Bean Salad

This classic Bean Salad recipe is even more delicious with fresh string beans, but you can keep it exactly as it was meant to be and use canned. Whatever you do, just make it. The longer it sits, the better it gets.

Servings: 8
Category: Salads
Source: Culinary Hill

Recipe

Servings

Prep:5 minutes

Cook:5 minutes

Total:10 minutes

Ingredients

• 237 ml red wine vinegar
• 150 g granulated sugar
• 118 ml olive oil
• 2 cloves garlic, minced
• Salt and freshly ground black pepper
• 1 (425g) can cut green beans, drained
• 1 (425g) can cut yellow wax beans, drained
• 1 (425g) can kidney beans, drained and rinsed
• 80 g chopped red onion
• 15 g minced fresh parsley

Directions

1. In a small saucepan, combine vinegar, sugar, oil, garlic, 1 teaspoon salt, and 1/2 teaspoon pepper. Cook over medium heat until sugar dissolves, about 3 minutes. Remove from heat and pour into a bowl with a cover that is large enough to hold the salad.
2. Stir in green beans, wax beans, kidney beans, red onion, and parsley and toss until evenly coated. Cover and refrigerate at least 4 hours or overnight to blend flavors.
3. Remove from refrigerator at least 30 minutes before serving and bring to room temperature.

Notes

This classic three bean salad gets better the longer it sits. Can be made with fresh or canned beans.

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Generated from recipe data on August 26, 2025