Ingredients
1-1/2 cups frozen lima beans1 can (15 to 16 ounces) kidney beans, rinsed and drained1 package (9 ounces) frozen cut green beans, thawed8 ounces fresh mushrooms, sliced1 pint cherry tomatoes, halved1/4 cup thinly sliced green onionsDRESSING:2/3 cup lemon juice1/3 cup sugar1/3 cup olive oil1-1/4 teaspoons salt3/4 teaspoon Italian seasoning1/2 teaspoon dried basil1/2 teaspoon pepper
Preparation
Cook lima beans according to package directions. Rinse in cold water; drain and place in a medium bowl. Add kidney and green beans, mushrooms, tomatoes and onions. Combine dressing ingredients. Pour over salad; mix gently to coat. Cover and chill for at least 5 hours, stirring occasionally.
