Three Bean Salad(Makes 6 Cups)
A vibrant and tangy three bean salad bursting with fresh flavors, ideal for picnics, potlucks, or as a hearty side dish for summer gatherings.
Ingredients
Instructions
- Rinse and drain the kidney beans.
- Combine kidney beans with the sliced wax beans and green beans in a large bowl.
- Add chopped onion and sliced celery to the beans.
- In a separate bowl, mix sugar, salt, and pepper into the salad oil and white vinegar until well combined.
- Pour the dressing over the bean mixture and stir to coat evenly.
- Refrigerate the salad for 24 hours, stirring several times during this period.
- Before serving, drain off the marinade and serve the salad in a lettuce-lined bowl.
Tips & Substitutions
For a refreshing twist, consider adding diced bell peppers or fresh herbs like parsley or dill. If you prefer a lighter dressing, substitute half the oil with vegetable broth. Ensure the beans are well-drained to prevent a watery salad. For added texture, you might include some chopped nuts or seeds. This three bean salad can also be made vegan by omitting any non-vegan ingredients.
Serving Suggestions
Serve this three bean salad chilled, garnished with additional chopped herbs for a pop of color. It pairs beautifully with grilled meats or as part of a picnic spread. Consider serving it alongside dishes like Cucumber Freeze Pickles for a refreshing summer meal. This salad can also be a hearty topping for a bed of greens or served as a filling in wraps.
Storage & Reheating
Store leftover three bean salad in an airtight container in the refrigerator for up to 5 days. The flavors will continue to develop over time. If the salad becomes too dry, add a splash of extra salad oil or vinegar before serving. Refrain from freezing, as the texture of the beans may change.
Nutrition & Diet Analysis (per serving)
Each serving of Three Bean Salad(Makes 6 Cups) contains roughly 302 calories, with 5g protein, 37g carbohydrates, and 17g fat. It is an excellent source of vitamin C (103% of the Daily Value), vitamin A (40% of the Daily Value), and dietary fiber (30% of the Daily Value), and a good source of potassium and protein. Note that it is relatively high in sodium, at 1417mg per serving (62% 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, but they will need to be cooked first. For this salad, you'd want to blanch green beans and prepare kidney beans from scratch. Ensure they are tender but still crisp for the best texture in your salad.
Is it necessary to refrigerate the salad for 24 hours?
Refrigerating the salad for 24 hours allows the flavors to meld beautifully, creating a more flavorful dish. If you're short on time, aim for at least a few hours, but the longer it sits, the better the taste will be.
Can I make this salad gluten-free?
Yes, this three bean salad is naturally gluten-free as all the ingredients are safe for those with gluten sensitivities. Just ensure that any dressings or additional ingredients you use are also labeled gluten-free to avoid cross-contamination.
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).