Community Pick
Three Bean Salad
photo by DianaEatingRichly
- Ready In:
- 15mins
- Ingredients:
- 10
- Serves:
-
10-12
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
- Cook green beans till tender.
- Drain canned beans and rinse.
- Toss beans with onion and pepper.
- Combine the oil with remaining ingredients and pour over the beans.
- Chill at least 4 hours before serving.
- Flavor improves with marinating overnight or longer.
Questions & Replies
Reviews
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My tweak is a little more oil as I have a "basic texture and taste" I use for oil and vinegar dressing. I use this same for cole slaw too. The recipe photo shows red pepper as well and I would use that the next round. Also, I didn't add any salt as the canned beans have salt and don't want to add more to the "sodium" content.
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This simple recipe is the best one out there! I use the 15 Oz Cans of beans, and one each of the smaller cans of beans, and a one pound bag of Bird's Eye frozen green beans. I leave all the other ingredients as per the recipe. I sometimes add black and green olives and a stalk or two of celery diced. Yum!
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Great recipe. I used less oil and sugar than called for. I also used celery in place of green pepper because our green pepper went bad. Love it. So easy and yummy. I blanched fresh green beans and submerged in iced water to keep the bright green color and snappy taste. This is so versatile. I've used different types of beans (cannellini, northern beans, butter beans, black eyed peas, etc...).
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Tweaks
-
My tweak is a little more oil as I have a "basic texture and taste" I use for oil and vinegar dressing. I use this same for cole slaw too. The recipe photo shows red pepper as well and I would use that the next round. Also, I didn't add any salt as the canned beans have salt and don't want to add more to the "sodium" content.
-
Great recipe. I used less oil and sugar than called for. I also used celery in place of green pepper because our green pepper went bad. Love it. So easy and yummy. I blanched fresh green beans and submerged in iced water to keep the bright green color and snappy taste. This is so versatile. I've used different types of beans (cannellini, northern beans, butter beans, black eyed peas, etc...).
RECIPE SUBMITTED BY
I'm a stay at home mom with 3 adorable children-an 8 year old daredevil son, a 5 1/2 year old princess and a wild little 2 year old girl! I love to cook, and like having my little helpers in the kitchen!
I usually love recipes that are completely from scratch (I still love them actually) but right now my focus is on having any kind of food ready by mealtime! It's a little crazy here lately. Every summer we have a huge organic garden, apple orchard and raspberry and blueberry patches, along with a woods full of wild foods waiting for me to learn what they are so I can collect them. I'm learning about wild mushrooms first, so if anyone has any tips, let me know. We also eat wild venison which my husband and I hunt ourselves. It's our favorite meat, since it's lean, organic and cheap! Some of my hobbies are: hiking, biking, rock climbing, gardening, playing in the water with my kids, or just swinging in the hammock with a good book. I go stir crazy if I spend too much time inside.