Italian Three-Bean Salad

Italian Three-Bean Salad Recipe
Photo: Johnny Miller; Styling: Sarah Smart


Prepare the salad up to 1 day ahead, and store in the refrigerator. If you can't find fresh cranberry beans, substitute rinsed and drained canned cannellini beans, and add them to the snap beans for the last 2 minutes of cooking.


Serves 12 (serving size: about 2/3 cup)
Total time: 30 Minutes

Recipe from

Cooking Light

Recipe Time

Hands-on: 25 Minutes
Total: 30 Minutes

Nutritional Information

Calories 117
Fat 3.4 g
Satfat 1.1 g
Monofat 1.7 g
Polyfat 0.4 g
Protein 7 g
Carbohydrate 15.7 g
Fiber 6.5 g
Cholesterol 4 mg
Iron 1.3 mg
Sodium 177 mg
Calcium 104 mg


2 cups quartered cherry tomatoes
1/2 cup chopped green onions
1/4 cup chopped pitted kalamata olives
1 tablespoon chopped fresh oregano
2 teaspoons grated lemon rind
2 tablespoons fresh lemon juice
2 teaspoons olive oil
1/2 teaspoon freshly ground black pepper
1/4 teaspoon kosher salt
8 cups water
1/2 pound shelled fresh cranberry beans
2 cups (2-inch) cut green beans
2 cups (2-inch) cut yellow wax beans
2 ounces fresh Parmigiano-Reggiano cheese, shaved (about 1/2 cup)


1. Combine cherry tomatoes and next 8 ingredients in a large bowl.

2. Combine 8 cups water and cranberry beans in a large saucepan; bring to a boil. Reduce heat, and simmer 15 minutes or until tender. Add green and yellow beans; cook 5 minutes or until crisp-tender. Drain and rinse with cold water; drain well.

3. Add bean mixture to tomato mixture, and toss gently to coat. Sprinkle with shaved cheese.