Three-Bean Garden Salad Recipe
Three-Bean Garden Salad Recipe photo by Taste of Home
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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!
TOTAL TIME: Prep: 30 min. + chilling
MAKES:10-12 servings
TOTAL TIME: Prep: 30 min. + chilling
MAKES: 10-12 servings


  • 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
  • 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

Nutritional Facts

3/4 cup: 150 calories, 6g fat (1g saturated fat), 0mg cholesterol, 337mg sodium, 20g carbohydrate (9g sugars, 4g fiber), 5g protein


  1. 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.
Originally published as Three-Bean Garden Salad in Home-Style Soups, Salad and Sandwiches Cookbook 1996, p51

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Reviewed May. 27, 2015

"This was a good recipe. I did make several changes. I also added chic peas. We love chic peas and they go into each of our salads! However, I eliminated the lemon juice and sugar and just used olive oil."

Reviewed Dec. 17, 2009

"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."

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