Nani’s Classic Three Bean Salad
A refreshing and crunchy salad that tastes even better after sitting in the fridge for a day.
recipesbynani.comThere is nothing quite like a cold bean salad to brighten up a lunch or a picnic table. I love how the mix of textures from the crisp vegetables and soft beans comes together with a zingy dressing that wakes up your taste buds.
My biggest tip for this salad is to give it plenty of time to marinate. If you can make it the night before you plan to serve it, you will find the flavors are much deeper and more delicious.
🧺 Ingredients
- 1 can green beans, drained and rinsed
- 1 can wax beans, drained and rinsed
- 1 can kidney beans, drained and rinsed
- 1/2 cup red onion, finely diced
- 1/2 cup celery, chopped
- 1/3 cup olive oil
- 1/4 cup apple cider vinegar
- 1/4 cup sugar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
👩🍳Instructions
- 1
Combine the green beans, wax beans, kidney beans, diced onion, and celery in a large mixing bowl.
- 2
In a separate small jar or bowl, whisk together the olive oil, vinegar, sugar, salt, and pepper until the sugar dissolves completely.
- 3
Pour the dressing over the bean mixture and toss everything gently to coat the beans evenly.
- 4
Cover the bowl and place it in the refrigerator for at least two hours before serving so the flavors can blend.
💡 Tips
You can store this salad in an airtight container in the fridge for up to four days. It actually tastes better the next day, so it is a perfect make ahead dish for parties or your weekly meal prep.
Made this recipe? Let us know how it went.
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