Three Bean Salad I Recipe - Allrecipes.com
Three Bean Salad I Recipe
  • READY IN 35 mins

Three Bean Salad I

Recipe by  

"Three Bean Salad with extra kinds of beans and a zesty flavor!"

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Ingredients Edit and Save

Original recipe makes 10 servings Change Servings
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Directions

  1. In a large bowl, layer the beans, onion and green pepper. Set aside.
  2. In a small saucepan, mix the vinegar, sugar, oil, mustard, tarragon and cilantro. Cook and stir over medium heat until sugar dissolves. Remove from heat and pour over bean mixture. Stir until all ingredients are coated. This is best if it is left to marinate for a few hours in the refrigerator, and stirred occasionally.
Kitchen-Friendly View
  • PREP 30 mins
  • COOK 3 mins
  • READY IN 35 mins
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Reviews More Reviews

Most Helpful Positive Review
Sep 14, 2003

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!

 
Most Helpful Critical Review
Dec 13, 2010

Too sweet! But I fixed it with more vinegar. Will make again with some tweeks.

 
Sep 14, 2003

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!

 
Sep 25, 2003

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!

 
Sep 26, 2004

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.

 
Jan 12, 2006

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.

 
Dec 29, 2005

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.

 
Nov 04, 2004

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.

 

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Nutrition

  • Calories
  • 322 kcal
  • 16%
  • Carbohydrates
  • 37.4 g
  • 12%
  • Cholesterol
  • < 1 mg
  • < 1%
  • Fat
  • 17.6 g
  • 27%
  • Fiber
  • 4.6 g
  • 18%
  • Protein
  • 4.7 g
  • 9%
  • Sodium
  • 500 mg
  • 20%

* Percent Daily Values are based on a 2,000 calorie diet.

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