Classic Three-Bean Salad with Tangy Vinaigrette
This recipe provides a simple, flavorful, and make-ahead friendly three-bean salad perfect for picnics or as a healthy side dish.
- Prep Time: 15 min
- Cook Time: 0 min
- Total Time: 2 hr 15 min
- Yield: 6 servings
- Category: Side Dish
- Method: Marinating
- Cuisine: American
- Diet: Vegetarian
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 chopped red onion
- 1/2 cup chopped green bell pepper
- 1/4 cup olive oil
- 1/4 cup white wine vinegar
- 2 tablespoons granulated sugar
- 1 teaspoon Dijon mustard
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Combine the drained green beans, wax beans, kidney beans, red onion, and green bell pepper in a large bowl.
- In a separate small bowl, whisk together the olive oil, white wine vinegar, sugar, Dijon mustard, salt, and pepper until the sugar is dissolved. This is your vinaigrette.
- Pour the vinaigrette over the bean mixture.
- Toss gently to coat all the vegetables and beans evenly.
- Cover the bowl and refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to meld.
- Stir before serving cold.
Notes
- You can substitute canned chickpeas for the wax beans for a variation.
- For best flavor, let this salad marinate for 4 to 6 hours before serving.
- This salad keeps well in the refrigerator for up to four days.
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 8
- Sodium: 350
- Fat: 8
- Saturated Fat: 1
- Unsaturated Fat: 7
- Trans Fat: 0
- Carbohydrates: 24
- Fiber: 6
- Protein: 6
- Cholesterol: 0
