3 Way Bean Salad
A vibrant, tangy bean salad combining green, wax, and kidney beans with fresh vegetables, perfect for picnics, potlucks, or as a healthy side dish.
Ingredients
Instructions
- Drain the green beans, wax beans, and red kidney beans.
- In a large bowl, combine the drained beans with minced green pepper and minced onion.
- In a separate small bowl, whisk together salad oil, vinegar, sugar, salt, and pepper until well blended.
- Pour the dressing over the beans and vegetables, mixing thoroughly.
- Chill the salad for a few hours before serving.
Tips & Substitutions
For a more vibrant flavor, consider adding a teaspoon of Dijon mustard to the dressing. If you prefer a lighter option, substitute half of the salad oil with Greek yogurt. Additionally, feel free to swap in any beans you have on hand; black beans or chickpeas also work well in this salad. For a crunchier texture, include chopped celery or radishes.
Serving Suggestions
This 3 Way Bean Salad makes a great side dish for summer barbecues or potlucks and pairs beautifully with grilled meats or sandwiches. For a complete meal, serve it alongside a fresh green salad or a slice of crusty bread. It also complements dishes like Deedie'S Congealed Asparagus Salad for a colorful spread.
Storage & Reheating
Store any leftover bean salad in an airtight container in the refrigerator for up to 3 days. The flavors will continue to develop as it sits. If the salad seems a bit dry after chilling, add a splash of vinegar or a drizzle of oil before serving to refresh it.
Nutrition & Diet Analysis (per serving)
Each serving of 3 Way Bean Salad contains roughly 599 calories, with 14g protein, 81g carbohydrates, and 25g fat. It is an excellent source of vitamin C (80% of the Daily Value), dietary fiber (61% of the Daily Value), and vitamin A (30% of the Daily Value), and a good source of calcium. Note that it is relatively high in sodium, at 807mg per serving (35% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use canned beans instead of fresh?
Yes, using canned beans can save time. Just be sure to rinse and drain them well to remove excess sodium. Adjust the chilling time, as canned beans are softer and won't need to marinate as long as fresh beans.
How do I make this salad vegan?
This recipe is already vegan-friendly! Just ensure that the salad oil you use is plant-based. If you want to enhance the flavor further, consider adding fresh herbs like parsley or dill.
Can I prepare this salad a day in advance?
Absolutely! In fact, preparing it a day ahead allows the flavors to meld beautifully. Just keep it covered in the refrigerator and give it a good stir before serving to redistribute the dressing.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).