Quick and easy no-cook bean salad that is perfect for the summer. Three types of beans are used in this salad to create a delicious salad covered with a homemade apple cider dressing. This salad makes a great make-ahead dish, you can make it ahead of time up to a couple of days before you need it. This salad is great to make for a picnic or for any summer dinner.
Green beans, cannellini beans, and kidney beans are all used to create this dish. They are mixed along with an onion, celery, basil, oregano, and rosemary. The dressing is made with apple cider vinegar and olive oil. Combine the salad with the apple cider dressing. Cover and refrigerate until you are ready to serve.
Three Bean Salad
Ingredients
- 1 ( 15 oz.) can green beans, drained
- 1 ( 15 oz.) can cannelini beans, drained
- 1 ( 15 oz.) can kidney beans, drained
- 1/2 cup diced red onion
- 2 stalks celery, diced
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried rosemary
- 1/4 cup apple cider vinegar
- 1 tablespoon granulated sugar
- 1/4 cup olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
Instructions
- In a large bowl, combine green beans, cannelini beans, kidney beans, onion, celery, basil, oregano, and rosemary.
- In a small bowl, combine apple cider vinegar, sugar, olive oil, salt, and pepper. Mix dressing with salad. Cover and refrigerate until serving.
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