Best 4 Three Bean Salad With Corn Recipes
**Three-Bean Salad with Corn: A Vibrant and Flavorful Summer Dish**
When the sun is shining and the air is warm, there's nothing quite like a refreshing and flavorful salad to enjoy. This Three-Bean Salad with Corn is the perfect dish for such occasions, bursting with vibrant colors and a delightful combination of textures. The salad features a medley of three types of beans – kidney beans, black beans, and green beans – each contributing their unique flavors and nutritional benefits. Sweet corn adds a touch of sweetness and crunch, while red onion brings a sharp, pungent note. Fresh cilantro and parsley provide a pop of herbaceousness, and a tangy dressing made with olive oil, vinegar, Dijon mustard, and honey ties all the ingredients together. In addition to the classic Three-Bean Salad, this article also includes variations such as a Mediterranean Three-Bean Salad with feta cheese and Kalamata olives, a Southwestern Three-Bean Salad with black beans, corn, and roasted red peppers, and a Tex-Mex Three-Bean Salad with chili powder, cumin, and avocado. No matter which recipe you choose, you'll have a delicious and satisfying salad that's perfect for potlucks, barbecues, or simply enjoying as a light and healthy lunch or dinner.
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
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.
THREE BEAN SALAD
This old fashioned Three Bean Salad recipe is an easy side dish that you can stir together in about 10 minutes -- no cooking required!
Provided by Blair Lonergan
Categories Salad
Time 10m
Number Of Ingredients 8
Steps:
- Drain and rinse beans and place in a large bowl. Add onion.
- Whisk together dressing ingredients until completely combined (or shake in a jar with a lid). Pour over beans and refrigerate until ready to serve (up to 24 hours in advance).
Nutrition Facts : ServingSize 0.5 cup, Calories 90.7 kcal, Carbohydrate 10.2 g, Protein 2.4 g, Fat 4.8 g, SaturatedFat 0.7 g, Sodium 416.2 mg, Fiber 3.4 g, Sugar 4.1 g, UnsaturatedFat 3.9 g
CORN AND BLACK BEAN SALAD
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
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
Tips:
- For a more flavorful salad, use freshly cooked beans. Canned beans can also be used, but they should be rinsed and drained well before adding them to the salad.
- To save time, you can use a store-bought dressing. However, it is easy to make your own dressing using olive oil, vinegar, salt, and pepper.
- If you don't have any corn on the cob, you can use frozen or canned corn. Just be sure to drain the canned corn well before adding it to the salad.
- Feel free to add other vegetables to the salad, such as chopped bell peppers, carrots, or celery.
- For a heartier salad, you can add some cooked chicken or bacon.
Conclusion:
Three-bean salad with corn is a delicious and refreshing side dish that is perfect for summer gatherings. It is easy to make and can be tailored to your own taste preferences. So next time you are looking for a healthy and flavorful salad, give this recipe a try!
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