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Marinated Three-Bean Salad

 Marinated Three-Bean Salad
Fresh herbs and cayenne pepper provide the fantastic flavor in this marinated salad featuring fresh veggies and canned beans. —Carol Tucker, Wooster, Ohio
8 ServingsPrep: 20 min. + chilling

Ingredients

  • 1 can (15-1/2 ounces) great northern beans, rinsed and drained
  • 1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
  • 1 can (15 ounces) black beans, rinsed and drained
  • 1 medium tomato, chopped
  • 1 medium onion, chopped
  • 1 celery rib, chopped
  • 1/3 cup each chopped green, sweet red and yellow pepper
  • 1/2 cup water
  • 3 tablespoons minced fresh basil or 1 tablespoon dried basil
  • 2 tablespoons minced fresh parsley
  • 2 tablespoons lemon juice
  • 2 tablespoons olive oil
  • 1-1/2 teaspoons minced fresh oregano or 1/2 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 teaspoon cayenne pepper

Directions

  • In a large bowl, combine the beans, tomato, onion, celery and
  • peppers. In a small bowl, whisk the remaining ingredients; gently
  • stir into bean mixture. Cover and refrigerate for 4 hours, stirring
  • occasionally. Yield: 8 servings.

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Marinated Three-Bean Salad (continued)

Nutritional Facts: 1 serving (1 cup) equals 184 calories, 5 g fat (trace saturated fat), 0 cholesterol, 452 mg sodium, 28 g carbohydrate, 8 g fiber, 8 g protein.