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  • 1/2 pound 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
  • 2 large plum tomatoes, diced (about 1 1/2 cups)
  • 5 green onions, thinly sliced
  • 1/4 cup finely chopped fresh cilantro
  • 3 tablespoons extra-virgin olive oil
  • 3 tablespoons red wine vinegar
  • 1/2 teaspoon sugar
  • 1 garlic clove, pressed
  • 1/2 teaspoon salt
  • 1/2 teaspoon 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.

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The recipe was originally published as Three Bean Salad with Tomatoes and Green Onions on

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