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Quick Three-Bean Salad

 Quick Three-Bean Salad
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.
8 ServingsPrep: 10 min. + chilling


  • 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


  • 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.