Classic Three-Bean Salad with Zesty Herb Vinaigrette
Prepare this easy bean salad recipe featuring kidney beans, green beans, and wax beans tossed in a simple, tangy vinaigrette. This healthy cold bean salad is perfect for meal prep or as a best potluck bean salad side dish.
- Prep Time: 15 min
- Cook Time: 0 min
- Total Time: 15 min
- Yield: 6 servings
- Category: Side Dish
- Method: Marinating
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 can (15 ounces) kidney beans, rinsed and drained
- 1 can (15 ounces) cut green beans, drained
- 1 can (15 ounces) wax beans, drained
- 1/2 cup finely chopped red onion
- 1/4 cup chopped fresh parsley
- 1/4 cup olive oil
- 3 tablespoons white wine vinegar
- 1 tablespoon Dijon mustard
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Combine the rinsed and drained kidney beans, green beans, and wax beans in a large bowl.
- Add the chopped red onion and fresh parsley to the beans.
- In a small bowl, whisk together the olive oil, white wine vinegar, Dijon mustard, dried oregano, salt, and pepper to make the vinaigrette.
- Pour the vinaigrette over the bean mixture.
- Toss gently until all the beans are evenly coated with the dressing.
- Cover the bowl and refrigerate for at least 1 hour before serving to allow the flavors to meld. This makes it a great make ahead bean salad.
Notes
- For best flavor, chill this tangy marinated bean salad for 4 hours or overnight.
- You can substitute canned beans with cooked dried beans if you prefer.
- This recipe works well for meal prep bean salad, lasting up to 4 days in the refrigerator.
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 4
- Sodium: 350
- Fat: 9
- Saturated Fat: 1
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 21
- Fiber: 7
- Protein: 7
- Cholesterol: 0