Clean Three-Bean Salad

 

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Three Bean Salad HEALTHY THREE BEAN SALAD RECIPE

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Easy Classic Three Bean Salad (2018)

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Three Bean Salad

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3 BEAN SALAD RECIPE: 15 oz. can chickpeas (rinsed and drained) 15 oz. can pinto beans (rinsed and drained) 15 oz. can kidney beans (rinsed and drained) 2 tbsp. olive oil 3 tbsp. aged balsamic vinegar (see notes above) 1 tsp. onion powder 2 tsp. garlic powder 2. Ingredients 1 (15 ounce) can green beans 1 pound wax beans 1 (15 ounce) can kidney beans, drained and rinsed 1 onion, sliced into thin rings ¾ cup white sugar ⅔ cup distilled white vinegar ⅓ cup vegetable oil ½ teaspoon salt ½ teaspoon ground black pepper ½ teaspoon celery seed. Bring water to a boil in medium pan. Add green beans and cook until bright green but still crisp, about 3 minutes. Immediately drain off hot water and place beans.

Whisk the vinegar, oil and salt together. Bring water to a boil in a sauce pan. Add the green beans and cook for 3 minutes until bright green, but still crisp. Immediately drain off hot water and place in a bowl of ice water to stop cooking.

Ingredients 1 (15 ounce) can green beans 1 pound wax beans 1 (15 ounce) can kidney beans, drained and rinsed 1 onion, sliced into thin rings ¾ cup white sugar ⅔ cup distilled white vinegar ⅓ cup vegetable oil ½ teaspoon salt. Cook green beans in the boiling water until just tender, 3 to 6 minutes. Drain and refresh in the ice water.

Pat dry and add to the salad along with parsley; toss well. Bring a pot of salted water to a boil. Set up a large bowl of ice water.

Add the green beans to the pot and cook until crisp-tender, 2 to 3 minutes. Drain and plunge the green beans. Bring a pot of salted water to a boil. Set up a large bowl of ice water.

Add the fresh beans to the boiling water, and cook until crisp-tender, about 4 to 5 minutes. Drain and plunge the beans into. Make sure to soak the beans in plenty of water (a few inches of covered water since they beans expand) overnight.

Before cooking, drain and rinse the beans well. Add kombu, an edible sea vegetable found in most grocery stores, when cooking the beans. I wanted it to taste like my mom’s three bean salad without all the sugar and oil.

This is very close to that taste. Instead of 2 tbsp sugar I used 1 tbsp light.

List of related literature:

Using a large bowl, gently combine the beans, 1 cup of the brown rice, corn, scallions, cilantro, olive oil, lime juice, and garlic.

“The Daniel Fast (with Bonus Content): Feed Your Soul, Strengthen Your Spirit, and Renew Your Body” by Susan Gregory
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This recipe builds upon those concepts that were covered in Recipe 3-2 because it demonstrates how to use SessionScoped managed beans.

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1⁄2 teaspoon chopped fresh sage 1 teaspoon balsamic vinegar 1 tablespoon water 3 Place the beans in a food processor and add the cooked onions and garlic, sage, vinegar, water, salt, and pepper.

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Whisk the oil and lemon juice together until smooth, pour over the beans and purslane, and mix well.

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What I do is mix the cleaned spinach with salt, pepper, olive oil, and grated lemon zest, as though I were making a salad, then steam the leaves and just lift them out of the pot and onto plates.

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In a separate bowl, whisk together the vinegar, oil, and mustard, and pour over the bean mixture; mix well.

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Process two-thirds of beans, 6 tablespoons oil, water, lemon juice, garlic, and rosemary in food processor until smooth, about 10 seconds; scrape down bowl.

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Be sure to drain and rinse the beans thoroughly before mixing them into the salad.

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During the cleanse, make your salads robust by adding ample orange segments, ripe tomatoes, cucumbers, fresh greens, and other ingredients from the recipe.

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For the slaw, we quartered napa cabbage and grilled it until just the outer leaves were charred before tossing it with a quick Asian-inspired dressing.

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Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

[email protected]

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33 comments

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  • This looks really good!! I am going to add some red chilies, chopped kale and cantaloupe, with a lime, maple syrup, and soy sauce dressing. Yummy!! Thanks for sharing!!!

  • I CLICKED ON THE WHY YOU SHOULD EAT CILANTRO VIDEO AND IT WASNT THERE!? WHAT HAVE YOU DONE!!!!!

    ALSO GOOD VIDEO I WILL MAKE THIS IN THE NEXT DECADE FOR SURE 😉

  • I made this, this morning, the only thing is it’s to acidic for me so I got rid of the liquid, hopefully when I get home from work it’s ��

  • I just picked some Blue Lake green beans and Cherokee wax beans from my garden this morning and happen to have a can of kidney beans in the pantry, I believe I will be trying your recipe. Can you substitute canola oil in place of vegetable oil? Thanks for posting.

  • I love this salad but it makes me fart so much. Also, it makes me burp and gives me heartburn/acid refux. But then again, it’s really tasty.

  • I wish I could eat veggies! I have some sort of digestive problem and I have a lot of problems with eating veggies.:/ It sucks because I love so many of them, but they really screw with my bowels. Idk if having Celiac Disease has anything to do with that. But great looking salad Mike! TFS:)

  • Boil your red kidney beans first, I beg of you, they are toxic if uncooked, or cooked at an insufficient length or in an insufficien length of time

  • This looks good, but every bean salad I’ve ever had was sweet. Like a sweet or bread and butter pickle sweet.

    … and that is a LOT of parsley.

  • Such a classic pantry salad! I’ve added whatever cans I have to your three cans….corn, garbanzo anything in the pantry if I need to stretch a salad. Thanks so much for posting…it’s been awhile since I made this…think our next BBQ it will be on the menu! I love good old potato salad for our picnics…can’t go wrong! ��

  • Thank you for sharing. I cannot wait to try out this recipe. My husband’s grandma used to make this but has since passed away without ever sharing her recipe. I hope this is really close. Good memories…

  • is it me or do they sometimes just put basil, cilantro, parsley, pepper, and salt just for design? Or does it actually do something ’cause I can’t taste any difference besides the salt and pepper?​

  • Hey mike I know this is a veggie video but are you gonna do any future videos with chorizo in it? I introduced chorizo as a topping in my pizzerias today and we sold out like crazy!!

  • Oh my. that is a real “blast from the past”. Three bean salad was a favortie back in the old days. Thanks for the reminder. We need to make this! The salad we like to share is the broccoli salad with raisins and cheese and a semi-sweet dressing. It’s always a big hit.

  • Hi,sweetie,,,,I,remember,..,watching,,,,this show,,,when,I,was younger,,,still Love to, watch U!!!!! Them jack asses,,,just,,wanted…ur,,.money,..thats.,,why,they,took,U off,TV.,.

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  • I’ve been looking for this recipe. Its made at Stop N shop, and couldn’t for the life of me figure out what type of vingerette they used… Thank you very much for posting this.

  • Wow! Just made this salad and added black beans also…..it was yummy �������� Loaded with protein and fiber I am so stuffed LOL Thanks for sharing

  • Wait what? Who tf chops cilantro like that?
    Those dumb ass hipsters and Asians trying to create Mediterranean food and make it junk and oil their way

  • Mike, this looks awesome! I was recently told by my doctor that I’m not getting enough protein. I’ll be adding this to my regular rotation, putting together a shopping list as we speak!

  • I love beans. But I usealy cook them in the slow cooker. I can’t wait to try this, Thank you. BTW, A great recipe and video. As always.

  • This looks awesome and delicious!  I have rice vinegar and white balsamic vinegar, can I use one of these instead of red wine vinegar?

  • I totally laughed out loud at the feet comment. Hahahaha, Mike! Looks good. I’ve only had the canned variety of bean salad, where you just add oil, vinegar and onion.

  • By far this is the best three bean salad recipe I found. I tried a few recipes and this is the best one. Thanks for sharing this video.

  • I made this killer bean salad today. It is so delicious. Thank you so much. The only thing I did different was add black beans too. Made it a 4 bean killer salad. Wow! Delish! ��

  • You can definitively omit the garlic if you can’t tolerate it. Add more cayenne pepper (if you want spicy and or more lemon juice or vinegar) But there is nothing out there to replace or substitute the garlic. It’s pity that most of us can’t benefit the multiple health benefits the fresh garlic offers, specially when we have to go to work the next day or socialize. Thanks for sharing your opinion with us. we appreciate it..:)
    Mariette

  • My mom brought this to the family Thanksgiving dinner every year. She didn’t add the celery or celery salt. She used red onion. Love this stuff!!

  • Paula, just made this and it was great. I have never used Greek seasoning before and it was really good. I added some celery for crunch and I now have a healthy salad. Thank you!

  • when i heard that you are using canned food.. i am out of here.. this is not fresh salad.. another lazy american way of super market packed with chemicals food… yuk.

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  • Mike I’m gonna try this salad on the April first when my EBT goes through! My question is: does this salad give you the shits? That would be good for me since I have to cut weight for my fight coming up. PEACE!

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  • Key: “This three bean salad is the bomb doe”

    Peele: “Oh snap, they got three bean salad up in der. I aint even see dat.”

    Key: “you want some o mine”

    Peele: “yeah”

    Key: “open the hanger”

  • People who date vegans are so lucky, like they don’t need to take them out to dinner, they just need to put them outside on the lawn

  • I am sure it was still pleasant to eat. Cumin adds some unique flavor to this salad, But as I always stated before, adjust the seasoning to your liking. Next time try the three bean salad with cumin and see which way you like the best. Thanks for commenting and Enjoy!
    Vera:)