No Sugar Three Bean Salad Food

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LOW SUGAR THREE BEAN SALAD



Low Sugar Three Bean Salad image

Can't tell you how good this is and how easy it is to prepare. Most green bean salads are loaded with sugar, but this only has one tablespoon. The addition of green onions and garlic are great flavor enhancers.

Provided by Marie

Categories     Onions

Time 10m

Yield 6 serving(s)

Number Of Ingredients 8

1 (16 ounce) can green beans, drained
1 (16 ounce) can yellow wax beans, drained
1 (15 ounce) can kidney beans, drained
1/4 cup chopped fresh parsley
1/4 cup green onion, chopped (about 4)
1 cup Italian salad dressing (I like prepared Good Seasons)
1 tablespoon sugar
2 cloves minced fresh garlic

Steps:

  • Mix together beans, onions and parsley in large bowl.
  • Mix together Italian dressing, sugar and garlic.
  • Pour over bean mixture and toss.
  • Cover and refrigerate, stirring occasionally for at least 3 hours.

Nutrition Facts : Calories 230.7, Fat 11.8, SaturatedFat 1.9, Sodium 868.9, Carbohydrate 28, Fiber 8.4, Sugar 7.8, Protein 6.8

MY THREE BEAN SALAD-NO SUGAR



My Three Bean Salad-No Sugar image

I wasn't going to post this recipe because there are so many bean salad recipes out there, but my search for one similar to this came up blank. This is more fresh and less sweet than most of the three bean salads I found. Also, I use garbanzo beans instead of the usual wax beans. Did not include time to marinate since this can be eaten right away, but is much better a few hours or a day later.

Provided by Chef Jean

Categories     Beans

Time 15m

Yield 6 serving(s)

Number Of Ingredients 13

1 lb fresh green beans, trimmed
1 (15 ounce) can dark red kidney beans, drained and rinsed
1 (15 ounce) can garbanzo beans, drained and rinsed
1/2 red bell pepper, diced
2 scallions, thinly sliced
1 tablespoon fresh basil, chopped
1 teaspoon dried oregano
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1 teaspoon salt
1/4 cup olive oil
1/3 cup red wine vinegar
1/4 teaspoon hot sauce

Steps:

  • Bring a bot of water to a boil. Cut green beans in thirds and add to boiling water. Cook until tender, about 5 minutes.
  • In a large bowl whisk together the basil, oregano, pepper, garlic, salt, oil, vinegar and hot sauce.
  • Drian the green beans and rinse in cold water.
  • Add the beans, bell pepper, and scallions.
  • Allow salad to marinate 4-24 hours.

DILLED THREE BEAN SALAD (NO SUGAR)



Dilled Three Bean Salad (No Sugar) image

A lemon and dill dressing make a much livelier version than Grandma's over-sweetened three bean salad. The canned beans are interchangeable, but choose for a variety of shape and color. Don't let it sit more than about 6 hours before serving, as the lemon juice can discolor the green beans. If you must make it earlier, keep the green beans out until shortly before serving. Adapted from a Bon Appetit recipe.

Provided by zeldaz51

Categories     Beans

Time 10m

Yield 6 serving(s)

Number Of Ingredients 9

1 large shallot, minced
1 lemon, zest of, grated
1/4 cup fresh lemon juice
1 (15 ounce) can cannellini beans, rinsed and drained (or red kidney beans, lima beans, butter beans, or chickpeas)
1 (15 ounce) can black-eyed peas or 1 (15 ounce) can navy beans, rinsed and drained
1/2 lb green beans, blanched in boiling water 4 minutes, drained, and cut into 1/2-inch lengths
1/2 cup chopped fresh dill
1/3 cup olive oil
salt, pepper to taste

Steps:

  • Toss first three ingredients together in a large bowl; let it sit and macerate 5 to 30 minutes. Add remaining ingredients and toss to combine.

Nutrition Facts : Calories 236.8, Fat 12.9, SaturatedFat 1.9, Sodium 425.2, Carbohydrate 23.9, Fiber 7.2, Sugar 2.8, Protein 7.9

NO-SUGAR THREE BEAN SALAD



No-Sugar Three Bean Salad image

This recipe was given to me by a vegan friend I had in college. It is the best bean salad I have ever tasted, and I love it because you can experiment with the ingredients and still have a mouth-watering side dish. I hope you like it!

Provided by QUIRKYIQ

Categories     Salad     Beans     Three Bean Salad Recipes

Time 2h15m

Yield 8

Number Of Ingredients 13

1 (15 ounce) can garbanzo beans (chickpeas), drained and rinsed
1 (15 ounce) can kidney beans, drained and rinsed
1 (15 ounce) can green beans, drained and rinsed
4 green onions, chopped
1 stalk celery, sliced
½ cup cider vinegar
¼ cup vegetable oil
1 tablespoon honey
½ teaspoon ground dry mustard
¼ teaspoon garlic powder
¼ teaspoon ground black pepper
¼ teaspoon onion powder
¼ teaspoon ground cayenne pepper

Steps:

  • In a bowl, gently mix the garbanzo beans, kidney beans, green beans, green onions, and celery. In a separate bowl, whisk together the vinegar, oil, honey, mustard, garlic powder, black pepper, onion powder, and cayenne pepper. Pour dressing over the salad, and toss gently to coat. Cover, refrigerate at least 2 hours, and gently toss before serving.

Nutrition Facts : Calories 170 calories, Carbohydrate 20.7 g, Fat 7.6 g, Fiber 5.8 g, Protein 5.2 g, SaturatedFat 1.1 g, Sodium 309.7 mg, Sugar 2.8 g

NO-SUGAR THREE BEAN SALAD



No-Sugar Three Bean Salad image

This recipe was given to me by a vegan friend I had in college. It is the best bean salad I have ever tasted, and I love it because you can experiment with the ingredients and still have a mouth-watering side dish. I hope you like it!

Provided by QUIRKYIQ

Categories     Three Bean Salad

Time 2h15m

Yield 8

Number Of Ingredients 13

1 (15 ounce) can garbanzo beans (chickpeas), drained and rinsed
1 (15 ounce) can kidney beans, drained and rinsed
1 (15 ounce) can green beans, drained and rinsed
4 green onions, chopped
1 stalk celery, sliced
½ cup cider vinegar
¼ cup vegetable oil
1 tablespoon honey
½ teaspoon ground dry mustard
¼ teaspoon garlic powder
¼ teaspoon ground black pepper
¼ teaspoon onion powder
¼ teaspoon ground cayenne pepper

Steps:

  • In a bowl, gently mix the garbanzo beans, kidney beans, green beans, green onions, and celery. In a separate bowl, whisk together the vinegar, oil, honey, mustard, garlic powder, black pepper, onion powder, and cayenne pepper. Pour dressing over the salad, and toss gently to coat. Cover, refrigerate at least 2 hours, and gently toss before serving.

Nutrition Facts : Calories 170 calories, Carbohydrate 20.7 g, Fat 7.6 g, Fiber 5.8 g, Protein 5.2 g, SaturatedFat 1.1 g, Sodium 309.7 mg, Sugar 2.8 g

THREE BEAN MEDLEY SALAD



Three Bean Medley Salad image

This is a really good three bean salad. I used to make this all the time and I just found it in our family cookbook where I'd submitted the recipe.

Provided by Teresa M

Categories     Beans

Time 5m

Yield 8-9 serving(s)

Number Of Ingredients 8

1/2 cup sugar
1/2 cup oil
1/2 cup red wine vinegar or 1/2 cup balsamic vinegar
1/2 teaspoon seasoning salt
16 ounces wax beans, drained
2 (16 ounce) cans kidney beans, undrained
1 (16 ounce) can green beans, drained
1/2 cup chopped onion

Steps:

  • In large bowl mix sugar, oil, vinegar, and seasoning salt.
  • Add remaining ingredients and toss together.
  • Cover and marinate at least 4 hours.

Nutrition Facts : Calories 304.5, Fat 14.5, SaturatedFat 2, Sodium 343.9, Carbohydrate 37.5, Fiber 9.5, Sugar 16.9, Protein 8

NO-SUGAR THREE BEAN SALAD



No-Sugar Three Bean Salad image

This recipe was given to me by a vegan friend I had in college. It is the best bean salad I have ever tasted, and I love it because you can experiment with the ingredients and still have a mouth-watering side dish. I hope you like it!

Provided by QUIRKYIQ

Categories     Three Bean Salad

Time 2h15m

Yield 8

Number Of Ingredients 13

1 (15 ounce) can garbanzo beans (chickpeas), drained and rinsed
1 (15 ounce) can kidney beans, drained and rinsed
1 (15 ounce) can green beans, drained and rinsed
4 green onions, chopped
1 stalk celery, sliced
½ cup cider vinegar
¼ cup vegetable oil
1 tablespoon honey
½ teaspoon ground dry mustard
¼ teaspoon garlic powder
¼ teaspoon ground black pepper
¼ teaspoon onion powder
¼ teaspoon ground cayenne pepper

Steps:

  • In a bowl, gently mix the garbanzo beans, kidney beans, green beans, green onions, and celery. In a separate bowl, whisk together the vinegar, oil, honey, mustard, garlic powder, black pepper, onion powder, and cayenne pepper. Pour dressing over the salad, and toss gently to coat. Cover, refrigerate at least 2 hours, and gently toss before serving.

Nutrition Facts : Calories 170 calories, Carbohydrate 20.7 g, Fat 7.6 g, Fiber 5.8 g, Protein 5.2 g, SaturatedFat 1.1 g, Sodium 309.7 mg, Sugar 2.8 g

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