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Three-Bean Salad

Photo Credit
Louella938/Shutterstock
Written By: The Old Farmer’s Almanac Editors The Almanac Editors and Staff
Yield
6 servings
Category
Salads
Course
Salads
Sources
Hearth and Home Calendar

Long a staple of the picnic table and salad bar, the classic Three-Bean Salad from childhood is made with red pinto beans, green beans, and wax beans. It’s simple to make, tasty, and reliably inexpensive.

When you guy it, this salad is often soggy and loaded with sugar. Too bad. When you make it yourself, it has a fresh, beany crunch.

Ingredients
1/4 cup mild vinegar
1/2 cup olive oil
1/4 teaspoon dry mustard
salt and pepper, to taste
1/2 pound fresh green beans, cut into pieces
1/2 pound fresh wax beans, cut into pieces
1 can (16 ounces) red kidney beans
1 small red onion, diced
1 large red or green bell pepper, cored and diced
1/4 cup chopped parsley

Instructions

In a large mixing bowl, whisk together the vinegar, olive oil, mustard, salt, and pepper. Cook the fresh beans in a small amount of salted water, just until crisp-tender, about 5 minutes. Drain and rinse the kidney beans. Toss the hot beans, the drained beans, and the onion, pepper, and parsley with the dressing. Add salt, if necessary. Chill, covered, to let the flavors combine.

About The Author
The Old Farmer’s Almanac Editors

The Old Farmer’s Almanac Editors

The Almanac Editors and Staff

Under the guiding hand of its first editor, Robert B. Thomas, the premiere issue of The Old Farmer’s Almanac was published in 1792 during George Washington’s first term as president.Today, the Almanac...
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Comments

<span>Bouty</span> Tue, 08/09/2011 - 10:51
In the winter I use all canned, drained beans and also add a can of drained and rinsed garbanzo beans. 4 bean salad, so good.