Three-Bean Salad
6 servings15 min prep0 min cookEasy
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The Tale of Three-Bean Salad
Story updated
Three-bean salad became a fixture of mid-20th century American potlucks, rising alongside the widespread availability of canned beans, which made the dish quick and inexpensive to assemble. It remains a Midwestern and church-supper staple to this day.
Ingredients
Scale:· 6 servings
- 1 can (15 ounces) kidney beans, drained and rinsed
- 1 can (15 ounces) chickpeas, drained and rinsed
- 1 can (15 ounces) green beans, drained, or 2 cups fresh cooked green beans
- 1/2 red onion, finely diced
- 1/3 cup olive oil
- 1/4 cup red wine vinegar
- 2 tablespoons sugar
- Salt and black pepper to taste
Instructions
- 1Combine the kidney beans, chickpeas, green beans, and red onion in a large bowl.
- 2In a small bowl, whisk together the olive oil, red wine vinegar, sugar, salt, and pepper until the sugar dissolves.
- 3Pour the dressing over the beans and toss well to coat.
- 4Cover and refrigerate for at least an hour, stirring occasionally.
- 5Toss again just before serving and adjust seasoning if needed.
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