Sugarless Three Bean Salad
A vibrant, tangy bean salad featuring a mix of green, wax, and kidney beans, accented with fresh vegetables and a zesty vinegar dressing—perfect for picnics and potlucks.
Ingredients
- 16 oz. can green beans, drained ⓘ
- 16 oz. can wax beans, drained ⓘ
- 16 oz. can kidney beans, drained
- 16 oz. can Italian beans, drained (optional)
- 1/2 green pepper, chopped ⓘ
- 3/4 cup chopped onion ⓘ
- 3/4 cup chopped celery ⓘ
- 1/4 cup chopped pimento
- 1/2 cup vinegar ⓘ
- 1/3 cup oil ⓘ
- 3/4 teaspoon pepper ⓘ
- 3/4 teaspoon salt ⓘ
- 3/4 teaspoon Worcestershire sauce ⓘ
- 3/4 teaspoon celery seed ⓘ
- 1/4 teaspoon garlic salt ⓘ
Instructions
- Combine all the drained beans, chopped green pepper, onion, celery, and pimento in a large bowl.
- In a separate small bowl, whisk together vinegar, oil, pepper, salt, Worcestershire sauce, celery seed, and garlic salt to make the dressing.
- Pour the dressing over the bean mixture and stir well to coat evenly.
- Refrigerate in a covered container for 12 hours, stirring occasionally to blend flavors.
- Serve chilled; the salad keeps well in the refrigerator for several days.
Nutrition & Diet Analysis (per serving)
544
kcal
27% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).