Zesty Three Bean Salad Recipe

This three bean salad offers an irresistible mix of kidney, green, and wax beans, complemented by crisp red onions and bell peppers. A lively dressing of vinegar, olive oil, and spices delivers a tangy twist, making it an ideal, refreshing addition to gatherings with those you cherish for every occasion.

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I’m excited to share my take on Mike’s Zesty Three Bean Salad Recipe. I’ve always thought that a good three bean salad is a winner when you need a fresh side dish for a cook out or even just to jazz up any gathering.

This recipe is all about balancing flavors and creating something that’s both healthy and full of life. I tossed together kidney beans, green beans, and wax beans for a satisfying bite.

Then I added in a medium red onion and red bell pepper to give it a nice crunch and a burst of color. The dressing is a tangy mix of white vinegar, olive oil, and granulated sugar, with a sprinkle of salt, ground black pepper, garlic powder, and celery seeds to round everything out.

And if you’re up for it, a pinch of red pepper flakes will add that extra zing that makes this salad really special. I promise you’ll enjoy every bite.

Why I Like this Recipe

I like this recipe because it’s a great mix of flavors and textures. First, I love how the three different beans work together. They all add this nice crunchy feel and a variety of tastes that keeps things interesting. Second, the dressing is super simple and gives the salad a tangy and sweet kick—it’s like the perfect balance that makes every bite enjoyable. Third, I really appreciate that it’s a vegetarian option that still feels satisfying; it’s filling without being too heavy. Fourth, I like that it doesn’t take forever to make. I can toss everything together pretty quickly and then just pop it in the fridge to let the flavors mingle. Lastly, it’s just a fun dish to bring to parties and cookouts because it’s a little different from the usual sides.

Ingredients

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Kidney beans are packed with fibre and protein that help keep you full and satisfied.
Green beans add crunch and vitamins while offering a dose of healthy carbohydrates.
Wax beans bring texture and a mild flavor that really rounds out the mix.
Red onions contribute a sharp bite, loaded with antioxidants and a hint of natural sweetness.
Red bell pepper offers vitamin C and a refreshing crisp taste in every bite.
White vinegar gives a tangy kick that brightly enhances the overall flavor.
Olive oil adds richness and healthy fats, perfectly balancing the tang and sweetness.
Sugar ties the flavors together, giving the salad a pleasing, light sweet note.

Ingredient Quantities

- 1 can (15 oz) kidney beans, drained n rinsed

- 1 can (15 oz) green beans, drained n rinsed

- 1 can (15 oz) wax beans, drained n rinsed

- 1 medium red onion, finely chopped

- 1 red bell pepper, seeded n chopped

- 1/2 cup white vinegar

- 1/3 cup olive oil

- 1/2 cup granulated sugar

- 1 teaspoon salt

- 1/2 teaspoon ground black pepper

- 1/2 teaspoon garlic powder

- 1/2 teaspoon celery seeds

- Optional: a pinch of red pepper flakes for extra zing

How to Make this

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1. Drain and rinse your kidney beans, green beans, and wax beans then put them in a large bowl.

2. Add the finely chopped red onion and the chopped red bell pepper to the bowl with the beans.

3. In a separate bowl, mix together the white vinegar, olive oil, granulated sugar, salt, ground black pepper, garlic powder, and celery seeds.

4. If you want an extra zing, throw in a pinch of red pepper flakes too.

5. Whisk the dressing well until the sugar is mostly dissolved and all the spices combine.

6. Pour the dressing over all the veggies and beans, and make sure everything is well coated.

7. Stir the mixture gently but thoroughly so that all the flavors combine well.

8. Cover the salad and let it chill in the fridge for at least 2 hours so the flavors can really meld.

9. Give it a quick stir before serving to redistribute any dressing that might have settled.

10. Enjoy your zesty three bean salad as a perfect side dish for your cook out or party!

Equipment Needed

1. Large mixing bowl to combine the beans and veggies
2. Colander or strainer to drain and rinse the canned beans
3. Knife for chopping the red onion and red bell pepper
4. Cutting board to safely chop the vegetables
5. Medium bowl to mix all the dressing ingredients
6. Whisk to blend the dressing together until the sugar is mostly dissolved
7. Measuring cups and spoons to accurately measure the vinegar, oil, sugar, salt, and spices
8. A spoon or spatula to gently stir the salad once the dressing is added
9. A cover or plastic wrap to cover the bowl while the salad chills in the fridge

FAQ

Q: Can I use fresh beans instead of canned?

A: Sure, you can use fresh beans but you’ll need to cook them first. Just soak them, boil ’em till they’re tender, then let ’em cool down.

Q: How long can I store the salad?

A: The salad will keep in the fridge for about 3 to 4 days if you store it in an airtight container.

Q: Should I let the salad sit before serving?

A: Yes, it’s best to let it marinade for at least 2 hours in the fridge so all the flavors mix well together.

Q: Does the salad taste better when I add the red pepper flakes?

A: It’s really up to you. Adding a pinch of red pepper flakes gives the salad an extra zing if you like a little heat.

Q: Is this salad vegan and gluten free?

A: Yep, the recipe is totally vegan and gluten free since it’s made entirely from beans and veggies.

Mike’s Zesty Three Bean Salad Recipe Substitutions and Variations

Try using apple cider vinegar instead of white vinegar, it gives a sweeter tang.
If you dont have olive oil, you can swap in canola oil or even grapeseed oil.
You can replace granulated sugar with honey or maple syrup, just adjust the amount since they’re sweeter.
Instead of red onion, diced shallots work great if you want a milder taste.
Fresh minced garlic can be used in place of garlic powder, though you might want to add a bit more.

Pro Tips

1. Try to let the salad chill for a bit longer if you can. Overnight is perfect cause it picks up all those flavors even better and gets super tasty.
2. If you dont have celery seeds, you can crush up some celery salt as a quick fix which still gives that nice herby kick.
3. Stir the salad gently every once in a while while it chills so the dressing can evenly coat all the vegetables and beans.
4. For extra crunch and flavor, throw a handful of chopped fresh herbs like parsley or cilantro on top right before serving.

Mike’s Zesty Three Bean Salad Recipe

Recipe by Toni Baldesera

0.0 from 0 votes

Servings

servings

Calories

155

kcal

Equipment: 1. Large mixing bowl to combine the beans and veggies
2. Colander or strainer to drain and rinse the canned beans
3. Knife for chopping the red onion and red bell pepper
4. Cutting board to safely chop the vegetables
5. Medium bowl to mix all the dressing ingredients
6. Whisk to blend the dressing together until the sugar is mostly dissolved
7. Measuring cups and spoons to accurately measure the vinegar, oil, sugar, salt, and spices
8. A spoon or spatula to gently stir the salad once the dressing is added
9. A cover or plastic wrap to cover the bowl while the salad chills in the fridge

Ingredients

1 can (15 oz) kidney beans, drained n rinsed
1 can (15 oz) green beans, drained n rinsed
1 can (15 oz) wax beans, drained n rinsed
1 medium red onion, finely chopped
1 red bell pepper, seeded n chopped
1/2 cup white vinegar
1/3 cup olive oil
1/2 cup granulated sugar
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon garlic powder
1/2 teaspoon celery seeds
Optional: a pinch of red pepper flakes for extra zing

Directions

Drain and rinse your kidney beans, green beans, and wax beans then put them in a large bowl.
Add the finely chopped red onion and the chopped red bell pepper to the bowl with the beans.
In a separate bowl, mix together the white vinegar, olive oil, granulated sugar, salt, ground black pepper, garlic powder, and celery seeds.
If you want an extra zing, throw in a pinch of red pepper flakes too.
Whisk the dressing well until the sugar is mostly dissolved and all the spices combine.
Pour the dressing over all the veggies and beans, and make sure everything is well coated.
Stir the mixture gently but thoroughly so that all the flavors combine well.
Cover the salad and let it chill in the fridge for at least 2 hours so the flavors can really meld.
Give it a quick stir before serving to redistribute any dressing that might have settled.
Enjoy your zesty three bean salad as a perfect side dish for your cook out or party!

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.