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Three-Bean Garden Salad Recipe

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This comes from a recipe I originally found in a bean cookbook. It took quite a few failures to come up with this winning combination. I hope you enjoy it as much as we do!

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Three-Bean Garden Salad Recipe

Prep: 30 min. + chilling

Yield: 10-12 Servings

30 30

Ingredients

1-1/2 cups frozen lima beans
1 can (15 to 16 ounces) kidney beans, rinsed and drained
1 package (9 ounces) frozen cut green beans, thawed
8 ounces fresh mushrooms, sliced
1 pint cherry tomatoes, halved
1/4 cup thinly sliced green onions
DRESSING:
2/3 cup lemon juice
1/3 cup sugar
1/3 cup olive oil
1-1/4 teaspoons salt
3/4 teaspoon Italian seasoning
1/2 teaspoon dried basil
1/2 teaspoon pepper

Directions

Cook lima beans according to package directions. Rinse in cold water; drain and place in a medium bowl. Add kidney and green beans, mushrooms, tomatoes and onions. Combine dressing ingredients. Pour over salad; mix gently to coat. Cover and chill for at least 5 hours, stirring occasionally. Yield: 10-12 servings.

Nutritional Facts 1 serving (3/4 cup) equals 150 calories, 6 g fat (1 g saturated fat), 0 cholesterol, 337 mg sodium, 20 g carbohydrate, 4 g fiber, 5 g protein.

Originally published as Three-Bean Garden Salad in Home-Style Soups, Salad and Sandwiches Cookbook , p51

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Reviews for Three-Bean Garden Salad (1)

Three-Bean Garden Salad

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Reviewed on Dec. 17, 2009 by t-macka

This ia a very good salad. I use fresh green beans just softened a bit in boiling water then iced water to hold their colour but still crisp. I also use chick peas instead of the lima beans.