Classic Three-Bean Salad

Crisp-tender green and wax beans join kidney beans and red onion in a light, tangy cider-vinegar dressing for an easy make-ahead picnic side.

155 min

8 servings

Ingredients

12 oz fresh green beans, trimmed

12 oz fresh wax beans, trimmed

1 (15 oz) can red kidney beans, drained and rinsed

1/2 medium red onion, thinly sliced

1/3 cup apple cider vinegar

2 tbsp extra-virgin olive oil

1 tbsp granulated sugar

1 tsp vegan Dijon mustard

1 tsp kosher salt

1/4 tsp freshly ground black pepper

2 tbsp chopped fresh flat-leaf parsley

Large pot · Large bowl for ice water · Colander · Clean kitchen towel · Large serving bowl · Whisk

Plan the chill

The salad needs at least 2 hours in the refrigerator; it can be made up to 24 hours ahead.

Keep it bright

Blot the beans dry after the ice bath and toss just before serving so the cider dressing stays lively.

01. Trim green and wax beans, thinly slice onion, and rinse and drain the kidney beans; set up a large bowl of ice water.

02. Bring a large pot of unsalted water to a full boil with the ice bath and colander ready at the stove.

03. Blanch both fresh bean types for 3 minutes, until bright and still crisp enough to snap when bitten.

04. Move beans directly to ice water for 2 minutes, then drain and blot them well so they do not water down the salad.

05. Whisk cider vinegar, olive oil, sugar, Dijon, salt, and pepper until the sugar dissolves; keep the dressing loose and tangy.

06. Add kidney beans, green and wax beans, and onion, then fold gently with the dressing to keep kidney beans whole.

07. Cover and chill at least 2 hours, or up to 24 hours when making the salad ahead.

08. Let stand for 10 minutes, toss from the bottom to redistribute dressing, fold in parsley, and serve cool.