Three-Bean Salad

Three-Bean Salad

5 Reviews
From: EatingWell Magazine, May/June 2009

This three-bean salad has far less sugar than typical versions. We opt for a combination of canned and frozen beans (for convenience) along with fresh green beans for their great taste and texture.

Ingredients 8 servings

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Original recipe yields 8 servings
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  • 3 tablespoons cider vinegar
  • 3 tablespoons rice vinegar
  • 1 tablespoon sugar
  • 1 tablespoon whole-grain mustard
  • 1 tablespoon canola oil
  • ½ teaspoon salt
  • Freshly ground pepper , to taste
  • ⅓ cup diced red onion
  • 1 15-ounce can black-eyed peas , or chickpeas, rinsed
  • 1 10-ounce package frozen baby lima beans , or shelled edamame
  • 1 pound green beans, trimmed and cut into 1-inch pieces
  • 2 tablespoons chopped fresh parsley


  • Active

  • Ready In

  1. Put a large saucepan of water on to boil. Fill a large bowl half full with ice water and place next to the stove.
  2. Meanwhile, 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 ice 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 ice water. Pat dry and add to the salad along with parsley; toss well.
  • Make Ahead Tip: Prepare through Step 2. Cook lima beans and green beans (see Steps 3-4 for timing) and refrigerate separately. Toss the salad components with the dressing just before serving.

Nutrition information

  • Serving size: about 1 cup
  • Per serving: 193 calories; 2 g fat(0 g sat); 8 g fiber; 37 g carbohydrates; 9 g protein; 117 mcg folate; 0 mg cholesterol; 13 g sugars; 1 g added sugars; 637 IU vitamin A; 19 mg vitamin C; 75 mg calcium; 2 mg iron; 533 mg sodium; 615 mg potassium
  • Nutrition Bonus: Vitamin C (32% daily value), Folate (29% dv)
  • Carbohydrate Servings:
  • Exchanges: 1 starch, 1 vegetable

Reviews 5

July 17, 2019
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By: Carissa Higgins
Love this as a great side dish. I used edamame and chickpeas and it turned out fantastic. Love the raw red onions, gave just enough crunch.
June 30, 2014
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By: Sheryll Lyn
I don't understand why anyone would add sugar to a side dish.... to me, sugar is for a dessert, not a main food. Other than adding the sugar, this recipe is really great. After you fragrance your garlic, try browning just a touch of onion, then add the raw onion last before covering and putting in the fridge to meld the flavors?
June 10, 2012
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By: Jane Russell
Absolutely delish! I made this for a picnic, and everyone loved it! I was asked for the recipe by many, and about clean eating which I always have to tell everyone about. I came home with an empty bowl and I doubled the recipe!! It's definitely five stars! Pros: Light, low-fat, easy to make!
September 05, 2010
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By: EatingWell User
Great recipe. Easy to make. Tastes wonderful. Makes a good side dish for family gatherings.
September 21, 2009
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By: EatingWell User
Love this alternative to the traditional. Have made it with both edamame and lima beans and both are great.
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