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Nutrition Facts
Serving Size 1 (166g) Recipe makes 10 servings
Calories 252
Calories from Fat 105		(41%)
Amount Per Serving		%DV
	Total Fat 11.7g	17%
	Saturated Fat 0.9g	4%
	Monounsaturated Fat 6.6g
	Polyunsaturated Fat 3.6g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 448mg		18%
Potassium 300mg		8%
Total Carbohydrate 32.0g		10%
	Dietary Fiber 5.6g	22%
	Sugars 11.2g
Protein 6.0g		11%
detailed view... how is this calculated?

Three Bean Salad

Recipe #133914 | 15 min | 10 min prep | add private note

⁽⁹⁾ RATE IT NOW Print Recipe

By: Kaarin
Aug 18, 2005

Tangy and sweet, this has a little less sugar than other recipes. I plan to try this with splenda. Adapted from my More With Less Mennonite cookbook. Either canned or dried, cooked beans may be used. I chose my favorite beans, but many other kinds can be substituted.

SERVES 10 -12 (change servings and units)

Ingredients

2 cups cut green beans
2 cups dark red kidney beans (or 15 oz. can)
2 cups garbanzo beans (or 15 oz. can)
1 medium red onion, chopped
1 medium green pepper, chopped
1/2 cup canola oil
1/2 cup white vinegar
1/2 cup sugar
1 teaspoon salt
1/4 teaspoon white pepper

Directions

1
Cook green beans till tender.
2
Drain canned beans and rinse.
3
Toss beans with onion and pepper.
4
Combine the oil with remaining ingredients and pour over the beans.
5
Chill at least 4 hours before serving.
6
Flavor improves with marinating overnight or longer.

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Featured Reviews for This Recipe

From: Wendyla in Cali

On Jul 20, 2009

perfect - just like my mom's. I subbed can of wax beans for garbanzos, and used red bell pepper instead of green as I don't like green. Yummy perfect for summertime!

0 people found this review helpful

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From: Brenda.

On May 17, 2009

I will cut the sugar down to 1/4 - 1/3 cup next time as I thought it was just a little too sweet. I added a can of yellow wax beans and 1/2 of a red pepper I had on hand. Colorful and delicious.

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From: justcallmetoni

On Oct 22, 2005

I cut the amount of oil in half and replaced the sugar with Splenda. The sweet and sour balance was just wonderful and made a perfect dressing for this bean salad. I had some at 5 hour and again after it sat overnight. The later was definitely better as the red onions had released more of their flavor and mellowed into the rest of the dish. Yum. Thanks Kaarin.

3 people found this review helpful

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From: Bamc

On Apr 5, 2007

I use this dressing with any type of canned bean assortment. I make sure I rinse the canned beans well, especially the black beans and have thrown a can of kernel corn in too. I also add 2-3 TBSP chopped fresh parsley to the mix.

1 person found this review helpful

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