Three-Bean Salad(Club Member: Jason Harvey)
A vibrant and tangy three-bean salad combining crisp green beans, waxed string beans, and kidney beans with a sweet and tangy dressing. Perfect as a side dish or potluck favorite, it offers a refreshing crunch and balanced flavors that appeal to a variety of tastes.
Ingredients
Instructions
- Drain the waxed string beans, green beans, and red kidney beans and rinse the kidney beans thoroughly.
- Chop the small onion and half a small bell pepper into small pieces.
- In a large bowl, combine all the beans and chopped vegetables.
- Add the white vinegar, Wesson oil, and sugar to the bowl.
- Mix all ingredients thoroughly until well combined.
- Cover and refrigerate overnight to allow flavors to meld.
- Serve chilled. Will keep for 2 or 3 weeks in the refrigerator.
Tips & Substitutions
To enhance the flavor of your Three-Bean Salad, consider adding fresh herbs like parsley or dill. If you're looking for a lower-sugar option, you can replace some of the sugar with honey or a sugar substitute. Additionally, for a bit of heat, a dash of hot sauce or diced jalapeños can be mixed in. This recipe is also great for meal prep, as the flavors develop over time.
Serving Suggestions
This Three-Bean Salad is a perfect side for summer barbecues or picnics. It pairs beautifully with grilled meats, like chicken or steak, and also complements vegetarian dishes, making it suitable for both meat and vegan recipes. For a complete meal, serve it alongside some crusty bread or as a filling in wraps.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator. It can last for up to 2-3 weeks due to the vinegar and oil, which act as preservatives. There's no need to reheat this dish; serve it cold straight from the fridge for the best flavor.
Nutrition & Diet Analysis (per serving)
Each serving of Three-Bean Salad(Club Member: Jason Harvey) contains roughly 270 calories, with 8g protein, 51g carbohydrates, and 4g fat. It is an excellent source of vitamin C (187% of the Daily Value), vitamin A (76% of the Daily Value), and dietary fiber (45% of the Daily Value), and a good source of protein and iron. It also contributes 13g 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 fresh beans instead of canned for this recipe?
Yes, you can use fresh beans, but they will require cooking beforehand. For best results, blanch them in boiling water for a few minutes until tender, then cool before adding them to the salad. This will give a fresher taste compared to canned beans.
How do I make this salad more nutritious?
To boost the nutrition of your Three-Bean Salad, consider adding chopped vegetables like cucumbers, carrots, or bell peppers. You can also mix in some cooked quinoa or chickpeas for added protein. Additionally, using a variety of beans, like black beans or garbanzo beans, can enhance both flavor and nutrient content.
Is it necessary to refrigerate the salad overnight?
While it's not strictly necessary, refrigerating the salad overnight allows the flavors to meld beautifully, resulting in a more delicious dish. If you're short on time, you can let it sit for at least 2 hours, but the longer it sits, the better the taste.
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).