Yield: 6 Servings | Serving Size: 1 cup

Cost/Serving: $0.82

A bowl of 3 bean salad with chips.

This recipe and photo are used with the permission of Colorado State University Extension's Eating Smart Being Active program.

Ingredients:

1 (14.5-ounce) can green beans, drained and rinsed

1 (15-ounce) can pinto or garbanzo beans, drained and rinsed

1 (15-ounce) can red kidney beans, drained and rinsed

1/2 green pepper, chopped

2 teaspoons sugar

6 Tablespoons apple cider vinegar

3 Tablespoons vegetable oil

1/4 teaspoon pepper

1/4 teaspoon salt (optional)

 

Directions:

  1. Before starting to prepare the recipe:
    1. Wash the green pepper.
    2. Collect, chop, and measure all ingredients.
    3. Open, drain, and rinse the beans.
  2. Mix the green beans, pinto or garbonzo beans, kidney beans, and green pepper in a large bowl.
  3. In a small bowl, mix the sugar, vinegar, oil, and black pepper. Pour the liquid mixture over the beans and green pepper and toss together.
  4. Taste, and add salt if desired. 
  5. Serve immediately or chill over night for even better flavor.
  6. Refrigerate leftovers within 2 hours. Eat within 3 to 5 days.

 

Be Creative! Try adding minced onions, other vegetables, or cooked pasta.

 

Nutrition Facts: Servings: 6, Serving size: 1 cup
Amount per serving: Calories 250, Total Fat 8g, Saturated Fat 1g, Trans Fat 0g, Cholesterol 0mg, Sodium 180mg, Total Carbohydrates 36g, Dietary Fiber 11g, Total Sugar 5g (Incl. 1g Added Sugars), Protein 12g

3 bean salad picPrintable Recipe PDF