Are you looking for a healthy and flavorful salad that's perfect for any occasion? Look no further than Heartland Three Bean Salad! This classic Midwestern dish combines a variety of beans, vegetables, and a tangy dressing for a salad that's both satisfying and guilt-free. Whether you're serving it as a side dish at a backyard barbecue or packing it for lunch, Heartland Three Bean Salad is sure to be a hit. Read on to learn how you can make this delicious and nutritious salad at home.
Here are our top 9 tried and tested recipes!
HEARTLAND CHOPPED SALAD
Provided by Bobby Flay
Categories side-dish
Time 2h20m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- Bring 1 cup of water to a boil in a small saucepan, add the dried cranberries and let sit for 15 minutes. Drain off excess water.
- Combine the kale, spinach, pear, Overcooked Wild Rice, walnuts and rehydrated cranberries in large bowl. Drizzle 1/4 cup of the Pomegranate Molasses Dressing over and gently toss until evenly coated. Transfer to a serving bowl and drizzle with more dressing when ready to serve.
- Combine the rice, 6 cups water and 1 tablespoon salt in a large saucepan, bring to a boil over high heat and cook until the grains open all the way, 1 hour 15 minutes to 1 hour 30 minutes. The rice should be very cooked (not even the slightest chewy). Drain well, spread on a baking sheet in an even layer and set aside. Allow to cool to room temperature.
- Whisk together the vinegar, pomegranate molasses, honey, mustard, 1/4 teaspoon salt and 1/4 teaspoon pepper in a small bowl until combined. Slowly whisk in the oil until emulsified. The dressing will keep in the refrigerator, tightly covered, for up to 2 days.
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
PICNIC THREE-BEAN SALAD
This salad is really flavorful and filling, and super easy to make. Karena's been making it for our picnics and barbecues for years, and it's always a hit.
Provided by Katrina Scott
Categories HarperCollins HarperCollins Salad Bean Chickpea Quick and Healthy Healthy Backyard BBQ Quick & Easy Rosemary Cilantro
Yield 2 servings
Number Of Ingredients 10
Steps:
- In a bowl, toss together all the ingredients and it's ready to go!
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
HEARTLAND THREE-BEAN SALAD
Three-bean salads are picnic favorites. If desired, add lima beans to this recipe and enjoy a four-bean salad! This recipe is from the "Betty Crocker Country Favorites" cookbook. The cooking time listed represents the refrigeration time.
Provided by senseicheryl
Categories < 4 Hours
Time 3h15m
Yield 12 bowls of salad, 12 serving(s)
Number Of Ingredients 12
Steps:
- Mix beans, onion, bell pepper and parsley in 3-quart bowl.
- Mix remaining ingredients except bacon in 1 1/2-quart saucepan. Heat to boiling, stirring occasionally. Pour over beans; stir.
- Cover and refrigerate, stirring occasionally, at least 3 hours or until chilled. Just before serving, sprinkle with bacon.
WARM THREE-BEAN SALAD
This classic American picnic salad gets a modern makeover with frozen green beans, white cannellini beans, edamame beans and a grainy mustard vinaigrette. In addition to being delicious, beans are also an excellent source of fiber and protein.
Provided by Food Network Kitchen
Categories side-dish
Time 35m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Cook a 12-ounce bag cut green beans as the label directs. Whisk 3 tablespoons olive oil, 2 tablespoons lemon juice, 1 tablespoon grainy mustard, 1 minced garlic clove and 1/2 teaspoon each salt and pepper in a bowl. Cook 1 chopped red onion in olive oil in a skillet over medium-high heat, 2 minutes. Add one 15-ounce can drained cannellini beans, one 10-ounce bag thawed frozen edamame and the green beans; heat through. Toss with the dressing, sprinkle with parsley.
HERBY THREE-BEAN SALAD
Ready for picnics and potlucks, this zippy take on a classically American three-bean salad features crunchy green beans, creamy chickpeas and cannellini beans (and is vegan, too). The marinated vegetables (fennel, celery and onions) add texture and a vinegary kick, while a mix of herbs lend complexity and freshness. Feel free to use whatever combination of canned beans you like; kidney beans are classic, black beans velvety, black-eyed peas earthy. You can prepare this salad up to four hours ahead and keep it at room temperature, or you can make it the day before and refrigerate it. Toss well and add more salt and vinegar, if needed, just before serving.
Provided by Melissa Clark
Categories quick, salads and dressings, side dish
Time 20m
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- In a dry medium saucepan (one large enough to hold the green beans in Step 4), toast coriander seeds over medium heat, stirring frequently, until fragrant, 2 minutes. Transfer to a small bowl to cool. Once the seeds are cool enough to handle, use a mortar and pestle to crack them, or place them on a cutting board and crack with the flat side of a chef's knife. Set aside.
- Fill the same saucepan you used for the coriander with salted water and bring to a boil.
- While waiting for the water to boil, combine 1/4 cup vinegar, thyme, 1/2 teaspoon salt and 1/4 teaspoon black pepper in large mixing bowl. Slowly whisk in olive oil. Add onion along with fennel or celery, or both, and toss. Set aside to marinate for at least 10 minutes while preparing the rest of the salad.
- To the boiling water, add the green beans and blanch for 2 to 3 minutes, until they turn bright green and are crisp-tender. Immediately drain beans in a colander, then run cold tap water over them to stop the cooking. Once cool, pat them dry.
- Add the blanched green beans, chickpeas, cannellini beans, herbs and toasted coriander seeds to the marinated onions. Season with remaining salt and pepper, and gently toss to evenly combine. Taste and add more salt and vinegar if needed. (Keep in mind that you'll also be adding flaky salt to finish.) Drizzle with olive oil and flaky sea salt, and serve.
HEARTLAND THREE-BEAN SALAD
Number Of Ingredients 12
Steps:
- 1. Mix beans, onion, bell pepper and parsley in 3-quart bowl.2. Mix remaining ingredients in 1 1/2-quart saucepan. Heat vinegar mixture to boiling, stirring occasionally. Pour over beans stir.3. Cover and refrigerate, stirring occasionally, at least 3 hours or until chilled. Just before serving, sprinkle with bacon.1 SERVING: Calories 160 (Calories from Fat 65) Fat 7g (Saturated 1g) Cholesterol 0mg Sodium 400mg Carbohydrates 23g (Dietary Fiber 4g) Protein 5g.
Nutrition Facts : Nutritional Facts Serves
THREE BEAN SALAD
Make and share this Three Bean Salad recipe from Food.com.
Provided by Chandra M
Categories Beans
Time 2h10m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Trim the green beans and cut into 2-3" lengths.
- Steam over boiling water until just tender and bright green.
- Rinse under cool water and set aside.
- In a large bowl, mix together the oil, vinegar, garlic, red pepper, herbs, and green onions.
- Season to taste with sea salt & black pepper.
- Mix in the beans and refrigerate for at least 2 hours.
Nutrition Facts : Calories 322.3, Fat 19.4, SaturatedFat 2.6, Sodium 478, Carbohydrate 30.6, Fiber 8, Sugar 2.1, Protein 8.3
Tips:
- Use a variety of beans for different textures and flavors.
- Rinse and sort the beans before cooking to remove any debris or damaged beans.
- Soak the beans overnight or for at least 4 hours before cooking to reduce cooking time and improve digestibility.
- Use a slow cooker or Dutch oven to cook the beans on low heat for several hours until they are tender but still hold their shape.
- Add aromatics like garlic, onion, and celery to the cooking liquid for extra flavor.
- Season the beans with salt, pepper, and other herbs and spices to taste.
- Drain the beans and let them cool before adding them to the salad.
- Use a variety of vegetables and fruits for a colorful and flavorful salad.
- Dress the salad with a simple vinaigrette or your favorite dressing.
- Serve the salad immediately or chill it for later.
Conclusion:
Three-bean salad is a versatile and delicious dish that can be enjoyed as a main course or side dish. It is a great way to use up leftover beans and vegetables, and it is also a healthy and affordable option. With a few simple ingredients and a little bit of time, you can create a delicious and satisfying three-bean salad that the whole family will enjoy.
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