Joan Coleman'S Three Bean Salad
A vibrant, crunchy three bean salad featuring green beans, wax beans, and kidney beans, combined with fresh vegetables and a tangy vinaigrette, perfect for picnics and potlucks.
Ingredients
Instructions
- Rinse the green beans, yellow wax beans, kidney beans, and chickpeas; drain well. Mix the beans with chopped onion, green pepper, and celery.
- In a saucepan, heat vinegar and sugar until the sugar is dissolved. Remove from heat and let cool.
- Once cooled, add vegetable oil, salt, and pepper to the vinegar mixture. Mix thoroughly.
- Pour the vinaigrette over the bean and vegetable mixture. Gently toss to combine.
- Cover and refrigerate for at least overnight before serving.
Tips & Substitutions
To enhance flavors, consider adding fresh herbs like parsley or dill to the salad. If you're looking for a lower-sugar option, you can reduce the sugar to 1/2 cup or substitute with a sugar alternative. For a twist, try using different beans such as black beans or pinto beans. If you prefer a tangier dressing, add more vinegar to taste.
Serving Suggestions
Serve Joan Coleman's Three Bean Salad as a refreshing side dish at barbecues or picnics. It pairs beautifully with grilled meats and can be a hearty addition to a vegetarian meal. For a full meal, consider serving it alongside whole grain bread, such as Whole Wheat Bread(Amish), for a satisfying lunch.
Storage & Reheating
Store the salad in an airtight container in the refrigerator for up to 5 days. The flavors tend to deepen over time, making it taste even better after a day or two. If you're reheating, do so gently on the stovetop, adding a splash of vinegar to freshen the flavors, but it's best served cold.
Nutrition & Diet Analysis (per serving)
Each serving of Joan Coleman'S Three Bean Salad contains roughly 421 calories, with 16g protein, 65g carbohydrates, and 11g fat. It is an excellent source of vitamin C (71% of the Daily Value), dietary fiber (67% of the Daily Value), and protein (33% of the Daily Value), and a good source of calcium. Note that it is relatively high in sodium, at 517mg per serving (22% 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 fresh beans instead of canned?
Yes, you can use fresh beans! Just make sure to blanch them first to soften their texture. Fresh green beans and yellow wax beans can be cooked until tender, and chickpeas can be soaked and cooked as well. This will add a wonderful freshness to your salad.
How long can I make the salad in advance?
You can prepare this salad up to 3 days in advance. The flavors develop beautifully as it sits, so making it ahead of time is recommended. Just remember to keep it refrigerated and stir well before serving to redistribute the dressing.
Is this recipe suitable for vegan diets?
Yes, Joan Coleman's Three Bean Salad is naturally vegan! All the ingredients are plant-based, making it a great option for those following vegan recipes. You can enjoy it as a light meal or a side dish without any modifications.
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).