There are numerous variations on this salad. It can be made on the spur of the moment as I know I usually have all of the ingredients and it can be made ahead of time. If you want to cut back on the fat I also have a very good Weight Watcher’s version which has a lot less sugar and oil.
I really like the third one and recently added some pasta to the salad which helped to balance out the veggies and spices.
Three Bean Salad with Red Wine Vinegar
- 1/2 cup red wine vinegar (could use cider or white vinegar)
- 1/4 to 3/8 cup sugar (to taste)
- 1/4 cup canola oil
- 2 garlic cloves, minced (optional)
- salt and pepper to taste
Comment: When it comes to sugar and or/oil I always add it to taste. I often find a recipe is just as good with adding less amounts which decreases the amount of fat/calories that are in a dish.
Combine all ingredients and pour over the following vegetables:
- 1 (8 oz.) can green beans, cut into 1-inch long pieces
- 1 (8 oz.) can yellow wax beans, cut into 1-inch long pieces
- other beans optional such as kidney beans or garbanzo beans
- 1/2 medium red onion, chopped
- freshly minced parsley
WW Three Bean Salad
Weight Watcher’s Version:
- 1 (8 oz.) can green beans, rinsed, drained and cut into 1-inch pieces (I use salt free)
- 1 (8 oz.) can wax beans, rinsed, drained and cut into 1-inch pieces
- 1/4 cup cider vinegar
- 2 tbsp. olive oil
- 1 tbsp. sugar
- 1/2 tsp. salt
- 1/4 tsp. black pepper
- 1 (15-1/2 oz.) can red kidney beans, rinsed and drained
- 1/2 red pepper, chopped
- 1/3 cup red onion, chopped
- 2 tbsp. fresh parsley, minced
Combine all ingredients, toss and refrigerate up to 6 hours.
I really liked this lower fat version but a visitor wanted more sugar in it.
Weight Watcher’s Points of 3 per 3/4 cup serving
Spicy Three Bean Salad
Spicy Three Bean Salad:
- 1 (15 oz.) can garbanzo beans, drained and rinsed
- 1 (15 oz.) can kidney beans, drained and rinsed
- 1 (15 oz.) can green beans, drained and rinsed
- 4 green onions, chopped (or red onions sliced)
- 1 stalk celery, chopped (this added a nice crunch to the salad)
- 1/3 cup cider vinegar
- 1/4 cup vegetable oil
- 1 tbsp. honey
- 1/2 tsp. ground dry mustard
- 1/4 tsp. garlic powder
- 1/4 tsp. black pepper
- 1/4 tsp. onion powder
- 1/4 tsp. cayenne pepper
- pasta (optional) 4-6 oz. would be good
Combine the beans, onions and celery. Whisk together the rest of the ingredients and pour the dressing over the salad. Toss gently, cover and refrigerate for 2 hours.
Note: I didn’t find this salad “spicy” at all – as a matter of fact I would maybe add some more cayenne or a freshly chopped jalapeno. The salad is sweetened with just a tbsp. of honey – no sugar!
When I made this again I added 8 oz. pasta (4-6 oz. would be better), a jalapeno (gave it a nice kick) and garnished with green onion slices. Sliced radishes or any veggie of your choice can be added.
This is the healthiest and best recipe of all three versions.
