Old-Fashioned Three Bean Salad
The zippy flavors and textures of this old-fashioned three bean salad really do make it the perfect summer salad to serve at any barbecue, potluck, or relaxing weekend meal.
Salad, Salad Dressing, Side Dish
Christmas recipe, Easter recipe, Make ahead, summer recipe, Thanksgiving recipe
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1/2 small-medium onion diced
can also use olive oil
or white vinegar
Drain and rinse the kidney beans in a colander. Add those to a mixing bowl.
Drain the green beans and add those to the mixing bowl.
Drain the yellow beans and those go in the mixing bowl as well.
Dice the onion and add that to the bowl.
In a separate bowl, whisk the oil, sugar, salt, pepper, and parsley. Pour this over the beans and onions in the mixing bowl and gently toss to incorporate.
For best taste, refrigerate 2 hours or overnight to let the flavors meld together. However, you can serve this right away if you choose.
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Keep the bean salad in the refrigerator in a sealed container or covered with plastic wrap for up to 5 days.
If you do not like one of the kinds of beans you can substitute for another type of canned beans. Using mixed beans makes the salad more flavorful and pretty.
Honey or sugar.
You may substitute equal amounts of honey instead of adding sugar.
Just a bit of salt and pepper. Another option is to add a teaspoon of celery seed. It gives a nice flavor pop once in awhile when you bite into one.
The herbs are optional, but they add so much flavor. Dried herbs may also be used instead of fresh herbs. Reduce the amounts by half.
Can I Use Fresh Green Beans?
Yes. Just blanch them first so they are tender. Then add them to the recipe.
Do I have to cook canned beans?
No. They are already cooked and all you need to do is drain them, rinse them, and add them to this salad.
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