Our Three Bean Salad is a colorful combo of beans soaked in a tangy, sweet marinade and will be an awesome potluck addition or an amazing side for any meal.
Course Salad, Side Dish
Cuisine American
Keyword bean salads, bean side dishes
Prep Time 10 minutesminutes
Refrigerate 12 hourshours
Total Time 12 hourshours10 minutesminutes
Servings 10People
Calories 194kcal
Author Kathleen
Ingredients
1(15-ounce) can cut green beansdrained
1(15-ounce) can yellow wax beansdrained
1(15-ounce) can red kidney beans, drained and rinsed
Mix together all beans and red onion (1/2 cup) in a medium mixing bowl. Set aside.
In a small mixing bowl, whisk together all the dressing ingredients until the sugar dissolves. Pour dressing over beans, cover with plastic wrap and refrigerate overnight.
Toss the salad again before serving and drain excess marinade and serve with a slotted spoon.
Notes
Marinade: Marinades are magic makers. They can turn a tough-as-leather steak into a tender, flavorful feast. Guess what else they’re good for? Salads! No, not a big green monster of a salad, but a tangy bowl of beany goodness that’s leveled up overnight and absorbed tons of flavor.
Fresh is best: The recipe calls for canned veggies, but you can make a delicious summer alternative with fresh! You’ll need about a ½ pound of fresh beans snapped into bite-size pieces. Just blanch them by dropping them into boiling water, lightly salted water for 2-3 minutes, then plunge them into ice water to stop the cooking process and drain them. I only recommend this for the green and wax beans -- red kidney beans take a lot longer to make fresh!
Wax Beans: If you can't find wax beans (they aren't always available!), you can swap them for lima or garbanzo beans.