Three Bean Salad
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Tuscan White Bean Salad - Cooking with Chef Jeff Hyatt of the White Apron Catering
Tuscan White Bean Salad is a versatile dish that is perfect for Mother’s Day or any BBQ or pool side picnic. It is so good that you can eat it for breakfast, lunch, and dinner. Chef Jeff Hyatt of the White Apron Catering in Lake Worth Beach, Florida will show you how to make this salad that Mom is sure to love!
Ingredients:
Cannellini Beans
Plum Tomatoes
Arugula
Red Onion
Fennel
Thyme
Oregano
Olive Oil
Vinegar
How to Make Easy and Healthy Mexican Bean Salad | Mexican Bean Salad Recipe
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Learn how to make easy, quick and healthy Mexican bean salad |
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INGREDIENTS
Boneless chicken 250 g
Boiled sweetcorn 80 g
Boiled chickpeas 100 g
Onion 30 g
Boiled kidney beans 100 g
Celery 50 g
Tomato 30 g
Cucumber 50 g
Lemon juice 2 tbsp
Chopped garlic 2 tsp
Fresh coriander 2 tbsp
Salt to taste
Olive oil 1 tbsp
Black pepper 1/4 tsp
fresh chilli 1 tsp
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Mango Black Bean Salad Recipe
This mango and black bean salad is so refreshing and easy to make! This healthy salad combined so many flavors in it, the sweetness from the mango, the freshness from the herbs, crunch from the cucumber and hit from the jalapeno. If you are into vegan salad and delicious salads, this one is for you. Protein packed salad that everyone loves.
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Coleslaw:
Three Bean Salad:
Caesar Salad:
Healthy Chicken Salad:
Ingredients:
For the salad:
2 Large mangos, diced
1 Cucumber, diced
1/2 Red onion, chopped
1 Red bell pepper, chopped
1 Tomato, chopped
1 tablespoon Jalapeno, chopped
1 can (15oz/425g) Black beans, rinsed and drained
2 tablespoons Cilantro, chopped
For the dressing:
2 tablespoons Lime/lemon juice
1 tablespoon Orange juice
2 tablespoons Olive oil
1 teaspoon Honey/agave syrup/maple syrup
1/4 teaspoon Cumin
Salt to taste
Directions:
1. In a large bowl, place diced mangos, cucumber, red onion, bell pepper, tomato, jalapeno, black bean and cilantro.
2. In a separate bowl, mix lime juice, orange juice, olive oil, honey, cumin and salt.
3. Pour the dressing over the salad and toss.
4. Chill until ready to serve.
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OUTRAGEOUS! Three-Bean Salad With FOUR Beans: Easy & Delicious Recipe
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Uncle Scott's Kitchen shows how to make the world's best three bean salad recipe -- with four beans! It's one bean better. This is a great Thanksgiving side dish. This salad is healthy, delicious, and easy to make, and is a great summer recipe for picnics, barbecues and cookouts. Try it and see what you think! Recipe below.
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INGREDIENTS
Two cans yellow wax beans
One can cut green beans
One can dark red kidney beans
One can garbanzo beans/chickpeas
2/3 cup oil
1 1/3 cup apple cider vinegar
1 1/2 cup white sugar
2 teaspoons salt
1 teaspoon black pepper
Fresh veggies: one each of a green bell pepper, white onion, and slicing cucumber
INSTRUCTIONS
Drain the wax and green beans and add them to a glass or plastic bowl. Drain and rinse the garbanzo and kidney beans, then add them as well. Add the vinegar, oil, sugar, salt and pepper, and stir. For the fresh veggies, add more or less to your liking. Make cucumber slices and add them. De-rib and de-seed the bell pepper and cut it into small squares and add them. Slice the onion and pop out lots of little onion rings and add those. Stir well. Cover. Refrigerate at least three hours; salad can be made the night before. Stir occasionally to help flavors blend.
HISTORY
This is based on an old family recipe my mom and grandmother made for decades. Being the rebel in the family, I've added a completely unauthorized fourth bean with the garbanzos, bumped up the wax bean percentage, doubled the marinade and gone completely crazy with extra kidney beans.
Make it and see what you think. If you have ideas to improve the recipe, please post those in the comments section and we will all help continually improve the recipe.
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Four Bean Salad | How to make - fast and easy recipe
Hello Hungry Friends,
Our vegetarian four beans salad is so simple and easy. it takes 15 minutes to make and you can find most of the ingredients in cans in your store cupboard. It makes a great meal and very nutritious as its full of proteins! Now that barbecue season is upon us we have also tried it as a side dish or to snack on while we wait for the burgers. It's so delicious and fresh.
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4 Beans Salad - Healthy and Easy
Preparation 10 minutes
Cooking time 5 minutes
Makes 8-10
Ingredients can be halved!
Ingredients
200g green beans, steamed
4 tbsp parsley, chopped
4 tbsp mint, chopped
1/2 red chili pepper, chopped
1 medium red onion, sliced
1 1/4 tsp salt
1 can of butter beans, drained (230g)
1 can of red kidney beans, drained (230g)
1 can of black beans, drained (230g)
80g dried cherry tomatoes in olive oil
4 tbsp olive oil
2 tbsp white wine vinegar
Instructions
1. Trim the green beans and steam them for 3-5 minutes until tender to the bite.
2. Rinse off the beans with cold water, pat them dry and then chop them into 2cm pieces.
3. Halve the red onion and slice it into thin half-moons then chop them roughly. Spoon 1/4 tsp salt over the onion and using a fork press the onion until some of the juices come out. Salt softens the onion and takes away the strong flavour of raw onion.
4. Place all of the beans, red onion, chopped mint, parsley and red chili in a bowl.
5. Combine the oil, vinegar, rest of the salt, and spoon over and toss together gently.
Serve right away or let everything sit and marinate a while before digging in. Leave it in the fridge if you are going to keep it more than an hour, but it might not last that long! Enjoy!
Tips
* Steaming green beans maintains their beautiful green colour and keeps their nutritional value. They are very high in vitamin K.
* Instead of using a steamer, you can steam green beans in the microwave. Put the beans in a microwave-safe container with 1 tbsp water and cook on high power for 1 minute. Test the beans and repeat at 15-second intervals until beans are steamed to your liking.
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