Best Three Bean Salad With Fennel Recipes

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THREE BEAN SALAD



Three Bean Salad image

Provided by Food Network Kitchen

Categories     side-dish

Time 1h15m

Yield 4 to 6 servings

Number Of Ingredients 10

1/2 pound green beans, trimmed, cut in half crosswise
1/2 pound wax beans, trimmed cut in half crosswise
One 15-ounce can kidney beans, rinsed, and drained
1/2 small red onion, minced, soaked in cold water for 5 minutes and drained
1/4 cup sugar
1/3 cup cider vinegar
1/4 cup vegetable oil
1/2 teaspoon kosher salt plus more to taste
Freshly ground black pepper
1 tablespoon minced flat-leaf parsley

Steps:

  • Bring a pot of salted water to a boil. Set up a large bowl of ice water. Add the fresh beans to the boiling water, and cook until crisp-tender, about 4 to 5 minutes. Drain and plunge the beans into the ice water to stop the cooking and set their color. Drain.
  • In a medium bowl, combine the beans and the onion. In a small saucepan, bring the sugar, vinegar, oil, and salt to a simmer. Pour the liquid over the beans. Marinate the beans at room temperature for 1 hour, tossing several times. Just before serving, season with salt and pepper to taste, add the parsley. Serve.

HERBY GREEN BEAN SALAD



Herby Green Bean Salad image

Provided by Trisha Yearwood

Categories     side-dish

Time 30m

Yield 8 to 10 servings

Number Of Ingredients 12

Kosher salt and freshly ground black pepper
1 1/2 pounds fresh green beans, trimmed
One 6-ounce bag sugar snap peas
1 heaping tablespoon stone-ground mustard
1 teaspoon low-sodium soy sauce
2 cloves garlic, grated or pressed
1/4 cup extra-virgin olive oil
1/2 cup dried cranberries
1/2 cup slivered almonds, toasted (see Cook's Note)
1/4 cup chopped fresh flat-leaf parsley
3 tablespoons chopped fresh dill
1/2 small head fennel, thinly sliced

Steps:

  • Bring a large pot of salted water to boil over high heat. Add the green beans and cook, 3 minutes, then add the sugar snap peas and cook for 1 minute more. Drain the vegetables and run under cold water until cool, then pat dry and set aside.
  • Combine the mustard, soy sauce and garlic in a large mixing bowl for the base of the dressing. Slowly pour the olive oil into the bowl, whisking constantly, to emulsify into a thick dressing. Season with salt and pepper.
  • Add the blanched vegetables to the bowl with the vinaigrette. Add the cranberries, almonds, parsley, dill and fennel. Toss gently to combine and ensure the ingredients are evenly coated in the dressing. Serve chilled or at room temperature.

SHAVED FENNEL AND CHICKPEA SALAD



Shaved Fennel and Chickpea Salad image

While a mandoline may seem "chef-y," it's actually a great tool for making perfectly thin slices of potato, beet, fennel and more. It is the most dangerous tool in the kitchen, but I'll show you some ways to use it safely and easily.

Provided by Melissa Clark

Categories     main-dish

Time 2h30m

Yield 4 servings

Number Of Ingredients 15

1 cup dried chickpeas, soaked in plenty of water overnight
1 rib celery, cut into 1-inch chunks
1 medium carrot, peeled and cut into 1-inch chunks
1 small onion, peeled and cut into 1-inch chunks
2 strips lemon peel
2 cloves garlic, peeled and crushed
2 sprigs rosemary
Salt
1/4 cup extra-virgin olive oil, divided
2 tablespoons lemon juice
2 sprigs basil
1 large pinch chili flakes
1/2 cup extra-virgin olive oil, divided
1 large bulb fennel
1 Asian pear

Steps:

  • Put the soaked chickpeas in a medium saucepan along with about three quarts of water, and set over medium-high heat. Bring to a gentle simmer, and cook 1-2 hours, depending on the age of the chickpeas.
  • Tie the celery, carrot, onion, lemon peel, 1 garlic clove, and rosemary in a piece of cheesecloth and add it to the pot. Season the beans generously with salt and add 1/4 cup of olive oil.
  • Once the beans are cooked, remove from heat, drain (reserving the liquid, if you like), and let cool completely. Combine lemon juice, a pinch of salt, and remaining olive oil in a small mixing bowl. Drizzle a couple of tablespoons of this dressing over the chickpeas. Add remaining garlic clove to chickpeas and toss to coat. Smash the basil sprigs with the side of a knife and add to the chickpeas. Add a pinch of chili flakes, and let the chickpeas marinate while you prepare the other ingredients.
  • Trim the fennel bulb, saving the fronds for a garnish. Halve the bulb lengthwise, and shave both halves into paper-thin slices with a mandoline. Quarter the Asian pear, discard the core, and shave into paper-thin slices. Combine with the fennel.
  • Assembly: Remove basil and garlic from the chickpeas, and discard. Combine chickpeas with shaved fennel and pear and remaining dressing. Toss gently to coat. Taste and season with salt, if desired. Garnish the salad with coarsely chopped fennel fronds. Serve immediately.

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

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 WITH FENNEL



Three Bean Salad With Fennel image

We've all had three bean salad. This one is jazzed up with the addition of fennel, also called anise. Try it, you'll never go back.

Provided by threeovens

Categories     Beans

Time 15m

Yield 4 serving(s)

Number Of Ingredients 11

1/3 lb green beans, trimmed
15 ounces cannellini beans, drained and rinsed
15 ounces dark red kidney beans, drained and rinsed
1/2 medium sweet onion, sliced thin (1/2 cup)
1 medium fennel bulb, sliced thin (1 cup)
1/2 cup olive oil
2 tablespoons red wine vinegar
2 tablespoons Dijon mustard
1 garlic clove, minced
1/4 teaspoon fresh ground black pepper
1/2 teaspoon salt

Steps:

  • Steam green beans in a little water until crisp tender, about 10 to 12 minutes; drain and place in bowl.
  • Add cannelini beans, kidney beans, onion, and fennel.
  • In a separate bowl, whisk together dressing ingredients; pour over salad and toss to coat.
  • Cover and refrigerate for at least one hour for flavors to meld; serve at room temperature.

Nutrition Facts : Calories 563.6, Fat 28.3, SaturatedFat 3.9, Sodium 417, Carbohydrate 60.2, Fiber 18.1, Sugar 2.1, Protein 21.5

THREE BEAN SALAD



Three Bean Salad image

Who doesn't love an easy three bean salad, perfect for summer picnics and potlucks?! This classic American picnic salad has cannellini beans, kidney beans, garbanzo beans, celery, red onion, parsley, and a sweet and sour dressing.

Provided by Elise Bauer

Categories     Salad     Side Dish     Make-ahead     Quick and Easy     Bean     Bean Salad     Black Beans     Picnic Salad     Salad

Time 10m

Yield 8

Number Of Ingredients 14

For the salad:
1 (15-ounce) can cannellini beans, rinsed and drained
1 (15-ounce) can kidney beans, rinsed and drained
1 (15-ounce) can garbanzo beans, rinsed and drained
1/2 red onion, finely chopped (about 3/4 cup), soaked in water to take the edge off the onion
2 celery stalks, finely chopped (about 1 cup)
1 cup loosely packed, fresh, finely chopped flat-leaf parsley
1 teaspoon fresh finely chopped rosemary
For the dressing:
1/3 cup apple cider vinegar
1/4 cup granulated sugar (more or less to taste)
3 tablespoons extra virgin olive oil
1 1/2 teaspoons salt
1/4 teaspoon black pepper

Steps:

  • Make the dressing: In a separate small bowl, whisk together the vinegar, sugar, olive oil, salt, and pepper. Add the dressing to the beans. Toss to coat.
  • Chill and serve: Transfer the salad to the refrigerator for several hours, to allow the beans to soak up the flavor of the dressing. Let come to close to room temperature to serve.

Nutrition Facts : Calories 280 kcal, Carbohydrate 43 g, Cholesterol 0 mg, Fiber 9 g, Protein 12 g, SaturatedFat 1 g, Sodium 845 mg, Sugar 11 g, Fat 7 g, ServingSize Serves 4 to 8, UnsaturatedFat 0 g

GREEN BEAN AND FENNEL SALAD



Green Bean and Fennel Salad image

Categories     Salad     Herb     Mushroom     Side     Quick & Easy     Low Cal     Fennel     Green Bean     Spring     Boil     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 10

3 tablespoons balsamic vinegar
2 tablespoons fresh lemon juice
1 tablespoon olive oil
2 teaspoons water
1/2 pound green beans, trimmed, cut into 1 1/2-inch pieces (about 2 cups)
2 large fennel bulbs, trimmed, quartered lengthwise, thinly sliced crosswise (about 4 cups)
4 ounces button mushrooms, trimmed, quartered (about 2 cups)
2 cups chopped fresh Italian parsley
3 tablespoons chopped fresh chives
2 teaspoons finely grated lemon peel

Steps:

  • Whisk first 4 ingredients in medium bowl to blend. Season with salt and pepper.
  • Cook green beans in large pot of boiling water until crisp-tender, about 5 minutes. Drain. Transfer to large bowl of ice water. Drain beans. Pat dry. (Can be made 1 day ahead. Cover and chill dressing. Wrap green beans in paper towels and chill.)
  • Place beans in large bowl. Add fennel, mushrooms, parsley, chives and lemon peel. Drizzle dressing over; toss. Season with salt and pepper. Cover and chill 30 minutes. Toss again and serve.

FENNEL AND WHITE BEAN SALAD



Fennel and White Bean Salad image

Make and share this Fennel and White Bean Salad recipe from Food.com.

Provided by Gingerbear

Categories     Beans

Time 10m

Yield 6 serving(s)

Number Of Ingredients 10

1 1/4 cups cooked white beans, such as cannellini
2 tablespoons extra virgin olive oil
2 tablespoons fresh lemon juice
1 teaspoon fresh thyme leave
1/8 teaspoon salt
1/8 teaspoon fresh ground pepper
1 fennel bulb, thinly sliced lengthwise
1/4 lb pecorino romano cheese, shaved or grated
1/2 cup raw almonds, toasted
1/4 cup flat leaf parsley

Steps:

  • In a large bowl, combine beans, olive oil, lemon juice, thyme, salt and pepper.
  • Marinate at room temperature 2 hours.
  • Add fennel, pecorino Romano, almonds, and parsley to beans; toss gently to combine.
  • Transfer to a platter or serving bowl.

HERBY THREE-BEAN SALAD



Herby Three-Bean Salad image

Ready for picnics and potlucks, this zippy take on a classically American three-bean salad features crunchy green beans, creamy chickpeas and cannellini beans (and is vegan, too). The marinated vegetables (fennel, celery and onions) add texture and a vinegary kick, while a mix of herbs lend complexity and freshness. Feel free to use whatever combination of canned beans you like; kidney beans are classic, black beans velvety, black-eyed peas earthy. You can prepare this salad up to four hours ahead and keep it at room temperature, or you can make it the day before and refrigerate it. Toss well and add more salt and vinegar, if needed, just before serving.

Provided by Melissa Clark

Categories     quick, salads and dressings, side dish

Time 20m

Yield 6 to 8 servings

Number Of Ingredients 13

1 1/2 teaspoons coriander seeds
1 1/4 teaspoons salt, plus more as needed
1/4 cup unsweetened rice vinegar, plus more to taste
2 teaspoons minced fresh thyme leaves
1/2 teaspoon freshly ground black pepper
1/4 cup extra-virgin olive oil, plus more to taste
1 cup thinly sliced red onion
1 cup thinly sliced fennel, celery or a combination
8 ounces green beans, trimmed and cut into 1-inch pieces (about 2 1/2 cups)
1 (15-ounce) can chickpeas, drained and rinsed
1 (15-ounce) can cannellini or Great Northern beans, drained and rinsed
3/4 cup chopped fresh soft herbs, such as parsley, mint, dill, cilantro or a combination
Flaky sea salt, for serving

Steps:

  • In a dry medium saucepan (one large enough to hold the green beans in Step 4), toast coriander seeds over medium heat, stirring frequently, until fragrant, 2 minutes. Transfer to a small bowl to cool. Once the seeds are cool enough to handle, use a mortar and pestle to crack them, or place them on a cutting board and crack with the flat side of a chef's knife. Set aside.
  • Fill the same saucepan you used for the coriander with salted water and bring to a boil.
  • While waiting for the water to boil, combine 1/4 cup vinegar, thyme, 1/2 teaspoon salt and 1/4 teaspoon black pepper in large mixing bowl. Slowly whisk in olive oil. Add onion along with fennel or celery, or both, and toss. Set aside to marinate for at least 10 minutes while preparing the rest of the salad.
  • To the boiling water, add the green beans and blanch for 2 to 3 minutes, until they turn bright green and are crisp-tender. Immediately drain beans in a colander, then run cold tap water over them to stop the cooking. Once cool, pat them dry.
  • Add the blanched green beans, chickpeas, cannellini beans, herbs and toasted coriander seeds to the marinated onions. Season with remaining salt and pepper, and gently toss to evenly combine. Taste and add more salt and vinegar if needed. (Keep in mind that you'll also be adding flaky salt to finish.) Drizzle with olive oil and flaky sea salt, and serve.

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