Three Bean Salad Three Ways

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.

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

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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

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DSC_9489 DSC_9490

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
  • 1 stalk celery, chopped
  • 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

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.

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