Easy Three Bean Salad

Name: Easy Three Bean Salad
Prep time: 15 min
Cook time: 6 min
Total time: 21 min
Yield: 8 servings
Cuisine: American
Ingredients: 8 oz (225 g) fresh green beans, ends trimmed, cut into 1-inch (2.5 cm) pieces; 8 oz (225 g) fresh yellow wax beans, ends trimmed, cut into 1-inch (2.5 cm) pieces; 15 oz can (425 g) canned dark red kidney beans, drained and rinsed well; 1 tbsp (18 g) kosher salt, for the blanching water; ½ medium (75 g) red onion, thinly sliced, then slices cut in half; 1 stalk (50 g) celery stalk, thinly sliced (optional); ½ cup (120 ml) apple cider vinegar; ⅓ cup (65 g) granulated sugar; ¼ cup (60 ml) neutral oil such as canola or vegetable oil; 1 tsp (6 g) kosher salt; ½ tsp (1 g) black pepper, freshly ground; 2 tbsp (8 g) fresh flat-leaf parsley, finely chopped (optional)

From the MyKitchenBank Kitchen

A classic American picnic side of tender green beans, wax beans and kidney beans tossed in a sweet-tangy apple cider vinegar dressing with red onion. It gets better as it marinates, and it keeps well for days.

Prep: 15 min
Cook: 6 min
Wait: 4 hr 5 min
Total: 4 hr 26 min
Makes: About 6 cups (8 side servings)

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Ingredients

8 servings

For the beans
8 oz (225 g) fresh green beans, ends trimmed, cut into 1-inch (2.5 cm) pieces
8 oz (225 g) fresh yellow wax beans, ends trimmed, cut into 1-inch (2.5 cm) pieces
15 oz can (425 g) canned dark red kidney beans, drained and rinsed well
1 tbsp (18 g) kosher salt, for the blanching water
½ medium (75 g) red onion, thinly sliced, then slices cut in half
1 stalk (50 g) celery stalk, thinly sliced (optional)
For the dressing
½ cup (120 ml) apple cider vinegar
⅓ cup (65 g) granulated sugar
¼ cup (60 ml) neutral oil such as canola or vegetable oil
1 tsp (6 g) kosher salt
½ tsp (1 g) black pepper, freshly ground
To finish
2 tbsp (8 g) fresh flat-leaf parsley, finely chopped (optional)

Equipment (7)

Large pot (4-quart / 4 L) for blanching
Large bowl for ice water
Colander
Large mixing bowl (3-quart / 3 L)
Small bowl or jar for the dressing
Whisk or fork
Cutting board and chef's knife

Steps

Before you start

Plan ahead: the salad needs at least 4 hours in the fridge, and tastes best after 8 to 24 hours.
Set up a large bowl of ice water before you blanch the green beans and wax beans.
Rinse canned kidney beans very well in a colander to remove the thick canning liquid, which would make the dressing cloudy.
You can use canned cut green beans and wax beans instead of fresh. See substitutions.

1
Prep the vegetables
- Trim and cut the green beans and wax beans into 1-inch (2.5 cm) pieces.
- Thinly slice the red onion and celery (if using).
- Drain the kidney beans into a colander and rinse under cold running water for about 30 seconds, until the water runs clear.
- Shake well and let drain.
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Ready when: Beans are uniformly cut and the kidney beans are rinsed clean.
Tip: Cut green and wax beans the same size so they cook evenly.
2
Make the dressing
- In a small bowl or jar, combine the apple cider vinegar, sugar, oil, 1 tsp salt and the pepper.
- Whisk or shake for about 1 minute, until the sugar has fully dissolved and no grains remain at the bottom.
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Ready when: The dressing looks smooth with no visible sugar crystals.
Tip: Dissolving the sugar now, before it meets the beans, keeps the dressing evenly sweet.
3
Boil the water
- Fill a 4-quart (4 L) pot about two-thirds full with water, add 1 tbsp kosher salt, and bring to a rolling boil over high heat.
- Meanwhile fill a large bowl with ice and cold water.
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Ready when: Large bubbles break constantly across the surface.
4
Blanch fresh beans
- Add the green beans and wax beans to the boiling water and cook for 4 to 5 minutes, until bright green and crisp-tender.
- Test one: it should bend slightly and have a bite, not be soft.
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Ready when: Green beans turn vivid green and a piece bites with a slight snap but isn't raw-tasting.
Tip: They will soften a little more as they marinate, so don't overcook now.
5
Shock and drain
- Use a slotted spoon or drain through the colander, then immediately plunge the beans into the ice water for 2 minutes to stop the cooking.
- Drain thoroughly and spread on a clean kitchen towel to pat dry.
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Ready when: Beans are cold to the touch and bright in color.
Tip: Wet beans dilute the dressing, so dry them well.
6
Combine everything
- In a large mixing bowl, combine the blanched green beans, wax beans, kidney beans, red onion and celery.
- Whisk the dressing again briefly, then pour it over the beans.
- Toss gently with a spatula for about 30 seconds so every bean is coated without mashing the kidney beans.
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Ready when: All beans glisten with dressing and a little pools at the bottom of the bowl.
Tip: Whisk the dressing again first because the oil separates.
7
Marinate in the fridge
- Cover the bowl tightly and refrigerate for at least 4 hours, ideally overnight.
- Stir gently once or twice during this time so the beans marinate evenly.
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Ready when: The onion looks slightly pink and softened, and the beans taste tangy through, not just on the surface.
Tip: The salad will taste sharper at first and rounds out after several hours.
8
Taste and serve
- Stir the salad, then taste.
- Add a pinch of salt if it tastes flat, or a teaspoon of sugar if too tart.
- Sprinkle with chopped parsley (if using) and serve chilled or cool, using a slotted spoon so the dressing doesn't flood the plate.
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Ready when: Balanced flavor: tangy, lightly sweet and well seasoned.

Good to know

Tips

Rinse the kidney beans thoroughly so the dressing stays clear and doesn't taste starchy.
Shock the blanched beans in ice water to keep them bright green and crisp.
For a milder onion, soak the slices in cold water for 10 minutes and drain before adding.
Use a slotted spoon to serve so the salad isn't watery on the plate.

Make ahead

"Make the salad up to 3 days ahead. The flavor deepens after the first night, though the green beans gradually lose their bright color."

Storage & reheating

"Refrigerate in an airtight container for up to 5 days; stir before serving. Keep out of the fridge no longer than 2 hours at a picnic or buffet. Not recommended for freezing, as the beans turn soft and watery. Serve cold, no reheating needed."

Substitutions

fresh green beans → 1 can (14.5 oz / 411 g) cut green beans, drained and rinsed. Skip blanching; the texture will be softer.
fresh yellow wax beans → 1 can (14.5 oz / 411 g) wax beans or chickpeas, drained and rinsed. Chickpeas give a nuttier, firmer bite.
apple cider vinegar → white wine vinegar or red wine vinegar. Use the same amount; the flavor will be slightly sharper.
red onion → thinly sliced sweet onion or 3 sliced scallions. Gives a milder onion flavor.