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When I was young, my mom used to make 3-bean salad all the time during the summer - so refreshing! Does anyone else remember it? It had green beans, wax beans, and kidney beans, with onions in a great vinagrette (which unfortunately was loaded with sugar!). If anyone has a SB-friendly version of it, I would so appreciate you posting it!

Pam ... I'm heading out to the office but I will post something when I get back this afternoon. I think I have exactly what you need. smile.gif

I have one, a good one,but I can't find it, I have been looking all morning. I probably got it from Molly any how, we'll wait for her to post hers. Sorry. Crystal
I also had a good marinated veg. salad, I can't find either. I tried searching for them, but could not find either of them.
This one is super simple and pretty tasty.

3 Bean Salad #1

1 can drained kidney beans
1 can drained cut yellow wax beans
1 can drained cut green beans
2 hardboiled eggs peeled and chopped
1 medium onion sliced in rings
1 bottle Italian dressing
pepper to taste

Mix all ingredients and let set 1-2 hours

The dressing on this one is outstanding. Nice sweet-sour flavor.

3 Bean Salad#2
1/3 cup white vinegar
3 tablespoons chicken broth
2 tablespoons white grape juice
2 tablespoons splenda
1 teaspoon celery seeds
1 clove garlic, minced

1 (8-ounce) can cut waxed beans, drained
1 (8-ounce) can green beans, drained
1 (8-ounce) can red kidney beans, drained
1/2 cup finely chopped onions
1/2 cup chopped green peppers

TO MAKE THE DRESSING: In a small bowl, stir together the vinegar, broth, juice, splenda, celery seeds and garlic.

TO MAKE THE SALAD: In a large bowl, combine the waxed beans, green beans, kidney beans, onions and peppers. Add the dressing. Gently stir until combined.

Cover and chill in the refrigerator for 4 to 24 hours to blend the flavors, stirring often.

Serves 6
Thank you, thank you, thank you!! I just knew you'd come through for me, Molly!!

Crystal, if you find your marinated veggies recipe, please post it. I just love cold veggies in the summer, but I get awfully tired of lettuce salads!

smile.gif Pam
Pam, I'm still looking. That makes me mad, I can't believe I have misplaced those recipes. When and if I find them, I will post them for you, Crystal

Vegetable Salad

1 head of cauliflower
1 fresh brocolli
1 large onion
Chop up vegetables.

Mix together 3 Tbsp sugar (splenda), 2 Tbsp vinegar (red wine vinegar is good used also), and 1 cup mayonnaise.
Then mix up with chopped vegetables and let set 1 hour in ref. Then mix 1 cup grated cheddar cheese. Can eat as is or is good to top off a salad.

Fresh Spiced Salad (marinated Salad)
1 cucumber
1 med. green pepper
1 small onion
2 med stalk celery
2 med tomatoes
can also add brocolli, cauliflower, carrots, etc)
Slice vegetables.
Add together 3 Tbsp Vinegar (again I use red wine vinegar), 1 Tbsp oil, 1tsp sugar, 1 tsp salt, 1/4 tsp chili powder,
dash hot pepper sauce (tabasco) mix up in mixing bowl. Toss with vegetables and ref. till serving time. Drain before serving. 6 3/4 servings. Again good to eat as side or on salad.

Marinated Veggie (I have not tried this one, but will as soon as I get to the grocery store)
8 cups fresh veggies-whatever you like
1/3 cup vinegar
1/4 cup splenda
1/4 cup water
1pkt Ranch salad dressing & seasoning mix

Whist together everything but the veggies. Toss dressing in w/veggies. Refrigerate for about 4 hours, tossing

Veggies keep in refrigerator for up to 3 days

(veggies suggestions- red and yellow peppers, zuchinni, cauliflowr, broccoli, onion, carrots, etc)

Three Bean salad
1 can green beans
1 can wax beans
1 can red kidney beans
1/2 tsp pepper (optional)
1tsp salt(optional)
1/2 med red onion, chopped
1/2 green pepper, chopped

1/2 cup olive or vegetable oil
1/2 cup cider vinegar
1/2 cup splenda

Drain and rinse beans; prepare onion and green pepper. Mix together oil, vinegar, and splenda. Marinate beans/onions/pepper mixture overnight; stiring occasionally.

You can keep this in the refrigerator for 1-2 weeks.
Last one

4 Bean Salad
1 15 oz can Chick Peas (garbanzo beans)
1 15 oz can Red kidney beans
1 15 oz can Green beans
1 15 oz can wax beans

1 Small onion quartered and slice thin
1/2 cup Red wine vinegar
1/4 cup splenda
1/3 cup water

Drain all beans and rinse. In a glass mixing bowl dissolve splenda in vinegar, then add water. Add drained beans and onion. Toss gently and serve.

Hope you find one you like.

All these recipes look great - thanks Molly and Crystal, and thanks Pam for the idea!!

Crystal and Molly, THNAKS!!!! Yesterday, I made a batch of 3-Bean salad that was kind of a combination of both of your recipes (basically, I had some ingredients from each of your lists but not all). It is delicious!! I have eaten some with every meal, except breakfast. It is absolutely so refreshing and wonderful in this heat. I'll be making this very often this summer! Crystal, I'm also looking forward to trying one of your other marinated veggie salads - yum!

smile.gif Pam
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