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Shot of a salad with green beans, red kidney beans, edamame, and red peppers in a yellow platter.

3 Bean Salad

3 Bean Salad

An easy to make salad with kidney, pinto, and green beans marinated in Italian dressing.
 Michigan Harvest of the Month™
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 5 minutes
Chill Time 1 hour
Total Time 1 hour 15 minutes
Course Salads, Sides
Cuisine American
Servings 4 Servings

Equipment

  • Microwave

Ingredients
  

  • One (15-ounce) can pinto beans, or Great Northern beans, drained
  • 1 cup fresh green beans, trimmed and cut into 1-inch pieces
  • One (15-ounce) can dark red kidney beans, drained
  • 1 medium onion, diced or thinly sliced
  • ½ cup green pepper, chopped
  • ¾ cup fat-free Italian salad dressing

Instructions
 

  • Put green beans in a microwave-safe dish with 1−2 tablespoons of water. Cover with a microwave-safe lid and cook on high power for 1 minute. Test for doneness and repeat at 30-second intervals until beans are tender. Drain thoroughly.
  • Combine the green beans, canned beans, onion, and green pepper in a large bowl.
  • Pour the Italian dressing over the vegetables and mix until beans are coated. Drain off the excess liquid before serving.
  • For best taste, cover the bowl and marinate in the refrigerator for at least 1 hour. The salad can also be chilled in the refrigerator overnight.

Notes

Prep Tip
1 cup of canned, drained green beans, or 1 cup of frozen, thawed green beans can be substituted for fresh green beans.
Change it Up
Try a different flavor of low-sodium salad dressing such as Greek or sweet and sour.

Nutrition

Serving: 1 cupCalories: 186calCarbohydrates: 35gProtein: 10gFat: 1.4gSodium: 952mgFiber: 10g
Keyword Beans, Canned, Easy, Potluck