Description
A refreshing and easy-to-make Three Bean Salad featuring a blend of green and wax beans, red beans, and a tangy, slightly sweet vinaigrette with fresh orange zest and herbs. Perfect as a light side dish for picnics, barbecues, or nutritious everyday meals.
Ingredients
Scale
Beans
- 29 oz. Cut Green and Wax Bean Blend, drained (2 cans)
- 14.5 oz. red beans, rinsed and drained (1 can)
Vegetables
- ½ small red onion, finely chopped
Dressing
- 3 tbsp red wine vinegar
- 3 tbsp white vinegar
- ½ tsp fresh orange zest
- 3 tbsp canola oil
- 3 tbsp granulated sugar
- 3 tbsp honey
- 1 tsp kosher salt
- ½ tsp freshly ground black pepper
Herbs
- 2 tbsp chopped fresh cilantro or parsley
Instructions
- Mix Ingredients: Combine the cut green and wax bean blend, red beans, finely chopped red onion, red wine vinegar, white vinegar, fresh orange zest, canola oil, granulated sugar, honey, kosher salt, freshly ground black pepper, and chopped fresh cilantro or parsley in a medium bowl. Stir thoroughly to ensure all ingredients are evenly coated in the flavorful dressing.
- Chill and Store: Transfer the mixed salad into an airtight container and refrigerate. Allow the salad to chill to enhance the flavors before serving. Store in the fridge and consume within 3–4 days for optimal freshness and taste.
Notes
- This salad improves in flavor after resting overnight in the refrigerator, allowing the beans to soak in the dressing.
- Use fresh herbs like cilantro or parsley based on preference or availability.
- For a vegan alternative, replace honey with maple syrup or agave nectar.
- Drain beans well to avoid excess liquid diluting the dressing.
- Adjust sugar and honey amounts according to desired sweetness.
