Get the Recipe: Classic 3-Bean Salad
Classic, old-fashoned 3-bean salad made with canned beans, with red onion and marinated in an oil, vinegar and sugar dressing.
Ingredients
- 18 oz (540 ml) can kidney beans, drained and rinsed
- 14 oz (398 ml) can cut green beans, drained and rinsed
- 14 oz (398 ml) can cut yellow wax beans, drained and rinsed
- 1 cup red onion, sliced or diced
- 1/2 - 1 teaspoon celery seed, (not celery salt)
- 1/2 cup white vinegar
- 1/4 cup vegetable oil, or canola oil or other neutral-tasting coil
- 1/4-1/3 cup white granulated sugar, adjust to taste
- 1/2-1 teaspoon salt
Instructions
- Tip! I like to use a shallow casserole dish to marinate my bean salad so that as much of the bean mixture is sitting in the marinade as possible. If using a bowl, be sure to stir the mixture a few times while it sits in the fridge, to distribute the beans in the marinade.
- Drain the canned beans and rinse well with cold water. Allow the water to drain off well (to avoid a watered-down marinade) and add to a shallow dish.
- Add the red onion and celery seed to the dish.
- In a small bowl, jar or measuring cup, combine the vinegar, vegetable oil, sugar and salt. Use a fork to whisk the ingredients together well, then pour over the beans mixture. Stir to combine well.
- Cover the dish with plastic wrap and refrigerate for at least 3 hours, stirring once or twice. Serve immediately or continue to refrigerate for up to 5 days. Stirring once in a while ensures that the beans are evenly marinated.
Notes
The can size for the beans is approximate. It's fine if the can you use is a little less or a little more than stated.
Be sure to use celery seed and not celery salt. If you only have celery salt on hand, you can use it in a pinch. Use a bit more than stated and reduce the amount of added salt.
Adjust the amount of sugar added to taste. I find 1/3 cup to be the sweet spot for my taste.
Don't skip the salt! Salt balances the sweetness of the marinade. Again, adjust to taste.
Serving: 1serving, Calories: 119kcal, Carbohydrates: 16g, Protein: 4g, Fat: 5g, Saturated Fat: 1g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 1g, Trans Fat: 0.03g, Sodium: 287mg, Potassium: 262mg, Fiber: 4g, Sugar: 6g, Vitamin A: 4IU, Vitamin C: 15mg, Calcium: 33mg, Iron: 3mg
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