Fresh herbs and cayenne pepper provide the fantastic flavor in this marinated salad featuring fresh veggies and canned beans. &mdash;Carol Tucker, Wooster, Ohio

Marinated Three Bean Salad

(15-1/2 ounces) great northern beans, rinsed and drained

(15 ounces) chickpeas,

(15 ounces) black beans, rinsed and drained

tomato,

onion,

celery rib, chopped

sweet red and yellow pepper

water

basil basil

parsley

lemon juice

olive oil

oregano oregano

salt

pepper

cayenne pepper

I put canalinni or white kidney beans and a can of crisp yellow corn. I thought it might add a little color and sweetness. I read the one about adding rosemary, it is strong to me so I rarely use it. I think grilled or roasted fresh corn might taste better and am adding avacado, waiting until it marinates for this. I didn&#039;t have fresh parsley but you can exchange that for frozen or dried. I don&#039;t use it that much so I don&#039;t keep it on hand unless I&#039;m cooking for a lot. The cilantro does sound good but, I cut out the cyanne pepper. I have it but, just doesn&#039;t seem to fit. This is similar to a tex-mex fresh salsa my mom taught me from a friend of hers she worked with. So, I&#039;m wondering if it will be good with tortilla chips for the big game. I added a little more onion but, I use sweet ones.  And since I didn&#039;t have enough tomatoes which is a shame I always do usually. I used a can of diced. Let you know how it turns out.

This is a really good recipe.  I changed the black beans to kidney beans and I added canned green beans since every 3 bean salad I have ever had used green beans,  I added a tablespoon of lime juice and added fresh cilantro, rosemary and sage.  The basic recipe is very good, and lends itself well to modifying it to suit your own taste.  It also needs a tad more salt, just a little more really brightens the flavors.  I gave some to my neighbors and they loved it too, and agreed it needed a touch more salt.  I will definitely make this again!

This looks delicious and I like anything that is healthy. With fiber, protein

Winner winner around my table.  Everyone loved it ! I totally agree with my fellow VFE. This salad needs to sit in the fridge  overnight.. I did use about 1/3 cup of water and I upped the difference using olive oil.  I grabbed a can of light kidney beans by mistake no harm.Left overs are perfect when added to a garden salad. It really bumps and wakes up ordinarily iceburg lettuce.Add a little Italian dressing if needed.The beans soften and plump up during the over night stay and the taste of the dressing does intensify. Its light healthy and  simply tasteful.VFE.

Disappointed in this recipe.  I made it, sampled it, and then threw it out.  I think it was the water in the dressing that spoiled this recipe for me.  I have made many other bean salads over the years, all good.  I have now learned: don't add water!

I loved this colorful salad, and it fit right into our low fat lifestyle!  I’m giving this 4*. The oregano was a little strong for me, I will cut it back a little next time.  Otherwise, a very tasty side dish

I only made a few small changes. I used low sodium black beans, and I had heirloom mini tomatoes on hand.   I rarely have fresh herbs, but made a point to go out and buy as many as I could find for this. I loved all the colors and textures.   It gets better as it sits, and though it suggests four hours, I thought it was even better the next day. Awesome with tortilla chips too!

This is a great summer dish to bring to potluck dinners.  It&#39;s refreshing and light and full of color.  My family loves it and asks for more.

marinated three bean salad

Prep Time: 20 minutes

Total: 20 minutes

Servings: 8

Cost: $4.66 /serving

Author : Taste of Home

Ingredients

Instructions

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