TRI-BEAN SALAD WITH VINAIGRETTE
Provided by Food Network Kitchen
Categories side-dish
Time 40m
Yield Serves 10-12 as a side dish
Number Of Ingredients 15
Steps:
- In a large bowl whisk together mustard and vinegar. Whisk in olive oil. Stir in salt, pepper, and cayenne. Add scallions, peppers, onion, beans and parsley and cilantro and mix well. Refrigerate for 30 minutes and serve.
GRANDMA'S SWEET AND TANGY BEAN SALAD
I've never been a huge bean salad fan, due to the textures primarily. However, this bean salad my grandmother and mother passed along is great because it adds a good crunchiness with cucumbers, green peppers, onion, and celery!
Provided by ChristinaAB
Categories Salad Beans Three Bean Salad Recipes
Time 2h20m
Yield 10
Number Of Ingredients 13
Steps:
- Mix green beans, kidney beans, wax beans, corn, sweet peas, celery, onion, cucumber, and green bell pepper together in a bowl.
- Stir vinegar, sugar, vegetable oil, and salt together in a saucepan; bring to a boil until sugar is dissolved, about 5 minutes. Set aside to cool.
- Pour vinegar mixture over bean mixture; marinate in the refrigerator for at least 2 hours or overnight. Drain salad of extra marinade before serving.
Nutrition Facts : Calories 273.1 calories, Carbohydrate 40.4 g, Fat 11.7 g, Fiber 5.2 g, Protein 4.6 g, SaturatedFat 1.5 g, Sodium 672.2 mg, Sugar 23.7 g
TANGY FOUR-BEAN SALAD
Canned beans makes this colorful salad easy to fix, while a no-fuss dressing lends sweet-and-sour flair. Green pepper and mushrooms help it stand out from other bean medleys. Sharon Cain of Revelstoke, British Columbia shared the recipe.
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 12 servings.
Number Of Ingredients 16
Steps:
- In a large bowl, combine the beans, mushrooms, green pepper and onion. In a small bowl, whisk the dressing ingredients. , Pour dressing over bean mixture and stir to coat. Cover and refrigerate for at least 4 hours. Serve with a slotted spoon.
Nutrition Facts : Calories 162 calories, Fat 6g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 366mg sodium, Carbohydrate 24g carbohydrate (10g sugars, Fiber 5g fiber), Protein 5g protein. Diabetic Exchanges
SKINNY MEXICAN BEAN SALAD
15% fewer calories • 30% less fat • 68% more vitamin A than the original recipe. Bean salad gets sassy and healthier, too.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 4h15m
Yield 8
Number Of Ingredients 13
Steps:
- In large bowl, mix salad ingredients. In small bowl, mix dressing ingredients with wire whisk until blended.
- Pour dressing over salad; toss to mix. Cover and refrigerate at least 4 hours to blend flavors.
Nutrition Facts : Calories 191.6, Carbohydrate 25.7 g, Cholesterol 0 mg, Fat 1/2, Fiber 8.0 g, Protein 9.0 g, SaturatedFat 0.4 g, ServingSize 1 Serving, Sodium 1198.7 mg, Sugar 2.6 g, TransFat 0 g
More about "skinny tangy triple bean salad recipes"
CLEAN 4-BEAN SALAD - SKINNY SOUTHERN RECIPES
From skinnysouthernrecipes.com
5/5 (4)Total Time 10 minsCategory SaladCalories 75 per serving
RIDICULOUSLY EASY BEAN SALAD - INSPIRED TASTE
From inspiredtaste.net
THREE BEAN SALAD RECIPE - BELLY FULL
From bellyfull.net
MIKE'S ZESTY THREE BEAN SALAD - CHILI PEPPER MADNESS
From chilipeppermadness.com
THE BEST THREE BEAN SALAD SIDE DISH RECIPE | FOODAL
From foodal.com
THREE BEAN SALAD RECIPE - GONNA WANT SECONDS
From gonnawantseconds.com
TANGY 3-BEAN SALAD - 15 MINUTE FAST AT A FRACTION OF COST …
From flippedoutfood.com
Estimated Reading Time 4 mins
- Whisk together the vinegar, dill, seasoning mix, onion powder, salt, pepper, and olive oil (or add it all to a jar with a tight-fitting lid and shake).
- Add all beans, onion, and celery to a plastic storage container with a tight-fitting lid. Pour the dressing over the vegetables. Lid the container and shake well. Refrigerate for at least 30 minutes and up to 3 days.
THREE-BEAN SALAD WITH TOMATOES AND TANGY CREOLE …
From southernliving.com
Servings 4Total Time 15 minsAuthor Marianne Williams
- 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.
OLD FASHIONED THREE BEAN SALAD - SPEND WITH PENNIES
From spendwithpennies.com
5/5 (23)Calories 154 per servingCategory Salad, Side Dish
ZESTY THREE BEAN SALAD (FAN FAVORITE!) - YOUTUBE
From youtube.com
TANGY THREE-BEAN SALAD | OUR STATE
From ourstate.com
THREE BEAN SALAD RECIPE | THE RECIPE CRITIC
From therecipecritic.com
TRIPLE BEAN SALAD RECIPE | MYRECIPES
From myrecipes.com
PERFECT THREE BEAN SALAD RECIPE - SAVORY NOTHINGS
From savorynothings.com
TANGY CALIFORNIA AVOCADO THREE-BEAN SALAD
From californiaavocado.com
SWEET AND TANGY FOUR BEAN SALAD - SPICY SOUTHERN KITCHEN
From spicysouthernkitchen.com
TANGY FOUR BEAN SALAD - GOYA FOODS
From goya.com
CLASSIC THREE BEAN SALAD - A COUPLE COOKS
From acouplecooks.com
THREE BEAN SALAD RECIPE - LOVE AND LEMONS
From loveandlemons.com
You'll also love