Description
This Classic Three Bean Salad is a flavorful and satisfying dish that combines kidney beans, white beans, and green beans, tossed in a tangy dressing. Ideal for a quick meal or a healthy side, it brings a burst of color and taste to your table.
Ingredients
Scale
- 15-ounce can kidney beans
- 15-ounce can white beans or pinto beans
- 15-ounce can green beans
- 15-ounce can wax beans (or another 15-ounce can green beans)
- 1/2 medium white onion
- 1/4 medium red onion (optional)
- 2 tablespoons chopped curly parsley (or Italian parsley)
- 1/2 cup white vinegar
- 1/4 cup olive oil
- 2 tablespoons granulated sugar (or pure maple syrup or honey)
- 1/4 teaspoon each dried dill and garlic powder
- 1 teaspoon kosher salt
- fresh ground black pepper
Instructions
- Drain and rinse the beans thoroughly.
- Slice the onions thinly into slivers and chop the parsley finely.
- In a large bowl, whisk together the white vinegar, olive oil, sugar, dried dill, garlic powder, and kosher salt.
- Add the beans, sliced onions, and chopped parsley to the bowl, stirring until everything is well coated.
- For the best flavor, refrigerate the salad for 1 hour before serving.
- Store any leftovers in the refrigerator for up to 5 days.
Notes
Feel free to use fresh beans if desired.
The salad tastes even better the longer it sits, allowing the flavors to meld.
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 3g
- Sodium: 300mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 7g
- Protein: 7g
- Cholesterol: 0mg