Best Kathleens 3 Bean Salad Recipes

TRADITIONAL THREE BEAN SALAD

Traditional Three Bean Salad image

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

Ingredients

1 (16 ounce) can green beans, drained
1 (16 ounce) can yellow wax beans, drained
1 (16 ounce) can red kidney beans, drained
1 cup chopped onion
1 cup chopped celery
1 cup chopped green bell pepper
1 (4 ounce) jar chopped pimento peppers, drained
½ cup vinegar
½ cup vegetable oil
¼ cup white sugar
¼ teaspoon salt, or to taste
¼ teaspoon ground black pepper, or to taste

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 FOR 3

Three-Bean Salad for 3 image

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

Ingredients

1 can (8 ounces) cut green beans, drained
1 can (8 ounces) cut wax beans, drained
3/4 cup canned kidney beans, rinsed and drained
1/4 cup chopped onion
2 tablespoons sugar
2 tablespoons white vinegar
1 tablespoon canola oil
1/8 teaspoon pepper

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

Three Bean Salad image

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

Ingredients

1 (15 ounce) can green beans
1 pound wax beans
1 (15 ounce) can kidney beans, drained and rinsed
1 onion, sliced into thin rings
¾ cup white sugar
⅔ cup distilled white vinegar
⅓ cup vegetable oil
½ teaspoon salt
½ teaspoon ground black pepper
½ teaspoon celery seed

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

THREE BEAN SALAD II

Three Bean Salad II image

This recipe is from the 1920's. It was my sister in law's great grandmother's. I have tried many, but keep coming back to this one. I hope you enjoy it as much as my family does!

Provided by Kim

Categories Salad Beans Three Bean Salad Recipes

Time 1h30m

Yield 4

Number Of Ingredients 11

Ingredients

1 ¼ cups white sugar
3 teaspoons cornstarch
½ teaspoon salt
1 teaspoon ground dry mustard
1 ¼ cups water
½ cup cider vinegar
1 (14.5 ounce) can green beans, drained
1 (14.5 ounce) can wax beans, drained
1 (15.25 ounce) can red kidney beans, drained
½ cup finely chopped onion
½ cup finely chopped green bell pepper

Steps:

In a small saucepan over medium heat, stir together the sugar, cornstarch, salt, mustard, water and vinegar. Bring to a boil and cook, stirring, for 1 minute. Remove from heat and let cool.
In a large bowl, combine the green beans, wax beans, kidney beans, onion and green pepper. Pour the cooled dressing over all and toss to coat. Best if marinated for at least an hour before serving. Yummy!

Nutrition Facts : Calories 442.9 calories, Carbohydrate 100.1 g, Cholesterol 2.4 mg, Fat 1.1 g, Fiber 8.1 g, Protein 8 g, Sodium 1332.1 mg, Sugar 75.3 g

KATHLEEN'S 3 BEAN SALAD

Kathleen's 3 Bean Salad image

The original recipe which I grew up with called for half yellow wax string beans (canned) and half regular green beans (regular cut) but since I haven't been able to find the yellow wax string beans canned for quite some time anymore, I just reluctantly made the green bean component all GREEN bans.

Provided by Tiomarrano

Categories Low Protein

Time 20m

Yield 6 serving(s)

Number Of Ingredients 16

Ingredients

2 (10 1/2 ounce) cans cut green beans (drained)
2 (10 1/2 ounce) cans yellow wax beans (substitute green if can't find wax)
1 (10 1/2 ounce) can kidney beans (drained)
1 (10 1/2 ounce) can garbanzo beans, beans (chick peas, drained)
1 red onion (can substitute yellow, large)
1 bell pepper (large)
1 (1 ounce) jar pimiento (optional for color)
1 (4 ounce) can water chestnuts (optional for crunch)
1 1/2 cups sugar
1 3/4 cups vinegar (according to taste ( white, cider or wine vinegar)
2 cups salad oil (or adjust to taste if want less oil)
4 tablespoons water
3 teaspoons garlic granules or 2 fresh garlic cloves
1/2 teaspoon salt (or to taste)
1/4 teaspoon black pepper (or to taste)
1 tablespoon parsley flakes

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.