Best 6 No Sugar Three Bean Salad Recipes
Cooking a delicious and healthy three bean salad without added sugar is a simple and rewarding culinary experience. This classic salad is a delightful combination of colorful beans, crisp vegetables, and a tangy dressing, making it a perfect side dish for barbecues, picnics, or as a standalone light meal. Whether you're seeking a nutritious option for your next potluck or craving a refreshing salad to brighten up your lunch table, this guide will walk you through the steps of creating a delightful no-sugar three bean salad that's bursting with flavor and goodness.
Here are our top 6 tried and tested recipes!
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
THREE BEAN SALAD (NO SUGAR ADDED)
Our make-ahead Three Bean Salad is the perfect side dish for any picnic or barbecue. This bean salad is packed with fresh green beans, chickpeas, and cannellini beans then tossed in a homemade red wine vinaigrette dressing.
Provided by Kim
Categories Side Dish Recipes
Time 8h23m
Number Of Ingredients 6
Steps:
- Bring a large pot of salted water to a boil. Drop the green beans into water for 2 to 3 minutes until they're bright green but still crisp. Drain, and transfer to an ice bath. Drain a second time, and transfer the beans to a large bowl.
- Add the chickpeas, cannellini beans, rosemary, red onion, and the red wine vinaigrette. Toss to combine.
- Cover and let the salad set overnight in the refrigerator. The following day, set it out to come to warm slightly, and serve. Store any leftovers in the refrigerator for up to 2 additional days.
Nutrition Facts : Calories 213 calories, Carbohydrate 34 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 5 grams fat, Fiber 8 grams fiber, Protein 10 grams protein, SaturatedFat 1 grams saturated fat, ServingSize .5 Cup, Sodium 271 milligrams sodium, Sugar 8 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 4 grams unsaturated fat
MY THREE BEAN SALAD-NO SUGAR
I wasn't going to post this recipe because there are so many bean salad recipes out there, but my search for one similar to this came up blank. This is more fresh and less sweet than most of the three bean salads I found. Also, I use garbanzo beans instead of the usual wax beans. Did not include time to marinate since this can be eaten right away, but is much better a few hours or a day later.
Provided by Chef Jean
Categories Beans
Time 15m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Bring a bot of water to a boil. Cut green beans in thirds and add to boiling water. Cook until tender, about 5 minutes.
- In a large bowl whisk together the basil, oregano, pepper, garlic, salt, oil, vinegar and hot sauce.
- Drian the green beans and rinse in cold water.
- Add the beans, bell pepper, and scallions.
- Allow salad to marinate 4-24 hours.
THREE BEAN SALAD WITH HONEY
Steps:
- Wash the fresh green beans and place them in a medium pot with 3/4 cups of water. Place a lid on the beans and steam them for about 4-6 minutes, until they are a bit softer but still have a bit of crunch to them. Once cooled, cut into bite sized pieces.
- In a large mixing bowl (use the largest you have) combine the green beans with the chickpeas and kidney beans, drained and rinsed. Chop the yellow bell pepper into small bite sized pieces, and add. Finely chop the parsley and green onion and add to the bowl as well.
- In a pint sized mason jar: juice the lemons, and combine with the rest of the dressing ingredients. Shake until the dressing is a smooth consistency and pour over the bean salad.
- Cover the salad and place in the fridge overnight so the dressing soaks into the beans.
Nutrition Facts : Calories 151 kcal, Carbohydrate 11 g, Protein 5 g, Fat 5 g, SaturatedFat 1 g, Sodium 302 mg, Fiber 2 g, Sugar 7 g, UnsaturatedFat 4 g, ServingSize 1 serving
NO-SUGAR THREE BEAN SALAD
This recipe was given to me by a vegan friend I had in college. It is the best bean salad I have ever tasted, and I love it because you can experiment with the ingredients and still have a mouth-watering side dish. I hope you like it!
Provided by QUIRKYIQ
Categories Salad Beans Three Bean Salad Recipes
Time 2h15m
Yield 8
Number Of Ingredients 13
Steps:
- In a bowl, gently mix the garbanzo beans, kidney beans, green beans, green onions, and celery. In a separate bowl, whisk together the vinegar, oil, honey, mustard, garlic powder, black pepper, onion powder, and cayenne pepper. Pour dressing over the salad, and toss gently to coat. Cover, refrigerate at least 2 hours, and gently toss before serving.
Nutrition Facts : Calories 170 calories, Carbohydrate 20.7 g, Fat 7.6 g, Fiber 5.8 g, Protein 5.2 g, SaturatedFat 1.1 g, Sodium 309.7 mg, Sugar 2.8 g
LOW SUGAR THREE BEAN SALAD
Can't tell you how good this is and how easy it is to prepare. Most green bean salads are loaded with sugar, but this only has one tablespoon. The addition of green onions and garlic are great flavor enhancers.
Provided by Marie
Categories Onions
Time 10m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Mix together beans, onions and parsley in large bowl.
- Mix together Italian dressing, sugar and garlic.
- Pour over bean mixture and toss.
- Cover and refrigerate, stirring occasionally for at least 3 hours.
Nutrition Facts : Calories 230.7, Fat 11.8, SaturatedFat 1.9, Sodium 868.9, Carbohydrate 28, Fiber 8.4, Sugar 7.8, Protein 6.8
Tips:
- Choose fresh, high-quality beans: Look for beans that are plump and firm, with no signs of bruising or damage. Fresh beans will have a better flavor and texture than canned beans.
- Soak the beans overnight: Soaking the beans overnight will help to soften them and reduce the cooking time. If you don't have time to soak the beans overnight, you can quick-soak them by bringing them to a boil in a pot of water, then removing them from the heat and letting them stand for 1 hour.
- Use a variety of beans: This will give your salad a more complex flavor and texture. Some good options include black beans, kidney beans, pinto beans, and chickpeas.
- Add some vegetables: Vegetables will add crunch, color, and nutrients to your salad. Some good options include chopped onion, celery, bell pepper, and corn.
- Use a light dressing: A light dressing will help to keep the salad healthy and flavorful. A simple vinaigrette made with olive oil, vinegar, and herbs is a good option.
- Serve the salad chilled: This will help to keep the beans and vegetables crisp and refreshing.
Conclusion:
Three-bean salad is a healthy, delicious, and versatile dish that can be enjoyed as a main course or a side dish. By following these tips, you can make a three-bean salad that is sure to impress your friends and family.
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