Three-Bean Salad

Three-Bean Salad

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45 juta s/d 2.5 milyar listing 2017
Three-Bean Salad Three-Bean Salad If you can’t find wax beans, simply double the amount of green beans called for. Prep : 25 minutes plus chilling Cook : 13 minutes 8 ounces green beans, trimmed and cut into 1-inch pieces (2 cups) 8 ounces wax beans, trimmed and cut into 1-inch pieces (2 cups) 11/2 teaspoons salt 3 tablespoons olive or vegetable oil 3 tablespoons cider vinegar 2 tablespoons sugar 1 can (15 to 19 ounces) red kidney beans, rinsed and drained 1/4 cup chopped onion In 4-quart saucepan, heat 3 inches water to boiling over high heat. Add green and wax beans and 1/2 teaspoon salt; heat to boiling. Cook until tender-crisp, 6 to 8 minutes. Drain. Rinse beans with cold running water to cool slightly; drain. Meanwhile, prepare dressing: In large bowl, with wire whisk, mix oil, vinegar, sugar, and remaining 1 teaspoon salt until well blended. Add green and wax beans, kidney beans, and onion; toss until mixed and coated with dressing. Cover and refrigerate salad at least 2 hours to blend flavors or up to 24 hours. Makes 8 accompaniment servings. Each serving : About 118 calories, 4g protein, 14g carbohydrate, 5g total fat (1g saturated), 0mg cholesterol, 441mg sodium.
Three-Bean Salad

Three-Bean Salad

If you can’t find wax beans, simply double the amount of green beans called for. Prep : 25 minutes plus chilling Cook : 13 minutes
  • 8 ounces green beans, trimmed and cut into 1-inch pieces (2 cups)
  • 8 ounces wax beans, trimmed and cut into 1-inch pieces (2 cups)
  • 11/2 teaspoons salt
  • 3 tablespoons olive or vegetable oil
  • 3 tablespoons cider vinegar
  • 2 tablespoons sugar
  • 1 can (15 to 19 ounces) red kidney beans, rinsed and drained
  • 1/cup chopped onion
  1. In 4-quart saucepan, heat 3 inches water to boiling over high heat. Add green and wax beans and 1/2 teaspoon salt; heat to boiling. Cook until tender-crisp, 6 to 8 minutes. Drain. Rinse beans with cold running water to cool slightly; drain.
  2. Meanwhile, prepare dressing: In large bowl, with wire whisk, mix oil, vinegar, sugar, and remaining 1 teaspoon salt until well blended. Add green and wax beans, kidney beans, and onion; toss until mixed and coated with dressing. Cover and refrigerate salad at least 2 hours to blend flavors or up to 24 hours. Makes 8 accompaniment servings.
Each serving : About 118 calories, 4g protein, 14g carbohydrate, 5g total fat (1g saturated), 0mg cholesterol, 441mg sodium. 3 bean salad with green beans, bean salad dressing, easy bean salad, healthy three bean salad recipe, homemade bean salad, marinated three bean salad recipe, south african three bean salad recipe, three bean salad jamie oliver, recipes, snack recipes, drink recipes, cake recipes, condiment, nutrition, tips and tricks, asian recipes, american recipes, european recipes, african recipes, australie recipes, Indonesian recipes
Friday, 15 December 2017

Three-Bean Salad

Article Categories : Salads & Salad Dressings

Three-Bean Salad

Three-Bean Salad

If you can’t find wax beans, simply double the amount of green beans called for.

Prep : 25 minutes plus chilling
Cook : 13 minutes

  • 8 ounces green beans, trimmed and cut into 1-inch pieces (2 cups)
  • 8 ounces wax beans, trimmed and cut into 1-inch pieces (2 cups)
  • 11/2 teaspoons salt
  • 3 tablespoons olive or vegetable oil
  • 3 tablespoons cider vinegar
  • 2 tablespoons sugar
  • 1 can (15 to 19 ounces) red kidney beans, rinsed and drained
  • 1/cup chopped onion
  1. In 4-quart saucepan, heat 3 inches water to boiling over high heat. Add green and wax beans and 1/2 teaspoon salt; heat to boiling. Cook until tender-crisp, 6 to 8 minutes. Drain. Rinse beans with cold running water to cool slightly; drain.
  2. Meanwhile, prepare dressing: In large bowl, with wire whisk, mix oil, vinegar, sugar, and remaining 1 teaspoon salt until well blended. Add green and wax beans, kidney beans, and onion; toss until mixed and coated with dressing. Cover and refrigerate salad at least 2 hours to blend flavors or up to 24 hours. Makes 8 accompaniment servings.

Each serving : About 118 calories, 4g protein, 14g carbohydrate, 5g total fat (1g saturated), 0mg cholesterol, 441mg sodium.