Three Bean Salad
Joel Maxuel
10 min
This easy Three Bean Salad recipe is a versatile dish that can be expanded with additional ingredients like black turtle beans and chickpeas.
8 servings
1/3 cup Salad Oil (olive oil, canola, or sunflower)
1/2 cup Cider Vinegar
1 tsp Salt
1/2 tsp Pepper
1/4 cup Sugar
1/2 tsp Celery Seed
1 can Cut Green Beans
1 can Cut Waxed Beans
1 can Red Kidney Beans
1 Carrot, thinly sliced
1 small Onion, chopped
1 Bell Pepper
Put dressing ingredients in a large salad bowl and whisk until blended.
Empty cans of beans into a colander and rinse under cold water.
Chop remaining vegetables and add to dressing. Add beans and gently stir.
Refrigerate for at least an hour before serving, stirring occasionally.