Three Bean Salad has a fantastic sweet and sour dressing that you could make and use on other salads. Beat the Summer heat with this flavorful easy to make cold salad.
Three Bean Salad
You can’t have too many cool, delicious salads in the fridge for the summer heat. It’s pretty much a requirement in this house. I grew up in Pennsylvania where the flavors of sweet and sour are a big part of the food we love. The dressing for Three Bean Salad has a sweet and sour flavor that’s absolutely fantastic.
It also gets a little kick from the dried mustard and cayenne pepper in the recipe. Of course, you can tweak this to your heart’s content. Don’t care for or have green beans? Try black beans in the recipe. Add, subtract and substitute, it’s how we make a recipe our own. The dressing is delicious, you may find yourself making for other salads. Let’s gather the ingredients for Three Bean Salad and make it together.
Three Bean Salad Ingredients:
- One 15 ounce can kidney beans, drained
- One 15 ounce can green beans, drained
- 1/2 small onion, diced
- One 15 ounce can chick peas, drained
- 1 stalk celery, diced
Salad Dressing:
- 1/3 cup apple cider vinegar
- 1/4 cup olive oil
- 1 1/2 Tablespoons sugar
- 1/4 Teaspoon table salt
- 1/2 Teaspoon dry mustard
- 1 clove garlic, minced
- 1/4 Teaspoon black pepper
- 1/4 Teaspoon Cayenne pepper
Place the drained kidney beans, green beans, chickpeas, onion and celery in a medium-size bowl. Toss them gently to combine.
Place the apple cider vinegar, olive oil, sugar, dry mustard, minced garlic, black pepper, salt and cayenne pepper in a bowl. Next, whisk to combine the ingredients.
Pour the dressing over the beans and toss gently to coat them. Cover the bowl with plastic wrap and refrigerate Three Bean Salad for at least 2 hours or longer. The longer the better.
This delicious cold salad is perfect as a side dish for Summer holiday celebrations, Summer BBQ’s , pot luck dinners, office parties, graduations and any other celebration where you need a fast, easy and amazing side dish in a hurry. If you’d like to turn this side dish into a Summer meal add protein in the form of cubed cheese or leftover grilled chicken or ham. Anything that keeps the stove from being turned on in the heat is good in my book. Three Bean Salad Enjoy!
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Looking For More Delicious Recipes From Bunny’s Warm Oven, Try These!
Waldorf Salad...Smoked Sausage Corn Chowder...Orange Balsamic Vinaigrette...Banana Muffins with Crumb Topping...Cream Black Bean and Corn Dip
Three Bean Salad
Ingredients
- One 15 oz can kidney beans drained
- One 15 oz can green beans drained
- One 15 oz can chick peas drained
- 1/2 small onion diced
- 1 stalk celery diced
Dressing
- 1/3 cup apple cider vinegar
- 1/4 cup olive oil
- 1 1/2 Tablespoons sugar
- 1/2 Teaspoon dry mustard
- 1 clove garlic minced
- 1/4 Teaspoon black pepper
- 1/4 Teaspoon salt
- 1/4 Teaspoon cayenne pepper
Instructions
- Place the kidney beans,green beans,chick peas,onion and celery in a medium size bowl. Toss gently to combine.
- In a small bowl add all the dressing ingredients, whisk to combine. Pour over the beans, toss gently to mix together. Cover the bowl with plastic wrap and refrigerate at least 2 hours (longer is better). Store leftovers wrapped in the refrigerator.
Looking for more cold salad recipes, try these from other bloggers...Kidney Bean Salad...Cilantro Lime Three Bean Salad
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You always give us such great recipes. Thank you so much. Best Wishes, Barbara