A beanier version of the three-bean salad you know and love – because this is the easiest and most delicious way to eat more pulses.
I’ve been making this salad for as long as I can remember. And before that, my mom made it for as long as I can remember.
This bean salad recipe is actually one of the recipes she included in the cookbook she made for me when I got my first apartment, and even though it’s an old recipe, it’s a pretty healthy one.
I boost the beans from the original 3-bean salad to make it a 5-bean slad – because all beans, or pulses, are so good for you! I also cut back the sugar a bit and use olive oil instead of the original corn oil. It’s a side dish staple in our house from early spring until late fall. For some reason, I never think to make it in the winter, but maybe that should change.
If you’ve never made a bean salad, you won’t believe how easy it is. Just rinse your canned beans, throw them into a bowl with sliced onion, and pour the dressing over. It will last for several weeks in the refrigerator, and it tastes better the longer it sits. It also doubles nicely for a cookout.
- 1 15- ounce can of dark red kidney beans
- 1-15 ounce can of black beans
- 1-15 ounce can of navy beans
- 1-15 ounce can of french-style green beans
- 1-15 ounce can of wax beans
- 1 medium onion sliced into thin rings
- 1/3 cup of olive oil
- 3/4 cup of white vinegar
- 1/2 teaspoon kosher salt or more to taste
- 1/4 teaspoon fresh ground pepper
- 1/3 cup sugar
- Drain and rinse all of the canned beans, and place them in a large mixing bowl
- Gently mix in onions
- In a large measuring cup, whisk together oil, vinegar, salt, pepper and sugar until combined.
- Pour the dressing over the salad, and stir gently to combine.
- Cover, and let marinade for at least 4 hours, or over night.