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Three-Bean Garden Salad

By: Mary Kaye Rackowitz  
"This comes from a recipe I originally found in a bean cookbook. It took quite a few failures to come up with this winning combination. I hope you enjoy it as much as we do!"

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Prep Time:
30 Min
Ready In:
30 Min

Servings  (Help)

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Original Recipe Yield 10 servings
 

Ingredients

  • 1 (10 ounce) package frozen lima beans
  • 1 (15 ounce) can kidney beans, rinsed and drained
  • 1 (9 ounce) package frozen cut green beans, thawed
  • 8 ounces fresh mushrooms, sliced
  • 1 pint cherry tomatoes, halved
  • 1/4 cup thinly sliced green onions
  • DRESSING:
  • 2/3 cup lemon juice
  • 1/3 cup sugar
  • 1/3 cup olive or vegetable oil
  • 1 1/4 teaspoons salt
  • 3/4 teaspoon Italian seasoning
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon pepper

Directions

  1. Cook lima beans according to package directions. Rinse in cold water; drain and place in a medium bowl. Add kidney and green beans, mushrooms, tomatoes and onions. Combine dressing ingredients. Pour over salad; mix gently to coat. Cover and chill for at least 5 hours, stirring occasionally.
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