Three Bean Salad I

Three Bean Salad I

72

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

35 m servings 322 cals
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Original recipe yields 10 servings

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Nutrition

  • Calories:
  • 322 kcal
  • 16%
  • Fat:
  • 17.6 g
  • 27%
  • Carbs:
  • 37.4g
  • 12%
  • Protein:
  • 4.7 g
  • 9%
  • Cholesterol:
  • < 1 mg
  • < 1%
  • Sodium:
  • 500 mg
  • 20%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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Directions

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  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.

Reviews

72
  1. 90 Ratings

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Most helpful positive review

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 ...

Most helpful critical review

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

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 ...

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 us...

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 cilant...

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 ...

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 t...

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 nex...

I only used half as much sugar, and fresh cilantro,but otherwise stuck to the recipe,and the whole family loved it (even the 'non-bean eaters')! Even better as leftovers.

cut the sugar in half, and the recipe was great -without too much sweetness. my guests loved it.