With summer in full swing, this Three Bean Salad is perfect for any get together. It’s simple, delicious and best made a day before serving!
Last week we were down at the Cape. Every year we look forward to beach days, cookouts and dinners out to some of our favorite restaurants, in particular the Ocean House, where we have been going to for almost 20 years! However, on those nights we don’t go out to dinner, we usually cook in. Jim brought his Sous Vide and made tenderloin for everyone to enjoy and I whipped up some delicious sides, including this Three Bean Salad. It’s fresh, sweet and tart and goes well with steak, chicken, hot dogs and hamburgers too! It’s super easy to make and only takes a few minutes to put together. And when you’re on vacation, if you’re cooking in, you want good, easy food to enjoy!
Three Bean Salad-Ingredients
Canned green beans, wax beans and kidney beans are most commonly used in this salad. However, you can substitute garbanzo or cannelloni beans for the kidney beans if you so choose. Experiment with the bean combo you like. There’s really no wrong way to make this salad.
You can also use fresh beans too! Just swap out the green or wax beans for cooked ones. But in my opinion, it’s much easier to open up a can then going through the bother of washing, cutting and cooking them. The canned beans are just as good in this salad and much less costly and time consuming!
In addition to the beans, finely dice a half cup of onion. I like using Vidalia onion, but red onion would be fine too!
Dressing-Ingredients
A sweet and tart dressing rounds out this delicious salad! The dressing consists of apple cider vinegar, vegetable oil, sugar, salt and pepper. I love the sweet and tart but if you find it too sweet or too tart just cut back on the sugar and/or vinegar.
Once you mix up the beans and onion, pour on the dressing. For best results, chill it overnight so that the dressing soaks into the beans and the flavors all come together.
Take out the salad before serving and give it a quick toss! Enjoy!
For additional vegetable sides try our:
Easy Summer Corn Caprese Salad
Grilled Parmesan Potato Wedges
Fresh Zucchini and Tomato Tart
Three Bean Salad
Equipment
- Mixing Bowl
- Salad dressing mixer
Ingredients
- 1 15.5 oz kidney beans canned
- 1 14.5 oz cut green beans
- 1 14.5 oz cut wax beans
- 1/2 cup finely diced onion
Dressing
- 1/3 cup vegetable oil
- 1/3 cup apple cider vinegar
- 1/3 cup granulated sugar
- 3/4 tsp salt
- 1/8 tsp fresh ground pepper
Instructions
- Drain and green beans and wax beans. Drain and rinse the kidney beans. Put into a large mixing bowl.
- Finely dice onion. Add to the mixing bowl.
Dressing
- In a salad dressing mixer, add apple cider vinegar, vegetable oil, sugar, salt and pepper. Shake well.
- Pour over salad and toss.
- Refrigerate for several hours. For best results, make a day before serving.
- Take out of the refrigerator, toss and serve.
- Enjoy!
- Store in an airtight container for up to 5 days.
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