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Three Bean Salad

A healthy, colorful salad made with green beans and two kinds of kidney beans, bell pepper, onion and a bright dressing. A flavorful side dish and nice change from the classic side salad.

Prep Time
15 mins
Cook Time
15 mins
Total Time
19 mins
Servings: 6
Course: Side Dish
Cuisine: American

Ingredients

  • 1/3 cup olive oil
  • 1/4 cup white wine vinegar
  • 3 Tbsp honey
  • 2 tsp Dijon mustard
  • 3/4 tsp Salt, or to taste
  • 12 oz. fresh green beans, ends trimmed, diced into 1 1/2-inch pieces
  • 1 (15 oz) can dark red kidney beans, rinsed and drained well
  • 1 (15 oz) can light red kidney beans, rinsed and drained well
  • 1 yellow bell pepper, seeded and chopped
  • 1/2 cup chopped red onion, rinsed under warm water and drained
  • 1/4 cup chopped fresh parsley

Instructions

    Cup of Yum
  1. In a small mixing bowl or jar whisk together olive oil, vinegar, honey, mustard and salt, set aside.
  2. Bring a large pot of water to a boil. Meanwhile fill a medium mixing bowl with ice and water and set aside. 
  3. Once water is boiling, add green beans and allow to boil about 3 - 4 minutes until tender. Drain and immediately transfer to ice water. Let rest for a few seconds then drain well.
  4. Add green beans, dark and light red kidney beans, bell pepper, red onion and parsley to a salad bowl. 
  5. Whisk dressing mixture until well combined then pour over salad. Toss to evenly coat. Serve immediately.

Notes

  • Give the salad a good stir before serving to redistribute the dressing.
  • Homemade three bean salad will last 3 to 5 days in the fridge. Keep in mind that it's best when enjoyed within 24 hours of making it.