EASY THREE BEAN SALAD RECIPE RECIPES

Name: Ridiculously Easy Bean Salad
Prep time: 10 min
Total time: 10 min
Yield: Makes about 6 cups
Cuisine: American
Ingredients: 3 (15-ounce) cans beans, drained and rinsed or use 4u00A0½ cups cooked beans; 1/2 medium onion, finely chopped (about 3/4 cup); 1 medium cucumber, finely chopped (about 2 cups); 3 tablespoons drained capers; 1/2 cup (60 grams) finely chopped fresh parsley, see notes; 3/4 teaspoon dried oregano, see notes; 1/4 cup (60 ml) red wine vinegar; 1/4 cup (60 ml) extra-virgin olive oil; 1 teaspoon Dijon mustard; 1 to 2 teaspoons honey or maple syrup, optional; 3/4 teaspoon fine sea salt, plus more to taste; 1/4 teaspoon fresh ground black pepper

RIDICULOUSLY EASY BEAN SALAD - INSPIRED TASTE

Ridiculously Easy Bean Salad - Inspired Taste image

The beans you choose to use for this simple bean salad is up to you. Both canned or home cooked beans will work. When using canned, drain and rinse the beans first before adding to the salad.

Provided by Adam and Joanne Gallagher

Total Time 10 minutes

Prep Time 10 minutes

Yield Makes about 6 cups

Number Of Ingredients 12

Ingredients

3 (15-ounce) cans beans, drained and rinsed or use 4 ½ cups cooked beans
1/2 medium onion, finely chopped (about 3/4 cup)
1 medium cucumber, finely chopped (about 2 cups)
3 tablespoons drained capers
1/2 cup (60 grams) finely chopped fresh parsley, see notes
3/4 teaspoon dried oregano, see notes
1/4 cup (60 ml) red wine vinegar
1/4 cup (60 ml) extra-virgin olive oil
1 teaspoon Dijon mustard
1 to 2 teaspoons honey or maple syrup, optional
3/4 teaspoon fine sea salt, plus more to taste
1/4 teaspoon fresh ground black pepper

Steps:

Add chopped onions to a small bowl and cover with cold water. Set aside for 5 minutes, drain, and then rinse. This step helps to remove some of the 'raw' flavor of the onion so that it does not overpower the salad.
Meanwhile, in the bottom of a large bowl, whisk together the vinegar, olive oil, mustard, salt and pepper. Taste the dressing and then adjust with more salt/pepper. If the dressing tastes too abrasive, whisk in 1 to 2 teaspoons of honey or maple syrup to balance out the vinegar.
Add the beans, drained onion, cucumber, parsley, capers and dried oregano. Toss well, cover and chill in the refrigerator at least 1 hour to allow the beans to marinate in the dressing.
The salad will keep stored in an airtight container in the fridge up to 4 days.

Nutrition Facts : ServingSize about 1/2 cup, Calories 135, FatContent 6.3g, SaturatedFatContent 0.8g, CholesterolContent 0mg, SodiumContent 343.5mg, CarbohydrateContent 16g, FiberContent 4.3g, SugarContent 3.2g, ProteinContent 4.7g

THREE BEAN SALAD RECIPE | JEFF MAURO | FOOD NETWORK

Three Bean Salad Recipe | Jeff Mauro | Food Network image

Provided by Jeff Mauro, host of Sandwich King

Categories side-dish

Total Time 20 minutes

Prep Time 15 minutes

Cook Time 5 minutes

Yield 4 cups

Number Of Ingredients 13

Ingredients

Kosher salt
Ice
8 ounces fresh green beans (about 2 cups), washed and cut in half
1/4 cup sherry vinegar
2 teaspoons Dijon mustard
1 tablespoon honey
1/2 cup extra-virgin olive oil
One 15-ounce can cannellini beans, rinsed and drained
One 15-ounce can red kidney beans, rinsed and drained
1/4 cup fresh basil leaves, chopped
1/4 cup fresh flat-leaf parsley leaves, chopped
1 shallot, minced
Freshly ground black pepper

Steps:

Bring a pot of salted water to a boil. Set up a large bowl of ice water. Add the green beans to the pot and cook until crisp-tender, 2 to 3 minutes. Drain and plunge the green beans into the ice water to stop the cooking. Drain the green beans.
Whisk the vinegar, mustard and honey in a large bowl. Whisk in the oil until emulsified. Add the green beans, cannellinis, kidneys, basil, parsley and shallots to the bowl and toss to coat. Sprinkle with salt and pepper and serve.

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