Description
Zesty Three Bean Salad is a flavorful, make-ahead dish combining fresh green beans, kidney beans, and wax beans in a tangy vinaigrette. Perfect for potlucks, barbecues, or as a quick side dish, this salad offers vibrant flavors and textures that improve with time.
Ingredients
1 pound fresh green beans, trimmed
1 can (15 ounces) kidney beans, drained and rinsed
1 can (15 ounces) wax beans, drained and rinsed
1 small red onion, finely minced
2 cloves garlic, minced
½ cup olive oil
¼ cup apple cider vinegar
1 tablespoon Dijon mustard
1 teaspoon salt
½ teaspoon freshly ground black pepper
Instructions
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Bring a pot of salted water to a boil. Add the trimmed green beans and cook for 2 minutes until tender-crisp. Transfer them immediately to an ice bath to stop the cooking process. Drain and pat dry.
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In a large mixing bowl, combine the blanched green beans, kidney beans, and wax beans.
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In a small bowl, whisk together the olive oil, apple cider vinegar, Dijon mustard, minced red onion, minced garlic, salt, and pepper until well combined.
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Pour the vinaigrette over the beans and toss gently to coat.
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Cover the salad and refrigerate for at least 4 hours, or up to 24 hours, to allow the flavors to meld.
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Let the salad sit at room temperature for 20-30 minutes before serving. Toss again and adjust seasoning if necessary.
Notes
You can swap in black beans, garbanzo beans, or pinto beans for variety.
Add vegetables like bell peppers, celery, or cherry tomatoes for extra color and crunch.
Fresh herbs like parsley, cilantro, or basil can add additional flavor.
- Prep Time: 15 minutes
- Cook Time: 2 minutes
- Category: Salad
- Method: No-Bake
- Cuisine: American
