There’s something wonderfully nostalgic about a classic three-bean salad. It’s the quintessential potluck hero, the perfect picnic companion, and a refreshingly simple side for any meal. My version keeps all the classic charm you love but updates it with a light, sugar-free dressing that lets the natural flavors of the beans and crisp onion shine. It’s colorful, packed with plant-based protein and fiber, and comes together in just a few minutes. Get ready to fall in love with this timeless classic all over again!
Ingredients
• 1 16-ounce / 454g can green beans, drained and rinsed
• 1 16-ounce / 454g can yellow wax beans, drained and rinsed
• 1 16-ounce / 454g can red kidney beans, drained and rinsed
• 1 medium red onion, thinly sliced
• 2/3 cup / 160ml apple cider vinegar
• 1/3 cup / 80ml extra-virgin olive oil
• 2 stevia packets
• 1/2 teaspoon / 2.5g sea salt
• 1/8 teaspoon / 0.6g black pepper, freshly ground
Instructions
1. In a large bowl, combine the drained and rinsed green beans, yellow wax beans, and red kidney beans. Add the thinly sliced onion.
2. In a separate small bowl, whisk together the stevia, vinegar, olive oil, salt, and pepper until the dressing is well combined.
3. Pour the dressing over the bean and onion mixture. Gently toss everything together until evenly coated.
4. Cover the bowl and chill in the refrigerator for at least 4 hours, or preferably overnight, to allow the flavors to meld. Stir occasionally.
5. Before serving, give the salad one last stir. If desired, you can drain off any excess dressing.
Nutritional Information
• Serving Size: 1 cup
• Servings Per Recipe: 6
• Cost Per Serving: $1.13
• Calories: 276
• Fat: 12g
• Carbohydrates: 31g
• Protein: 10g
• Fiber: 10g
• Sugar: 4g
• Sodium: 606mg
Pro Tips
• for the Best Bean Salad
• For a fresher crunch, swap the canned green and yellow beans for fresh beans that have been trimmed, blanched for 2-3 minutes, and cooled in an ice bath.
• Add a handful of fresh, chopped herbs like parsley, dill, or cilantro just before serving to brighten up the flavors.
• Feel free to customize your beans! Chickpeas (garbanzo beans), cannellini beans, or black beans make excellent additions or substitutions.
• The marinating time is crucial. The salad is good after 4 hours, but it’s truly fantastic the next day as the onions mellow and the beans absorb the tangy dressing.
FAQ
Q: Is this vegetarian three-bean salad a good source of protein?
A: Absolutely! This salad is packed with plant-based protein, primarily from the red kidney beans, green beans, and yellow wax beans. Each serving provides approximately 10 grams of protein, making it a fantastic and filling vegetarian side dish or light meal.
Q: Can I use different beans in this vegetarian salad?
A: Yes, this recipe is very flexible. Feel free to substitute or add other vegetarian-friendly beans like chickpeas (garbanzo beans), cannellini beans, or black beans. Using a variety of beans not only changes the flavor and texture but can also boost the overall nutritional profile.
Q: How long does this vegetarian bean salad last in the fridge?
A: This salad stores beautifully and the flavor actually improves over time. You can keep it in an airtight container in the refrigerator for up to 5 days. It’s an ideal make-ahead dish for vegetarian meal prep or potlucks.
Q: Is this three-bean salad recipe vegan?
A: Yes, this recipe is naturally vegan. All ingredients, including the beans, vegetables, and the apple cider vinegar dressing, are plant-based, making it a perfect choice for anyone following a vegan or vegetarian diet.
