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Three Bean Salad I
SUBMITTED BY:
Cathy Castro
PHOTO BY:
Allrecipes
"Three Bean Salad with extra kinds of beans and a zesty flavor!"
RECIPE RATING:
Read Reviews
(39)
Review/Rate This Recipe
PREP TIME
30 Min
COOK TIME
3 Min
READY IN
35 Min
SERVINGS
(
Help
)
Servings
US
METRIC
INGREDIENTS (
Nutrition
)
1 (14.5 ounce) can green beans, drained
1 (14.5 ounce) can wax beans, drained
1 (15.25 ounce) can red kidney beans, drained
1 (15 ounce) can garbanzo beans, drained
1 (15 ounce) can black beans, drained
1 red onion, chopped
1 green bell pepper, chopped
3/4 cup red wine vinegar
3/4 cup white sugar
3/4 cup vegetable oil
3/4 teaspoon ground dry mustard
1/2 teaspoon dried tarragon
1 1/2 teaspoons dried cilantro
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DIRECTIONS
In a large bowl, layer the beans, onion and green pepper. Set aside.
In a small saucepan, mix the vinegar, sugar, oil, mustard, tarragon and cilantro. Cook and stir over medium heat until sugar dissolves. Remove from heat and pour over bean mixture. Stir until all ingredients are coated. This is best if it is left to marinate for a few hours in the refrigerator, and stirred occasionally.
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REVIEWS
Reviewed on Sep. 14, 2003 by
LINDA MCLEAN
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LINDA MCLEAN
Sep. 14, 2003
I love bean salad and this was great. I did make a couple of changes though. I only used one third cup of sugar as I don't like it too terribly sweet. I added fresh garlic, the juice of half of a lime, about a cup of a good jarred brushetta and because I didn't have green pepper on hand, I used a small can of green chilies. I'm not big on cilantro or tarragon but added some spices of my choice. I really thought there was too much liquid at first, but after hours of marinating the beans soaked up the liquid perfectly. Yum!
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16 users found this review helpful
I love bean salad and this was great. I did make a couple of changes though. I only used one...
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Reviewed on Sep. 26, 2004 by
chellebelle
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chellebelle
Sep. 26, 2004
This is a great summer dish. It just gets better and better as it sits in the fridge too! I left out the cilantro, onion and bell peppers though, I like it just plain beans. I use cider vinegar instead of red wine and it tasted fine and I think the proportions of oil/sugar/vinegar are just right for my taste. 1/2 teaspoon of dry mustard is enough.
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13 users found this review helpful
This is a great summer dish. It just gets better and better as it sits in the fridge too! I...
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Reviewed on Sep. 14, 2003 by P-Pok
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P-Pok
Sep. 14, 2003
Based on reviews, I too cut the sugar in half when preparing this dish. I probably should have used a lighter oil or less oil, too. The dish was just a tad too oily but still very colorful (I used light red kidney beans), very filling, and very easy. Will feed plenty. Does indeed get better with lots of time in the fridge. A meal all by itself. The dish, as I prepared it, deserved 4.5 stars. Next time, I will tweak the oil and produce a 5-star salad!
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13 users found this review helpful
Based on reviews, I too cut the sugar in half when preparing this dish. I probably should have...
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Reviewed on Jan. 12, 2006 by
Sharon M.
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Sharon M.
Jan. 12, 2006
Very nice flavor. I used 1/2 cup of olive oil and still found it to be a little too greasy. Definitely use less oil than the recipe calls for.
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12 users found this review helpful
Very nice flavor. I used 1/2 cup of olive oil and still found it to be a little too greasy. ...
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Reviewed on Sep. 25, 2003 by EMSTUFF
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EMSTUFF
Sep. 25, 2003
I have always kind of liked 3 bean salads, but they were just too strong. When I made this recipe I cut the sugar (I use Splenda) in half and also only used half of the oil. Since we have cilantro and tarragon in the garden I used double the recipe amount of fresh (more could be used to taste)herbs. This is the best 3 bean salad I have ever had. Love it!
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12 users found this review helpful
I have always kind of liked 3 bean salads, but they were just too strong. When I made this...
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Reviewed on Sep. 14, 2003 by CYDGO
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CYDGO
Sep. 14, 2003
I only used half as much sugar, and fresh cilantro,but otherwise stuck to the recipe,and the whole family loved it (even the 'non-bean eaters')! Even better as leftovers.
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11 users found this review helpful
I only used half as much sugar, and fresh cilantro,but otherwise stuck to the recipe,and the...
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Reviewed on Dec. 29, 2005 by SAILORTIFF
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SAILORTIFF
Dec. 29, 2005
This salad was excellent and I received raves when I served it on Christmas with roast beef. The leftovers were still tasty days later. It was EASY to make, with not a lot of chopping. Next time, I will cut the sugar, vinegar, and oil down to a half cup because it seemed to make to much liquid.
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10 users found this review helpful
This salad was excellent and I received raves when I served it on Christmas with roast beef. ...
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Reviewed on Nov. 4, 2004 by
bgirldeb
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bgirldeb
Nov. 4, 2004
My family RAVED over this bean salad. We LOVE cilantro! I used 1/2 cup light olive oil instead of the veg oil and substituted Splenda sweetner for the white sugar. This was VERY good. The next day I ate some of the leftovers on brown rice for lunch.
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10 users found this review helpful
My family RAVED over this bean salad. We LOVE cilantro! I used 1/2 cup light olive oil...
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Reviewed on Sep. 14, 2003 by LITTLEFATCAT