Picnic Three Bean Salad Recipes

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PICNIC THREE-BEAN SALAD

This salad is really flavorful and filling, and super easy to make. Karena's been making it for our picnics and barbecues for years, and it's always a hit.

Provided by Katrina Scott

Categories     HarperCollins     HarperCollins     Salad     Bean     Chickpea     Quick and Healthy     Healthy     Backyard BBQ     Quick & Easy     Rosemary     Cilantro

Yield 2 servings

Number Of Ingredients 10



Picnic Three-Bean Salad image

Steps:

  • In a bowl, toss together all the ingredients and it's ready to go!

1/2 cup canned cannellini beans, drained and rinsed
1/2 cup canned chickpeas, drained and rinsed
1/2 cup kidney beans, drained and rinsed
1/4 cup chopped celery
2 tablespoons chopped red onions
2 tablespoons chopped fresh cilantro
2 tablespoons chopped rosemary
2 tablespoons apple cider vinegar
2 tablespoons olive oil
Pinch of salt and pepper

THREE BEAN SALAD FOR A CROWD

This is quick and delicious. Best made 2-3 days in advance of the party, so it's one less thing you have to do on the day of the party. I have cut down on the oil that is usually used for this salad, but it's not missed. I use Splenda instead of sugar, but you can substitute sugar if you prefer it.

Provided by Pesto lover

Categories     Beans

Time 10m

Yield 24 serving(s)

Number Of Ingredients 15



Three Bean Salad for a Crowd image

Steps:

  • 1. Open each can of beans, drain and rinse very well in a colander and pour into a very large pot.
  • 2. Add sliced onion and bell pepper to beans.
  • 3. In a separate bowl, mix vinegar, oil, water, and all seasonings. Whisk together until emulsified.
  • 4. Pour dressing over beans and give them a quick stir.
  • 5. Cover and refrigerate, mixing the beans once each day, so that they marinate evenly.
  • 6. Drain and serve.

Nutrition Facts : Calories 189.9, Fat 5.2, SaturatedFat 0.7, Sodium 239.9, Carbohydrate 28.1, Fiber 7.9, Sugar 0.9, Protein 8.8

2 (14 ounce) cans dark red kidney beans
2 (14 ounce) cans cut green beans
2 (14 ounce) cans yellow wax beans
2 (14 ounce) cans garbanzo beans (chickpeas)
2 (14 ounce) cans cannellini beans (white kidney beans)
1 very large onion, cut into quarters and sliced thinly
1 green bell pepper, cut into quarters and sliced thinly (red bell pepper works too if you prefer that taste)
1 1/4 cups cider vinegar (I use Mrs. Bragg's natural)
1/2 cup extra light olive oil
1 1/4 cups water
1 teaspoon black pepper
1/2 teaspoon salt (I use fine grain sea salt)
1/2 teaspoon celery salt
1 teaspoon dried oregano
6 (1/16 ounce) packets , splenda (taste as you add, as some people don't like it too sweet and others want it sweeter) or 1 1/2 cups sugar (taste as you add, as some people don't like it too sweet and others want it sweeter)

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