Three Bean Salad

Three Bean Salad

This has a slightly sweet vinaigrette. It keeps well and is great for picnics or to just have on hand for snacking.


  • 6oz (180gr) green beans
  • 6oz (180gr) yellow wax beans
  • 15oz (450gr) red kidney beans
  • 1/2 red pepper or orange pepper
  • 2 tbs fresh snipped chives
  • 2 tbs brown sugar
  • 1 tbs Dijon-style mustard
  • 1/4 cup (2oz, 60ml) tarragon white wine vinegar
  • 1/4 cup (2oz, 60ml) olive oil


  • Top and tail beans. Cut in 1″ (2.5 cm) lengths. 
  • Bring a medium saucepan half full of water to a boil over high heat. 
  • Add beans and blanch for 4 minutes, until just tender. 
  • Drain beans and immediately submerge in an equal amount of very cold water. 
  • Drain again, spread out on paper towels and pat dry. 
  • Put into a serving bowl. 
  • Add kidney beans, pepper, and chives.
  • Vinaigrette: In small bowl whisk together the sugar, mustard and vinegar. 
  • Slowly add the oil whisking constantly. 
  • Pour over beans and stir to combine. 
  • Set aside for at least 15 minutes. 


Use any kind of fresh beans you like. You could substitute white beans for the red kidney beans.

Keywords: three bean salad, green beans, salads

Share via
Copy link
Powered by Social Snap