Description
A tangy, protein-rich salad made with three types of beans and a zesty vinaigrette, perfect for picnics, potlucks, or a healthy side dish.
Ingredients
Units
Scale
- 1 can (15 oz) green beans, drained and rinsed
- 1 can (15 oz) wax beans, drained and rinsed
- 1 can (15 oz) kidney beans, drained and rinsed
- 1/2 cup chopped red onion
- 1/2 cup chopped celery
- 1/2 cup white vinegar
- 1/3 cup granulated sugar
- 1/4 cup vegetable oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- In a large bowl, combine the green beans, wax beans, kidney beans, red onion, and celery.
- In a separate bowl or measuring cup, whisk together the vinegar, sugar, vegetable oil, salt, and pepper until the sugar is dissolved.
- Pour the dressing over the bean mixture and toss gently to combine.
- Cover and refrigerate for at least 4 hours or overnight to allow the flavors to meld.
- Toss again before serving.
Notes
- For extra flavor, add a tablespoon of Dijon mustard to the dressing.
- This salad can be made up to 2 days in advance and stored in the refrigerator.
- Feel free to use fresh beans if available, but blanch them before using.
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 10g
- Sodium: 420mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 0mg
