Classic Three-Bean Salad
By America's Test KitchenPublished on February 21, 2011
Time
40 minutes, plus 12 hours chilling and 30 minutes standing
Yield
Serves 8 to 10
Ingredients
1 cup red wine vinegar ¾ cup granulated sugar ½ cup canola oil 2 medium cloves garlic, minced1 teaspoon table salt Ground black pepper 8 ounces green beans, cut into 1-inch-long pieces8 ounces yellow wax beans, cut into 1-inch-long pieces1 (16-ounce) can red kidney beans, rinsed and drained½ medium red onion, chopped medium¼ cup minced fresh parsley leaves
Instructions
- Heat vinegar, sugar, oil, garlic, salt, and pepper to taste in small nonreactive saucepan over medium heat, stirring occasionally, until sugar dissolves, about 5 minutes. Transfer to a large nonreactive bowl and cool to room temperature.
- Bring 3 quarts water to boil in large saucepan over high heat. Add 1 tablespoon salt and green and yellow beans; cook until crisp-tender, about 5 minutes. Meanwhile, fill medium bowl with ice water. When beans are done, drain and immediately plunge into ice water to stop cooking process; let sit until chilled, about 2 minutes. Drain well.
- Add green and yellow beans, kidney beans, onion, and parsley to vinegar mixture; toss well to coat. Cover and refrigerate overnight to let flavors meld. Let stand at room temperature 30 minutes before serving. (Salad can be covered and refrigerated up to 4 days.)
Time
40 minutes, plus 12 hours chilling and 30 minutes standingYield
Serves 8 to 10Ingredients
1 cup red wine vinegar
¾ cup granulated sugar
½ cup canola oil
2 medium cloves garlic, minced
1 teaspoon table salt
Ground black pepper
8 ounces green beans, cut into 1-inch-long pieces
8 ounces yellow wax beans, cut into 1-inch-long pieces
1 (16-ounce) can red kidney beans, rinsed and drained
½ medium red onion, chopped medium
¼ cup minced fresh parsley leaves
Ingredients
1 cup red wine vinegar
¾ cup granulated sugar
½ cup canola oil
2 medium cloves garlic, minced
1 teaspoon table salt
Ground black pepper
8 ounces green beans, cut into 1-inch-long pieces
8 ounces yellow wax beans, cut into 1-inch-long pieces
1 (16-ounce) can red kidney beans, rinsed and drained
½ medium red onion, chopped medium
¼ cup minced fresh parsley leaves
Ingredients
1 cup red wine vinegar
¾ cup granulated sugar
½ cup canola oil
2 medium cloves garlic, minced
1 teaspoon table salt
Ground black pepper
8 ounces green beans, cut into 1-inch-long pieces
8 ounces yellow wax beans, cut into 1-inch-long pieces
1 (16-ounce) can red kidney beans, rinsed and drained
½ medium red onion, chopped medium
¼ cup minced fresh parsley leaves
Why This Recipe Works
Our updated, fresher tasting three-bean salad recipe used a combination of canned kidney beans and fresh yellow and green beans. For the dressing, we used canola oil for mildness and red wine vinegar for tang. Heating the oil and vinegar with sugar, garlic, salt, and pepper intensified the flavor and sweetness of our three-bean salad recipe.
Instructions
- Heat vinegar, sugar, oil, garlic, salt, and pepper to taste in small nonreactive saucepan over medium heat, stirring occasionally, until sugar dissolves, about 5 minutes. Transfer to a large nonreactive bowl and cool to room temperature.
- Bring 3 quarts water to boil in large saucepan over high heat. Add 1 tablespoon salt and green and yellow beans; cook until crisp-tender, about 5 minutes. Meanwhile, fill medium bowl with ice water. When beans are done, drain and immediately plunge into ice water to stop cooking process; let sit until chilled, about 2 minutes. Drain well.
- Add green and yellow beans, kidney beans, onion, and parsley to vinegar mixture; toss well to coat. Cover and refrigerate overnight to let flavors meld. Let stand at room temperature 30 minutes before serving. (Salad can be covered and refrigerated up to 4 days.)
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