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Pioneer Woman Three Bean Salad

Pioneer Woman Three Bean Salad - recipe card
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A vibrant and tangy three bean salad featuring crisp green beans, tender wax beans, and hearty kidney beans tossed in a sweet-sour vinaigrette with fresh herbs. This easy, no-cook salad is perfect for picnics, potlucks, or a light and refreshing side dish.

Ingredients

Scale
  • 1/2 cup (120 ml) apple cider vinegar
  • 1/2 cup (100 g) granulated sugar
  • 1/2 cup (120 ml) water
  • 1 tsp (5 ml) kosher salt
  • 1/2 tsp (2.5 ml) freshly ground black pepper
  • 1/2 cup (120 ml) olive oil
  • 1/4 cup (60 ml) finely diced red onion
  • 1 clove garlic, minced
  • 1 can (15 oz / 425 g) green beans, drained and rinsed
  • 1 can (15 oz / 425 g) wax beans, drained and rinsed
  • 1 can (15 oz / 425 g) kidney beans, drained and rinsed
  • 1/4 cup (15 g) fresh parsley, chopped
  • 1/4 cup (15 g) fresh chives, chopped

Instructions

  1. In a medium mixing bowl, whisk together the apple cider vinegar, sugar, water, kosher salt, and black pepper until the sugar and salt are completely dissolved. This creates the base of the sweet-sour vinaigrette that defines the salad.
  2. Slowly drizzle in the olive oil while whisking vigorously to emulsify the dressing. Continue whisking until the dressing appears slightly thickened and well combined; this ensures a cohesive coating on the beans.
  3. Stir in the finely diced red onion and minced garlic. Let the dressing sit for 5–10 minutes to allow the onion and garlic to mellow slightly and infuse the vinaigrette with their flavors.
  4. In a large serving bowl, combine the drained and rinsed green beans, wax beans, and kidney beans. Gently toss with your hands or a spatula to distribute the beans evenly without breaking the kidney beans.
  5. Pour the prepared vinaigrette over the beans. Use a large spoon or spatula to fold the dressing gently through the beans until every piece is coated. Be careful not to overmix, as the beans can become mushy.
  6. Add the fresh chopped parsley and chives to the salad. Gently fold them in to incorporate the herbs throughout, adding a bright, fresh flavor and color.
  7. Cover the bowl with plastic wrap or a lid and refrigerate for at least 1 hour. Chilling allows the beans to marinate in the dressing, enhancing the flavors and melding the ingredients together.
  8. Before serving, give the salad a final gentle stir and taste. Adjust seasoning with additional salt and pepper if needed. Serve chilled or at room temperature.

Notes

Store the bean salad in an airtight container in the refrigerator for up to 5 days. The flavors continue to develop as it sits, making it even better the next day. For best texture, stir well before serving. This salad does not freeze well, as the beans become mushy upon thawing. To serve chilled, simply refrigerate and enjoy straight from the fridge; if you prefer a warmer salad, let it sit at room temperature for 15–20 minutes before serving.

Nutrition

Keywords: three bean salad, bean salad, green bean salad, kidney bean salad, wax bean salad, no-cook salad, picnic salad, potluck salad, Pioneer Woman, classic bean salad, vinegar salad, summer side dish

Find it online: https://inspiredbypioneerwoman.com/pioneer-woman-three-bean-salad-recipe/