This classic Three Bean Salad recipe is even more delicious with fresh string beans, but you can keep it exactly as it was meant to be and use canned.  Whatever you do, just make it. The longer it sits, the better it gets.

Three Bean Salad

red wine vinegar

sugar

olive oil

garlic (minced)

Salt and black pepper

(15 ounce) can cut green beans

(15 ounce) can cut yellow wax beans (drained (see note 2))

kidney beans

red onion (chopped (see note 4))

parsley (minced)

In a small saucepan, combine vinegar, sugar, oil, garlic, 1 teaspoon salt, and 1/2 teaspoon pepper. Cook over medium heat until sugar dissolves, about 3 minutes. Remove from heat and pour into a bowl with a cover that is large enough to hold the salad.

Stir in green beans, wax beans, kidney beans, red onion, and parsley and toss until evenly coated. Cover and refrigerate at least 4 hours or overnight to blend flavors.

Remove from refrigerator at least 30 minutes before serving and bring to room temperature.

https://content.jwplatform.com/videos/kIm3bCyv.mp4

This classic Three Bean Salad recipe is like a time machine for your tastebuds. The updated party favorite is even more delicious with fresh string beans, but you can keep it exactly as it was meant to be and use canned.  Whatever you do, just make it for your next get-together!

Three Bean Salad Recipe-Culinary Hill

three bean salad

Prep Time: 5 minutes

Cook Time: 5 minutes

Total: 10 minutes

Servings: 8

Author : Meggan Hill

Ingredients

Instructions

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