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Three Bean Salad

BY ANANDA EIDELSTEIN PUBLISHED: MAY 4, 2022

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PHOTO: LUCY SCHAEFFER; FOOD STYLING: MAKINZE GORE

There's a reason that classic Three Bean

Salad is an all-star American picnic recipe.
It comes together in just minutes thanks
to canned pantry staples. It's ideal
alongside a spread of picnic favorites like
Classic Macaroni Salad and Classic Potato
Salad, though it's also great for busy
weeknights with roasted chicken or baked
salmon.

Ours sticks close to the standard in most

ways—featuring cannellini, kidney, and
green beans—though it's much lighter in
sugar, for a healthier and fresher-tasting
modern version. Traditionally, Three Bean
Salad has a very sweet dressing, but this
one is dressed instead with a fresh
vinaigrette. You'll start by quick-pickling
red onion in vinegar with just enough
sugar to soften them and add tangy flavor
to each bite.

For convenience's sake, this recipe calls

for canned beans, but if you want to use
homemade beans, that will work, too.
Simply use 1½ cups each kidney and
cannellini beans (here's the method, if
you like) and 1½ cups chopped blanched
green beans.

Though you can serve the salad right

away, it benefits from time to marinate.
Use this time to get ahead on other dishes
or simply to relax! Three Bean Salad will
keep for up to five days, refrigerated in an
airtight container. If you are planning to
make it in advance, leave the parsley out
until just before serving.

READ LESS

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YIELDS: 6 - 8

PREP TIME: 10 mins

TOTAL TIME: 20 mins

SAVE TO MY RECIPES

Ingredients

1/3 c. red wine vinegar

2 tsp. granulated sugar
Kosher salt
Freshly ground black pepper
1/3 c. extra-virgin olive oil
1 small red onion, finely chopped (about 1/2
c.)
1 (15-oz.) can cannellini beans, drained and
rinsed
1 (15-oz.) can kidney beans, drained and
rinsed
1 (14.5-oz.) can cut green beans, drained
and rinsed, or 1½ c. chopped blanched green
beans
1 c. loosely packed fresh parsley leaves,
finely chopped

Directions

Step 1

In a large bowl, whisk the vinegar, sugar,

1 teaspoon salt, and ⅛ teaspoon pepper
until sugar is dissolved, about 30 seconds.
Gradually add the oil, whisking until
combined. Stir in the onion and set aside
for 5 minutes.

Step 2

Fold in the cannellini, kidney, and green

beans, and the parsley. Gently toss to coat.

Step 3

Serve immediately or let marinate,

covered, in the refrigerator for 1 hour or
up to overnight. Stir gently before
serving.

How will you be serving your

three bean salad?
As a weeknight side
At a picnic or BBQ
dish

""There's A Hidden Bean In This C…

by Delish US


PHOTO: LUCY SCHAEFFER; FOOD STYLING: MAKINZE GORE

ANANDA EIDELSTEIN

CONTRIBUTING RECIPE DEVELOPER

Ananda is a recipe developer, writer, and

editor living in London via New York City.
Her work has appeared in magazines and
food websites, and she loves to inspire
home cooks to get in the kitchen. She is
always thinking about her next trip and is
constantly saving restaurants and bakeries
on her maps.

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