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Classic Three-Bean Salad Recipe

Classic Three-Bean Salad

A colorful and tangy salad made with three types of beans, perfect for picnics and potlucks, and pairs well with grilled meats or lighter lunches.
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Prep Time 15 minutes
Total Time 1 hour
Servings: 6 servings
Course: Salad, Side Dish
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Beans
  • 1 can Canned kidney beans, drained and rinsed Substitute with other beans if desired.
  • 1 can Canned green beans, drained
  • 1 can Canned wax beans, drained
Dressing
  • 1/4 cup Apple cider vinegar Provides acidity and tang.
  • 1/4 cup Olive oil Adds richness.
  • 2 tbsp Sugar Balances the acidity.
  • 1 tsp Salt To taste.
  • 1/2 tsp Black pepper To taste.
Additional Seasoning
  • 1/4 cup Chopped red onion For crunch and flavor.
  • 1/4 cup Chopped bell pepper For color and sweetness.

Method
 

Preparation
  1. In a large bowl, combine the drained kidney beans, green beans, and wax beans.
  2. In another bowl, whisk together apple cider vinegar, olive oil, sugar, salt, and black pepper to make the dressing.
  3. Add the chopped red onion and bell pepper to the beans.
  4. Pour the dressing over the beans and stir gently to combine.
Chilling
  1. Cover the salad and refrigerate for at least 30 minutes to allow the flavors to meld.
  2. Serve chilled.

Notes

This salad can be made a day ahead. Store in the refrigerator and ensure it is covered properly. Use within three to four days for best freshness.