Mediterranean Three Bean Salad Recipes
MEDITERRANEAN THREE-BEAN SALAD
Make-ahead and mayo-free, this potluck-friendly salad combines raw green beans, which are softened by the vinaigrette, with creamy white and pink beans and wilt-proof parsley.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 25m
Yield Serves 8 to 10
Number Of Ingredients 11
Steps:
- Soak onion in cold water 10 minutes; drain. Meanwhile, in a large bowl, whisk together vinegar, oil, oregano, and 2 teaspoons salt. Add white, pink, and green beans, celery, onion, peppers, and parsley, stirring to evenly coat. Season with salt and pepper and serve, or cover and refrigerate up to 2 days (return to room temperature before serving).
MEDITERRANEAN THREE BEAN SALAD
I made this after being inspired by a wonderful salad served at our favorite local Mediterranean eatery and wanted to be able to make such an easy, healthy and delicious salad at home. You can use fresh, frozen, or canned corn, as long as you adjust the preparation as needed - if frozen, thaw before adding to salad; if canned, drain and rinse before adding. I am labelling servings as a side dish - if you want to serve as an entree, adjust ingredients accordingly.
Provided by Starrynews
Categories Low Cholesterol
Time 20m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Combine kidney beans, butter beans, black beans, corn, tomato, onion, green pepper, cucumber, and parsley in a large bowl. Mix well.
- In a separate small bowl, whisk together lemon juice, olive oil, garlic, cumin, salt and pepper to taste.
- Pour dressing over salad and toss to coat.
Nutrition Facts : Calories 335.8, Fat 10.5, SaturatedFat 1.5, Sodium 190.2, Carbohydrate 48.5, Fiber 14.3, Sugar 3.6, Protein 15.6
MEDITERRANEAN BEAN SALAD
This is an easy, healthy salad that is a great side dish to BBQ chicken, beef or fish! It can also be easily adapted to a Tex-Mex style by changing the lemon to lime, parsley to cilantro and adding ground cumin and/or chili powder! Be sure to add the lemon zest (or lime zest) as this really adds a ZING to the salad!
Provided by sourdough girl
Time 2h20m
Yield 4
Number Of Ingredients 9
Steps:
- In a large bowl, stir together the garbanzo beans, kidney beans, lemon juice and zest, tomato, onion, parsley, capers, olive oil and salt. Cover, and refrigerate for about 2 hours, stirring occasionally, before serving.
Nutrition Facts : Calories 328.9 calories, Carbohydrate 46.6 g, Fat 12 g, Fiber 13.4 g, Protein 12.1 g, SaturatedFat 1.6 g, Sodium 874.1 mg, Sugar 1.3 g
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