3 Bean Salad is one of my favorite snacks, sides, and meals. I could pretty much live on this stuff – and sometimes do!
On The Weekends
I like to make a big batch of this 3 Bean Salad on the weekends and then have it at the ready all week long whenever I get a hankering. This is also a wonderful salad to take to cookouts, church dinners, and family reunions. The beans stay nice and firm so it will easily keep for a week or more in your fridge. With a sweet tang and lots of flavor, once you try this recipe you may find yourself eating it as often as I do!
If you do, let me know and we’ll form a support group that has regular meetings – around bowls of 3 Bean Salad 🙂
- Cider Vinegar*
- Chick Peas
- Green Beans
- Kidney Beans
- Minced Garlic
- Salt and Pepper
What Kind of Vinegar Should I Use?
*Cider Vinegar – you can certainly use white vinegar if you prefer or if that is what you have. Cinder Vinegar has a wonderfully unique flavor but white vinegar would be good as well.
Use Your Favorite Vegetable Oil
*Oil – I am using Olive Oil but you do not have to. Vegetable oil, Canola oil, Safflower oil, etc would work just as well. I am using Olive Oil because this bottle has started collecting dust and I’d like to be done with it. I literally had to wipe dust off of the top with a damp towel before I put it in this picture.
How to Make a Recipe for 3 Bean Salad
To start with, dump all of your beans in a colander and rinse them really well.
We want to get all of their little can juices gone so we can replace them with the flavors of our 3 bean salad dressing recipe 🙂
Note: You are only draining the beans, not the pimentos. We want to keep that pimento juice in the salad for more flavor.
Place sugar, cider vinegar, oil, minced garlic, salt, and pepper in a mason jar.
Screw the lid on tight and shake the mess out of that.
Or you can just give it a good shaking for about ten seconds.
But where is the fun in that?
Place your rinsed beans, chopped onion, and pimentos along with their jar juices in a big old bowl.
Pour the dressing over.
Give it a big old stir.
NOW, don’t go eating this now because it isn’t bean salad yet. Put this in the fridge for several hours, I prefer overnight. After that, give it another really good stir and return it to the fridge for several more hours.
I let mine refrigerate overnight and then stir it up real good again in the morning.
It will be ready by lunch.
If you eat it before letting it marinate, stirring it real good, and then letting it marinate again, you’re going to be missing out on that punch of flavor in every bite that you really want. So trust me on this and make it the night before.
Then, if you really want to do it how I do, get a big old bowl of this for your lunch.
As a matter of fact, I’m typing this in between bites!
- 2-15 ounce cans Chick Peas
- 2-15 ounce cans Red Kidney Beans dark or light
- 2-15 ounce cans cut Green Beans
- 4 ounce jar diced pimentos with juice
- 2 onions diced
- 1 cup cider vinegar
- 1 cup white sugar
- 2/3 cup olive oil or oil of your choice, vegetable is fine
- 1 teaspoon minced garlic
- 1 teaspoon salt
- 1 teaspoon pepper
- Place all beans in a colander and rinse well.
- In mason jar (or bowl), place sugar, vinegar, oil, minced garlic, salt, and pepper. Place lid on and shake well to mix.
- Place beans in a large bowl. Add chopped onion and pimentos with juice. Pour dressing over all and stir well to coat. Cover and refrigerate several hours (preferably overnight).
- Important: A few hours before serving, stir again really well and return to fridge to continue marinating.
- Will keep for at least a week in the fridge.
This makes a large bowl of bean salad, perfect for a cookout or snacking on all week long. You can easily divide this recipe in half, though, if you prefer less
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God never promised life would be easy, but He did promise to be with us always.
~Submitted by Carol. Click here to submit your own.