Zesty Three Bean Salad

square image of three bean salad in a serving bowl

5 from 2 votes

Zesty Three Bean Salad is one delicious, eye-catching dish! Toss this side together the day before to make the potluck staple everyone loves!

Course Side Dish

Cuisine American

Keyword three bean salad

Prep Time 10

Cook Time 2

Resting Time 4

Total Time 4 12

Servings

Calories 80kcal

Author Jessica Formicola

Equipment

Ingredients

2 cups fresh green beans cut into 1-inch pieces (see note)
8 ounces canned yellow wax beans drained and rinsed
8 ounces canned red kidney beans drained and rinsed
1 tablespoon Dijon mustard
2 tablespoons apple cider vinegar
1 tablespoon extra virgin olive oil
1 tablespoon white onion minced
1 clove garlic minced
¼ teaspoon salt
¼ teaspoon black pepper

Instructions

Bring a medium pot of water to a boil. Blanche the green beans for 2 minutes. Use tongs or a spider strainer to transfer them directly into an ice bath. Then dry the beans with paper towels.
After rinsing the canned beans, place all of the beans into a large mixing bowl.
In a small mixing bowl, whisk together the Dijon mustard, apple cider vinegar, olive oil, onion, garlic, salt, and pepper until well combined.
Pour the dressing over the beans and toss to coat. Cover the bowl with plastic wrap and refrigerate for 4 to 24 hours.
Allow the bean salad to sit at room temperature for 20-30 minutes to come up to room temperature before eating. Toss the beans in the dressing one more time just before serving.

Notes

If you prefer, you can use 8 ounces of canned green beans instead of fresh. Just drain and rinse them and proceed as directed. I prefer the bright green color of fresh green beans for this recipe.

Nutrition