SPICY 3-BEAN CHILI SALAD
This bean salad celebrates all the bold flavors of the hot chili we enjoy during the year's colder months. Three kinds of beans are tossed with a vinaigrette made with tomato paste- and spice-infused oil (which gives the salad surprising depth of flavor). Stir a dollop of sour cream into the chilled salad to cut through some of the spiciness.
Provided by Food Network
Categories side-dish
Time 1h30m
Yield 6 to 8 servings
Number Of Ingredients 16
Steps:
- Soak the onions in a bowl of ice water to mellow their sharpness and set aside. Strain and rinse the black, kidney and pinto beans.
- Add 3 tablespoons of the oil, the tomato paste, chili powder, cumin and oregano to a medium skillet. Turn the heat to medium-low and cook, stirring frequently with a wooden spoon or heatproof spatula, until the tomato paste and oil have come together as a dark brown paste, 6 to 8 minutes. Stir in the garlic and cook for 1 minute more. Turn off the heat, and stir in the remaining 5 tablespoons oil. Let cool for 25 minutes so the oil can absorb the flavors of the tomato-paste mixture.
- Pour the oil mixture into a fine-mesh strainer set over a liquid measuring cup with a spout. Do not press down on the tomato-paste mixture, just let the oil drain until there is at least 1/4 cup of it in the measuring cup, 5 to 7 minutes. Discard the tomato-paste mixture. Put the pickled jalapeno juice and 1 teaspoon salt into a large mixing bowl, and slowly whisk in the flavored oil.
- Strain the onions, and add them to the bowl with the dressing. Add the jalapenos, all the beans and the red and yellow bell peppers. Stir to combine, and add salt to taste. Cover with plastic wrap, and refrigerate for at least 30 minutes or up to overnight. Serve with a dollop of sour cream, and garnish with the sliced scallions.
TRADITIONAL THREE BEAN SALAD
This is my mother-in-law Roberta Cormia's recipe.
Provided by ccormia
Categories Salad Beans Three Bean Salad Recipes
Time 8h55m
Yield 6
Number Of Ingredients 12
Steps:
- Mix green beans, yellow wax beans, kidney beans, onion, celery, green bell pepper, and pimento peppers in a bowl.
- Combine vinegar, oil, sugar, salt, and pepper in a saucepan; bring to a boil. Cook and stir until sugar is dissolved, about 5 minutes. Remove saucepan from burner and pour dressing over bean mixture; toss to coat. Refrigerate until flavors blend, 8 hours to overnight.
Nutrition Facts : Calories 310 calories, Carbohydrate 31 g, Fat 18.7 g, Fiber 8.5 g, Protein 6.4 g, SaturatedFat 2.9 g, Sodium 733.6 mg, Sugar 12.8 g
MEXICAN BEAN SALAD
A colorful, spicy, and refreshing bean and corn salad.
Provided by Karen Castle
Categories Salad Vegetable Salad Recipes Corn Salad Recipes
Time 1h15m
Yield 8
Number Of Ingredients 19
Steps:
- In a large bowl, combine beans, bell peppers, frozen corn, and red onion.
- In a small bowl, whisk together olive oil, red wine vinegar, lime juice, lemon juice, sugar, salt, garlic, cilantro, cumin, and black pepper. Season to taste with hot sauce and chili powder.
- Pour olive oil dressing over vegetables; mix well. Chill thoroughly, and serve cold.
Nutrition Facts : Calories 334 calories, Carbohydrate 41.7 g, Fat 14.8 g, Fiber 10.5 g, Protein 11.2 g, SaturatedFat 2 g, Sodium 1158.8 mg, Sugar 6.2 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
OLD-FASHIONED THREE BEAN SALAD
We like a buffet with all the family here. We serve a variety of salads. This is also great for summer picnics and cookouts. Keeps well, and serves a lot of people.
Provided by Eleanor Johnson
Categories Salad Beans Three Bean Salad Recipes
Yield 16
Number Of Ingredients 10
Steps:
- Mix together green beans, wax beans, kidney beans, onion, sugar, vinegar, vegetable oil, salt, pepper, and celery seed. Let set in refrigerator for at least 12 hours.
Nutrition Facts : Calories 111.5 calories, Carbohydrate 15.9 g, Fat 4.7 g, Fiber 2.4 g, Protein 2 g, SaturatedFat 0.6 g, Sodium 298.6 mg, Sugar 10.6 g
THREE BEAN SALAD WITH CHILI-APRICOT DRESSING
Provided by Food Network
Yield 8 servings
Number Of Ingredients 15
Steps:
- For Chili-Apricot Dressing: COMBINE apricot preserves, balsamic vinegar, lime juice, cumin and chili powder in a large mixing bowl.
- STIR-IN well drained chick peas, kidney beans, black beans, bell peppers, red onion and cilantro, mixing until blended. Season to taste with salt and pepper.
- To serve: DIVIDE salad greens evenly among 8 salad plates. Scoop 1/2 cup bean salad onto center of greens. Garnish with additional sprigs of cilantro, if desired.
DRESSING FOR THREE BEAN SALAD
Three bean salad basically includes a can each of green beans, wax beans, and kidney beans. Other fresh veggies, like sliced onion, can be added. This is the basic recipe for dressing a three bean salad.
Provided by kayc1218
Categories Beans
Time 12m
Yield 8 serving(s)
Number Of Ingredients 4
Steps:
- Combine all ingredients in small saucepan and bring to a boil to dissolve sugar. Allow to cool slightly and pour over beans/veggie mixture.
Nutrition Facts : Calories 106.5, Fat 9.1, SaturatedFat 1.2, Sodium 145.9, Carbohydrate 6.3, Sugar 6.3
THREE BEAN SALAD
We like a buffet with all the family here. We serve a variety of salads. This is also great for summer picnics and cookouts. Keeps well, and serves a lot of people.
Provided by JJOHN32
Categories Salad Beans Three Bean Salad Recipes
Yield 16
Number Of Ingredients 10
Steps:
- Mix together green beans, wax beans, kidney beans, onion, sugar, vinegar, vegetable oil, salt, pepper, and celery seed. Let set in refrigerator for at least 12 hours.
Nutrition Facts : Calories 111.5 calories, Carbohydrate 15.9 g, Fat 4.7 g, Fiber 2.4 g, Protein 2 g, SaturatedFat 0.6 g, Sodium 298.6 mg, Sugar 10.6 g
KIDNEY BEAN SALAD WITH CHILI AND CORIANDER
Provided by Moira Hodgson
Categories lunch, salads and dressings
Time 1h15m
Yield 6 to 8 servings
Number Of Ingredients 15
Steps:
- Place the beans in a large saucepan and pour in enough water to cover them. Bring to boil, drain and add fresh water to cover. Add the cumin, garlic, chili, onion, bay leafs, salt and pepper. Simmer gently, covered, for about one hour, or until cooked (add more water if the beans start to get too dry).
- In a large serving bowl combine the tomatoes, onion, jalapeno pepper and oregano. Drain the beans, add them to the tomatoes and toss.
- Mix the olive oil with the juice of the lime (adding the juice to taste) and the vinegar. Season with salt and pepper and add to the beans. Toss thoroughly.
- Just before serving, add the coriander and mix well.
Nutrition Facts : @context http, Calories 378, UnsaturatedFat 15 grams, Carbohydrate 43 grams, Fat 18 grams, Fiber 17 grams, Protein 15 grams, SaturatedFat 2 grams, Sodium 531 milligrams, Sugar 6 grams
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