Traditional Three Bean Salad

Traditional Three Bean Salad

This makes a fairly traditional three-bean salad. You can use either low sodium canned kidney beans or cook dried beans ahead of time. Hope you'll like it as much as I do.

6 Servings


1/2 cup (120 ml) cider vinegar
1/4 cup (50 g) sugar
1/4 cup (60 ml) oil
1/4 teaspoon (0.8 g) garlic powder
1/4 teaspoon (0.5 g) black pepper
1 2 ounces (340 g) frozen green beans, thawed
1 2 ounces (340 g) frozen yellow (wax) beans, thawed
1 cup (225 g) cooked kidney beans
1/4 cup (40 g) onion, diced
1/4 cup (37 g) green bell peppers, diced


Combine vinegar, sugar, oil, garlic powder, and black pepper in a saucepan.

Heat until sugar melts.

In a skillet, cook green, yellow, and kidney beans with onions and peppers until just tender.

Combine vinegar mixture and vegetables and stir to mix.

Refrigerate overnight.


What Would You Like to Eat Today?


Customisable Meal Plans Menus Paleo Recipes Vegan Recipes Keto Recipes Recipes Supplements