Italian Three-Bean Salad

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.

Yield: Serves 12 (serving size: about 2/3 cup)
Recipe from Cooking Light

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Recipe Time

Hands On: 25 Minutes
Total: 30 Minutes

Nutritional Information

Amount per serving
  • Calories: 117
  • Fat: 3.4g
  • Saturated fat: 1.1g
  • Monounsaturated fat: 1.7g
  • Polyunsaturated fat: 0.4g
  • Protein: 7g
  • Carbohydrate: 15.7g
  • Fiber: 6.5g
  • Cholesterol: 4mg
  • Iron: 1.3mg
  • Sodium: 177mg
  • Calcium: 104mg


  • 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. 1. Combine cherry tomatoes and next 8 ingredients in a large bowl.
  2. 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. 3. Add bean mixture to tomato mixture, and toss gently to coat. Sprinkle with shaved cheese.
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