Three Bean Salad

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  1. 1 c red wine vinegar
  2. 3/4 c sugar
  3. 1/2 c vegetable oil
  4. 2 medium garlic cloves, minced
  5. 1 t salt
  6. ground black pepper, to taste
  7. 8 oz green beans, cut into 1 inch long pieces
  8. 8 oz yellow wax beans, cut into 1 inch long pieces
  9. 1 (15.5 oz) can red kidney beans, rinsed and drained
  10. 1/2 medium red onion, chopped medium
  11. 1/4 c minced fresh parsley leaves


  1. Heat vinegar, sugar, oil, garlic, salt, and pepper in a small nonreactive saucepan over medium heat, stirring occasionally, until sugar dissolves, about 5 minutes.
  2. Tranfer to a large nonreactive bowl and cool to room temperature.
  3. Bring 3 qts of water to boil in large saucepan over high heat.
  4. Add 1 T salt, green beans and yellow beans; cook until crisp tender, about 5 minutes.
  5. Meanwhile, fill medium bowl with ice water. When beans are done, drain and immediately plunge into ice water to stop cooking process; let sit until chilled, about 2 minutes. Drain well.
  6. Add green beans, yellow beans, kidney beans, and parsley to vinegar mixture; toss well to coat.
  7. Cover and refrigerate overnight to let flavors meld.
  8. Let stand at room temperature 30 minutes before serving.

Picture of Recipe

Three Bean Salad - Picture of Recipe
Serves: 8 to 10
Course: Salad
Type of Food: Salad,Vegetarian,Vegan,Bean Dish
Key Ingredient: Beans,Onions,Parsley
Difficulty: 2 - Medium
Make Ahead: Yes
Prep Method: Stovetop,Refrigerator
Themes/Holidays: Picnic,Tailgate

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