Best Three Bean Salad With Chili Apricot Dressing Recipes

THREE BEAN SALAD

Three Bean Salad image

This dish is the equivalent of a compulsion I have upon receiving a compliment on an article of my clothing: I just have to say that it was only twenty dollars, on sale, and I am so proud of how cheap it is. My husband finds this humiliating. It's the same concept here: people will devour this dish, exclaiming how delicious it is, and you won't be able to stop yourself from telling them how little work it was. You really should just smile and accept the compliments: there's something incredibly satisfying about a dish that sings without your even trying. I think the key is the raw garlic and rosemary: they give an unexpected kick to familiar flavors.

Provided by Food Network

Categories main-dish

Time 10m

Yield 6 servings

Number Of Ingredients 11

Ingredients

One 15-ounce can black beans (about 1 1/2 cups), drained and rinsed
One 15-ounce can cannellini beans (about 1 1/2 cups), drained and rinsed
1 1/2 cups shelled edamame beans, cooked according to package instructions or defrosted
1 1/2 cups diced cucumbers
1/2 cup diced shallots
1/2 cup roughly chopped parsley
1/4 cup extra-virgin olive oil
3 tablespoons fresh lemon juice
2 tablespoons finely chopped rosemary
2 garlic cloves, finely chopped or grated
1 teaspoon kosher salt

Steps:

Combine all ingredients in a bowl and toss well to coat. Serve.

THREE BEAN SALAD WITH SWEET AND SOUR APRICOT DRESSING

Three Bean Salad With Sweet and Sour Apricot Dressing image

This is as lovely to look at as it is to eat. Serve this for a light lunch, supper, or a wonderful starter.

Provided by southern chef in lo

Categories Onions

Time 12m

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

1/2 cup apricot preserves (I like Smuckers)
1/4 cup red wine vinegar
1 teaspoon celery seed
1 (16 ounce) can kidney beans, rinsed and drained
1 cup green beans, cut into 2 inch pieces (cooked fresh or frozen)
1 cup yellow wax bean, cut into 2 inch pieces (fresh or frozen)
1 small red onion, thinly sliced
salt and pepper

Steps:

Combine apricot preserves, vinegar, and celery seed in medium salad bowl.
Add the kidney beans, green and yellow beans, and onion; toss well to combine.
Season with salt and freshly ground black pepper.

Nutrition Facts : Calories 144.1, Fat 0.6, SaturatedFat 0.1, Sodium 237.5, Carbohydrate 32.1, Fiber 4.8, Sugar 12, Protein 5

"COULDN'T BE EASIER" THREE-BEAN SALAD

Perfect recipe for those who enjoy eating delicious food more than preparing it! Letting the frozen vegetables thaw instead of cooking them cuts down on the prep time and helps keep them crisp. Feel free to mix and match with different types of beans; I've also used garbanzo beans, white beans, black-eyed peas, and kidney beans in this recipe.

Provided by MISSJACKIE

Categories Salad Beans Three Bean Salad Recipes

Time P1DT10m

Yield 6

Number Of Ingredients 10

Ingredients

1 cup frozen cut green beans
1 cup frozen lima beans
1 cup drained and rinsed canned red beans
½ cup frozen red bell pepper strips
½ cup chopped onion
2 tablespoons canola oil
¼ cup apple cider vinegar
2 teaspoons white sugar
½ teaspoon garlic powder
salt and ground black pepper to taste

Steps:

Combine green beans, lima beans, red beans, red bell pepper, and onion in a large bowl with a tight-fitting lid.
Mix together canola oil, apple cider vinegar, sugar, garlic powder, salt, and black pepper in a small bowl. Pour mixture over bean mixture. Seal lid and shake bowl until evenly coated. Refrigerate for 24 hours or until all ingredients are completely thawed. Shake well before serving.

Nutrition Facts : Calories 123.9 calories, Carbohydrate 16 g, Fat 4.9 g, Fiber 4.3 g, Protein 3.9 g, SaturatedFat 0.4 g, Sodium 161.4 mg, Sugar 3.9 g

ASIAN-STYLE 3 BEAN SALAD

Asian-Style 3 Bean Salad image

Provided by Ellie Krieger

Categories side-dish

Time 34m

Yield 8 (3/4 cup) servings

Number Of Ingredients 10

Ingredients

1 pound string beans, trimmed and cut into 1-inch pieces
1 (10-ounce) bag frozen shelled edamame (green soy beans)
3 tablespoons canola oil
3 tablespoons rice wine vinegar
1/4 cup 100 percent fruit apricot preserves
1 tablespoon sugar
1 teaspoon freshly grated ginger
1 (15-ounce) can black beans, drained and rinsed
2 scallions, sliced
Salt

Steps:

Put the string beans and frozen edamame into a steamer basket and steam them for 4 minutes. Transfer the beans to a large bowl and put them into the refrigerator to cool for 15 minutes or longer.
In a small bowl whisk together the oil, vinegar, apricot preserves, sugar and ginger. Add the black beans and scallions to the other beans, drizzle with dressing, and toss to coat. Season with salt, to taste.

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.