Description
A simple and refreshing three-bean salad perfect for any gathering, especially the 4th of July.
Ingredients
Scale
- 1 can (15 oz) green beans, drained
- 1 can (15 oz) wax beans, drained
- 1 can (15 oz) kidney beans, rinsed and drained
- 1/2 cup chopped red onion
- 1/4 cup chopped green bell pepper
- 1/4 cup chopped red bell pepper
- 1/2 cup apple cider vinegar
- 1/4 cup vegetable oil
- 1/4 cup granulated sugar
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- In a large bowl, combine the drained green beans, wax beans, and kidney beans.
- Add the chopped red onion, green bell pepper, and red bell pepper to the bean mixture.
- In a small bowl, whisk together the apple cider vinegar, vegetable oil, sugar, salt, and black pepper until the sugar is dissolved.
- Pour the dressing over the bean and vegetable mixture.
- Gently stir to coat all the ingredients.
- Cover the bowl and refrigerate for at least 2 hours to allow the flavors to meld. For best results, refrigerate overnight.
- Stir before serving.
Notes
- You can substitute other types of beans like garbanzo beans or cannellini beans.
- Adjust the sugar and vinegar to your taste preference.
- This salad can be made ahead of time and stored in the refrigerator for up to 3-4 days.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No Cook
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 10g
- Sodium: 350mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 6g
- Protein: 5g
- Cholesterol: 0mg