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Tag Archives: 3 bean salad

Original 3 Bean Salad

Posted on May 30, 2023 by nina in the kitchen
Canned Cut Green Beans, Wax Beans, Dark Kidney
Beans…I’ve added Cannellini Beans too!

This mid century recipe is easy because you don’t have to cook anything! Use all canned beans and slice up an onion and a green pepper. Whisk together a simple marinade and there you have it!

I’ve added the cannellini beans to make it a 4 bean salad. It’s not always easy to find yellow or wax beans. The cannellini are a good substitute if that’s the case. I also just like adding them to the 3 beans. You can also double the green beans if you don’t have the wax beans

Ingredients

  • 1 can dark kidney beans, drained and rinsed well in a colander
  • 1 can cannellini beans, rinsed and drained over kidney beans optional
  • 1 can cut green beans, drained over the kidney beans
  • 1 can cut wax or yellow beans, drained over the green beans
  • 1 small onion, peeled and slice horizontally into thin rings
  • 1 green pepper, sliced horizontally in rings, then seeds removed
  • 2/3 cup white vinegar
  • 1/3 cup vegetable oil
  • 1/4 cup sugar
  • 1 teaspoon salt
  • 1 teaspoon pepper

Directions

  1. Drain and rinse the beans in layers in a colander, first the kidney and cannellini beans.
  2. Then drain the green and wax beans over the kidney (and cannelloni)
  3. In a small bowl combine marinade and whisk until dissolved and blended
  4. Place beans in a serving bowl that has a lid
  5. Layer onions and green pepper rings on top
  6. Pour marinade evenly over everything
  7. Cover and shake or invert a few times
  8. Voila!
Main Ingredients
Rinse and drain kidney beans
Add Cannellini beans and rinse and drain them too
Add green and wax beans and drain
Whisk together marinade
This salad is tossed together in a bowl. It looks even better if you fill up a glass serving bowl with the beans, then layer the rings of onion and green pepper over all. Then pour the marinade over trying to distribute evenly. Place a lid over the salad and invert it a few times to distribute the marinade

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Mediterranean Bean Salad

Posted on October 9, 2020 by nina in the kitchen
Fresh Mediterranean Bean Salad

The Original Dish is one of my favorite food bloggers. My recipe is based on her version of the traditional 3 Bean Salad. I will definitely make this again!

I substituted dried oregano for her fresh parsley, mint and basil. I also substituted black eyed peas for her chickpeas and added feta cheese and fresh tomato! My recipe here is like Village Greek Salad meets 3 Bean Salad!

This recipe has some flexibility. Try any combination of 3 varieties of canned beans. Suzy and I both agree that there are better options than canned green and yellow wax beans.

Ingredients

  • 1 15 oz can dark red kidney beans, drained and rinsed
  • 1 15 oz can cannellini beans, drained and rinsed
  • 1 15 oz can black eyed peas, drained and rinsed
  • 1 green pepper, cored and chopped
  • 1 red pepper, cored and chopped
  • 1 English cucumber, diced
  • 1 tomato, cut in large chunks, optional
  • 1 cup chopped red onion
  • 1/3 – 1/2 cup capers
  • 4-8 ounces block style feta cheese, cut into cubes, optional
  • 1/2-1 tablespoon dried oregano

Garlic–Dijon Vinaigrette

  • 2 large garlic cloves, minced
  • 1/2 tablespoon Dijon mustard
  • 2 tablespoons lemon juice
  • 1 teaspoon sugar
  • 1/4 cup extra virgin olive oil
  • Salt and black pepper

Directions

  1. In a large bowl or on a large platter place beans, peppers, cucumber, onion, capers, tomato and feta. Decide to either keep all items separate on a platter for serving or mixing them all up in a bowl.
  2. Sprinkle oregano over all
  3. In a small bowl whisk together vinaigrette ingredients till combined and thick.
  4. Pour vinaigrette over platter of beans or mix into bowl of these same ingredients. Cover and refrigerate an hour or so before serving so beans absorb the vinaigrette.
Village Greek 3 Bean Salad Ingredients Seperated
Sprinkle Salad with Oregano
Whisk Together Vinaigrette and Pour Over Salad
Omit the Feta for a More Traditional 3 Bean Salad

Thank you Suzy from The Mediterranean Dish for your inspiration!

Voila!

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Three Bean Salads

Posted on July 9, 2016 by nina in the kitchen

This cold marinated salad became popular in the 1960’s and was commonly served at picnics, BBQs and as a side salad. I’ve adapted the original recipe by using fresh rather than canned green beans and yellow wax beans. I’ve also cut the sugar way back and used no added salt canned kidney beans and garbanzo beans.
Here is the green, yellow and kidney bean salad.

This is another version made with sugar snap peas, dark red kidney beans and garbanzo beans! Everything else is the same as the above 3 bean salad.

Snap peas are peas with an edible pod. The pod and peas are very tender and sweet and easier to prepare than peas. All you have to do is break off the stem end and in one continuous motion, tear off the string from one side of the pod. Voila!



Beans are trimmed and cut in thirds

Beans have been blanched for a minute and then rinsed with cold water and tossed with ice

Diced green pepper and onion 


Recipe:

5 cups yellow and wax beans, approximately, trimmed, cut in thirds and blanched for 1 minute and quickly cooled

1- 15 oz can dark red kidney beans, rinsed and drained

1/2 green pepper, diced

1/2 cup onion, diced

  • Marinade: Whisk together in a large bowl:

1/3 cup sunflower oil or other vegetable oil, not olive oil

1/3 cup white vinegar

1 teaspoon salt

1 teaspoon black pepper

1 tablespoon sugar

  • Add the prepared vegetables to the marinade.
  • Mix well.
  • Pour into a container with a tight fitting lid.
  • Refrigerate overnight.
  • Invert the container a few times every so often to distribute the marinade.

The other recipe is made the same, except instead of the green and yellow beans, use:

3 cups sugar snap peas, approximately, strings removed and blanched 1 minute and quickly cooled

1-15 ounce can garbanzo beans

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