Three Bean Salad
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A colorful salad of three bean varieties and green beans tossed in a vibrant lemon-garlic vinaigrette. This wholesome make-ahead side is perfect for summer barbecues and potlucks.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 1 15 oz can garbanzo (, drained and rinsed)
- 1 15 oz can kidney beans (, drained and rinsed)
- 1 15 oz can cannellini beans (, drained and rinsed)
- 1 medium red onion (, chopped)
- 1/3 cup (62 g) chopped green, red or yellow bell pepper
- 1 medium tomato (, chopped)
- 2 green onions (, chopped)
- 2 cups (250 g) green beans (, sliced)
- 4 -6 tablespoons (42 ml) olive oil
- 1 teaspoon (2.5 g) minced garlic
- 1 tablespoon Dijon mustard
- 3-4 tablespoons (30 ml) vinegar or lemon juice
- 1-2 tablespoons Honey
- ½-1 teaspoon (2.5- 5grams ) salt adjust to taste
- ¼ teaspoon (0.5 g) onion powder
- ½ tablespoon (2 g) chopped parsley
- Black pepper to taste
At a glance
PER SERVING · TIME 495M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 5m
- Sodium
- 535mg
- Total sugar
- 13g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 473mg
- Calcium
- 112mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 535MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.