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Bean Salad

Bean Salad recipe image
This classic three-bean salad is a staple side dish that gets better as it sits. It combines crisp green beans, earthy kidney beans, and sweet wax beans in a bright, zesty dressing made from vinegar, sugar, and oil. The addition of fresh chopped onion provides a sharp, pungent crunch that cuts through the richness of the beans. The flavors meld together beautifully when chilled, creating a harmonious balance of sweet, sour, and savory notes. It is incredibly easy to prepare ahead of time, making it an ideal choice for picnics, barbecues, or as a refreshing accompaniment to grilled meats. Serve it cold or at room temperature for the best texture and flavor experience.
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 1
Calories: 596.3
Dietary: Gluten-free
Description
This classic three-bean salad is a staple side dish that gets better as it sits. It combines crisp green beans, earthy kidney beans, and sweet wax beans in a bright, zesty dressing made from vinegar, sugar, and oil. The addition of fresh chopped onion provides a sharp, pungent crunch that cuts through the richness of the beans. The flavors meld together beautifully when chilled, creating a harmonious balance of sweet, sour, and savory notes. It is incredibly easy to prepare ahead of time, making it an ideal choice for picnics, barbecues, or as a refreshing accompaniment to grilled meats. Serve it cold or at room temperature for the best texture and flavor experience.
Ingredients
  • 1 cans Oz green beans
  • 1 cans Oz kidney beans
  • 1 cans Oz wax beans
  • 1/2 cups Sugar
  • 2/3 cups Vinegar
  • 1/2 cups Salad oil
  • 1/4 teaspoons Pepper
  • 1/4 teaspoons Salt
  • 1/2 cups Chopped onion
Directions
  1. 1
    Drain and rinse the cans of green beans, kidney beans, and wax beans thoroughly.
  2. 2
    Place the drained beans into a large mixing bowl.
  3. 3
    In a separate small bowl or measuring cup, whisk together the sugar, vinegar, salad oil, salt, and pepper until the sugar begins to dissolve.
  4. 4
    Pour the dressing over the beans in the large bowl.
  5. 5
    Toss the beans gently until they are evenly coated with the dressing.
  6. 6
    Cover the bowl with plastic wrap or a lid and refrigerate for at least 2 hours to allow the flavors to meld.
  7. 7
    Just before serving, stir in the chopped onion.
  8. 8
    Serve chilled as a side dish.

Nutrition Facts

Servings 1

Amount Per Serving
Calories 596.3kcal
% Daily Value *
Total Fat 31.0g48%
Saturated Fat 4.6g23%
Cholesterol 0.0mg0%
Sodium 1236.7mg52%
Total Carbohydrate 70.5g24%
Dietary Fiber 13.0g52%
Sugars 40.7g
Protein 12.9g26%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: bean, beans, chopped, green, international, kidney, oil, onion, pepper, salad, salt, sugar, vegan, vinegar, wax, side dish, potluck, picnic, chilled, dressing
Read it online: https://www.chefs-mate.com/recipe/bean-salad/