Three Bean Salad I

Name: Three Bean Salad I
Prep time: 30 min
Cook time: 3 min
Total time: 35 min
Yield: 10 servings
Ingredients: 1 (14.5 ounce) can green beans, drained; 1 (14.5 ounce) can wax beans, drained; 1 (15.25 ounce) can red kidney beans, drained; 1 (15 ounce) can garbanzo beans, drained; 1 (15 ounce) can black beans, drained; 1 red onion, chopped; 1 green bell pepper, chopped; ¾ cup red wine vinegar; ¾ cup white sugar; ¾ cup vegetable oil; ¾ teaspoon ground dry mustard; ½ teaspoon dried tarragon; 1 ½ teaspoons dried cilantro

Rating: 4.49 stars

101 Ratings
78 Reviews
7 Photos

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

By Cathy Castro

Gallery

Recipe Summary

prep:

30 mins

cook:

3 mins

additional:

2 mins

total:

35 mins

Servings:

Yield:

10 servings

Nutrition Info

Directions

Step 1
In a large bowl, layer the beans, onion and green pepper. Set aside.

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Step 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.

Nutrition Facts

Per Serving:

322 calories; protein 4.7g; carbohydrates 37.4g; fat 17.6g; cholesterol 1mg; sodium 500.3mg. Full Nutrition

Reviews (78)

Most helpful positive review

LINDA MCLEAN

09/14/2003

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 a lime, about a cup of a good jarred brushetta and because I didn't have green pepper on hand, I used a small can of green chilies. I'm not big on cilantro or tarragon but added some spices of my choice. I really thought there was too much liquid at first, but after hours of marinating the beans soaked up the liquid perfectly. Yum! Read More

Helpful

(82)

Most helpful critical review

DEBIVEE

12/13/2010

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

Helpful

(6)

101 Ratings

5 star values: 63
4 star values: 29
3 star values: 6
2 star values: 1
1 star values: 2

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

LINDA MCLEAN

09/14/2003

Helpful

(82)

P-Pok

09/14/2003

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 used light red kidney beans) very filling and very easy. Will feed plenty. Does indeed get better with lots of time in the fridge. A meal all by itself. The dish as I prepared it deserved 4.5 stars. Next time I will tweak the oil and produce a 5-star salad! Read More

Helpful

(56)

EMSTUFF

09/25/2003

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 cilantro and tarragon in the garden I used double the recipe amount of fresh (more could be used to taste)herbs. This is the best 3 bean salad I have ever had. Love it! Read More

Helpful

(49)

chellebelle

09/26/2004

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 instead of red wine and it tasted fine and I think the proportions of oil/sugar/vinegar are just right for my taste. 1/2 teaspoon of dry mustard is enough. Read More

Helpful

(26)

Sharon M.

01/12/2006

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. Read More

Helpful

(20)

SAILORTIFF

12/29/2005

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 time I will cut the sugar vinegar and oil down to a half cup because it seemed to make to much liquid. Read More

Helpful

(19)

deb1175

11/04/2004

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 next day I ate some of the leftovers on brown rice for lunch. Read More

Helpful

(18)

CYDGO

09/14/2003

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. Read More

Helpful

(17)

ROSEMARYLY

09/14/2003

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

Helpful

(15)

DEBIVEE

12/13/2010

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

Helpful

(6)

More Reviews

Back to Three Bean Salad I

All Reviews for Three Bean Salad I

- of Reviews

Three Bean Salad I

Servings Per Recipe: 10
Calories: 322.1

% Daily Value *

protein: 9 %

carbohydrates: 12 %

dietary fiber: 18 %

sugars:

fat: 27 %

saturated fat: 6 %

cholesterol:

vitamin a iu: 4 %

niacin equivalents: 3 %

vitamin b6: 11 %

vitamin c: 22 %

folate: 6 %

calcium: 5 %

iron: 8 %

magnesium: 4 %

potassium: 3 %

sodium: 20 %

calories from fat:

*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.

Reviews for Photos of Three Bean Salad I

1 of 78

All Reviews

LINDA MCLEAN

09/14/2003

Helpful

(82)

P-Pok

09/14/2003

Helpful

(56)

EMSTUFF

09/25/2003

Helpful

(49)

chellebelle

09/26/2004

Helpful

(26)

Sharon M.

01/12/2006

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.

Helpful

(20)

SAILORTIFF

12/29/2005

Helpful

(19)

deb1175

11/04/2004

Helpful

(18)

CYDGO

09/14/2003

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.

Helpful

(17)

ROSEMARYLY

09/14/2003

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

Helpful

(15)

DEBIVEE