Soups & Salads · Advanced
Three Bean Salad
A classic chilled three-bean salad with green pepper, celery and a tangy vinegar dressing.
—Total time
6 servingsServings
AdvancedDifficulty
3.1 ★Reader rating
Ingredients
- 1 cup kidney beans (cooked)
- 1 cup green beans, cut (canned or fresh cooked)
- 2 cups yellow wax beans (canned or fresh cooked)
- 1 green pepper (diced)
- 2/3 cup onion (chopped)
- 1/2 cup celery (chopped)
- 2 garlic cloves, whole
- 1/2 cup wine vinegar
- 1/4 cup vegetable oil (or cooking oil of your choice)
- 1/4 cup sugar
- 1/4 teaspoon oregano
- 1 teaspoon salt
- 1/4 teaspoon black pepper
Method
- Wash hands with soap and water.
- Mix beans, vegetables and garlic cloves in a large bowl.
- Mix vinegar, oil, and sugar in a saucepan.
- Heat until sugar dissolves.
- Cool slightly.
- Stir seasonings into vinegar mixture.
- Pour over vegetables.
- Toss lightly.
- Chill overnight.
- Remove garlic before serving.
Nutrition
Nutrition is estimated per serving from the original source and is a guide rather than a measurement. Actual values vary with ingredients, brands and portion size.
| Calories | 189 calories |
|---|---|
| Fat | 9.75 g |
| Saturated fat | 1.36 g |
| Cholesterol | 0 mg |
| Salt / sodium | 471.89 mg |
| Carbohydrates | 21.58 g |
| Fibre | 4.4 g |
| Sugar | 11.47 g |
| Protein | 3.89 g |
| Serving size | 1/6 recipe (250g) |
Original source
USDA MyPlate Kitchen. Open the credited publication to review its complete context, serving notes and later changes.
About this recipe
Inflameless provides general cooking and food education. Recipe labels do not confirm suitability for a medical condition or allergy.
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