Crisp Three Bean Salad Recipe

Name: Crisp Three Bean Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 pounds Fresh Green Beans, Ends Removed And Cut Into 1 Inch Pieces; 1 can Red Kidney Beans, Drained And Rinsed, A Can Is 15 Ounces; 1 can Cannellini (White Kidney) Beans, Drained And Rinsed, A Can Is 15 Ounces; 1 whole Red Bell Pepper, Stem And Seeds Removed Then Cut Into 1 Inch Long Strips; 1/2 whole Medium Sweet Onion, Medium Dice; 1/3 cups Brown Sugar; 2/3 cups Apple Cider Vinegar; 1 teaspoon Italian Seasoning; 1/4 teaspoons Garlic Powder; 1/4 teaspoons Salt; 1/4 teaspoons Pepper; 1/4 cups Canola Oil; 1/4 cups Olive Oil; 1/4 cups Fresh, Flat-leaf Parsley, Chopped

Servings: persons

1/2 pounds Fresh Green Beans, Ends Removed And Cut Into 1 Inch Pieces
1 can Red Kidney Beans, Drained And Rinsed, A Can Is 15 Ounces
1 can Cannellini (White Kidney) Beans, Drained And Rinsed, A Can Is 15 Ounces
1 whole Red Bell Pepper, Stem And Seeds Removed Then Cut Into 1 Inch Long Strips
1/2 whole Medium Sweet Onion, Medium Dice
1/3 cups Brown Sugar
2/3 cups Apple Cider Vinegar
1 teaspoon Italian Seasoning
1/4 teaspoons Garlic Powder
1/4 teaspoons Salt
1/4 teaspoons Pepper
1/4 cups Canola Oil
1/4 cups Olive Oil
1/4 cups Fresh, Flat-leaf Parsley, Chopped

1
1. Bring a medium saucepan of water to a boil and have a large bowl of ice water standing by. Add a dash of salt to the water when it boils and then add the green beans. Leave them in the boiling water to blanch for about 45 seconds then drain the beans and immediately plunge them into the ice water to shock them (this will keep the beans crisp and bright green). When the beans are completely cooled drain them and remove any ice.
2
2. Into a large bowl add the blanched green beans, the kidney and cannellini beans, bell pepper and onions.
3
3. In a small bowl whisk together the brown sugar, apple cider vinegar, Italian seasoning, garlic powder, salt, pepper, canola oil, olive oil and the flat leaf parsley. Whisk until the sugar is completely dissolved.
4
4. Pour the dressing over the beans, and toss so that the ingredients are combined.
5
5. Refrigerate for at least 2 hours.
6
Note: This bean salad can be made a day or two before serving and it will keep in the refrigerator for several days.

634

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1/2 pounds Fresh Green Beans, Ends Removed And Cut Into 1 Inch Pieces, 1 can Red Kidney Beans, Drained And Rinsed, A Can Is 15 Ounces, 1 can Cannellini (White Kidney) Beans, Drained And Rinsed, A Can Is 15 Ounces, 1 whole Red Bell Pepper, Stem And Seeds Removed Then Cut Into 1 Inch Long Strips, and more.

Yes, Crisp Three Bean Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Crisp Three Bean Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions