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Three bean salad has always been one of my most favorite side dishes as far as cold salads go.
Check out what my pal Audrey from the Melady Cooks food blog had to say about this recipe:
The bean salad is probably best made way in advance so the beans have time to absorb the vinegar and become almost pickled. I like them to marinate for just a few hours so there is a contrast when eating them. We liked the simple vinaigrette with this salad. It was a nice balance of sweet and tart. The leftover salad was a bit more pickled when we ate it several days later, but it was good as well.
Thanks for the tip, Audrey! I like my beans to be a bit on the pickled side so I’ll be letting this three bean salad marinate a while longer the next time I make it.
1 can Green Giant uncut green beans
1 can uncut yellow (wax) beans (mine were cut)
1 can kidney or white beans (I used white beans)
1/4 cup finely sliced onions
1/3 cup Bragg’s apple cider vinegar
1/4 cup Domino sugar
1/4 cup Bertolli olive oil
Salt and pepper to taste (I used 1/2 teaspoon salt, 1/4 teaspoon black pepper)
Drain beans and add them along with the onions to a container. You’ll need one that has a lid.
In a separate bowl whisk together vinegar, sugar, oil, salt and pepper until emulsified. Pour over vegetables and stir to coat.
Place lid on container and refrigerate at least 2 hours. Serve cold.
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Quick Tip: Serve this three bean salad as a side dish or as a light lunch entree.
Recipe and image courtesy of Melady Cooks.