Three-Bean Garden Salad Recipe

4.5 2 2
Three-Bean Garden Salad Recipe
Three-Bean Garden Salad Recipe photo by Taste of Home
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Three-Bean Garden Salad Recipe

Read Reviews
4.5 2 2
Publisher Photo
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!
MAKES:
10-12 servings
TOTAL TIME:
Prep: 30 min. + chilling
MAKES:
10-12 servings
TOTAL TIME:
Prep: 30 min. + chilling

Ingredients

  • 1 package (10 ounces) 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 or vegetable 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.
Originally published as Three-Bean Garden Salad in Home-Style Soups, Salad and Sandwiches Cookbook 1996, p51

Nutritional Facts

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

  • 1 package (10 ounces) 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 or vegetable oil
  • 1-1/4 teaspoons salt
  • 3/4 teaspoon Italian seasoning
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon pepper
  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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Reviews forThree-Bean Garden Salad

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MY REVIEW
mamamarie User ID: 568814 227043
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."

MY REVIEW
t-macka User ID: 1174815 15352
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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