Classic Trio Bean Salad
Classic Trio Bean Salad balances crisp-tender green and wax beans with hearty kidney beans in a bright, sweet-tangy vinaigrette. The flavors deepen as it chills, giving each bite a refreshing acidity with a touch of sweetness and subtle crunch from onion, celery, and peppers. Ideal as a make-ahead side for picnics, potlucks, or weeknight dinners.
- Prep50 min
- Cook5 min
- Serves6
- DifficultyEasy
- 1
Assemble all the ingredients.
- 2
In a bowl, mix the green beans, yellow wax beans, kidney beans, onion, celery, green bell pepper, and pimento peppers.
- 3
In a saucepan, combine the vinegar, oil, sugar, salt, and pepper; bring to a boil. Cook, stirring, until the sugar dissolves, about 5 minutes.
- 4
Take the saucepan off the heat and pour the dressing over the bean mixture; toss to coat. Refrigerate until the flavors blend, 8 hours to overnight.
- Calories 452.93 kcal High
- Protein 10.09 g Good Source
- Carbs 54.79 g Moderate
- Total Fat 23.35 g High
- Saturated Fat 4.0 g High
- Trans Fat 0.0 g Low Source
- Cholesterol 4.71 mg Low Source
- Sodium 578.82 mg High
- Fiber 8.63 g Good Source
- Sugar 20.01 g High
- Added Sugar 1.57 g Low Source
- Calcium 110.36 mg Low Source
- Iron 2.71 mg Moderate
- Potassium 672.38 mg Moderate
- Vitamin A 110.16 mcg_rae Moderate
- Vitamin C 15.82 mg Moderate
- Vitamin D 0.08 mcg Low Source
Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.
- Celery
- Onions 🧅
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