Three-Bean Salad



10 servings (serving size: 1/2 cup)

Recipe from

Oxmoor House

Recipe Time

Prep: 10 Minutes
Cook: 2 Minutes
Chill: 8 Hours

Nutritional Information

Calories 98
Fat 1.7 g
Satfat 0.2 g
Protein 4.0 g
Carbohydrate 18.1 g
Cholesterol 0 mg
Iron 0.9 mg
Sodium 207 mg
Caloriesfromfat 15 %
Fiber 5.2 g
Calcium 25 mg


1 (16-ounce) can green beans, drained
1 (14.5-ounce) can yellow wax beans, drained
1 (15.5-ounce) can dark red kidney beans, rinsed and drained
1/2 cup chopped red bell pepper
1/4 cup minced red onion
1/4 cup minced seeded jalapeño pepper
1/3 cup cider vinegar
2/3 cup unsweetened apple juice
2 tablespoons sugar
1 tablespoon olive oil
1/2 teaspoon black pepper
1/4 teaspoon dry mustard


Combine first 5 ingredients in a medium bowl; toss gently.

Combine jalapeño pepper and remaining 6 ingredients in a small saucepan; stir well with a whisk. Bring to a boil; reduce heat, and simmer, uncovered, 2 minutes or until sugar dissolves, stirring often. Pour over bean mixture; toss gently to coat. Cover and chill at least 8 hours. Serve salad with a slotted spoon.

Oxmoor House Healthy Eating Collection,

Oxmoor House

January 2003
My Notes

Only you will be able to view, print, and edit this note.

Add Note