Description
Sweet and sour three bean salad is a tangy, refreshing make-ahead side dish made with simple pantry beans and a balanced vinegar dressing.
Ingredients
Scale
- 2 cups fresh green beans, trimmed and cut
- 1 can kidney beans, drained and rinsed
- 1 can chickpeas, drained and rinsed
- 1 small red onion, sliced
- 1/2 cup chopped celery
- 1/2 cup diced bell pepper
- 1/3 cup white vinegar
- 1/4 cup olive oil
- 3–4 tablespoons sugar
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Optional: Dijon mustard, fresh parsley
Instructions
1. Boil green beans for 3–5 minutes until crisp-tender.
2. Transfer beans to cold water, then drain.
3. Combine kidney beans and chickpeas in a bowl.
4. Add green beans, onion, celery, and bell pepper.
5. Whisk vinegar, oil, sugar, salt, and pepper.
6. Pour dressing over salad and toss gently.
7. Cover and refrigerate at least 2 hours or overnight.
8. Stir before serving and adjust seasoning if needed.
Notes
- Best when made ahead and chilled overnight.
- Adjust sugar and vinegar to taste.
- Soak onions in water to reduce sharpness.
- Store in refrigerator up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Side Dish
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 190
- Sugar: 6g
- Sodium: 240mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 6g
- Protein: 6g
- Cholesterol: 0mg