Recipe by Cathy Castro
"Three Bean Salad with extra kinds of beans and a zesty flavor!"
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
1 (14.5 ounce) can
green beans, drained
1 (14.5 ounce) can
wax beans, drained
1 (15.25 ounce) can
red kidney beans, drained
1 (15 ounce) can
garbanzo beans, drained
1 (15 ounce) can
black beans, drained
red onion, chopped
green bell pepper, chopped
red wine vinegar
ground dry mustard
1 1/2 teaspoons
I love bean salad and this was great. I did make a couple of changes though. I only used one third cup of sugar as I don't like it too terribly sweet. I added fresh garlic, the juice of half of a lime, about a cup of a good jarred brushetta and because I didn't have green pepper on hand, I used a small can of green chilies. I'm not big on cilantro or tarragon but added some spices of my choice. I really thought there was too much liquid at first, but after hours of marinating the beans soaked up the liquid perfectly. Yum!
Too sweet! But I fixed it with more vinegar. Will make again with some tweeks.
Based on reviews, I too cut the sugar in half when preparing this dish. I probably should have used a lighter oil or less oil, too. The dish was just a tad too oily but still very colorful (I used light red kidney beans), very filling, and very easy. Will feed plenty. Does indeed get better with lots of time in the fridge. A meal all by itself. The dish, as I prepared it, deserved 4.5 stars. Next time, I will tweak the oil and produce a 5-star salad!
I have always kind of liked 3 bean salads, but they were just too strong. When I made this recipe I cut the sugar (I use Splenda) in half and also only used half of the oil. Since we have cilantro and tarragon in the garden I used double the recipe amount of fresh (more could be used to taste)herbs. This is the best 3 bean salad I have ever had. Love it!
This is a great summer dish. It just gets better and better as it sits in the fridge too! I left out the cilantro, onion and bell peppers though, I like it just plain beans. I use cider vinegar instead of red wine and it tasted fine and I think the proportions of oil/sugar/vinegar are just right for my taste. 1/2 teaspoon of dry mustard is enough.
Very nice flavor. I used 1/2 cup of olive oil and still found it to be a little too greasy. Definitely use less oil than the recipe calls for.
This salad was excellent and I received raves when I served it on Christmas with roast beef. The leftovers were still tasty days later. It was EASY to make, with not a lot of chopping. Next time, I will cut the sugar, vinegar, and oil down to a half cup because it seemed to make to much liquid.
My family RAVED over this bean salad. We LOVE cilantro! I used 1/2 cup light olive oil instead of the veg oil and substituted Splenda sweetner for the white sugar. This was VERY good. The next day I ate some of the leftovers on brown rice for lunch.
* Percent Daily Values are based on a 2,000 calorie diet.
Three Bean Salad I
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
** Calories: 322
** Calories from Fat: 158
Easy recipes for summer get-togethers.
Low-fat, low-carb, paleo, vegan. Get recipes for your lifestyle.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!
See how to make a simple summer bean salad with garlic and mint dressing.
A flavorful cold bean salad with garlic, lemon, roasted red pepper, and mint.
See how to make a Southwest-style couscous salad with a tangy vinaigrette.