Best Three Bean Sweet Potato Salad Recipes

THREE POTATO SALAD

Three Potato Salad image

This pretty salad - made with white, red and sweet potatoes - tastes as good as it looks. The mild dill dressing enhances the tender spuds and onion, especially if you refrigerate it overnight. Even those who don't like sweet potatoes like this salad. -Nan Cairo, Greenwood, Delaware

Provided by Taste of Home

Categories Lunch Side Dishes

Time 40m

Yield 15 servings.

Number Of Ingredients 10

Ingredients

3 medium russet potatoes, peeled and cubed
3 medium unpeeled red potatoes, cubed
1 large sweet potato, peeled and cubed
1 medium onion, chopped
1 cup mayonnaise
2 tablespoons sugar
1 tablespoon white vinegar
1 teaspoon salt
3/4 teaspoon dill weed
1/2 teaspoon pepper

Steps:

Place all of the potatoes in a Dutch oven; cover with water. Cover and bring to a boil. Reduce heat; cook for 20-30 minutes or until tender. Drain and cool., Place potatoes in a large bowl; add onion. In a small bowl, combine the remaining ingredients. Pour over potato mixture and toss gently to coat. Cover and refrigerate overnight.

Nutrition Facts : Calories 171 calories, Fat 12g fat (2g saturated fat), Cholesterol 5mg cholesterol, Sodium 241mg sodium, Carbohydrate 15g carbohydrate (4g sugars, Fiber 1g fiber), Protein 1g 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

2 TERRIFIC SALAD SIDES: 3 BEAN SALAD AND POTATO SALAD WITH SWEET RED PEPPER AND ONION

2 Terrific Salad Sides: 3 Bean Salad and Potato Salad with Sweet Red Pepper and Onion image

Provided by Rachael Ray : Food Network

Categories side-dish

Time 30m

Yield 8 servings of each salad

Number Of Ingredients 18

Ingredients

16 new red potatoes
Coarse salt, for boiling water
1 red bell pepper, seeded and chopped
1/2 red onion, chopped
1/4 cup chopped fresh mint, a couple of handfuls
1/4 cup chopped flat-leaf parsley, a couple of handfuls
3 tablespoons red wine vinegar, eyeball the amount
1/3 cup extra virgin olive oil, eyeball the amount
Salt and freshly ground black pepper
1/2 pound fresh green beans, washed and cut into 1/3
2 rounded teaspoons Dijon mustard
2 teaspoons sugar
1/4 cup red wine vinegar, eyeball the amount
1/2 cup extra-virgin olive oil, eyeball the amount
1 (15-ounce) cans red kidney beans, rinsed and drained
1 (15-ounce) can garbanzo beans, rinsed and drained
1/4 cup flat-leaf parsley, chopped
Salt and freshly ground black pepper

Steps:

Place red potatoes in a pot and cover with water. Place pot on stove, cover and bring to a boil. Liberally salt water with coarse salt. Place a colander over boiling pot. Take your first ingredient from the bean salad, 1/2 pound cut fresh green beans, and place them in the colander. Cover the colander with pot lid. Steam beans 5 minutes while potatoes boil below. Remove beans and cold shock under running water. Drain green beans and set aside.
When the potatoes are just tender, about 12 minutes, remove from heat, turn off burner, drain potatoes and cold shock them under running water until just cool enough to handle. Coarsely chop potatoes and return them to the warm pot. Add peppers, onions, mint, parsley and vinegar to the pot. Toss to allow the vinegar to absorb into the potatoes. Add oil and stir the potatoes until they mash up a bit and salad has a spoonable consistency. Season with salt and pepper, to taste, and transfer to a serving bowl.
In a bowl, combine mustard, sugar and vinegar. Whisk in oil. Add kidney beans, garbanzo beans, green beans and parsley to the bowl and toss to coat bean salad evenly with dressing. Season salad with salt and pepper, to taste, and serve.