Description
This Classic Three Bean Salad is a delicious salad perfect for parties and picnics, and features a combination of kidney beans, green beans, and wax beans, in a tangy dressing.
Ingredients
Units
Scale
For the Salad:
- 1 (14.5-ounce) can of green beans, drained
- 1 (14.5-ounce) can of yellow wax beans, drained
- 1 (16-ounce) can of red kidney beans, drained
- 1 green bell pepper, finely diced or thinly sliced
- 1 small red onion, finely diced or thinly sliced
For the Dressing:
- 1/2 cup neutral flavored oil (avocado oil, light olive oil, canola oil, sunflower oil, grapeseed oil)
- 1/2 cup apple cider vinegar
- 1/3 cup sugar (or zero-calorie sweetener of your choice) *see notes below
- 1 teaspoon salt
- 1/2 teaspoon dry ground mustard (may substitute prepared mustard)
Instructions
Toss the salad ingredients together.
- Prepare the dressing by whisking together the dressing ingredients.
- Keep 1/4 cup of the dressing aside and store in the refrigerator.
- Toss the salad mixture with the remaining dressing and refrigerate until ready to serve. If time allows, marinate the salad in the fridge for at least 4 hours, and up to overnight.
- Just before serving, toss the bean salad with the reserved dressing.
Notes
This is a vintage recipe that calls for quite a bit of sugar. If you are watching your sugar intake, you can replace the sugar with the non-caloric sweetener of your choice. If you do this, however, please add the sweetener to your taste because alternative sweeteners are often many times sweeter than real sugar.
- Prep Time: 20 minutes
Keywords: summer salad, bean salad