Three-Bean Salad

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Average: 2.5 (2 votes)

Long a staple of the picnic table and salad bar, this classic is simple to make, tasty, and reliably inexpensive. It’s often soggy and loaded with sugar when you buy it, but when you make it yourself, it has a fresh, beany crunch.

Ingredients

1/4 cup mild vinegar
1/2 cup olive oil
1/4 teaspoon dry mustard
salt and pepper, to taste
1/2 pound fresh green beans, cut into pieces
1/2 pound fresh wax beans, cut into pieces
1 can (16 ounces) red kidney beans
1 small red onion, diced
1 large red or green bell pepper, cored and diced
1/4 cup chopped parsley

Instructions

In a large mixing bowl, whisk together the vinegar, olive oil, mustard, salt, and pepper. Cook the fresh beans in a small amount of salted water, just until crisp-tender, about 5 minutes. Drain and rinse the kidney beans. Toss the hot beans, the drained beans, and the onion, pepper, and parsley with the dressing. Add salt, if necessary. Chill, covered, to let the flavors combine.

Cooking & Recipes

Yield: 

6 servings

Comments

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In the winter I use all

In the winter I use all canned, drained beans and also add a can of drained and rinsed garbanzo beans. 4 bean salad, so good.

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