Marinated Three Bean Salad
A vibrant and flavorful three bean salad marinated in a tangy cider vinegar dressing. This dish features a delightful mix of beans, fresh vegetables, and aromatic herbs, making it perfect for picnics, potlucks, or as a refreshing side. It offers a balance of acidity, sweetness, and savory notes.
Ingredients
- 2 (15 oz.) cans kidney beans ⓘ
- 2 (15 oz.) cans butter beans ⓘ
- 3 cups fresh cut green beans ⓘ
- 2 cups sliced celery ⓘ
- 1 large onion, sliced
- 1 medium green pepper, cut into 1-inch pieces ⓘ
- 3/4 cup Heinz apple cider vinegar ⓘ
- 3/4 cup vegetable oil ⓘ
- 3/4 cup sugar ⓘ
- 2 cloves minced garlic ⓘ
- 1/4 cup chopped fresh basil ⓘ
- 2 teaspoons salt ⓘ
- 1 teaspoon pepper ⓘ
Instructions
- Drain the kidney beans and butter beans.
- Combine all vegetables—green beans, celery, onion, and green pepper—in a large bowl.
- In a saucepan, combine the vinegar, vegetable oil, sugar, minced garlic, chopped basil, salt, and pepper; bring to a boil.
- Pour the hot vinegar mixture over the vegetables and beans; mix well.
- Cover the bowl and chill overnight before serving.
Nutrition & Diet Analysis (per serving)
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).
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).