Three Bean Salad with Tomatoes and Green Onions

Mark Boughton Photography / styling by Teresa Blackburn
  • Yield: 6 servings
  • Prep: 10 mins
  • Cook: 10 mins


1/2pound green beans, trimmed and cut diagonally in thirds (about 2 cups)
1 (15 1/2-ounce) can cannellini beans, rinsed and drained
1 (15 1/2-ounce) can pinto beans, rinsed and drained
2large plum tomatoes, diced (about 1 1/2 cups)
5 green onions, thinly sliced
1/4cup finely chopped fresh cilantro
3tablespoons extra-virgin olive oil
3tablespoons red wine vinegar
1/2teaspoon sugar
1 garlic clove, pressed
1/2teaspoon salt
1/2teaspoon Freshly ground black pepper


  1. Steam beans, covered, in steamer basket over boiling water 5 to 7 minutes, or until crisp-tender. Rinse under cold water and drain well.
  2. Combine green beans, cannellini and pinto beans, tomatoes, green onions and cilantro in a large bowl.
  3. Whisk remaining ingredients together in a small bowl. Pour over salad and mix gently.

Recipe by Jean Kressy.

Nutritional Info *per serving

  • Glycemic Load .24
  • Calories 210
  • Fat 8g
  • Saturated Fat 1g
  • Polyunsaturated Fat 1g
  • Monounsaturated Fat 5g
  • Cholesterol 0
  • Sodium 610mg
  • Potassium 440mg
  • Carbohydrate 29g
  • Fiber 9g
  • Sugars 5g
  • Protein 10g
  • Trans Fat 0
  • Vitamin A 20%
  • Vitamin C 25%
  • Calcium 10%
  • Iron 15%
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