Canned kidney and butter beans team up with frozen cut green beans to give this delicious salad its three-bean appeal.
What You Need
Original recipe yields 20 servings
2 cans (15 oz. each) dark red kidney beans, rinsed
2 cans (15 oz. each) butter beans, rinsed
3 cups frozen cut green beans
4 stalks celery, sliced
1 large onion, sliced
1 green pepper, coarsely chopped
3/4 cup HEINZ Distilled White Vinegar
3/4 cup oil
1/2 cup sugar
1/4 cup tightly packed fresh basil leaves, chopped
2 cloves garlic, minced
1 tsp. coarse ground black pepper
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Let's Make It
Combine beans and vegetables in large bowl.
Bring remaining ingredients to boil in saucepan on medium heat, stirring occasionally. Pour over bean mixture; mix lightly. Cool.
Refrigerate overnight to marinate, stirring occasionally.
Drain salad before serving, discarding the marinade.
This delicious salad can be refrigerated up to 1 week before serving.
Serve on a bed of lettuce.
Substitute 3/4 lb. cooked cut fresh green beans for the frozen green beans.
Calories From Fat
% Daily Value*
Total Fat 3g
Saturated Fat 0g
Trans Fat 0g
Total Carbohydrates 15g
Dietary Fibers 4g
* Percent Daily Values are based on a 2,000 calorie diet.
20 servings, about 1/2 cup each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.