lunch · side · Unspecified
"Couldn't Be Easier" Three-Bean Salad
A salad centered on cut green beans, lima beans, and canned red beans, reconstructed from a licensed ingredient record with newly written directions.
Complete recipe · source and rights recorded · nutrition pending
Ingredient estimate uses ordinary-brand U.S. average prices; local prices, sales, and package sizes vary.
Nutrition is not shown until ingredient masses, cooking yields, and nutrient-retention assumptions are verified.
Ingredients
For 6 servings
- 1 cup 1 cup frozen cut green beans
- 1 cup 1 cup frozen lima beans
- 1 cup 1 cup drained and rinsed canned red beans
- 1 cup 1/2 cup frozen red bell pepper strips
- 1 cup 1/2 cup chopped onion
- 2 tablespoon 2 tablespoons canola oil
- 1 cup 1/4 cup apple cider vinegar
- 2 teaspoon 2 teaspoons white sugar
- 1 teaspoon 1/2 teaspoon garlic powder
- 1 item salt and ground black pepper to taste
Equipment
Large mixing bowl
How to make it
- 1
Prepare cut green beans, lima beans, and canned red beans, red bell pepper strips, onion, canola oil, apple cider vinegar, white sugar, garlic powder, and salt and black pepper as listed and cool any cooked components.
- 2
Whisk the liquid and seasoning ingredients, including canola oil and white sugar, and salt and black pepper, into a dressing.
- 3
Combine red bell pepper strips, onion, and garlic powder and cut green beans, lima beans, and canned red beans, and apple cider vinegar in a large bowl, add the dressing, and toss gently.
- 4
Taste, adjust the seasoning, and serve promptly or chill as appropriate.
Storage & leftovers
Refrigerate perishable leftovers within 2 hours and use within 4 days.
Reheat leftovers until steaming throughout.
Dietary & allergen notes
Suitable for: dairy-free, egg-free, gluten-free, peanut-free, sesame-free, soy-free, tree-nut-free, vegan, vegetarian.
No major allergen is listed in the ingredients shown here. Packaged ingredients can vary, so always check labels and cross-contact information.
