SPECIAL OFFER - Limited Time Only!

(The ad below will not display on your printed page)

20 minute dinner recipes

Print Now

Three-Bean Salad


It's true, beans are good for your heart, and this tangy cold bean salad makes it a delight to get more of them in your diet. Plenty of added veggies supply crunch along with nutrients and fiber. This salad is great made in advance so it's perfect for a potluck.

8 servings, about 1 cup each | Active Time: 30 minutes | Total Time: 30 minutes



  1. Put a large saucepan of water on to boil. Fill a large bowl half full with cold water.
  2. Whisk cider vinegar, rice vinegar, sugar, mustard, oil, salt and pepper in a large bowl until blended. Add onion and black-eyed peas (or chickpeas); toss to coat.
  3. Cook lima beans (or edamame) in the boiling water until tender, about 5 minutes. Remove with a slotted spoon and refresh in the cold water. Pat dry and add to the bowl.
  4. Cook green beans in the boiling water until just tender, 3 to 6 minutes. Drain and refresh in the cold water. Pat dry and add to the salad along with parsley; toss well.


Per serving : 110 Calories; 2 g Fat; 0 g Sat; 1 g Mono; 0 mg Cholesterol; 18 g Carbohydrates; 5 g Protein; 6 g Fiber; 315 mg Sodium; 384 mg Potassium

1 Carbohydrate Serving

Exchanges: 1 starch, 1 vegetable

Tips & Notes