Three-Bean Garden Salad

Name: Three-Bean Garden Salad
Prep time: 30 min
Total time: 30 min
Yield: 10-12 servings.
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

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!

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.

Nutrition Facts

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

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

Reviews

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Average Rating:

mamamarie

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.
t-macka

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.