Description
A vibrant and refreshing three bean salad with a zesty dressing, perfect for potlucks, BBQs, or as a healthy side dish. Easy to make and always a crowd-pleaser.
Ingredients
Scale
- 1 (15-ounce) can green beans, drained and rinsed
- 1 (15-ounce) can wax beans, drained and rinsed
- 1 (15-ounce) can kidney beans, drained and rinsed
- 1/2 cup diced red onion
- 1/2 cup diced green bell pepper
- 1/4 cup diced celery
- DRESSING:
- 1/2 cup apple cider vinegar
- 1/3 cup granulated sugar
- 1/4 cup olive oil
- 2 tablespoons fresh lemon juice
- 1 teaspoon Dijon mustard
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional)
Instructions
- 1. In a large bowl, combine the drained and rinsed green beans, wax beans, and kidney beans.
- 2. Add the diced red onion, green bell pepper, and celery to the bowl with the beans.
- 3. In a separate medium bowl or a jar with a tight-fitting lid, whisk together the apple cider vinegar, granulated sugar, olive oil, fresh lemon juice, Dijon mustard, salt, black pepper, and red pepper flakes (if using) until well combined and sugar is dissolved.
- 4. Pour the dressing over the bean and vegetable mixture.
- 5. Gently toss everything together until all ingredients are evenly coated with the dressing.
- 6. Cover the bowl and refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to meld and deepen.
- 7. Before serving, give the salad another gentle toss.
Notes
Store in an airtight container in the refrigerator for up to 4-5 days. This salad is best served cold or at room temperature; reheating is not recommended.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 180
- Sugar: 18g
- Sodium: 350mg
- Fat: 7g
- Carbohydrates: 26g
- Fiber: 5g
- Protein: 4g