Lynda Gaudette'S Three Bean Salad
A vibrant three bean salad combining green beans, wax beans, and kidney beans with a sweet and tangy vinaigrette, perfect for picnics, potlucks, or casual gatherings.
Ingredients
Instructions
- Stir together green beans, wax beans, and red kidney beans. Add chopped onions if desired.
- Combine sugar, white vinegar, vegetable oil, salt, and pepper to make the dressing.
- Toss the beans and onions with the dressing until well coated.
- Chill overnight and stir a couple of times to blend flavors before serving.
Tips & Substitutions
For a vibrant twist on this salad, consider adding diced bell peppers or cherry tomatoes for extra color and flavor. If you're looking to reduce sugar, try using a sugar substitute or honey for a different sweetness. You can also substitute apple cider vinegar for white vinegar for a more complex flavor profile. This dish is great for potlucks or summer barbecues, making it a versatile addition to your recipe repertoire.
Serving Suggestions
This three bean salad is perfect as a side dish for grilled meats or as part of a picnic spread. It pairs beautifully with Hush Puppies(Silent Dogs) or can be enjoyed on its own for a light lunch. For a complete meal, serve it alongside a fresh green salad or with crusty bread. This dish is also a great option for meal prep, allowing for easy lunches throughout the week.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to five days. The flavors will continue to meld, enhancing the taste over time. Avoid reheating this salad as it is best served cold. However, if you prefer it warmed, gently heat it on the stove, stirring to avoid mushiness.
Nutrition & Diet Analysis (per serving)
Each serving of Lynda Gaudette'S Three Bean Salad contains roughly 584 calories, with 17g protein, 104g carbohydrates, and 15g fat. It is an excellent source of vitamin C (361% of the Daily Value), dietary fiber (94% of the Daily Value), and vitamin A (47% of the Daily Value), and a good source of calcium. Note that it is relatively high in sodium, at 723mg per serving (31% 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 beans?
Yes, you can absolutely use fresh beans! If you opt for fresh, blanch them in boiling water for a few minutes until tender, then cool them in ice water before adding to the salad. Fresh beans will add a lovely crunch and vibrant flavor to the dish.
How long should I chill the salad before serving?
For the best flavor, chill the salad for at least 4 hours or, preferably, overnight. This allows the dressing to fully infuse the beans and onions, resulting in a more harmonious taste. Just remember to stir it a couple of times before serving to redistribute the dressing.
Can this salad be made ahead of time?
Absolutely! This three bean salad is ideal for making ahead of time. It can be prepared a day or two in advance, making it a convenient option for gatherings or busy weeknights. Just keep it refrigerated and stir before serving to freshen it up.
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).