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Three-Bean Garden Salad

 Three-Bean Garden Salad
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!
10-12 ServingsPrep: 30 min. + chilling

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.