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More Popular Recipes

Three Bean Salad

Recipe #298062 | 15 min | 15 min prep | SERVES 12 , 1 cup (Change Servings)
(0) RATE IT NOW READ REVIEWS

RECIPE BY: Chef #637313

Easy to make, delicious bean salad with a red, white and green theme that keeps well in the fridge. It's also very nutritious. Although it is oil and vinegar based, most of the oil stays behind in the bowl, so it is low fat, high fiber and low carbohydrate. You can make it on the weekend and have it available as a side dish all week. I've been making it so long I can't remember where it came from. It is great for covered dish dinners and is always a popular item because it is very colorful and appealing.

Posted on: Apr 11, 2008

Print Recipe

Ingredients

  • 1 (14 1/2 ounce) can cut green bean
  • 1 (14 1/2 ounce) can cut wax beans
  • 1 (15 ounce) can dark red kidney beans
  • 1 (4 ounce) jar chopped pimiento
  • 1 large green pepper, chopped or thinly sliced
  • 1 medium red onion, thinly sliced

    • Dressing

    Directions

    1. 1
      Drain canned vegetables in a colander.Combine all vegetable ingredients in a large bowl. Mix dressing ingredients and shake well, then pour over vegetables. It is best after it has had time to marinate for a few hours, preferably overnight.

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    Nutrition Facts

    Serving Size 1 (110g)

    Recipe makes 12 servings

    The following items or measurements are not included below:

    14 1/2 ounces cut green beans

    1/8 teaspoon pepper

    Calories 203
    Calories from Fat 110 (54%)
    Amount Per Serving %DV
    Total Fat 12.3g 18%
    Saturated Fat 1.7g 8%
    Monounsaturated Fat 8.8g
    Polyunsaturated Fat 1.4g
    Trans Fat 0.0g
    Cholesterol 0mg 0%
    Sodium 247mg 10%
    Potassium 254mg 7%
    Total Carbohydrate 20.6g 6%
    Dietary Fiber 4.0g 15%
    Sugars 9.7g
    Protein 3.9g 7%
    Vitamin A 292mcg 5%
    Vitamin B6 0.1mg 6%
    Vitamin B12 0.0mcg 0%
    Vitamin C 18mg 30%
    Vitamin E 1mcg 5%
    Calcium 30mg 3%
    Iron 1mg 9%

    detailed view...

    how is this calculated?

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