Go Back Email Link
–+ servings
Print Recipe
3.60 from 15 votes

Warm Slow Cooker 3-Bean Salad Recipe

Low in fat and packed with fiber, this warm slow cooker 3-bean salad makes a colorful, flavorful addition to picnics, potlucks and family gatherings.
Prep Time10 minutes
Cook Time4 hours
Total Time4 hours 10 minutes
Course: Side Dish, Slow Cooker Vegetable/Side Dish
Cuisine: American
Keyword: slow cooker potluck salad, vegetarian bean salad, warm three bean salad
Servings: 12
Author: Martha McKinnon | Simple Nourished Living

Equipment

Ingredients

  • 1 can (14 to 16 ounces) kidney beans, rinsed and drained
  • 1 can (14 to 16 ounces) cannellini beans, rinsed and drained
  • 1 can (14 to 15 ounces) cut green beans, rinsed and drained
  • 1 can (14 to 15 ounces) corn, rinsed and drained
  • 1 can (14 to 15 ounces) diced tomatoes, drained
  • 1/4 cup white vinegar, or more to taste
  • 1 cup water
  • 1 teaspoon pickling spice
  • 1/2 teaspoon mustard seed
  • hot pepper sauce, to taste**

Instructions

  • Ideal Slow Cooker Size: 4- to 5-Quart.
  • Place all the ingredients in the slow cooker. Stir gently to combine.
  • Cover and cook on LOW for 4 to 6 hours.
  • Serve warm.

Notes

Serving size: 1/2 cup
WW Points: 0
Check the WW Points for this recipe and track it in the WW app.
(Must be logged into WW on a smartphone or tablet.)
3 SmartPoints (Green plan)
0 SmartPoints (Blue plan)
0 SmartPoints (Purple plan)
2 PointsPlus (Old plan)
The intensity of pepper sauce increases during slow cooking. For more tang, increase the vinegar. For less, decrease and/or add sugar/sweetener to taste.

Nutrition

Serving: 1/2 cup | Calories: 100kcal | Carbohydrates: 19.4g | Protein: 6g | Fat: 0.5g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.1g | Sodium: 205mg | Potassium: 415mg | Fiber: 5g | Sugar: 4g | Vitamin A: 283IU | Vitamin C: 8mg | Calcium: 60mg | Iron: 2mg