Mabel Drakes Three Bean Salad Food

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THREE BEAN SALAD



Three Bean Salad image

Provided by Jeff Mauro, host of Sandwich King

Categories     side-dish

Time 20m

Yield 4 cups

Number Of Ingredients 13

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.

THREE BEAN SALAD



Three Bean Salad image

Provided by Robert Irvine : Food Network

Categories     side-dish

Time 18m

Yield 8 servings

Number Of Ingredients 7

1 pound fresh green beans
1 red onion
1/2 cup rice wine vinegar
1/2 cup grapeseed oil, or salad oil
Salt and pepper
1 1/2 cups canned garbanzo beans, drained
1 1/2 cups canned dark red kidney beans, drained

Steps:

  • Cut the fresh green beans into 1-inch pieces, then steam and let them cool. Dice the red onion. Whisk the vinegar, oil and salt and pepper together in a bowl with a tight fitting lid, then add the green beans, garbanzo beans, red kidney beans, and onion and seal with the lid. Shake gently to coat the beans and then refrigerate overnight. Serve chilled as a salad or side dish.

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



Three Bean Salad image

Provided by Geoffrey Zakarian

Categories     side-dish

Time 25m

Yield 6 servings

Number Of Ingredients 16

One 15-ounce can chickpeas
One 15-ounce can black beans
One 15-ounce can butter beans
1 clove garlic
1 teaspoon honey
1 tablespoon Dijon mustard
1 tablespoon white wine vinegar
1/4 cup olive oil
1 teaspoon zaatar
Kosher salt and freshly ground black pepper
Juice of 1 lemon
3 tablespoons fresh mint leaves, chopped
3 tablespoons fresh parsley leaves, chopped
3 tablespoons fresh tarragon, chopped
4 stalks celery, finely diced
1/2 red onion or 1 shallot, small dice

Steps:

  • Drain and rinse all the beans in a colander. Set aside and allow to fully dry.
  • Grate the garlic on a rasp over a large bowl. Whisk in the honey, Dijon, vinegar, olive oil, zaatar, salt, pepper, lemon juice, 1 tablespoon mint, 1 tablespoon parsley and 1 tablespoon tarragon. Add the celery, diced onion and the beans, then 1 more tablespoon of each herb, and toss to coat. Garnish with the remaining tablespoon of each herb. Serve immediately or store in the fridge until ready to serve, for up to 3 days.

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.

MABEL DRAKE'S THREE BEAN SALAD



Mabel Drake's Three Bean Salad image

This is one of those recipes that you just can't walk away from at the summer potluck. My sister's MIL makes it and I beg her for it every chance I get! Apparently it is a family recipe in her hubby's family, though I can't say I know who Mabel was. Regardless, I owe thanks to Mabel for a darn fine salad that is bright, refreshing, and COMPLETELY addictive! Number of servings is my best guess, and prep time does not include overnight refrigeration.

Provided by smellyvegetarian

Categories     Vegan

Time 15m

Yield 6 serving(s)

Number Of Ingredients 12

1 (15 ounce) can green beans, drained
1 (15 ounce) can yellow wax beans, drained
1 (15 ounce) can dark red kidney beans, drained and rinsed
1 medium onion, sliced very thinly
1/4 cup green pepper, diced very finely
1 tablespoon soy sauce
1 teaspoon celery salt
1/2 teaspoon salt
1/2 teaspoon pepper
3/4 cup cider vinegar
3/4 cup sugar
1 tablespoon olive oil

Steps:

  • Combine beans through green pepper and set aside.
  • Slightly warm remaining ingredients in a pan, stirring until sugar dissolves. Do not let this get hot!
  • Stir into bean mixture to coat and refrigerate overnight.
  • Drain well before serving and toss with oil to seal in marinade flavor.

THREE BEAN SALAD WITH BACON DRESSING



Three Bean Salad With Bacon Dressing image

If you love bacon and you love bean salad, then this is right up your alley. I know I love it. Why didn't I think of putting bacon in bean salad before? Well, at least we have it now.

Provided by PalatablePastime

Categories     Pork

Time 40m

Yield 6-8 serving(s)

Number Of Ingredients 11

1 (15 ounce) can blue lake green beans
1 (15 ounce) can garbanzo beans or 1 (15 ounce) can chickpeas
1 (15 ounce) can dark red kidney beans
6 thick cut slices bacon
1 yellow onion, chopped
2 tablespoons chopped fresh garlic
1/2 cup apple cider vinegar
1/4 cup vegetable oil
2 teaspoons cornstarch
2 teaspoons coarse ground mustard
1/2 cup brown sugar

Steps:

  • Drain and rinse canned beans in a colander.
  • Cook bacon in a large skillet until crisp; set aside. Reserve bacon grease in skillet.
  • Add the chopped onion and garlic to the skillet and cook until light golden.
  • While onion cooks, whisk together the vinegar, oil, cornstarch, mustard and brown sugar.
  • Stir dressing into skillet with the onions and cook, stirring, until mixture thickens. Allow to cool slightly.
  • Place beans in a salad bowl and add crumbled bacon.
  • Stir cooled dressing into beans, cover and chill several hours or overnight.

Nutrition Facts : Calories 403.4, Fat 14.1, SaturatedFat 2.6, Cholesterol 5.4, Sodium 310.6, Carbohydrate 59, Fiber 10.7, Sugar 21.2, Protein 12.4

THREE BEAN SALAD WITH RED ONION



Three Bean Salad with Red Onion image

My husband (who hates green beans) and my grandchildren all say "Hurray, bean salad!!" when I make this. The sweetness of the wine vinegar makes a change from the sour white vinegar that is used in most recipes.

Provided by CountryLady

Categories     Lunch/Snacks

Time 15m

Yield 8-10 serving(s)

Number Of Ingredients 10

1/3 cup vegetable oil
2/3 cup red wine vinegar
3/4 cup sugar
1 teaspoon salt
1 teaspoon pepper
1 (14 ounce) can green beans, drained
1 (14 ounce) can yellow beans, drained
1 (14 ounce) can red kidney beans, drained
1 green pepper, chopped
1 red onion, chopped

Steps:

  • Combine first 5 ingredients in a large bowl and stir until sugar is dissolved.
  • Add the rest, stir well and refrigerate overnight.

Nutrition Facts : Calories 261.6, Fat 9.6, SaturatedFat 1.3, Sodium 299, Carbohydrate 39.6, Fiber 7.2, Sugar 22.2, Protein 6.5

TWO-BEAN SALAD



Two-Bean Salad image

This is an excellent salad that's never out of place, whether at a summer barbecue or a winter potluck dinner.

Provided by Lennie

Categories     Lunch/Snacks

Time 10m

Yield 6 serving(s)

Number Of Ingredients 7

1 (14 ounce) can chickpeas, rinsed and drained
1 (14 ounce) can black beans, rinsed and drained
1/2 cup diced red onion
1/4 cup chopped flat leaf parsley
3 tablespoons olive oil
2 tablespoons balsamic vinegar (use red wine vinegar if you wish)
3 cloves garlic, finely chopped or minced

Steps:

  • Combine all ingredients in a bowl; stir to blend well.
  • Refrigerate until 30 minutes before serving; make sure salad is brought to room temperature before serving.
  • Taste before putting on table and add salt and pepper to taste, if you wish.

Nutrition Facts : Calories 214.6, Fat 7.8, SaturatedFat 1.1, Sodium 201.8, Carbohydrate 29.1, Fiber 7.4, Sugar 1.4, Protein 7.8

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