Guess what we’re making today? An oldie but a total goodie! I don’t know about you, but three bean salad is pretty much a staple in our household, and has been my entire life. I’ve had it a few different ways, with small adjustments to the dressing and salad contents, but overall, it’s generally a concoction of green beans, white beans, kidney beans and a vinaigrette-style dressing.

I am in love with the salad dressing because it’s made up of ingredients most of us have on hand, such as olive oil, white vinegar, Dijon mustard, a pinch of sugar, salt, black pepper and… my “secret ingredient” – celery salt (or ground celery seed)! It provides a unique and deep flavor that I just love in this salad.

As for the salad contents, I like to use fresh green beans this time of year, plus one can of great northern beans, one can of dark red kidney beans, a few stalks of celery for that crispy crunch, a few thin slices of sweet onion and a handful of fresh parsley. If you’re in a pinch, you can use canned or frozen green beans (they’re just as nutritious!). Either way, I recommend tossing the salad together with the dressing and letting it marinade in the fridge for a bit so all those fabulous dressing flavors melt into the salad.

This salad is great to take to potlucks, but if you’re looking to make it into a backyard meal, I recommend serving it with these chicken sausage, bell pepper & pineapple kabobs or grilled teriyaki chicken wings, lightened-up potato salad and banana berry ice cream for dessert!

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Three Bean Salad

  • Author: Julie Andrews
  • Prep Time: 10-15 mins
  • Cook Time: 5 mins
  • Total Time: 15-20 mins
  • Yield: Serves 6 1x
  • Category: Salads
  • Method: No-Cook, Stove Top
  • Cuisine: American

Description

A simple three bean salad with green, kidney and great northern beans and a light olive oil dressing.


Scale

Ingredients

Dressing:

  • ⅓ cup white vinegar
  • ¼ cup olive oil
  • 1 ½ tablespoons granulated sugar
  • 1 teaspoon Dijon mustard
  • ¾ teaspoon kosher or sea salt
  • ½ teaspoon ground black pepper
  • ½ teaspoon celery salt

Salad:

  • 1-pound green beans, trimmed and cut into 2-inch pieces
  • 15-ounce can no salt added dark red kidney beans
  • 15-ounce can no salt added great northern beans
  • 3 medium stalks celery, diced
  • ¼ sweet onion, peeled and thinly sliced (optional)
  • ¼ cup flat-leaf Italian parsley, chopped

Instructions

  1. Bring a medium pot of water to a boil.
  2. In a medium mixing bowl, whisk together the dressing ingredients. Set aside.
  3. Place the green beans into the boiling water and cook 4-5 minutes or until slightly tender. Transfer to a bowl of ice water and let them sit 2-3 minutes. Drain and transfer them to the bowl with the dressing.
  4. To the bowl, add the kidney beans, great northern beans, celery, onion (if using) and parsley to the bowl and toss with the dressing. Place a lid on the bowl and refrigerate at least 30 minutes. Stir and taste and adjust seasoning, if necessary. Serve.

Notes

Storage Tip: This salad keeps up to 3 days in the refrigerator.


Nutrition

  • Serving Size: 1/6 of recipe
  • Calories: 250
  • Sugar: 6g
  • Sodium: 346mg
  • Fat: 10g
  • Saturated Fat: 1g
  • Unsaturated Fat: 9g
  • Trans Fat: 0g
  • Carbohydrates: 31g
  • Fiber: 13g
  • Protein: 8g
  • Cholesterol: 0mg

Keywords: salad, three bean, bean, beans, green beans, salads, summer, side dish

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