Three Bean Salad is a timeless American picnic and potluck staple, prized for its tangy-sweet dressing and vibrant trio of beans. It's known for its ease of preparation and long shelf life, often getting better after a day or two as the flavors meld. This version includes a crunchy mix of bell peppers and onions, with a sweet-tart marinade that infuses every bite. Great for summer gatherings or as a make-ahead side dish.
Ingredients
- 1 303 can French cut green beans (, drained)
- 1 303 can yellow wax beans (drained)
- 1 303 can red kidney beans (drained)
- ½ cup green pepper (minced )
- 1 Bermuda onion (large, sliced and rings pushed out)
- ½ cup salad oil
- ½ cup white vinegar
- ¾ cup granulated sugar
- 1 tsp salt
- 1 tsp pepper
Instructions
Step 1: Drain and Prep
- Drain all canned beans thoroughly.
- Slice onion into thin rings and mince green pepper.
Step 2: Mix the Veggies
- In a large glass bowl, combine the beans, green pepper, and onion.
Step 3: Make the Dressing
- In a separate bowl, whisk together salad oil, vinegar, sugar, salt, and pepper until well mixed.
Step 4: Combine and Chill
- Pour dressing over the bean mixture. Toss lightly to coat.
- Cover the bowl and refrigerate for at least 12 hours before serving to allow flavors to meld.
Tips
- Substitute red onion for Bermuda if unavailable.
- Use apple cider vinegar for a fruitier tang.
- Add sliced celery or pimentos for added crunch and color.
- For a lighter version, reduce sugar to ½ cup.
Nutrition
Calories: 208kcalCarbohydrates: 20gProtein: 1gFat: 14gSaturated Fat: 1gPolyunsaturated Fat: 4gMonounsaturated Fat: 9gTrans Fat: 0.1gCholesterol: 1mgSodium: 335mgPotassium: 47mgFiber: 0.4gSugar: 20gVitamin A: 36IUVitamin C: 9mgCalcium: 7mgIron: 0.1mg
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