International recipe: cheesy three bean salad

Total Time
19 min
16 min
3 min
This hearty salad from the WW U.K. website is ready in just 20 minutes and is chock-full of tasty, colorful ingredients. Use whatever beans that you like in this recipe—it’s easily changeable to suit your tastes or what you have in your pantry. Additionally, you can substitute crumbled feta or goat cheese in place of the Mexican-blend cheese. Cooking the beans in boiling water and then running them under cold water or putting them in ice water is known as blanching. The cold water stops the cooking process, leaving bright, tender, crisp vegetables. If you’re cooking a lot of vegetables, add them to the boiling water in small batches so that the water continues to boil.


Uncooked green snap beans

½ pound(s), trimmed and halved

Table salt

1 tsp

Canned kidney beans

¾ Tbsp, rinsed and drained

Canned cannellini beans

2 cup(s), rinsed and drained

Uncooked scallion(s)

2 medium, chopped

Fat-free salad dressing

3 Tbsp

Fresh parsley

1 Tbsp, fresh, chopped

Table salt

tsp, or to taste

Black pepper

tsp, or to taste

Weight Watchers Reduced-fat Mexican style shredded cheese

½ cup(s)


  1. Boil green beans for 3 minutes in salted water. Drain and rinse in cold water; cool slightly.
  2. Mix cooled green beans with kidney beans and cannellini beans; toss with scallions and dressing. Add parsley and season to taste with salt and pepper; toss to coat. Top with cheese, chill slightly and serve.