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"Couldn't Be Easier" Three-Bean Salad

MISSJACKIE

"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."
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Ingredients

1 d 10 m servings 124 cals
Original recipe yields 6 servings

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Directions

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  • Prep

  • Ready In

  1. Combine green beans, lima beans, red beans, red bell pepper, and onion in a large bowl with a tight-fitting lid.
  2. Mix together canola oil, apple cider vinegar, sugar, garlic powder, salt, and black pepper in a small bowl. Pour mixture over bean mixture. Seal lid and shake bowl until evenly coated. Refrigerate for 24 hours or until all ingredients are completely thawed. Shake well before serving.

Nutrition Facts


Per Serving: 124 calories; 4.9 g fat; 16 g carbohydrates; 3.9 g protein; 0 mg cholesterol; 161 mg sodium. Full nutrition

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Reviews

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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 t...

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.