Not your mama’s three-bean salad

Points® value
Total Time
9 min
9 min
0 min
This recipe takes on a new profile with fresh slivers of basil, tangy lemon juice, and green soybeans (edamame) for their sweet flavor and bright color. Using three different kinds of beans provides a beautiful visual contrast as well. It takes less than 10 minutes to make, and all you have to do is toss all the ingredients together in one bowl. And unlike the original three-bean salad, the beans won’t turn drab olive green during storage; the salad will keep up to two days in the refrigerator.


Lemon zest

1 tsp, grated

Fresh lemon juice

1½ Tbsp

Olive oil

1 Tbsp, extra-virgin

Table salt

½ tsp

Black pepper

tsp, freshly ground

Canned black beans

15 oz, rinsed and drained

Canned white beans

15 oz, rinsed and drained

Shelled edamame

cup(s), cooked

Vidalia onion

medium, finely diced

Red bell pepper

medium, finely diced


5 leaf/leaves, thinly sliced


  1. Combine the lemon zest, lemon juice, oil, salt, and ground pepper in a medium bowl. Add the black beans, white beans, soybeans, onion, bell pepper, and basil; toss to coat evenly. Serve at once, or cover and refrigerate for up to 2 days. Yields 3/4 cup per serving.