Best Kathleens 3 Bean Salad Recipes

EASY MEDITERRANEAN BEAN SALAD

Steps:

• In a large mixing bowl, combine the beans, chopped peppers, onions, capers and fresh herbs. Mix using a wooden spoon.
• In a small bowl, add the vinaigrette ingredients. Whisk vigorously to combine.
• Add the vinaigrette to the salad bowl. Toss to coat.
• For best results, cover and refrigerate for a bit before serving so that beans soak up the vinaigrette flavors. Give the salad another quick toss before serving.

THREE BEAN SALAD

Steps:

• Drain and rinse all the beans in a colander. Set aside and allow to fully dry.
• Grate the garlic on a rasp over a large bowl. Whisk in the honey, Dijon, vinegar, olive oil, zaatar, salt, pepper, lemon juice, 1 tablespoon mint, 1 tablespoon parsley and 1 tablespoon tarragon. Add the celery, diced onion and the beans, then 1 more tablespoon of each herb, and toss to coat. Garnish with the remaining tablespoon of each herb. Serve immediately or store in the fridge until ready to serve, for up to 3 days.

THREE BEAN SALAD

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.

OLD-FASHIONED THREE BEAN SALAD

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.

CLASSIC THREE BEAN SALAD

Steps:

• For the salad: Heat a large pot of water over high heat and bring to a boil. Season generously with salt. Add the green beans and cook for 3 to 5 minutes, until tender, but still have a slight crunch. Drain in a colander and rinse well under cold water until cool. Chop into 1-inch pieces.
• For the dressing: In a large bowl, whisk to combine the olive oil, red wine vinegar, lemon juice, salt, and black pepper.
• Add the cooled green beans, cannellini beans, kidney beans, celery, red onion, and parsley to the bowl with the dressing. Toss well to combine and serve.

KATHLEEN'S 3 BEAN SALAD

Steps:

• Drain the canned beans and place in large bowl.
• Cut the red onion (can use white but it is stronger) into slices, then separate into rings.
• Cut the bell pepper into medium thin rings.
• *Add optional pimentos if you are going to add them (for color).
• *Add optional sliced water chestnuts if you are going to add them (for crunch).
• Make dressing by combining dressing ingredients in the following manner.
• With wire whisk or in food processor,.
• Mix sugar and oil and process or beat in by hand until sugar is dissolved in oil. Then add vinegar as the processor is going and add add garlic, salt and pepper.
• Pour dressing over salad.
• Taste and adjust for balance of sweet/sour, add a little oil or water as needed if too strong.
• Sprinkle dried parsley over the finished salad. It will soak into the dressing.
• Let marinate and blend in refrigerator. It really gets good when it is refrigerated and sits overnight but can be eaten sooner.
• This is a great dish to accompany picnic foods.

3 BEAN SALAD (LIKE KFC)

Steps:

• Whisk together the dressing ingredients in a medium bowl.
• Stir in the veggies being sure to coat all.
• Refrigerate overnight in covered container.
• Serve using a slotted spoon.

COLD 3 BEAN SALAD

Steps:

• Mix all ingredients well together. Chill overnight for best flavors.

TRADITIONAL THREE BEAN SALAD

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.

EASY 3-BEAN SALAD

Steps:

• Drain beans.
• mix all ingredients together.
• chill overnight.