Three Bean Salad

This Three Bean Salad is a refreshing and hearty dish that combines the textures of green beans, kidney beans, and wax beans in a delightful sweet-tangy dressing. The combination of vinegar, sugar, and salad oil creates a glossy coating that enhances the natural flavors of the beans. Chopped onions add a sharp, fresh crunch that cuts through the richness of the oil. Perfect for summer picnics, potlucks, or as a colorful side dish for grilled meats, this salad improves as it sits, allowing the flavors to meld together. It is a simple yet satisfying vegan option that brings a burst of color and nutrition to any meal table.

Cuisine: Global

Courses: Salads

Difficulty: Intermediate

Servings: 4

Calories: 311.1

Dietary: Gluten-free

Description

This Three Bean Salad is a refreshing and hearty dish that combines the textures of green beans, kidney beans, and wax beans in a delightful sweet-tangy dressing. The combination of vinegar, sugar, and salad oil creates a glossy coating that enhances the natural flavors of the beans. Chopped onions add a sharp, fresh crunch that cuts through the richness of the oil. Perfect for summer picnics, potlucks, or as a colorful side dish for grilled meats, this salad improves as it sits, allowing the flavors to meld together. It is a simple yet satisfying vegan option that brings a burst of color and nutrition to any meal table.

Ingredients

1 can Green beans, drained and rinsed
1 can Kidney beans, drained and rinsed
1 can Wax beans, drained and rinsed
2/3 cup Vinegar
1/2 cup Salad oil
1/2 cup Sugar
1/2 cup Onion, chopped
1/4 teaspoon Pepper

Directions

1
Drain and rinse the green beans, kidney beans, and wax beans thoroughly.
2
Place all three types of beans into a large mixing bowl.
3
Add the vinegar, salad oil, sugar, and pepper to the bowl with the beans.
4
Toss the mixture gently until the beans are evenly coated with the dressing.
5
Cover the bowl and refrigerate for at least 4 hours to allow flavors to meld.
6
Just before serving, stir in the chopped onion.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 311.1kcal

% Daily Value *
Total Fat 1.0g2%
Saturated Fat 0.1g1%
Cholesterol 0.0mg0%
Sodium 15.5mg1%
Total Carbohydrate 67.4g23%
Dietary Fiber 12.4g50%
Sugars 39.4g
Protein 12.6g26%

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

Note

For best flavor, prepare the salad a day ahead of time. The beans will absorb the dressing while chilling.

If you prefer a milder onion flavor, soak the chopped onions in cold water for 10 minutes before adding them to the salad, then drain well.

You can substitute red kidney beans with black beans or chickpeas for a different texture and nutritional profile.

Store leftovers in an airtight container in the refrigerator for up to 3 days.

Keywords: bean, beans, green beans, kidney beans, wax beans, salad, vinaigrette, vegan, side dish, picnic, chilled, onion, vinegar, sugar, oil, easy, make-ahead, fresh, colorful, healthy

Read it online: https://www.chefs-mate.com/recipe/three-bean-salad/