Rating: 3.5 stars
6 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 0
  • 6 Ratings

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.

Source: Better Homes and Gardens

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Recipe Summary test

prep:
15 mins
chill:
4 hrs
total:
4 hrs 15 mins
Servings:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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

107 calories; fat 5g; saturated fat 1g; carbohydrates 16g; mono fat 2g; poly fat 2g; insoluble fiber 3g; sugars 5g; protein 3g; vitamin a 777.4IU; vitamin c 24.8mg; riboflavin 0.1mg; niacin equivalents 0.4mg; vitamin b6 0.1mg; folate 20.2mcg; sodium 148mg; potassium 219mg; calcium 40.4mg; iron 1.3mg.
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