Three Bean Salad

Three bean salad is a classic American side dish featuring black beans, kidney beans, and crisp-tender green beans tossed in a tangy apple cider vinegar dressing. This make-ahead recipe delivers bright flavor, satisfying texture, and excellent nutrition while improving as it chills.

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Course: Side Dish

Cuisine: American

Keyword: 3 bean salad, bean salad, make ahead salad, potluck salad, three bean salad

Prep Time: 10

Cook Time: 8

Chill Time: 2

Total Time: 18

Servings: servings

Calories: 185kcal

Author: Eva Stoner

Cost: 1

Equipment

large mixing bowl
medium mixing bowl
large pot
colander
whisk
cutting board
chef's knife
airtight container

Ingredients

1 lb fresh green beans, trimmed and cut into 1-inch pieces
15 oz canned black beans, drained and rinsed
15 oz canned kidney beans, drained and rinsed
1/2 cup apple cider vinegar
1/4 cup olive oil
3 tbsp granulated sugar
1 1/2 tsp sea salt
1/2 tsp ground black pepper
2 cloves garlic, minced (optional)
1/2 cup red onion, diced (optional)
2 tbsp fresh parsley, chopped (optional)

Instructions

Drain and rinse the black beans and kidney beans thoroughly under cool running water. Transfer to a large mixing bowl.
Trim the green beans and cut them into 1-inch pieces.
Bring 6 cups of water to a boil and add 1 teaspoon salt.
Add the green beans and cook for 8 minutes until bright green and tender-crisp.
Drain the green beans immediately and spread them on a clean towel to cool and dry.
In a medium bowl, whisk together apple cider vinegar, olive oil, sugar, and sea salt until the sugar dissolves.
Add black pepper and minced garlic if using, then whisk until combined.
Add the cooled green beans to the bowl with the black beans and kidney beans.
Pour the dressing over the bean mixture and toss gently until evenly coated.
Add diced red onion and chopped parsley if using and fold gently to combine.
Transfer the salad to an airtight container and refrigerate for at least 2 hours.
Stir gently before serving and enjoy chilled.

Notes

Rinse canned beans thoroughly before using to remove excess sodium and starch. Cook green beans for exactly 8 minutes to maintain their bright color and tender-crisp texture. For the best flavor, refrigerate the salad for at least 2 hours before serving. Add parsley just before serving if making ahead.

Nutrition