Three Bean Salad

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

Refrigerate 12

Total Time 12 10

Servings People

Calories 194kcal

Author Kathleen

Ingredients

1 (15-ounce) can cut green beans drained
1 (15-ounce) can yellow wax beans drained
1 (15-ounce) can red kidney beans, drained and rinsed
1/2 cup red onion thinly sliced

Dressing:

1/2 cup olive oil
2/3 cups red wine vinegar
2 tablespoons balsamic vinegar
2 cloves garlic minced
2 teaspoons dried Italian seasoning
1/2 cup sugar
1/2 teaspoon salt
1/2 teaspoon black pepper

US Customary - Metric

Instructions

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.

Nutrition