Three Bean Salad



Published by Harmony Books

This image courtesy of Joseph DeLeo

This traditional recipe is sometimes made with yellow (wax) beans in place of the limas.

4 servings



Total Timeunder 1 hour

Make Ahead RecipeYes

OccasionCasual Dinner Party, Family Get-together

Recipe Courseside dish

Dietary Considerationegg-free, gluten-free, lactose-free, peanut free, soy free, tree nut free, vegan, vegetarian

Mealdinner, lunch

Type of Dishsalad


  • ¼ cup olive oil
  • ¼ cup cider vinegar
  • 1 to 2 tablespoons sugar
  • ½ teaspoon dry mustard
  • Salt and freshly ground black pepper to taste
  • 1 cup cooked red kidney beans, drained
  • 1 cup cooked fresh green beans, drained
  • 1 cup cooked fresh lima beans, drained
  • ½ medium red bell pepper, cored, seeded, and finely chopped (generous 1/3 cup)
  • 2 scallions, finely chopped (about ¼ cup)


  1. In a medium bowl, whisk together the oil, vinegar, sugar to taste, mustard, salt, and black pepper.

  2. Stir in the kidney, green, and lima beans, bell pepper, and scallions. Cover and refrigerate at least 30 minutes to marinate before serving.


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