Three Bean Salad

July 25, 2010 at 2:41 pm 2 comments

This salad is the updated version of the old canned, soggy, mayonnaisey 3-bean salad.  It is fresh, crunchy and refreshing.  Great for a summer meal – as a main dish (for you vegetarians) or snuck in as a side dish!  Really yummy!

Three-Bean Salad

(Eating Well, Summer 2009)

3 Tbs. cider vinegar

3 Tbs. rice vinegar

1 Tbs. sugar

1 Tbs. whole-grain mustard

1 Tbs. canola oil

½ tsp. salt

Freshly ground pepper to taste

1/3 cup diced red onion

1 15-ounce can black-eyed peas or chickpeas, rinsed

1 10-ounce package frozen baby lima beans or shelled edamame (I like the edamame)

1 lb. green beans, trimmed and cut into 1-inch pieces

2 Tbs. chopped fresh parsley

  1. Put a large saucepan of water on to boil.  Fill a large bowl half full with ice water and place next to the stove.
  2. Meanwhile, whisk cider vinegar, rice vinegar, sugar, mustard, oil, salt and pepper in a large bowl until blended.  Add onion and black-eyed peas (or chickpeas); toss to coat.
  3. Cook lima beans (or edamame) in the boiling water until tender, about 5 minutes.  Remove with a slotted spoon and refresh in the ice water.  Pat dry and add to the bowl.
  4. Cook green beans in the boiling water until just tender, 3 to 6 minutes.  Drain and refresh in the ice water.  Pat dry and add to the salad along with parsley; toss well.

Makes 8 1-cup servings

109 calories, 2g fat (0g sat, 1g mono), 0mg cholesterol, 18g carbohydrate, 5g protein, 6g fiber, 322mg sodium, 381mg potassium.

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Entry filed under: Uncategorized. Tags: , , , .

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2 Comments Add your own

  • 1. Lindsay  |  July 25, 2010 at 3:35 pm

    I could eat this everyday.

    Reply
  • 2. Elise  |  July 26, 2010 at 12:31 am

    Marcia, I love your three bean salad! I’m so glad to now have the recipe!

    Reply

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