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Three-Bean Salad Recipe

Three-Bean Salad Recipe photo by Taste of Home

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This traditional three-bean salad, submitted by Amy Short of Lesage, West Virginia, bursts with the flavor of savory. Honey gives a pleasant sweetness to the vinaigrette that coats the blend of green beans, kidney beans and lima beans. It's perfect for picnics.

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Three-Bean Salad Recipe

Prep: 10 min. + chilling

Yield: 8 Servings

10 10

Ingredients

1/3 cup cider vinegar
1/3 cup vegetable oil
1/3 cup honey
2 tablespoons minced fresh savory or 2 teaspoons dried savory
1/4 teaspoon salt
2 cups frozen cut green beans, thawed
1 can (16 ounces) kidney beans, rinsed and drained
1 can (15 ounces) lima beans, rinsed and drained
1 medium onion, chopped
1 medium green pepper, chopped

Directions

In a large bowl, whisk the vinegar, oil, honey, savory and salt until blended. Add the beans, onion and green pepper; stir to coat. Cover and refrigerate until chilled. Serve with a slotted spoon. Yield: 8 servings.

Originally published as Three-Bean Salad in Taste of Home June/July 2004, p59

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Three-Bean Salad

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(1-1) of 1 reviews

Reviewed on Mar. 25, 2010 by Hawker21

Used the base of the recipe. Didn't have savory, but added thyme, red onion, black pepper, garlic powder, and red cayenne pepper cuz I love heat. Oh, and cukes & tomatoes! The dressing was a great base.