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Three-Bean Salad

:  May/June 2009, July/August 1998, The Essential EatingWell Cookbook (2004)

Your rating: None Average: 3.9 (44 votes)

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.


READER'S COMMENT:
"Great recipe. Easy to make. Tastes wonderful. Makes a good side dish for family gatherings. "
Three-Bean Salad Recipe

Makes: 8 servings, about 1 cup each

Active Time:

Total Time:

Nutrition Profile

Low calorie | Low cholesterol | Low saturated fat | Heart healthy | Healthy weight | High fiber | High potassium | Gluten free |

View Our Nutrition Guidelines »

Ingredients

  • 3 tablespoons cider vinegar
  • 3 tablespoons rice vinegar
  • 1 tablespoon sugar
  • 1 tablespoon whole-grain mustard
  • 1 tablespoon canola oil
  • 1/2 teaspoon salt
  • Freshly ground pepper , to taste
  • 1/3 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

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Preparation

  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.

Tips & Notes

  • 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

Per serving: 109 calories; 2 g fat ( 0 g sat , 1 g mono ); 0 mg cholesterol; 18 g carbohydrates; 5 g protein; 6 g fiber; 322 mg sodium; 381 mg potassium.

Nutrition Bonus: Fiber (23% daily value), Vitamin C (15% dv).

Carbohydrate Servings: 2

Exchanges: 1 starch, 1 vegetable


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Recipe Categories

Holiday
Labor Day
Memorial Day
Father's Day
July 4th
Health & Diet Considerations
Heart healthy
Healthy weight
High fiber
High potassium
Gluten free
Low calorie
Low cholesterol
Low saturated fat
Style/Theme
Comfort foods
Make ahead instructions
Makeover
Picnic
Potluck
Quick (total 30 min. or less)
Vegan
Vegetarian
Ease of Preparation
Easy
Total Time
30 minutes or less
Servings
8 or more
Main Ingredient
Beans/Legumes
Meal/Course
Lunch
Dinner

Type of Dish
Salad, side/appetizer
Side dish, vegetable
Season
Spring
Summer
Fall
Ethnic/Regional
American
Publication
The Essential EatingWell Cookbook (2004)
May/June 2009
July/August 1998
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