Three Bean Salad Recipe #379891
An interesting variation of the summertime picnic classic.
by Sue L
15 min | 15 min prep
SERVES 6 -8
Salad
- 1 (14 1/2 ounce) can cut green beans
- 1 (14 1/2 ounce) can yellow wax beans
- 1 (14 1/2 ounce) can red kidney beans
- 1/2 large yellow onion, minced
- 1 (2 ounce) jar chopped pimiento, drained
- 2 tablespoons sugar-free sweet pickle relish
Dressing
- 2/3 cup grapeseed oil or other salad oil
- 1/3 cup apple cider vinegar
- 2-3 garlic cloves, minced
- 1-2 teaspoon honey mustard
- 1 teaspoon seasoning salt
- 1/2 teaspoon black pepper
- 3-5 packs Splenda sugar substitute
- Rinse and drain canned beans, then combine the beans with onion, drained pimientos, and relish in a large salad bowl.
- Whisk together dressing ingredients and stir into salad.
- Cover and refrigerate salad 2-4 hours before serving.
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5 stars