Randy Mayor
6 servings (serving size: about 1 cup)

This is an updated take on a traditional three-bean salad. Soybeans are rich in potassium, and matched with other good vegetable sources, this is a side dish that can add 430 milligrams of the mineral to your next lunch.

How to Make It

Step 1

Steam haricots verts, wax beans, and edamame, covered, 6 minutes or until haricots verts and wax beans are crisp-tender. Drain and plunge beans into ice water; drain. Combine beans, tomatoes, bell pepper, and onion in a large bowl.

Step 2

Combine vinegar, sugar, and mustard, stirring with a whisk. Gradually add oil to vinegar mixture, stirring constantly with a whisk. Stir in parsley, salt, and black pepper. Drizzle vinaigrette over bean mixture; toss gently to coat.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

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Ratings & Reviews

amd0716's Review

July 22, 2012
Love to make this for weekday lunches. I add fresh dill to the mix and usually sub regular green beans in place of wax and haricots vert because they are more readily available. As an occasional treat, some crumbled blue cheese and bacon really send it over the edge. A longtime favorite and a keeper!

EllenDeller's Review

May 29, 2012
This salad is so light and refreshing. I did use kidney beans in place of edamame because I had some leftover from another day and a I used a chopped whole tomato, but those are the only changes. I loved the fact that the dressing is not sticky sweet like most 3-beans salads. We ate this with spicy roasted chicken wings and roasted yukon gold potatoes, and the freshness of this salad was a great foil for the saucy wings and dense potatoes.

amymday's Review

July 27, 2011
Great way to use veggies from our CSA share. Dressing was mild, even though I used red wine vinegar instead. I thought 6 minutes was a bit short for the steaming, and I had to add a few minutes to keep the beans from tasting raw. Otherwise, good summer salad that I will make again if I have the ingredients on hand.

qhaslinger's Review

January 11, 2009
Even using canned beans and red wine vinegar, this recipe is a delish way to eat your vegetable and much healthier than my grandma's oil-heavy (but delicious) version.