Marinated Three Bean Salad Recipe

4 5 6
Marinated Three Bean Salad Recipe
Marinated Three Bean Salad Recipe photo by Taste of Home
Publisher Photo

Marinated Three Bean Salad Recipe

Read Reviews
4 5 6
Publisher Photo
Fresh herbs and cayenne pepper provide the fantastic flavor in this marinated salad featuring fresh veggies and canned beans. —Carol Tucker, Wooster, Ohio
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. + chilling
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. + chilling

Ingredients

  • 1 can (15-1/2 ounces) great northern beans, rinsed and drained
  • 1 can (15 ounces) 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.
Originally published as Three-Bean Salad in Taste of Home's Holiday & Celebrations Cookbook Annual 2007, p208

Nutritional Facts

1 cup: 184 calories, 5g fat (0 saturated fat), 0 cholesterol, 452mg sodium, 28g carbohydrate (4g sugars, 8g fiber), 8g protein.

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  • 1 can (15-1/2 ounces) great northern beans, rinsed and drained
  • 1 can (15 ounces) 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
  1. 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.
Originally published as Three-Bean Salad in Taste of Home's Holiday & Celebrations Cookbook Annual 2007, p208

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Reviews forMarinated Three Bean Salad

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Appy_Girl User ID: 1132413 287603
Reviewed May. 8, 2018

"Winner winner around my table. Everyone loved it ! I totally agree with my fellow VFE. This salad needs to sit in the fridge overnight.. I did use about 1/3 cup of water and I upped the difference using olive oil. I grabbed a can of light kidney beans by mistake no harm.

Left overs are perfect when added to a garden salad. It really bumps and wakes up ordinarily iceburg lettuce.
Add a little Italian dressing if needed.
The beans soften and plump up during the over night stay and the taste of the dressing does intensify. Its light healthy and simply tasteful.
VFE."

MY REVIEW
Theresa User ID: 9133290 287471
Reviewed May. 5, 2018

"Disappointed in this recipe. I made it, sampled it, and then threw it out. I think it was the water in the dressing that spoiled this recipe for me. I have made many other bean salads over the years, all good. I have now learned: don't add water!"

MY REVIEW
shawnba User ID: 2581969 287312
Reviewed Apr. 30, 2018

"I loved this colorful salad, and it fit right into our low fat lifestyle! I’m giving this 4*. The oregano was a little strong for me, I will cut it back a little next time. Otherwise, a very tasty side dish"

MY REVIEW
JMartinelli13 User ID: 92779 287221
Reviewed Apr. 28, 2018

"I only made a few small changes. I used low sodium black beans, and I had heirloom mini tomatoes on hand. I rarely have fresh herbs, but made a point to go out and buy as many as I could find for this. I loved all the colors and textures. It gets better as it sits, and though it suggests four hours, I thought it was even better the next day. Awesome with tortilla chips too!"

MY REVIEW
nancymay70 User ID: 5361313 148728
Reviewed Aug. 3, 2012

"This is a great summer dish to bring to potluck dinners. It's refreshing and light and full of color. My family loves it and asks for more."

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