Serves 6
189 cal · 480 min
Three Bean Salad
Recipe GLPRcf90f4aa28faf6
A refreshing vegetable salad combining three varieties of beans—kidney, green, and yellow wax—with crisp peppers, onions, and celery in a tangy vinegar and oil dressing. This classic make-ahead dish develops its best flavor when chilled overnight, making it perfect for potlucks, barbecues, or simple weeknight dinners.
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Ingredients
1 cup cooked kidney beans
1 cup fresh or canned green beans, cut into bite-sized pieces
2 cups canned or fresh cooked yellow wax beans
1 green bell pepper, diced
2/3 cup onion, finely chopped
1/2 cup celery, chopped
2 whole garlic cloves
1/2 cup white wine vinegar
1/4 cup vegetable oil
1/4 cup sugar
1/4 teaspoon dried oregano
1 teaspoon salt
1/4 teaspoon black pepper
Directions
Wash your hands thoroughly with soap and water before beginning to prepare the salad.
In a large mixing bowl, combine the cooked kidney beans, green beans, yellow wax beans, diced green pepper, chopped onion, chopped celery, and whole garlic cloves.
In a medium saucepan, whisk together the vinegar, vegetable oil, and sugar.
Place the saucepan over medium heat and stir occasionally until the sugar has completely dissolved, about 2–3 minutes.
Remove the saucepan from the heat and allow the vinegar mixture to cool for 5 minutes.
Stir the dried oregano, salt, and black pepper into the cooled vinegar mixture until evenly combined.
Pour the seasoned vinegar dressing over the bean and vegetable mixture in the large bowl.
Toss all ingredients gently together until the vegetables and beans are evenly coated with the dressing.
Cover the bowl and refrigerate for at least 8 hours or overnight to allow the flavors to develop and meld together.
Just before serving, locate and remove the garlic cloves from the salad with a fork or slotted spoon, discarding them.
