Embrace the nostalgia of a picnic classic with this vibrant Classic Three Bean Salad. It's not only a breeze to make but also packed with delightful textures and refreshing flavors. Perfect for potlucks, it keeps well and can be made ahead of time.
Green beans and wax beans add a crisp and slightly sweet texture, contrasting beautifully with the soft, hearty kidney beans. The red onion provides a sharp bite, balancing the sweetness of the dressing. Celery adds crunch and a hint of earthiness, while fresh parsley brings a burst of freshness that ties the salad together. The dressing made with apple cider vinegar, olive oil, and granulated sugar offers a harmonious mix of tangy and sweet, enhanced by a touch of salt and black pepper.
Pair this salad with grilled chicken or fish for a light, satisfying meal. It's also a fantastic side dish for barbecues, complementing smoky flavors beautifully. For a vegetarian option, serve it with a hearty grain like quinoa or farro.
Start by grabbing a large mixing bowl, giving you plenty of room to mix without spilling. Empty the cans of green beans, wax beans, and kidney beans into a colander. Drain them well and give a quick rinse to the kidney beans to remove any excess salt or canned flavor. Toss them into your mixing bowl.
Next, thinly slice your red onion. If you're not a fan of the pungency, soak the slices in cold water for a few minutes. This trick mellows the flavor. Chop up the celery and fresh parsley and add them to the bowl with the beans. Give everything a gentle toss to start mixing the flavors.
For the dressing, grab a small bowl and whisk together the apple cider vinegar, olive oil, granulated sugar, salt, and black pepper. Make sure the sugar dissolves completely for a smooth dressing.
Pour the dressing over your bean mixture. Using a large spoon or spatula, gently toss everything until all the ingredients are well coated. This is where the magic starts, as the dressing begins to infuse the salad with its tangy-sweet flavor.
Cover the bowl with a lid or plastic wrap and pop it in the fridge for at least 2 hours. This resting time allows the flavors to meld into something truly special. Before serving, give the salad one last toss and taste to see if it needs more salt or pepper.
Share