FoodLink - Purdue Extension

Marinated Three-Bean Salad

20 min
Total Time
1 hr 20 min
Servings: 4


1 1/2 cups (15-ounce can) lima beans (cooked and cooled) 
1 cup (8-ounce can) green beans (cooked and cooled)
1 cup (8-oucnce can) red kidney beans (cooked and cooled)
1 medium onion (thinly sliced and seperated into rings)
1/2 cup green sweet pepper (chopped)
8 ounces fat-free Italian salad dressing


  1. Cook lima beans, green beans, and kidney beans.
  2. Allow all three to cool.
  3. Peel and slice the onion, and then separate into rings.
  4. Remove the stem from the sweet pepper, and chop into small, bite-size pieces.
  5. In a large bowl, combine the lima beans, green beans, kidney beans, onion rings, and green sweet pepper.
  6. Pour the Italian dressing over the vegetables and toss lightly.
  7. Cover the bowl and marinate in the refrigerator for at least one hour. You can leave the salad in the refrigerator overnight.
  8. Drain before serving.