Best Three Bean Salad Recipe How To Make Three Bean Salad

Ingredients

1/3 c. red wine vinegar

2 tsp. granulated sugar

Kosher salt

Freshly ground black pepper

1/3 c. extra-virgin olive oil

1 small red onion, finely chopped (about 1/2 c.)

1 (15-oz.) can cannellini beans, drained and rinsed

1 (15-oz.) can kidney beans, drained and rinsed

1 (14.5-oz.) can cut green beans, drained and rinsed, or 1½ c. chopped blanched green beans

1 c. loosely packed fresh parsley leaves, finely chopped

Preparation

Step 1In a large bowl, whisk the vinegar, sugar, 1 teaspoon salt, and ⅛ teaspoon pepper until sugar is dissolved, about 30 seconds. Gradually add the oil, whisking until combined. Stir in the onion and set aside for 5 minutes.Step 2Fold in the cannellini, kidney, and green beans, and the parsley. Gently toss to coat.Step 3Serve immediately or let marinate, covered, in the refrigerator for 1 hour or up to overnight. Stir gently before serving.

Ours sticks close to the standard in most ways—featuring cannellini, kidney, and green beans—though it’s much lighter in sugar, for a healthier and fresher-tasting modern version. Traditionally, Three Bean Salad has a very sweet dressing, but this one is dressed instead with a fresh vinaigrette. You’ll start by quick-pickling red onion in vinegar with just enough sugar to soften them and add tangy flavor to each bite. For convenience’s sake, this recipe calls for canned beans, but if you want to use homemade beans, that will work, too. Simply use 1½ cups each kidney and cannellini beans (here’s the method, if you like) and 1½ cups chopped blanched green beans. Though you can serve the salad right away, it benefits from time to marinate. Use this time to get ahead on other dishes or simply to relax! Three Bean Salad will keep for up to five days, refrigerated in an airtight container. If you are planning to make it in advance, leave the parsley out until just before serving.