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Three Bean Salad
Guiding Stars
Servings:
8 (253 g) as an appetizerPrep Time:
30 minutesCook Time:
0 minutes
Ingredients
This classic bean salad is the perfect side dish for your summer picnic. Canned beans can be swapped in to make it speedier to prepare, but if you go that route, look for low-sodium or no-salt-added options.
2 Tbsp. plus 1 1/2 tsp. salt
1 1/2 lbs. green beans
1 (1 lb.) bag baby lima beans
1 (10 oz.) package black-eyed peas
3/4 cup lemon juice
3/4 tsp. pepper
1 1/4 cups olive oil
1 1/2 bunches large scallions, thinly sliced
Directions
1. Bring a large pot of water and 2 tablespoons salt to a boil. Add green beans and cook until just tender (5-7 minutes). Transfer with a slotted spoon to an ice bath, drain, and pat dry.
2. Add lima beans and black-eyed peas to boiling water and simmer until tender (16-18 minutes). Drain and pat dry.
3. While limas and peas simmer, whisk together lemon juice, pepper, remaining 1 1/2 teaspoons salt, oil, and scallions.
4. Toss green beans, lima beans, and black-eyed peas in the dressing. Serve warm or chilled.
Nutrition
| Nutritional Facts | |
| Servings | 8 (253 g) |
| Base Nutrients | |
| Calories | 445 kcal (22%) |
| Calories from Fat | 311 kcal (0%) |
| Total Fat | 35 g (53%) |
| Saturated Fat | 5 g (24%) |
| Cholesterol | 0 mg (0%) |
| Sodium | 44 mg (2%) |
| Total Carbohydrates | 29 g (10%) |
| Dietary Fiber | 8 g (31%) |
| Protein | 9 g (15%) |
| Vitamins | |
| Vitamin A | n/a |
| Vitamin C | 35 mg (39%) |
| Minerals | |
| Calcium | 70 mg (5%) |
| Iron | 3 mg (17%) |
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