Perfect 3-Bean Salad Recipe with Easy Dipping
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Yellow foam beans can be difficult to find in some areas. Look into buying fresh and frozen at farmers markets in season. Or use more green beans, canned lima beans, or some other Vegetable Recipes instead.
This is the kind of salad people love at family gatherings, dinners and suppers. Or keep the salad chilled in the fridge and take it down to a long-distance party or picnic.
Chickpeas are another good bean to add to a salad. They add a crunchy texture. Check out the tips and variations below the recipe for more side dish and serving ideas.
What You’ll Need
1 (15 ounce) can green beans cut 1 (15 ounce) can yellow waxy beans cut 11 (15 ounce) can red beans (or white) 1/2 cup chopped bell peppers (green or multi-colored) 1/2 cup apple cider vinegar 1/3 cup vegetable oil 1/2 cup granulated sugar 3/4 teaspoon salt 1 teaspoon pepper
How to make
Empty canned green and yellow beans and corn into a colander; transfer to a large serving bowl. Drain beans in brown; run in cold water until it runs clear. Add the green and yellow beans to the bowl. In a small bowl, combine vinegar, oil, sugar, salt and pepper; whisk until smooth. Pour the dressing mixture over the Vegetable Recipes and then toss gently to coat. Toss salad until ingredients are thoroughly coated. Cover and refrigerate for at least 4 hours. Toss again just before serving. Refrigerate leftovers.
Tips and Variations
Three bean salad with green onions – Replace red onion with 1/4 cup sliced green onion. Bean and cauliflower salad – Leave the yellow wax on the beans. Cut 1/2 a medium head of cauliflower and add to bean salad. Add 1 or 2 tablespoons of dried pimiento lettuce with the peppers. Four bean salad – Add chickpeas, black beans or white beans to the salad. If you’re short on time (or a saute component), dress the salad with bottled Italian dressing or a vinaigrette of your choice. A light Italian dressing works well and tastes great. Serve with a salad of boiled egg slices, chopped tomatoes, fresh chopped parsley, crumbled bacon or pepper rings. Serve the salad with Romaine lettuce leaves with tomato slices or avocado slices. Nutrition Facts (per serving) Calories 392 Total fat 7 g Saturated fat 1 g Saturated fat 5 g Cholesterol 0 mg Sodium 13 mg Carbohydrate 64 g Fiber 18 g Protein 19 g (The nutritional information in our recipes is calculated from the ingredient database and should be considered an estimate. Individual results may vary.)
