Easy Healthy Recipes • Free Healthy Recipes • Healthy Cooking Recipes
Three bean salad had been a summer staple in our family for years. Even though you can find this salad at the the deli counter, we find that making it ourselves allows us to control the sodium. Convenience foods are typically loaded with salt. Your heart will thank you for this low sodium version. These beans are also high in fiber. It will go well with any of your barbeque suppers. This really needs to marinate a few hours, overnight is fine, to build the flavor. If you are heading out to the beach, making it the day ahead makes perfect sense. Healthy vegetarian recipes for salad are sweet, crunchy and satisfying. It is best to use fresh beans in this recipe, but if unavailable, frozen ones will be fine. If you place the salad in a large zip lock plastic bag after you are done combining all the ingredients, it will make it easy to stir when marinating. If you are looking for a slightly different version of a three bean salad, try one that has a lime/cilantro dressing with edamame.
1 1/2 cups green snap beans
1 1/2 cups yellow snap beans
2 cans of cups kidney beans, rinsed well
1 cup green bell pepper, slivered
3/4 cups red onion, thinly sliced
1 clove garlic, cut in half
2/3 cup red wine vinegar
1/3 cup sugar
1/4 cup vegetable oil
1/4 cup olive oil
1/2 teaspoon Worcestershire sauce
1/2 to 1 teaspoon salt
1/8 teaspoon black pepper
large dash of turmeric
Trim the ends off both ends of the beans and cut into 1 inch pieces.
Boil water in a medium large pot and add the beans.
Blanch for about 7 minutes.
Drain in a colander and rinse with cold water.
Combine the fresh with the kidney beans in a large bowl, add the green peppers and onions.
Mix well.
In a medium jar with a tight fitting lid, combine the remaining ingredients.
Shake well. Let stand 5 minutes. Remove the garlic halves and discard.
Shake again and pour over the bean mixture.
Chill at least 3 hours, stirring occasionally, to coat the beans with the marinade.