Triple Bean Salad

Triple Bean Salad Recipe
Photo: Karry Hosford
"This salad was inspired by a dish served in a small sandwich shop that my husband and I used to frequent. We loved it so much that I tried my best to re-create it. It can be served as a side dish or over a bed of lettuce as a light lunch." --CL Reader


12 servings (serving size: 1/2 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 128
Caloriesfromfat 30 %
Fat 4.2 g
Satfat 0.3 g
Monofat 1.7 g
Polyfat 0.2 g
Protein 5.8 g
Carbohydrate 20.8 g
Fiber 6.3 g
Cholesterol 0.0 mg
Iron 1.6 mg
Sodium 321 mg
Calcium 34 mg


1/2 cup chopped green onions
1/2 cup chopped green bell pepper
1/2 cup chopped red bell pepper
1 (15.5-ounce) can garbanzo beans, drained
1 (15.5-ounce) can kidney beans, drained
1 (15.5-ounce) can black beans, drained and rinsed
3 tablespoons red wine vinegar
2 tablespoons olive oil
1 teaspoon freshly ground black pepper
1 teaspoon lemon juice
1/2 teaspoon salt


Combine first 6 ingredients in a large bowl. Whisk together vinegar, oil, pepper, juice, and salt; pour over bean mixture, stirring to coat. Cover and chill.

August 2003
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