"Perfect recipe for those who enjoy eating delicious food more than preparing it! Letting the frozen vegetables thaw instead of cooking them cuts down on the prep time and helps keep them crisp. Feel free to mix and match with different types of beans; I've also used garbanzo beans, white beans, black-eyed peas, and kidney beans in this recipe." — MISSJACKIE
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frozen cut green beans
frozen lima beans
drained and rinsed canned red beans
frozen red bell pepper strips
apple cider vinegar
salt and ground black pepper to taste
I thought this was good and it was even better the next day. Only change I made was cutting the red peppers and onions in half and I used red onion diced small. Next time I would just cut back the onions only. I would also probably add more green beans. I used canned and they worked very well with this dressing. I liked the green beans more than the beans. This is a basic and good all purpose recipe for a classic bean salad. I might experiment with other beans also as suggested of a smaller type. I got about 4 servings.
I liked this recipe and my family did as well. I changed the lima beans, which we don't care for, to Edamame (frozen shelled) which adds a lot of protein.
This recipe was okay. I forgot to add sugar, and estimated the amount of ingredients because I was too lazy to measure them out. It was easy to make, but not the tastiest salad I've ever had.
* Percent Daily Values are based on a 2,000 calorie diet.
"Couldn't Be Easier" Three-Bean Salad
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 44
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