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.
Tips & Substitutions
To enhance the flavor, let the salad marinate for at least 24 hours before serving. If you prefer a sweeter salad, you can increase the sugar slightly. For a lower-calorie option, substitute the vegetable oil with a light olive oil or a vinaigrette. Adding diced avocado or chopped tomatoes can also provide a fresh twist. This dish is a great addition to any summer barbecue or picnic.
Serving Suggestions
This Marinated Three Bean Salad is perfect as a side dish for grilled meats or as part of a vegetarian spread. It pairs beautifully with Carol's Corn Pudding or can be served alongside sandwiches for a light lunch. Garnish with extra chopped basil or serve over a bed of greens for added freshness. This salad is ideal for potlucks and gatherings.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 5 days. The flavors will continue to develop as it sits. For best results, serve chilled. Avoid reheating this dish, as the texture of the beans and vegetables may change. Instead, enjoy it cold as a refreshing salad.
Nutrition & Diet Analysis (per serving)
Each serving of Marinated Three Bean Salad contains roughly 500 calories, with 25g protein, 85g carbohydrates, and 10g fat. It is an excellent source of iron (115% of the Daily Value), dietary fiber (107% of the Daily Value), and vitamin C (90% of the Daily Value), and a good source of vitamin A. It also contributes 30g of dietary fiber toward your daily target.
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 dried beans instead of canned beans?
Yes, you can use dried beans. Soak them overnight and cook until tender before adding to the salad. This will require additional time but will enhance the flavor and texture of the dish.
Is this salad suitable for meal prep?
Absolutely! This salad is excellent for meal prep as it keeps well in the fridge. Just make sure to store it in a sealed container to maintain freshness. The flavors deepen over time, making it a great choice for a quick lunch or dinner option throughout the week.
How can I make this salad spicier?
To add some heat, consider incorporating diced jalapeños or a sprinkle of red pepper flakes into the vinegar mixture. You can also add a dash of hot sauce to the dressing. Adjust to your spice preference for a personalized kick.
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).