Classic Bean Salad
This three bean salad recipe is a fresh take on my Grandma’s recipe, with half the sugar and twice the flavor! It’s one of my favorite summer salads because it’s so easy to make, protein-packed, and fits many diets.
- Prep
- 15 min
- Total
- 15 min
- Yield
- 8
Ingredients 13
- 15 -ounce can kidney beans
- 15 -ounce can white beans or pinto beans
- 15 -ounce can green beans
- 15 -ounce can wax beans (or another 15-ounce can green beans)
- 1/2 medium white onion
- 1/4 medium red onion (optional)
- 2 tablespoons chopped curly parsley (or Italian parsley)
- ½ cup white vinegar*
- ¼ cup olive oil
- 2 tablespoons granulated sugar (or pure maple syrup or honey)
- ¼ teaspoon each dried dill and garlic powder
- 1 teaspoon kosher salt
- Fresh ground black pepper
Method 3
- 01
Drain and rinse the beans.
- 02
Thinly slice the onions into slivers (go to minute 1:40 of this How to Cut an Onion video to see how!). Finely chop the parsley.
- 03
In a large bowl, whisk together the white vinegar, olive oil, sugar, dill, garlic, powder, and kosher salt . Add the beans, onions and parsley and stir until coated. You can eat immediately, but for best results refrigerate for 1 hour to allow the salad to marinate. Store leftovers refrigerated for up to 5 days.
Provenance
- recipe-clones/acouplecooks-data
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