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Default Three bean salad

I know. Three bean salad is old news to everyone. I have never
made it because it doesn't particularly appeal to me. But, we went
to my brother's place yesterday and his wife made some and it was
very good. It wasn't actually 3 bean ... more like 5 bean.

How she described the recipe, it looked a lot like this one, except
she didn't mention sugar. It sure didn't need it, and she cooks pretty
healthfully so I doubt it was in there. Just curious if this is a typical
recipe and what's up with the sugar:

http://www.elise.com/recipes/archive...bean_salad.php

3-bean salad is one of those quintessential American summer picnic foods.
It's usually

made with canned green beans instead of the cannellini white beans I'm using
here. But

I really don't care for canned green beans, so cannellini it is. Also of
note is that

three bean salad traditionally has a dressing comprised of vinegar, oil and
sugar.

The sugar is important. I tried making this salad without out sugar and it
just didn't work.

1 15-oz can cannellini beans, rinsed and drained
1 15-oz can kidney beans, rinsed and drained
1 15-oz can garbanzo beans, rinsed and drained
2 celery stalks, chopped fine
1/2 red onion, chopped fine
1 cup fresh, finely chopped flat-leaf parsley
1 Tbsp fresh finely chopped rosemary

1/3 cup apple cider vinegar
1/3 cup granulated sugar
1/4 cup olive oil
1 1/2 teaspoons salt
1/4 teaspoon black pepper

1 In a large bowl, mix the beans, celery, onion, parsley and rosemary.

2 In a separate small bowl, whisk together the vinegar, sugar, olive oil,
salt, and pepper. Add the dressing to the beans. Toss to coat.

3 Chill beans in the refrigerator for several hours, to allow the beans to
soak up the flavor of the dressing.

Serves 4 to 8.




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Default Three bean salad

Nancy Young wrote:
> I know. Three bean salad is old news to everyone. I have never
> made it because it doesn't particularly appeal to me. But, we went
> to my brother's place yesterday and his wife made some and it was
> very good. It wasn't actually 3 bean ... more like 5 bean.
>
> How she described the recipe, it looked a lot like this one, except
> she didn't mention sugar. It sure didn't need it, and she cooks pretty
> healthfully so I doubt it was in there. Just curious if this is a typical
> recipe and what's up with the sugar:
>
> http://www.elise.com/recipes/archive...bean_salad.php
>
> 3-bean salad is one of those quintessential American summer picnic foods.
> It's usually
>
> made with canned green beans instead of the cannellini white beans I'm using
> here. But
>
> I really don't care for canned green beans, so cannellini it is. Also of
> note is that
>
> three bean salad traditionally has a dressing comprised of vinegar, oil and
> sugar.
>
> The sugar is important. I tried making this salad without out sugar and it
> just didn't work.
>
> 1 15-oz can cannellini beans, rinsed and drained
> 1 15-oz can kidney beans, rinsed and drained
> 1 15-oz can garbanzo beans, rinsed and drained
> 2 celery stalks, chopped fine
> 1/2 red onion, chopped fine
> 1 cup fresh, finely chopped flat-leaf parsley
> 1 Tbsp fresh finely chopped rosemary
>
> 1/3 cup apple cider vinegar
> 1/3 cup granulated sugar
> 1/4 cup olive oil
> 1 1/2 teaspoons salt
> 1/4 teaspoon black pepper
>
> 1 In a large bowl, mix the beans, celery, onion, parsley and rosemary.
>
> 2 In a separate small bowl, whisk together the vinegar, sugar, olive oil,
> salt, and pepper. Add the dressing to the beans. Toss to coat.
>
> 3 Chill beans in the refrigerator for several hours, to allow the beans to
> soak up the flavor of the dressing.
>
> Serves 4 to 8.
>
>
>
>

My version would be leaving out the celery (sounds like something to try
though) using more onion (maybe a mix of red and Vidalia), no added salt
(canned beans have plenty) and just a half teaspoon of sugar and a
squeeze of citrus. The beans can vary with little change in result so
other bean combinations will work.
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Default Three bean salad


"George" > wrote

> Nancy Young wrote:


>> How she described the recipe, it looked a lot like this one, except
>> she didn't mention sugar. It sure didn't need it, and she cooks pretty
>> healthfully so I doubt it was in there. Just curious if this is a
>> typical
>> recipe and what's up with the sugar:
>>
>> http://www.elise.com/recipes/archive...bean_salad.php


> My version would be leaving out the celery (sounds like something to try
> though)


She did have celery in there. It was minced pretty fine if I'm not
mistaken.

> using more onion (maybe a mix of red and Vidalia), no added salt (canned
> beans have plenty)


Good, I'll add that last if it's even needed.

> and just a half teaspoon of sugar and a squeeze of citrus.


Great idea. Thanks for all the ideas.

nancy


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Default Three bean salad

"Nancy Young" > wrote in
:

> I know. Three bean salad is old news to everyone. I have never
> made it because it doesn't particularly appeal to me. But, we went
> to my brother's place yesterday and his wife made some and it was
> very good. It wasn't actually 3 bean ... more like 5 bean.
>
> How she described the recipe, it looked a lot like this one, except
> she didn't mention sugar. It sure didn't need it, and she cooks
> pretty healthfully so I doubt it was in there. Just curious if this
> is a typical recipe and what's up with the sugar:
>
> http://www.elise.com/recipes/archive...bean_salad.php
>
> 3-bean salad is one of those quintessential American summer picnic
> foods. It's usually
>
> made with canned green beans instead of the cannellini white beans I'm
> using here. But
>
> I really don't care for canned green beans, so cannellini it is. Also
> of note is that
>
> three bean salad traditionally has a dressing comprised of vinegar,
> oil and sugar.
>
> The sugar is important. I tried making this salad without out sugar
> and it just didn't work.
>
> 1 15-oz can cannellini beans, rinsed and drained
> 1 15-oz can kidney beans, rinsed and drained
> 1 15-oz can garbanzo beans, rinsed and drained
> 2 celery stalks, chopped fine
> 1/2 red onion, chopped fine
> 1 cup fresh, finely chopped flat-leaf parsley
> 1 Tbsp fresh finely chopped rosemary
>
> 1/3 cup apple cider vinegar
> 1/3 cup granulated sugar
> 1/4 cup olive oil
> 1 1/2 teaspoons salt
> 1/4 teaspoon black pepper
>
> 1 In a large bowl, mix the beans, celery, onion, parsley and rosemary.
>
> 2 In a separate small bowl, whisk together the vinegar, sugar, olive
> oil, salt, and pepper. Add the dressing to the beans. Toss to coat.
>
> 3 Chill beans in the refrigerator for several hours, to allow the
> beans to soak up the flavor of the dressing.
>
> Serves 4 to 8.
>
>
>
>
>


Since the dressing on this is very similar to a cole slaw dressing. If
you want to redice/remove sugar get ideas from other cole slaw style
dressings.

--

The house of the burning beet-Alan

It'll be a sunny day in August, when the Moon will shine that night-
Elbonian Folklore

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Default Three bean salad

"Nancy Young" > wrote in
:

>
> "George" > wrote
>
>> Nancy Young wrote:

>
>>> How she described the recipe, it looked a lot like this one, except
>>> she didn't mention sugar. It sure didn't need it, and she cooks
>>> pretty healthfully so I doubt it was in there. Just curious if this
>>> is a typical
>>> recipe and what's up with the sugar:
>>>
>>> http://www.elise.com/recipes/archive...bean_salad.php

>
>> My version would be leaving out the celery (sounds like something to
>> try though)

>
> She did have celery in there. It was minced pretty fine if I'm not
> mistaken.
>
>> using more onion (maybe a mix of red and Vidalia), no added salt
>> (canned beans have plenty)

>
> Good, I'll add that last if it's even needed.
>
>> and just a half teaspoon of sugar and a squeeze of citrus.

>
> Great idea. Thanks for all the ideas.
>
> nancy
>
>
>


maybe some canned sweet corn would work.

--

The house of the burning beet-Alan

It'll be a sunny day in August, when the Moon will shine that night-
Elbonian Folklore



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Default Three bean salad


"hahabogus" > wrote

> "Nancy Young" > wrote


>> How she described the recipe, it looked a lot like this one, except
>> she didn't mention sugar. It sure didn't need it, and she cooks
>> pretty healthfully so I doubt it was in there. Just curious if this
>> is a typical recipe and what's up with the sugar:
>>
>> http://www.elise.com/recipes/archive...bean_salad.php


> Since the dressing on this is very similar to a cole slaw dressing. If
> you want to redice/remove sugar get ideas from other cole slaw style
> dressings.


Thanks, I didn't think of cole slaw dressing. I'll be making this salad
in the next couple of days.

nancy


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Default Three bean salad

what other beans did your SIL use?
"Nancy Young" > wrote in message
...
>I know. Three bean salad is old news to everyone. I have never
> made it because it doesn't particularly appeal to me. But, we went
> to my brother's place yesterday and his wife made some and it was
> very good. It wasn't actually 3 bean ... more like 5 bean.
>
> How she described the recipe, it looked a lot like this one, except
> she didn't mention sugar. It sure didn't need it, and she cooks pretty
> healthfully so I doubt it was in there. Just curious if this is a typical
> recipe and what's up with the sugar:
>
> http://www.elise.com/recipes/archive...bean_salad.php
>
> 3-bean salad is one of those quintessential American summer picnic foods.
> It's usually
>
> made with canned green beans instead of the cannellini white beans I'm
> using here. But
>
> I really don't care for canned green beans, so cannellini it is. Also of
> note is that
>
> three bean salad traditionally has a dressing comprised of vinegar, oil
> and sugar.
>
> The sugar is important. I tried making this salad without out sugar and it
> just didn't work.
>
> 1 15-oz can cannellini beans, rinsed and drained
> 1 15-oz can kidney beans, rinsed and drained
> 1 15-oz can garbanzo beans, rinsed and drained
> 2 celery stalks, chopped fine
> 1/2 red onion, chopped fine
> 1 cup fresh, finely chopped flat-leaf parsley
> 1 Tbsp fresh finely chopped rosemary
>
> 1/3 cup apple cider vinegar
> 1/3 cup granulated sugar
> 1/4 cup olive oil
> 1 1/2 teaspoons salt
> 1/4 teaspoon black pepper
>
> 1 In a large bowl, mix the beans, celery, onion, parsley and rosemary.
>
> 2 In a separate small bowl, whisk together the vinegar, sugar, olive oil,
> salt, and pepper. Add the dressing to the beans. Toss to coat.
>
> 3 Chill beans in the refrigerator for several hours, to allow the beans to
> soak up the flavor of the dressing.
>
> Serves 4 to 8.
>
>
>
>



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Default Three bean salad


"readandpostrosie" > wrote

> what other beans did your SIL use?


Heh, now I have to think. Cannellini, red kidney, black, green beans.

That might have been it. She didn't add chick peas because one of
my brothers is very allergic to them. I'd probably add them, myself,
because I love them.

nancy


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Default Three bean salad

Nancy Young wrote:

>
>> using more onion (maybe a mix of red and Vidalia), no added salt (canned
>> beans have plenty)

>
> Good, I'll add that last if it's even needed.
>
>> and just a half teaspoon of sugar and a squeeze of citrus.

>
> Great idea. Thanks for all the ideas.
>
> nancy
>
>

The citrus adds a lot and a finely minced clove of fresh garlic is also
a good addition. Making it the day before also helps the flavors mix.

I don't understand sugar being an issue because I use very little (for
no other reason than I don't like sweetened salads and want to taste the
main ingredients) and typically a few people will ask how to make the
salad because it tastes do good.
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"George" > wrote

> I don't understand sugar being an issue because I use very little (for no
> other reason than I don't like sweetened salads and want to taste the main
> ingredients) and typically a few people will ask how to make the salad
> because it tastes do good.


I'm with you there, I can't think why I'd like the salad better if
it was sweet.

nancy




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Default Three bean salad

On Jul 2, 8:02 am, "Nancy Young" > wrote:
> Heh, now I have to think. Cannellini, red kidney, black, green beans.
>
> That might have been it. She didn't add chick peas because one of
> my brothers is very allergic to them. I'd probably add them, myself,
> because I love them.


Thanks for posting this new bean salad idea. I love three bean salad
and would never think to use black beans or cannellinis... now I will.

Karen

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"Karen" > wrote

> On Jul 2, 8:02 am, "Nancy Young" > wrote:
>> Heh, now I have to think. Cannellini, red kidney, black, green beans.
>>
>> That might have been it. She didn't add chick peas because one of
>> my brothers is very allergic to them. I'd probably add them, myself,
>> because I love them.

>
> Thanks for posting this new bean salad idea. I love three bean salad
> and would never think to use black beans or cannellinis... now I will.


Oh, you're very welcome. It was an attractive salad.

nancy


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On Jul 2, 9:44?am, "Nancy Young" > wrote:
> I know. Three bean salad is old news to everyone. I have never
> made it because it doesn't particularly appeal to me. But, we went
> to my brother's place yesterday and his wife made some and it was
> very good. It wasn't actually 3 bean ... more like 5 bean.
>
> How she described the recipe, it looked a lot like this one, except
> she didn't mention sugar. It sure didn't need it, and she cooks pretty
> healthfully so I doubt it was in there. Just curious if this is a typical
> recipe and what's up with the sugar:
>
> http://www.elise.com/recipes/archive...bean_salad.php
>
> 3-bean salad is one of those quintessential American summer picnic foods.
> It's usually
>
> made with canned green beans instead of the cannellini white beans I'm using
> here. But
>
> I really don't care for canned green beans, so cannellini it is. Also of
> note is that
>
> three bean salad traditionally has a dressing comprised of vinegar, oil and
> sugar.
>
> The sugar is important. I tried making this salad without out sugar and it
> just didn't work.
>
> 1 15-oz can cannellini beans, rinsed and drained
> 1 15-oz can kidney beans, rinsed and drained
> 1 15-oz can garbanzo beans, rinsed and drained
> 2 celery stalks, chopped fine
> 1/2 red onion, chopped fine
> 1 cup fresh, finely chopped flat-leaf parsley
> 1 Tbsp fresh finely chopped rosemary
>
> 1/3 cup apple cider vinegar
> 1/3 cup granulated sugar
> 1/4 cup olive oil
> 1 1/2 teaspoons salt
> 1/4 teaspoon black pepper
>
> 1 In a large bowl, mix the beans, celery, onion, parsley and rosemary.
>
> 2 In a separate small bowl, whisk together the vinegar, sugar, olive oil,
> salt, and pepper. Add the dressing to the beans. Toss to coat.
>
> 3 Chill beans in the refrigerator for several hours, to allow the beans to
> soak up the flavor of the dressing.
>
> Serves 4 to 8.


That dressing does seem excessively sweet, and sour... in fact it's
pretty disgusting.. A bean salad can have any kind of salad
dressing... I typically make up a vinaigrette and add fresh lemon
juice. If you don't like canned green beans (they are kind of mushy)
use frozen green beans, frozen niblets are nice too, so are frozen
baby limas. I like to use the *dark* red kidney beans... use as many
types of canned beans as you desire, I use whatever I have on hand,
might be 5-6 kind. I add onion and celery too, but not so much as
that recipe. I also like to add diced cukes and sliced okra when I
have them, and minced curly leaf parsley. There are really no rules,
so long as the predominent ingredient is beans. You can also blend
the bean salad with pasta. Add some bacon too. There is no end to
possibilities...

Sheldon

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On Mon, 02 Jul 2007 14:41:06 GMT, hahabogus > wrote:

>"Nancy Young" > wrote in
:
>
>>
>> 1/3 cup apple cider vinegar
>> 1/3 cup granulated sugar
>> 1/4 cup olive oil
>> 1 1/2 teaspoons salt
>> 1/4 teaspoon black pepper
>>

>
>Since the dressing on this is very similar to a cole slaw dressing. If
>you want to redice/remove sugar get ideas from other cole slaw style
>dressings.


oil in slaw recipes makes me nervous. i guess it's there in
mayonnaise, but still. seems like a lot of sugar, too.

your pal,
blake
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blake murphy > wrote in
:

> oil in slaw recipes makes me nervous. i guess it's there in
> mayonnaise, but still. seems like a lot of sugar, too.
>


Isn't there oil in most salad dressings?

--

The house of the burning beet-Alan

It'll be a sunny day in August, when the Moon will shine that night-
Elbonian Folklore



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On Jul 2, 7:44 am, "Nancy Young" > wrote:
> I know. Three bean salad is old news to everyone. I have never
> made it because it doesn't particularly appeal to me.


It is NASTY, NASTY, NASTY.

--Bryan

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On Jul 2, 1:43 pm, BOBOBOnoBO® > wrote:
> On Jul 2, 7:44 am, "Nancy Young" > wrote:
>
> > I know. Three bean salad is old news to everyone. I have never
> > made it because it doesn't particularly appeal to me.

>
> It is NASTY, NASTY, NASTY.
>
> --Bryan


>
>

It's one of those dishes that can be taken or left. Not a favorite,
it's just 'ok.'

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On Mon, 2 Jul 2007 09:44:57 -0400, "Nancy Young" >
wrote:

>I know. Three bean salad is old news to everyone. I have never
>made it because it doesn't particularly appeal to me. But, we went
>to my brother's place yesterday and his wife made some and it was
>very good. It wasn't actually 3 bean ... more like 5 bean.


I always make 5 bean salad... the other two beans are green and yellow
(wax) beans. I love that salad. I use commercial Italian dressing
(Good Seasons), but rosemary sounds like an interesting variation.
Not sure if I'd like it (probably would with lamb or chicken), but
it's worth a try sometime.

thanks for the recipe


--
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"Sheldon" > wrote

> On Jul 2, 9:44?am, "Nancy Young" > wrote:
>> I know. Three bean salad is old news to everyone. I have never
>> made it because it doesn't particularly appeal to me. But, we went
>> to my brother's place yesterday and his wife made some and it was
>> very good. It wasn't actually 3 bean ... more like 5 bean.


> juice. If you don't like canned green beans (they are kind of mushy)
> use frozen green beans,


I have fresh green beans, I was thinking of cooking some of them
up. However, I also think I have some frozen, and it would be a good
way to use them up.

> frozen niblets are nice too, so are frozen
> baby limas.


We were talking about limas yesterday, I don't know why people
don't like them. Alan mentioned corn, too, that would work.

> I like to use the *dark* red kidney beans... use as many
> types of canned beans as you desire, I use whatever I have on hand,
> might be 5-6 kind.


I happen to have red (not the dark), garbanzo and black.
I also have black eyed peas, but I don't know if they would
be suitable. It just amused me to find that I actually have
beans on hand at all, except the chick peas.

> I add onion and celery too, but not so much as
> that recipe. I also like to add diced cukes and sliced okra when I
> have them, and minced curly leaf parsley. There are really no rules,
> so long as the predominent ingredient is beans. You can also blend
> the bean salad with pasta. Add some bacon too. There is no end to
> possibilities...


I'll make this once and see how it goes. Seems to me a good thing
to have in the refrigerator to pick at. There's nothing in there now,
along those lines.

nancy


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"itsjoannotjoann" > wrote

>It's one of those dishes that can be taken or left. Not a favorite,
>it's just 'ok.'


I have similar feelings when I see tri color rotelli pasta
salad. Put that next to the three bean salad and it's like there's
no food there. Heh.

nancy




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On Mon, 2 Jul 2007 15:24:55 -0400, "Nancy Young" >
wrote:

>We were talking about limas yesterday, I don't know why people
>don't like them.


Baby limas work very well in bean salad.

>Alan mentioned corn, too, that would work.


But then it would be bean salad with corn.

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On Jul 2, 2:20 pm, blake murphy > wrote:

> oil in slaw recipes makes me nervous. i guess it's there in
> mayonnaise, but still. seems like a lot of sugar, too.


I prefer a vinaigrette on slaw (cabbage, that is). Boo!

Cindy Hamilton

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"Nancy Young" > wrote in message
...
> I know. Three bean salad is old news to everyone. I have never
> made it because it doesn't particularly appeal to me. But, we went
> to my brother's place yesterday and his wife made some and it was
> very good. It wasn't actually 3 bean ... more like 5 bean.
>
> How she described the recipe, it looked a lot like this one, except
> she didn't mention sugar. It sure didn't need it, and she cooks pretty
> healthfully so I doubt it was in there. Just curious if this is a typical
> recipe and what's up with the sugar:
>
> http://www.elise.com/recipes/archive...bean_salad.php
>
> 3-bean salad is one of those quintessential American summer picnic foods.
> It's usually
>
> made with canned green beans instead of the cannellini white beans I'm

using
> here. But
>
> I really don't care for canned green beans, so cannellini it is. Also of
> note is that
>
> three bean salad traditionally has a dressing comprised of vinegar, oil

and
> sugar.
>
> The sugar is important. I tried making this salad without out sugar and it
> just didn't work.
>
> 1 15-oz can cannellini beans, rinsed and drained
> 1 15-oz can kidney beans, rinsed and drained
> 1 15-oz can garbanzo beans, rinsed and drained
> 2 celery stalks, chopped fine
> 1/2 red onion, chopped fine
> 1 cup fresh, finely chopped flat-leaf parsley
> 1 Tbsp fresh finely chopped rosemary
>
> 1/3 cup apple cider vinegar
> 1/3 cup granulated sugar
> 1/4 cup olive oil
> 1 1/2 teaspoons salt
> 1/4 teaspoon black pepper
>
> 1 In a large bowl, mix the beans, celery, onion, parsley and rosemary.
>
> 2 In a separate small bowl, whisk together the vinegar, sugar, olive oil,
> salt, and pepper. Add the dressing to the beans. Toss to coat.
>
> 3 Chill beans in the refrigerator for several hours, to allow the beans to
> soak up the flavor of the dressing.
>
> Serves 4 to 8.

==========
Your Three Bean Salad variation looks very interesting and attractive.
Funny you should post that today, because I was just looking over this
recipe I found for Three Bean Salad

Three Bean Salad
1-16 oz can cut wax beans or black beans, rinsed and drained
1 - 8 oz can cut green beans or lima beans, rinsed and drained
1 - 8 oz. can red kidney beans, rinsed and drained
1/2 cup chopped green sweet pepper
1/3 cup chopped red onion

Top the above with Mustard Vinaigrette below:

Mustard Vinaigrette:
In a screw top jar combine
1/4 cup vinegar,
2 Tablespoons sugar
2 Tablespoons salad oil,
1/2 teaspoon celery seeds
1/2 teaspoon dry mustard
1 clove garlic, minced.
Cover and shake well.

Chill 4 to 24 hours before serving.


>
>
>
>



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Default Three bean salad


"Nancy Young" > wrote in message
...
>I know. Three bean salad is old news to everyone. I have never
> made it because it doesn't particularly appeal to me. But, we went
> to my brother's place yesterday and his wife made some and it was
> very good. It wasn't actually 3 bean ... more like 5 bean.
>
> How she described the recipe, it looked a lot like this one, except
> she didn't mention sugar. It sure didn't need it, and she cooks pretty
> healthfully so I doubt it was in there. Just curious if this is a typical
> recipe and what's up with the sugar:

snip

I've found that you shouldn't judge the taste of bean salad right after
you've made it. It needs time for the flavors to absorb and mix around. At
first tasting it may be too sweet or vinegary. My mom's recipe is below and
is actually pretty healthy with all the extra veggies. I use double the
kidney beans and add a can of lima beans (or whatever is on hand) and double
the dressing. Without doubling the dressing the flavor of the salad is flat
and watery. I know you are not interested in a sweet dressing, but just
added my comments so that you might have insight into how to tweak your
results if you don't get what you want the first time around.

Bean Salad
1 large sweet red pepper
1 large sweet green pepper
1 large grated carrot
1 onion diced
1 cup celery cut fine
1 can green beans
1 can yellow beans
2 cans dark red kidney beans
1 can lima beans
double the following dressing
3/4 cup sugar
1/2 cup vinegar
1/4 salad oil
salt and pepper to taste
Let salad stand in refrigerator at least several hours before serving.
Janet


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Default Three bean salad

On Jul 2, 2:27 pm, "Nancy Young" > wrote:
> "itsjoannotjoann" > wrote
>
> >It's one of those dishes that can be taken or left. Not a favorite,
> >it's just 'ok.'

>
> I have similar feelings when I see tri color rotelli pasta
> salad. Put that next to the three bean salad and it's like there's
> no food there. Heh.


But it's not the rotini that's the problem, it's the SALAD.

In my experience, everything that is called "salad," other than salad,
is bad.
>
> nancy


--Bryan



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Default Three bean salad

<snip> where appropriate

>
> 1 15-oz can cannellini beans, rinsed and drained
> 1 15-oz can kidney beans, rinsed and drained
> 1 15-oz can garbanzo beans, rinsed and drained
> 2 celery stalks, chopped fine
> 1/2 red onion, chopped fine
> 1 cup fresh, finely chopped flat-leaf parsley
> 1 Tbsp fresh finely chopped rosemary
>
> 1/3 cup apple cider vinegar
> 1/3 cup granulated sugar
> 1/4 cup olive oil
> 1 1/2 teaspoons salt
> 1/4 teaspoon black pepper
>
> 1 In a large bowl, mix the beans, celery, onion, parsley and rosemary.
>
> 2 In a separate small bowl, whisk together the vinegar, sugar, olive oil,
> salt, and pepper. Add the dressing to the beans. Toss to coat.
>
> 3 Chill beans in the refrigerator for several hours, to allow the beans to
> soak up the flavor of the dressing.
>
> Serves 4 to 8.
>
>


my version has the following changes to the above...

2 cans of 3 or 4 bean mix (approx 400gm), which usually have red kidney,
lima, chick peas (garbanzo) and cannelini beans
1 can sweet corn kernels, drained
1/2 red capsicum, chopped finely
EVOO
fresh squeezed lemon juice, to taste (I like mine a tad lemony)
tiny amount crushed garlic
salt & pepper to taste (depending on mood, will use garlic salt or "normal"
salt, white ground pepper, black ground pepper)

NO rosemary
NO vinegar
NO sugar

cheers!


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Default Three bean salad

On Mon, 02 Jul 2007 13:41:37 -0700, Cindy Hamilton
> wrote:

>On Jul 2, 2:20 pm, blake murphy > wrote:
>
>> oil in slaw recipes makes me nervous. i guess it's there in
>> mayonnaise, but still. seems like a lot of sugar, too.

>
>I prefer a vinaigrette on slaw (cabbage, that is). Boo!
>
>Cindy Hamilton


this is what i usually do (repost from 2002):

cole slaw (adapted from 'the everyday cookbook' by betty wason)

2 cups (not too finely) shredded cabbage

1 tsp salt

1/4 tsp dry mustard, or 1/2 tsp honey mustard

1/2 tbl sugar

1 to 1 1/2 tbl rice vinegar

1 1/2 tbls sour cream }
} or 2 tbl mayonnaise
1 tbl mayonnaise }

* * * * * * * *

mix together mustard, sugar and vinegar.

to shredded cabbage in bowl, add 1/2 the salt and toss. add the other
half, toss.

add vinegar mixture, toss.

add mayonnaise or sour cream/mayonnaise and toss. refrigerate.

4-6 side servings (it says here).

the girlfriend says it's too mustardy. she has a lot of odd notions.

your pal,
blake
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