Light Three-Bean Salad


This version of three-bean salad gets a light coating of simple dressing, keeping it light and healthy. The recipe can be tossed together in 15 minutes.

Prep Time:
15 mins
Chill Time:
4 hrs
Total Time:
4 hrs 15 mins


  • 1 cup loose-pack frozen cut green beans or lima beans

  • 1 15-16 ounce can cut wax beans, black beans, or chickpeas (garbanzo beans), rinsed and drained

  • ½ 15 ounce can low-sodium red kidney beans, rinsed and drained

  • ½ cup chopped red or green sweet pepper

  • cup chopped red onion (1 small)

  • ¼ cup cider vinegar or white vinegar

  • 2 tablespoon sugar

  • 2 tablespoon salad oil

  • ½ teaspoon celery seeds

  • ½ teaspoon dry mustard

  • 1 clove garlic, minced


  1. Cook frozen beans according to package directions; drain. Meanwhile, in a large bowl combine wax beans, red kidney beans, sweet pepper, and onion. Add green beans.

  2. For dressing, in a screw-top jar combine the vinegar, sugar, salad oil, celery seeds, dry mustard, and garlic. Cover and shake well. Pour over vegetables; stir lightly. Cover and chill for at least 4 hours or up to 24 hours, stirring occasionally. Serve with a slotted spoon. Makes 6 side-dish servings.

Nutrition Facts (per serving)

107 Calories
5g Fat
16g Carbs
3g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 107
% Daily Value *
Total Fat 5g 6%
Saturated Fat 1g 5%
Sodium 148mg 6%
Total Carbohydrate 16g 6%
Total Sugars 5g
Protein 3g
Vitamin C 24.8mg 124%
Calcium 40.4mg 3%
Iron 1.3mg 7%
Potassium 219mg 5%
Folate, total 20.2mcg
Vitamin B-6 0.1mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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