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A vibrant bowl of fresh three bean salad with green beans, kidney beans, and garbanzo beans.

Proven way to grow Three Bean Salad

This recipe provides a method to "grow" a three-bean salad, offering a humorous take on preparing a fresh and vibrant dish.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 6 people
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

Beans
  • 15 ounces green beans canned, drained and rinsed
  • 15 ounces wax beans canned, drained and rinsed
  • 15 ounces kidney beans canned, drained and rinsed
Vegetables
  • 0.5 medium red onion thinly sliced
  • 2 stalks celery chopped
  • 1 medium bell pepper chopped
Dressing
  • 0.5 cup apple cider vinegar
  • 0.25 cup sugar
  • 2 tablespoons vegetable oil
  • 1 teaspoon Dijon mustard
  • 0.5 teaspoon salt
  • 0.25 teaspoon black pepper

Equipment

  • large bowl
  • small bowl
  • whisk

Method
 

Preparation
  1. In a large bowl, combine the drained and rinsed green beans, wax beans, and kidney beans.
  2. Add the sliced red onion, chopped celery, and chopped bell pepper to the bean mixture and toss gently to combine.
Dressing and Chilling
  1. In a separate small bowl, whisk together the apple cider vinegar, sugar, vegetable oil, Dijon mustard, salt, and black pepper until well combined.
  2. Pour the dressing over the bean and vegetable mixture and toss until all ingredients are evenly coated.
  3. Cover the bowl and refrigerate for at least 2 hours before serving, allowing the flavors to meld.

Notes

For best results, prepare the salad a day in advance to allow the flavors to deepen. You can also customize the vegetables based on your preference, adding corn, cherry tomatoes, or cucumber.