour.

SPICY 3-BEAN CHILI SALAD

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.

MARINATED BEAN SALAD

Steps:

• Prepare a large bowl of ice water. Bring a large saucepan of salted water to a boil. Add the green beans and cook until just tender, 2 to 3 minutes. Drain and add to the ice water to stop the cooking. Drain and pat very dry. Add to a serving bowl along with the cannellini beans, chickpeas, tomatoes, sliced celery and leaves, red onion, peperoncini, olives and parsley.
• In a small bowl, whisk together the lemon juice, peperoncini brine, sugar, 1 teaspoon salt and several grinds of pepper. Whisk in the olive oil to make a smooth dressing. Pour over the bean mixture and toss well. Season with salt if needed. This salad can be made a day ahead --- the green beans may discolor a bit because of the lemon juice but will taste even better with the longer marination time.

ISRAELI COUSCOUS, BEAN AND TOMATO SALAD

Steps:

• In a large bowl, combine finely chopped tomatoes, garlic, salt, balsamic vinegar, and olive oil. Add beans and Israeli couscous and toss together. Let sit for 10 to 15 minutes (or longer).
• Meanwhile, place chopped onion in a small bowl and cover with cold water. Soak 5 minutes, drain and rinse. Drain on paper towels and add to couscous and bean mixture. Add basil, chives, and pepper, and toss together.
• Line plates or a platter with lettuce leaves. Top with salad. Sprinkle feta over the top and serve.

MOOSEWOOD WHITE BEAN AND TOMATO SALAD

Steps:

• Combine all ingredients in a bowl. Serve at room temperature.