THREE-BEAN SALAD FOR A CROWD
Katie Koziolek of Hartland, Minnesota adds garlic to an old favorite and prefers a not-so-sweet dressing. "Since I freeze some of my homegrown green and wax beans, we can enjoy this salad year-round," she notes.
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 12-16 servings.
Number Of Ingredients 7
Steps:
- Cut green and wax beans into 1-1/4-in. pieces; place in a saucepan. Cover with water and cook until crisp-tender. Drain; place in a large bowl. Add remaining ingredients; mix gently. Cover and chill for several hours before serving.
Nutrition Facts : Calories 96 calories, Fat 6g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 300mg sodium, Carbohydrate 9g carbohydrate (3g sugars, Fiber 3g fiber), Protein 3g protein.
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Tara lama
[email protected]This salad is also very versatile. You can add or remove ingredients to suit your taste. For example, I like to add a bit of chopped red onion for extra flavor.
sindhu Koti
[email protected]I love the addition of the bell peppers and corn to this salad. It gives it a nice crunch and sweetness.
Ronik YT
[email protected]This three bean salad is a great way to use up leftover beans. I always have a few cans of beans in my pantry, so it's easy to throw together a batch of this salad when I need a quick and healthy side dish.
Sashana Hickey
[email protected]I made this salad for a backyard barbecue last weekend and it was a hit! Everyone loved the combination of beans, corn, and bell peppers.
Samir Mukhiya
[email protected]This three bean salad is a great make-ahead dish for summer gatherings. It's light and refreshing.