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Basil Bean Salad

Total Time

Prep: 10 min. + chilling


10-12 servings

I had a recipe for three-bean salad and added garbanzo beans for taste and color. It soon became my father and father-in-law's favorite - that made me happy since "the moms" are excellent cooks. Now for picnics, I'm asked to "bring the beans". -Ruth Ann Ramuscak, Merrillville, Indiana


  • 1 can (16 ounces) kidney beans, rinsed and drained
  • 1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
  • 1 can (14-1/2 ounces) cut wax beans, drained
  • 1 can (14-1/2 ounces) cut green beans, drained
  • 1 medium green pepper, thinly sliced
  • 1 medium onion, thinly sliced
  • 1/2 cup white wine vinegar
  • 1/2 cup canola oil
  • 6 tablespoons sugar
  • 1 tablespoon minced fresh basil or 1 teaspoon dried basil
  • 3/4 teaspoon ground mustard
  • 3/4 to 1 teaspoon salt


  1. In a large bowl, combine beans, green pepper and onion. In a small bowl, combine vinegar, oil, sugar, basil, mustard and salt. Pour over bean mixture; toss to coat. Chill for several hours or overnight.

Nutrition Facts

3/4 cup: 192 calories, 10g fat (1g saturated fat), 0 cholesterol, 447mg sodium, 22g carbohydrate (10g sugars, 5g fiber), 5g protein.

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