Easy Three Bean Salad
Ingredients
- 1 pound Fresh wax beans
trimmed and cut into 1 inch pieces
- 1 pound Fresh green beans
trimmed and cut into 1 inch pieces
- 15 ounces Kidney beans
canned
- ½ cup Yellow onion
thinly sliced
- 1/2 cup White vinegar
- 1/4 cup Sugar
- 1/4 cup Olive oil
- 1/2 teaspoon Kosher salt + more for salting the boiling water
- 1/4 teaspoon Black pepper
Directions
- 1
Bring a large pot of salted water to a boil (add enough salt that the water taste like salt water).
- 2
Place the trimmed and cut wax beans and green beans in the pot and cover with a lid. Cook for 4-5 minutes or until they reach the desired level of tenderness.
- 3
Drain and rise beans with cool water. Pat dry to remove some of the excess water and set aside.
- 4
Drain and rinse the kidney beans.
- 5
In a small bowl combine vinegar, sugar, olive oil, ½ teaspoon of kosher salt, and black pepper. Whisk together.
- 6
In a large bowl combine the wax beans, green beans, kidney beans, and onion. Pour the dressing over them and lightly toss together.
- 7
Store in the refrigerator covered until you are ready to serve.
Easy Three Bean Salad
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About this Recipe
Looking for the ultimate crowd-pleasing side dish that's both vibrant and refreshingly easy? This Easy Three Bean Salad recipe brings together crisp green beans, tender wax beans, and hearty kidney beans in a classic sweet and sour dressing perfect for any gathering. It’s the quintessential potluck staple that never disappoints.
What sets this salad apart is its vibrant balance of textures and flavors. Combining fresh green and wax beans with canned kidney beans creates a delightful medley, ensuring every bite offers both a satisfying crunch and a tender chew. All of this is brought together by a simple yet perfectly balanced sweet and sour dressing, creating a bright, tangy profile that truly enhances the natural sweetness of the beans.
Prepare for a truly refreshing experience. Each forkful delivers a pleasant snap from the fresh green and wax beans, a satisfyingly tender chew from the kidney beans, and a delicate, piquant bite from the thinly sliced yellow onion. The homemade dressing is a harmonious blend of tangy white vinegar and just enough sugar, rounded out by the smooth richness of olive oil. The simple seasoning of kosher salt and black pepper allows the natural flavors of the vegetables to shine, making it a vibrant and satisfying side that feels light yet substantial.
Customization & Serving
While delicious as is, this three bean salad is wonderfully adaptable. For an herbal twist, consider adding fresh dill or parsley to the dressing for an extra layer of freshness. If you prefer a milder onion flavor, a thinly sliced red onion can be used, which also adds a beautiful pop of color. Want a touch more zest? A squeeze of fresh lemon juice can elevate the tanginess even further.
This versatile salad is a staple for summer potlucks, barbecues, and picnics, offering a bright and refreshing contrast to grilled meats, pulled pork sandwiches, or rich pasta salads. It also makes a fantastic, light lunch on its own or alongside a simple sandwich.