It only takes 10 minutes to make. But three bean salad is even better if you make it one to three days before serving
Prep Time 15minutes
Carbs (g): 27
2cans(15 ounce) cut green beans, drained
1can(15 ounce) dark red kidney beans, rinsed and drainedor black beans
1can(15 ounce) cannellini beans, rinsed and drainedor navy beans or garbanzo beans
¼cupcanned or frozen whole kernel corn, drained
3/8cupcanola or vegetable oil
¼teaspoonground black pepper
Place the beans, corn and onion in a bowl with a tight-fitting lid.
Mix all other ingredients in a small bowl, stirring until the sugar and salt are completely dissolved.
Pour the dressing over the bean mixture, place the lid on the container and shake to mix (stir the mixture if the lid is not completely tight). Refrigerate for one to three days to allow the beans to marinate, shaking or stirring periodically.
Drain excess dressing when transferring to a serving bowl and serve with a slotted spoon.
Add some chunked fresh tomatoes, cooked rice or pasta just before serving. These are good if extra people show up at the last minute and you need to stretch the salad.
Add one more can of beans for every two additional people (one can each for very large eaters). Vary the mix of bean types by what is available.
To make in a hurry, heat the dressing not quite to boiling and pour over the beans. Stir well and place in the refrigerator for at least 2 hours, stirring or shaking every half hour.
Three Bean Salad
Amount Per Serving
Calories 211Calories from Fat 99
% Daily Value*
Saturated Fat 1g5%
Vitamin A 452IU9%
Vitamin C 8mg10%
* Percent Daily Values are based on a 2000 calorie diet.