Classic Three Bean Salad with Tangy Vinegar Dressing
Classic Three Bean Salad is a vintage make-ahead salad made with kidney beans, chickpeas, green beans, wax beans, and a sweet tangy vinegar dressing. This easy cold side dish is perfect for picnics, summer BBQs, potlucks, and family dinners.
Add the kidney beans, chickpeas, green beans, and yellow wax beans to a large bowl.
Add the vegetables.
Stir in the sliced onion and chopped red bell pepper, if using.
Make the dressing.
In a small bowl or measuring cup, whisk together the vinegar, oil, sugar, Dijon mustard, salt, and black pepper.
Toss the salad.
Pour the dressing over the beans and gently stir until everything is well coated.
Chill before serving.
Cover and refrigerate for at least 1 hour. Stir again before serving so the tangy dressing coats all the beans.
For the best Classic Three Bean Salad, make it at least a few hours ahead so the kidney beans, chickpeas, green beans, and wax beans can soak up the sweet tangy vinegar dressing. This easy make-ahead bean salad tastes even better chilled, which makes it perfect for picnics, potlucks, and summer BBQs.
Notes
This Classic Three Bean Salad tastes best after it has chilled for at least 1 hour. The kidney beans, chickpeas, green beans, and wax beans need a little time to soak up the sweet tangy vinegar dressing.
For the best flavour, make this old-fashioned three bean salad a few hours ahead or the night before. It is one of those vintage picnic salads that actually improves as it sits.
Drain and rinse the kidney beans and chickpeas well before adding them to the salad. This keeps the dressing clear and gives the bean salad a fresher taste.
Canned green beans and wax beans give this salad that classic potluck-style texture. Fresh beans can be used, but the softer canned beans are what make it feel like a true vintage recipe.
Slice the onion very thin so it adds flavour without overpowering the salad. Red onion, white onion, or sweet onion all work well.
Stir the salad before serving because the vinegar dressing settles at the bottom of the bowl.
This make-ahead bean salad is best served cold or lightly chilled, making it perfect for summer BBQs, picnics, potlucks, and easy family dinners.
For a sweeter three bean salad with vinegar dressing, add a little more sugar. For a tangier version, reduce the sugar slightly and add an extra splash of vinegar.
This salad is naturally vegetarian, dairy-free, and gluten-free, but always check canned bean labels if serving guests with allergies.
Do not freeze three bean salad. The beans can turn soft and watery after thawing, and the dressing will lose its fresh tangy flavour.
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