THREE-BEAN SALAD WITH OLIVES
Provided by Sandy Krasner
Categories Salad Bean Olive Onion Side No-Cook Picnic Vegetarian Bell Pepper Chill Healthy Potluck Bon Appétit Massachusetts Vegan Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 8
Number Of Ingredients 11
Steps:
- Whisk first 4 ingredients in large bowl to blend. Add all remaining ingredients and toss to blend. Season with salt and pepper. Cover and refrigerate at least 3 hours and up to 1 day.
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.
WHITE BEAN SALAD WITH GREEN OLIVES
Steps:
- Drain, rinse and drain white beans. Place in medium heavy saucepan and add onion halves (with cloves), bay leaf, and enough water to cover by an inch. Bring to the boil, reduce to barely a simmer, cover and cook 20 minutes. Add salt and pepper, and a little more water if none is visible when you tilt the pan, and cook another 2030 minutes until beans are creamy inside but still intact. Drain and remove onions and bay leaf. Let cool.
- Place white beans in a large bowl with olive, peppers, cucumbers, scallions and tomatoes. Make vinaigrette by placing vinegar in a small bowl and slowly drizzling in olive oil while whisking to form an emulsion. Pour vinaigrette over beans and vegetables, add parsley, and stir well. Taste and adjust seasoning if necessary. Serve at room temperature.
THREE-BEAN SALAD WITH OLIVES
Make and share this Three-bean Salad with Olives recipe from Food.com.
Provided by Miss Annie
Categories Onions
Time 5m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Whisk first 4 ingredients in large bowl to blend.
- Add all remaining ingredients and toss to blend.
- Season with salt and pepper.
- Cover and refrigerate at least 3 hours and up to 1 day.
GREEN BEAN AND FETA SALAD
A tasty salad using fresh green beans and feta cheese in a tangy dressing.
Provided by LIZ1888
Categories Salad Vegetable Salad Recipes Green Bean Salad Recipes
Time 4h35m
Yield 5
Number Of Ingredients 12
Steps:
- Thinly slice the onion and place into a colander over the sink. Add the cleaned green beans to a large pot of boiling water and boil until crisp tender (about 4 minutes). When the beans are done, drain the water into the colander to slightly cook the onions. Immediately rinse all in cold water to stop the cooking process.
- For the dressing: In a large bowl, whisk together the garlic, rice wine vinegar, cider vinegar, oil, sugar, salt, pepper, hot sauce and Worcestershire sauce. Add beans, onions and cheese and stir until combined. Place in a nonreactive container and refrigerate for at least 4 hours. Enjoy!
Nutrition Facts : Calories 259.3 calories, Carbohydrate 15.8 g, Cholesterol 20.2 mg, Fat 19.9 g, Fiber 5 g, Protein 6 g, SaturatedFat 4.5 g, Sodium 618.4 mg, Sugar 6.4 g
THREE BEAN SALAD RECIPE BY TASTY
Here's what you need: red onion, large english cucumber, fresh parsley, chickpeas, kidney bean, cannellini bean, olive oil, red wine vinegar, dried oregano, salt, pepper
Provided by Rachel Gaewski
Categories Appetizers
Time 30m
Yield 5 servings
Number Of Ingredients 11
Steps:
- Thinly slice the red onion and add to a large bowl.
- Quarter the cucumber, remove the seeds and dice, then add to the bowl with the red onion.
- Use a fork to remove the leaves from the parsley, then finely chop and add to the bowl.
- Add the chickpeas, kidney beans, and cannellini beans to the bowl.
- In a liquid measuring cup or small bowl, combine the olive oil, red wine vinegar, oregano, salt, and pepper, and whisk together.
- Pour the dressing over the salad and mix well until evenly distributed.
- Enjoy!
Nutrition Facts : Calories 471 calories, Carbohydrate 66 grams, Fat 34 grams, Fiber 17 grams, Protein 23 grams, Sugar 5 grams
DRESSED THREE BEAN SALAD
Make and share this Dressed Three Bean Salad recipe from Food.com.
Provided by Christine
Categories Beans
Time P2D
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Combine all beans, onions and green pepper.
- Heat all dressing ingredients until dissolved and pour over vegetables.
- Let stand 24 hours.
- Stir occasionally.
Nutrition Facts : Calories 494, Fat 28, SaturatedFat 3.7, Sodium 870, Carbohydrate 56.5, Fiber 6.8, Sugar 41.5, Protein 6
GREEN BEAN AND STUFFED OLIVE SALAD
Cool marinated summer salad for olive lovers. Easy and pretty enough for a party.
Provided by CAROLINECOOKS
Categories Salad Vegetable Salad Recipes Green Bean Salad Recipes
Time 1h15m
Yield 4
Number Of Ingredients 5
Steps:
- Place the green beans and onion in a large resealable plastic bag. Pour in the olives and liquid. Seal bag, and marinate at least 1 hour, turning occasionally. Serve over lettuce leaves, and sprinkle with bacon bits.
Nutrition Facts : Calories 112.5 calories, Carbohydrate 8.3 g, Cholesterol 5 mg, Fat 7.1 g, Fiber 3.4 g, Protein 5.7 g, SaturatedFat 1.3 g, Sodium 1434.9 mg, Sugar 2.4 g
THREE-BEAN MACARONI SALAD
Make a Three-Bean Macaroni Salad as colorful as it is tasty. This simple Three-Bean Macaroni Salad features fresh green beans and chopped red onions.
Provided by My Food and Family
Categories Beans
Time 20m
Yield 16 servings, 1/2 cup each
Number Of Ingredients 9
Steps:
- Cook macaroni in large saucepan as directed on package, omitting salt and adding green beans to the boiling water for the last 2 min.; drain. Rinse with cold water; drain again.
- Place macaroni mixture in large bowl. Add remaining beans, peppers and onions; mix lightly.
- Mix remaining ingredients until blended. Add to salad; toss to coat.
Nutrition Facts : Calories 130, Fat 7 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 2.0331 mg, Sodium 190 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 3 g
THREE BEAN SALAD
Three bean salad with cocktail onions and vinaigrette
Provided by voice1
Time 30m
Yield Serves 6
Number Of Ingredients 14
Steps:
- Mix all the ingredients in a large mixing bowl and season to taste
- Pour vinaigrette over all ingredients
- Chill for several hours before serving
- For the Vinaigrette, Crush garlic and add to olive oil and white wine vinegar
- Add mustard powder and mix well
- Season to taste
BABA'S THREE-BEAN SALAD
Growing up, "Baba" referred to my grandmother--mom's mom. Boy could she cook. She'd be 112 today. Baba used to make this salad every summer and store it in a big glass jar. When we were kids, that bean jar was like a never-ending story--always full and ready to go. It keeps quite well. Store tightly covered in fridge for up to a week. Just stir or turn container occasionally.
Provided by Suzie
Categories Beans
Time 20m
Yield 1/2 cup, 15-18 serving(s)
Number Of Ingredients 8
Steps:
- Drain kidney beans; rinse with cold water and drain again.
- Combine all beans in a bowl with onion and olives.
- Add sugar, vinegar and oil; mix lightly.
- Chill at least 24 hours.
- Use slotted spoon to serve.
Nutrition Facts : Calories 112, Fat 3.8, SaturatedFat 0.5, Sodium 107.1, Carbohydrate 15.8, Fiber 3.9, Sugar 5.3, Protein 3.9
GREEN BEAN, ORANGE, AND GREEN OLIVE SALAD
Provided by Bill Granger
Categories Citrus Fruit Herb Olive Vegetable Side Vinegar Orange Green Bean Honey Bon Appétit Vegetarian Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 7
Steps:
- Whisk first 3 ingredients in small bowl. Season with salt and pepper. Cook beans in large saucepan of boiling salted water until crisp-tender, about 3 minutes. Drain, rinse, and pat dry. DO AHEAD Dressing and beans can be prepared 2 hours ahead. Let stand at room temperature.
- Cut oranges in half, then crosswise into 1/3-inch-thick slices; place in large bowl. Mix in olives, parsley, beans, and dressing. Transfer to shallow dish.
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