Three Bean Salad, a throwback salad from the 50s. It is a great salad for picnics, cookouts, and at any family gatherings, it will serve a large crowd.
Two weeks ago I shared a favorite retro recipe for Southern Stuffed Cabbage Rolls. Today I am sharing another retro recipe and a summer favorite. This salad can go anywhere.
There are so many variations of this salad, but this one is the classic version.
It is made with green and yellow beans, kidney beans, and purple onion with a tangy dressing.
The secret to the amazing balance of taste is letting the salad sit in the refrigerator for 6-8 hours or overnight. All the flavors just come together like magic.
The secret to the amazing balance of taste is letting the salad sit in the refrigerator for 6-8 hours or overnight. All the flavors just come together like magic.
I love to keep this salad in the refrigerator for a quick lunch or a quick snack.
Hope you get to make this Three Bean Salad soon, so refreshing and delicious.
Enjoy!
Kay xo
by CookingwithK.net
2 14.5 oz. can Del Monte Fresh Cut Specialities Cut Green & Wax Beans rinsed and drained
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1 15 oz. light or dark red kidney beans, rinsed and drained
1/2 purple onion, chopped
3/4 cup sugar
3/4 cup apple cider vinegar
1/3 cup vegetable oil
1/2 teaspoon salt
1/2 teaspoon coarse black pepper
1/2 teaspoon coriander or celery seed
In a glass bowl, toss together all the beans; set aside.
In another bowl, mix together all the remaining ingredients for the dressing until sugar is dissolved. Immediately pour over the beans and gently fold the beans with the dressing mixture.
Refrigerate for 6-8 hours or overnight. Serve cold.
Notes: You can substitute 1 15 oz. can Wax Beans and 1 15 oz. can Cut Green Beans for the 2 cans of Cut Green and Wax Green Beans. Also, you can adjust the dressing ingredients to your taste.
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Looking for more recipes? Use the search bar in the top right-hand corner or click on My Recipe Box in the top menu.
Three Bean Salad
Yield: 8-10
prep time: 15 Mcook time: total time: 15 M
A throwback salad from the 50s. It is a great salad for picnics, cookouts, and at any family gatherings, it will serve a large crowd.
ingredients:
- 2 14.5 oz. can Del Monte Fresh Cut Specialities Cut Green & Wax Beans rinsed and drained
- 1 15 oz. light or dark red kidney beans, rinsed and drained
- 1/2 purple onion, chopped
- 3/4 cup sugar
- 3/4 cup apple cider vinegar
- 1/3 cup vegetable oil
- 1/2 teaspoon salt
- 1/2 teaspoon coarse black pepper
- 1/2 teaspoon coriander or celery seed
instructions:
How to cook Three Bean Salad
- In a glass bowl, toss together all the beans; set aside.
- In another bowl, mix together all the remaining ingredients for the dressing until sugar is dissolved. Immediately pour over the beans and gently fold the beans with the dressing mixture.
- Refrigerate for 6-8 hours or overnight. Serve cold.
- Notes: You can substitute 1 15 oz. can Wax Beans and 1 15 oz. can Cut Green Beans for the 2 cans of Cut Green and Wax Green Beans. Also, you can adjust the dressing ingredients to your taste.
Calories
229.72Fat (grams)
9.37Sat. Fat (grams)
0.72Carbs (grams)
32.20Fiber (grams)
3.71Net carbs
28.49Sugar (grams)
19.38Protein (grams)
4.83Sodium (milligrams)
134.77Cholesterol (grams)
0.00© Copyright 2009-2018 - Kay Little, Owner/Author of Cooking with K
