Three Bean Salad

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Most Helpful Positive Review

Nov 19, 2005

Very tasty, I used splenda instead of sugar, making it diabetic friendly. I also added 1 can whole kernal corn (drained) 1 can peas, (drained). I choped my onion instead of in rings. I increased the amounts of oil, splenda and vinegar because of adding the extra canned vegetables. We love this salad, goes great with the slow cooker roast beef recipe I have posted here on allrecipes.com. Thanks for the great recipe. One other time I made it, I added chopped celery AND a small jar of pimento's. Really colorful.

—SDROSIE

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Most Helpful Critical Review

Apr 04, 2011

I wasn't fond of this salad. Took it to a Christmas potluck. Maybe just too many other wonderful food items but this one wasn't a hit and I'll never make this version again.

—MCMAGGI

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101 Ratings

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Mar 03, 2007

I like this recipe with less sugar. and one of the things I like to add is a can of chick peas, and I always use purple onions.

—LillyQ

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Nov 25, 2008

This is wonderful. I was always looking for a three bean salad recipe with a specific taste and this was it! Other ones leave a vinegar-y taste in your mouth..NOT THIS ONE! **I only used a half a cup of sugar and it was perfect ***UPDATE*** I made a HUGE batch of this for my outdoor wedding and there was none left over. I also bring it to any party where I'm asked to bring a side dish because it seems like everyone loves it **Although it said to refrigerate 12 hours my sister came over about 4 hours after I put it in the fridge. We both ate some (it was still watery of course because I didn't let it sit long) but I strained it and we both agreed it was GOOOOOD **I will bring this salad to EVERY cookout I go to. It was SO easy to put together and the results are comparable to a restaurant! o.k I'll stop now...I just can't say enough!

—RADIANTSUN

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Jun 05, 2003

A good basic bean salad recipe, but way too heavy on the sugar for my taste. I cut the sugar by a 1/4 cup and it was still a bit too sweet.

—LAURAJEANNE

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Jun 05, 2003

This salad is one of my families favorites!! I use red wine vinegar instead of reg. It's better the longer you wait to eat it, if you can wait!!

—SEYMOURBUTTS

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Aug 07, 2007

I make this with garbanzo beans added using my grandmother's recipe. This looks about the same, however, I use chopped fresh celery instead of the celery seed and chopped green peppers in it, too. (chopped small) This is something my grandma has taken to every family reunion since I can remember.

—Supergirl

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May 04, 2003

This is a great recipe for three bean salad! Per the recommendation of other reviewers I reduced the amount of sugar, but next time I will use the full amount. I like the salad on the sweet side.

—TRICKYGAL

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Nutrition

Calories
111 kcal
6%

Carbohydrates
15.9 g
5%

Cholesterol
0 mg
0%

Fat
4.7 g
7%

Fiber
2.4 g
10%

Protein
2 g
4%

Sodium
299 mg
12%

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

Nutritional Information

Three Bean Salad

Serving Size: 1/16 of a recipe
Servings Per Recipe: 16
Amount Per Serving
Calories: 111
Calories from Fat: 42

% Daily Value *
Total Fat 4.7g 7 %
Saturated Fat 0.6g 3 %
Cholesterol 0mg 0 %
Sodium 299mg 12 %
** Potassium 12mg < 1 %
Total Carbohydrates 15.9g 5 %
Dietary Fiber 2.4g 10 %
Protein 2g 4 %
Sugars 10.6g
Vitamin A 1 %
Vitamin C 3 %
Calcium 3 %
Iron 7 %
** Thiamin 3 %
** Niacin < 1 %
** Vitamin B6 < 1 %
** Magnesium < 1 %
** Folate < 1 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.