Best 10 Balsamic Three Bean Salad Recipes
Balsamic three bean salad is a flavorful and nutritious dish that is perfect for summer gatherings or light meals. With its combination of three types of beans, fresh vegetables, and a zesty balsamic vinaigrette, this salad is packed with flavor and texture. The beans provide a source of protein and fiber, while the vegetables offer a variety of colors, vitamins, and minerals. The balsamic vinegar adds a tangy sweetness to the dish, while the olive oil provides a healthy dose of monounsaturated fats. This salad is a great way to enjoy the flavors of summer and get your daily dose of fruits and vegetables. So, let's dive into the world of flavors with a balsamic three bean salad recipe that will tantalize your taste buds.
Check out the recipes below so you can choose the best recipe for yourself!
BALSAMIC THREE-BEAN SALAD
Here's my little girl's favorite salad. She devours it just about as fast as I can make it. I suggest preparing it ahead of time so the flavors can get to know each other. —Stacey Feather, Jay, Oklahoma
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 12 servings (3/4 cup each).
Number Of Ingredients 8
Steps:
- Fill a Dutch oven three-fourths full with water; bring to a boil. Add green beans; cook, uncovered, 3-6 minutes or until crisp-tender. Drain and immediately drop into ice water. Drain and pat dry., In a large bowl, whisk vinaigrette, sugar, garlic and salt until sugar is dissolved. Add canned beans and green beans; toss to coat. Refrigerate, covered, at least 4 hours. Stir in basil just before serving.
Nutrition Facts : Calories 190 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 462mg sodium, Carbohydrate 33g carbohydrate (8g sugars, Fiber 9g fiber), Protein 9g protein. Diabetic Exchanges
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.
THREE BEAN SALAD WITH A CREAMY BALSAMIC DRESSING
Provided by Mavis Butterfield
Number Of Ingredients 11
Steps:
- Bring a large pot 2/3 full with water and bring to a boil. Add green beans and cook until tender {about 3-4 minutes}. Drain and then place beans in a bowl of ice water to cool. Drain and pat dry.
- In a large bowl, whisk vinaigrette, horseradish mustard, sugar, garlic and salt until the sugar is dissolved. Add canned beans, green beans and onions to vinaigrette and toss to coat.
- Refrigerate, covered, at least 4 hours. Stir in shredded basil and a little fresh cracked pepper just before serving. Yum yum yum.
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
BOB'S THREE BEAN SALAD
This is a very simple recipe to make and it takes very little time or expense to put it together. You can substitute any bean you would like of add additional varieties to make a four or five bean salad. It's your food, make it the way you would like.
Provided by Kenneth Isakson
Categories Salad Beans Three Bean Salad Recipes
Time 1h20m
Yield 8
Number Of Ingredients 11
Steps:
- Combine red kidney beans, green beans, and garbanzo beans in a large bowl. Add onion, garlic, sugar, Italian seasoning, rice wine vinegar, balsamic vinegar, and olive oil; stir to coat. Season with salt. Marinate salad in refrigerator before serving, at least 1 hour.
Nutrition Facts : Calories 283.3 calories, Carbohydrate 43.6 g, Fat 8.2 g, Fiber 11.6 g, Protein 10.3 g, SaturatedFat 1.1 g, Sodium 761.2 mg, Sugar 7.3 g
THREE-BEAN SALAD FOR 3
We make this 3 bean salad all summer long! It's a delicious summer side dish for two. - Barbara Wiggins, Lexington, North Carolina
Provided by Taste of Home
Categories Lunch Side Dishes
Time 10m
Yield 3 servings.
Number Of Ingredients 8
Steps:
- In a small bowl, combine the first four ingredients. In another bowl, whisk the sugar, vinegar, oil and pepper; stir into bean mixture. Cover and refrigerate until serving.
Nutrition Facts : Calories 154 calories, Fat 5g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 441mg sodium, Carbohydrate 24g carbohydrate (12g sugars, Fiber 5g fiber), Protein 5g protein.
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
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.
SUPER EASY AND QUICK THREE BEAN SALAD
This is the easiest, quickest, tastiest 3 Bean Salad that I've ever made. I take it to many potlucks and family dinners and everyone seems to love it (I never have any left in the bowl when I get ready to leave) Cook time is refrigeration time BEFORE serving.
Provided by Sherrybeth
Categories Beans
Time 3h10m
Yield 8-10 serving(s)
Number Of Ingredients 8
Steps:
- Drain and rinse beans.
- Place beans in a large bowl and add the remaining ingredients.
- Toss, cover and refrigerate for 3 hours before serving.
Nutrition Facts : Calories 300.8, Fat 9.1, SaturatedFat 1.5, Sodium 491.1, Carbohydrate 42.5, Fiber 11.5, Sugar 4.5, Protein 14.3
SUPER EASY EXOTIC THREE BEAN SALAD
This is so easy and delicious. I am known for this dish at potlucks. This salad is very pretty as the three diffent colors sparkle in the dressing. I would describe it as 'sweet & sour.' You can use dark balsamic but it darkens the appearance of the salad. I also prefer to use canola oil and 'cut' beans. Once I didn't have the wax beans on hand so I used 1/2 can whole kernel corn. Worked great!
Provided by Cenexgirl
Categories Beans
Time 10m
Yield 10 serving(s)
Number Of Ingredients 7
Steps:
- Drain beans, mix and toss well.
- Combine onion, oil, sugar and vinigar. Mix well and pour over beans. Let sit in fridge overnight. Stir before serving. Serve with a slotted spoon.
Nutrition Facts : Calories 349.1, Fat 21.9, SaturatedFat 3, Sodium 6.4, Carbohydrate 35.9, Fiber 6, Sugar 20.9, Protein 5.2
Tips:
- For the best flavor, use fresh, ripe beans. If using canned beans, rinse and drain them well before using.
- To save time, you can cook the beans ahead of time and store them in the refrigerator for up to 3 days.
- If you don't have any balsamic vinegar on hand, you can substitute another type of vinegar, such as red wine vinegar or apple cider vinegar.
- This salad is also a great way to use up leftover grilled vegetables.
- To add a bit of extra protein, you can add some cooked chicken or tofu to the salad.
Conclusion:
Balsamic three-bean salad is a delicious and healthy side dish that is perfect for any occasion. It is easy to make and can be tailored to your own personal taste. So next time you are looking for a quick and easy salad, give this recipe a try.
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