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Proven way to grow Three Bean Salad

This classic three-bean salad is a refreshing and easy-to-make dish, perfect for picnics or a quick side.
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Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings 6 servings
Calories 250 kcal

Equipment

  • large bowl
  • small bowl
  • whisk

Ingredients
  

Salad

  • 15 ounce green beans canned, drained and rinsed
  • 15 ounce wax beans canned, drained and rinsed
  • 15 ounce kidney beans canned, drained and rinsed
  • 0.5 red onion thinly sliced

Dressing

  • 0.33 cup apple cider vinegar
  • 0.25 cup olive oil
  • 2 tablespoons sugar
  • 1 teaspoon Dijon mustard
  • 0.5 teaspoon salt
  • 0.25 teaspoon black pepper
  • 1 garlic clove, minced

Instructions
 

Preparation

  • In a large bowl, gently combine the drained and rinsed green beans, wax beans, kidney beans, and thinly sliced red onion.
  • In a separate small bowl, whisk together the apple cider vinegar, olive oil, sugar, Dijon mustard, salt, black pepper, and minced garlic until the sugar is fully dissolved and the dressing is well combined.

Assembly

  • Pour the prepared dressing over the bean mixture in the large bowl; toss gently to ensure all ingredients are evenly coated.
  • Cover the bowl and refrigerate the salad for at least 30 minutes, or preferably for a few hours, to allow the flavors to meld before serving.

Notes

For best flavor, prepare the salad a few hours in advance to allow ingredients to marinate. This salad can be stored in the refrigerator for up to 3-4 days.