Three Bean Salad (5) Collection
three-bean salad 
three-bean salad 
three bean salad 
three-bean salad 
three-bean salad 
three-bean salad: 
1 cup  haricot verts, trimmed and cut into 1-inch lengths or left whole
1 cup  yellow wax beans, trimmed and cut into 1-inch lengths
1 cup  romano beans, trimmed and cut into 1/2-inch pieces
1 cup  sugar snap peas, trimmed and cut into 1/2-inch pieces
2 medium  yellow summer squash, cut into 1-inch pieces
1/4 cup  white truffle oil
2 Tbsp  sherry vinegar
2 tsp  minced shallots
1/4 cup  minced white truffle, (optional)
  salt and freshly ground black pepper, to taste
the three beans used here include the tiniest french green beans (called 
haricot verts) which are as slender as matchsticks, large broad italian 
romano beans, and yellow wax beans. combined with fresh snap peas and 
yellow squash, this delicious salad displays the bounty of the summer 
garden. in large pot, bring 3 quarts salted water to boil. blanch beans in 
boiling water just until crisp-tender, about 3 minutes. using slotted 
spoon, transfer beans to bowl of ice water. repeat with peas and squash. 
vinaigrette: in small bowl, mix all ingredients until well blended. in 
medium bowl, combine all blanched vegetables; pour in vinaigrette and toss 
to coat. serve right away. 
three-bean salad: 
1-1/2 cup  cooked green beans, drained
1-1/2 cup  cooked red kidney beans, drained
1-1/2 cup  cooked garbanzo beans, drained
1 cup  chopped celery
1   green bell pepper, chopped
1/2 cup  chopped pimiento
1 cup  lentil sprouts
1 cup  cooked whole grain wheat
1 cup  cooked medium brown rice
1 medium  red onion, sliced thin
1/2 cup  unrefined vegetable oil
1/4 to 1/2 cup  wine vinegar or lemon juice
1 Tbsp  raw honey
toss all ingredients together. chill. serve. 
three bean salad: 
1/2 cup  dried cranberry beans
1/2 cup  dried fava or lima beans
4 cup  dried borlotti beans
1 cup  yellow wax beans, trimmed, cut into 1-inch pieces
1 small  red onion, chopped
1 cup  pea shoots or bean sprouts
2 Tbsp  cider vinegar
1 tsp  honey
1/4 cup  olive oil
  salt and freshly ground pepper, to taste
3   fresh sage leaves, cut into strips
cook cranberry lava or lima and borlotti beans in simmering water until 
tender (about 45 minutes). drain and let cool. cook wax beans in salted 
trailing water for 3 minutes. drain and let cool. in a large bowl combine 
beans with onion and pea shoots or sprouts. in a small bowl whisk vinegar 
honey and oil together. toss with bean mixture and add salt and pepper. 
sprinkle with sage. 
three-bean salad: 
2 cup  slightly cooked green beans
2 cup  slightly cooked yellow beans
2 cup  cooked red kidney beans
1/2 cup  chopped raw onion
1/2 cup  chopped green pepper
1/2 cup  canola oil
1/2 cup  vinegar
2/3 cup  honey or maple syrup
1 tsp  salt
1/2 tsp  pepper
1/2 tsp  dill weed
mix drained vegetables. mix liquid and spices in sauce pan; heat until 
just hot. pour over veggies in large container. let sit overnight before 
three-bean salad: 
1 cup  cooked string beans
1 cup  cooked red beans or peas
1 cup  cooked broad beans
1/2 cup  vinegar
1/4 cup  oil
1/2   onion, finely chopped
  chopped mint leaves
1 pinch  sugar
1 pinch  salt
mix beans together with the last six ingredients. 
serves 4. 
country: bahamas 
macleod mushrooms: 
(ID: 7066) Mirror: Tue, Jul 6, 2004

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