- 1 (10 ounce) package frozen lima beans
- 1 (15 ounce) can kidney beans, rinsed and drained
- 1 (9 ounce) package frozen cut green beans, thawed
- 8 ounces fresh mushrooms, sliced
- 1 pint cherry tomatoes, halved
- 1/4 cup thinly sliced green onions
DRESSING:
- 2/3 cup lemon juice
- 1/3 cup sugar
- 1/3 cup olive or vegetable oil
- 1 1/4 teaspoons salt
- 3/4 teaspoon Italian seasoning
- 1/2 teaspoon dried basil
- 1/2 teaspoon pepper
- 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.