A classic you can’t wait to dig your spoon into! 3 Bean Salad is a hearty addition to a fulfilling feast. Rich kidney beans, creamy white beans, and starchy green beans create a terrific trio of a base. They’re completely coated in a sweet, acidic, dilly dressing and mixed with crunchy onions and garden-fresh parsley. Served at room temperature or chilled, 3 Bean Salad is a tasty, time-saving trilogy!
Ingredients
- 1/2 cup white vinegar
- 1/4 cup olive oil
- 2 tablespoons granulated sugar
- 1/4 teaspoon dried dill
- 1/4 teaspoon garlic powder
- 1 teaspoon kosher salt
- ground black pepper, to taste
- 1 (15-ounce) can of kidney beans, drained, rinsed
- 1 (15-ounce) can of white beans or pinto beans, drained, rinsed
- 2 (15-ounce) cans of green beans, drained, rinsed
- 1/2 medium white onion, thinly sliced
- 1/4 medium red onion, optional, thinly sliced
- 2 tablespoons curly or Italian parsley, chopped
Directions
Step 1 –In a large bowl, whisk together the white vinegar, olive oil, granulated sugar, dill, garlic powder, salt, and pepper.
Step 2 –Add the kidney beans, white beans, green beans, white onions, red onions, and parsley. Stir until everything is coated.
Step 3 –Serve immediately or chill for at least 1 hour or up to overnight.