Imen Dridi Ina Garten’s Three Bean Salad combines green beans, wax beans, kidney beans, and red onion in a tangy dressing of sugar, cider vinegar, oil, and seasoning. This recipe serves six, takes about 1 hour to prepare, and yields a refreshing and colorful salad.
More Ina Garten Recipe:
💚 Why You’ll Love This Three Bean Salad Recipe:
- Vibrant and Colorful: The combination of green beans, wax beans, and kidney beans creates a visually appealing and colorful dish.
- Fresh and Crunchy: The beans are blanched to perfection, retaining their crisp texture and freshness.
- Flavorful Dressing: The sweet and tangy dressing, made with cider vinegar and sugar, infuses the salad with delightful flavors.
- Make-Ahead: This salad can be prepared in advance and refrigerated, allowing the flavors to meld for an even tastier result.
- Healthy and Nutritious: Loaded with beans and fresh ingredients, it’s a nutritious choice rich in fiber and essential nutrients.
❓ What Is Ina Garten Three Bean Salad Recipe?
Ina Garten’s Three Bean Salad combines blanched green and wax beans, kidney beans, and red onion. They’re dressed in a sweet and tangy mixture of sugar, cider vinegar, oil, and seasoning, creating a crisp, colorful, and flavor-packed salad.
🧅 Ina Garten Three Bean Salad Ingredients
- 1/2 pound green beans, trimmed, cut in half crosswise
- 1/2 pound wax beans, trimmed cut in half crosswise
- One 15-ounce can kidney beans, rinsed, and drained
- 1/2 small red onion, minced, soaked in cold water for 5 minutes and drained
- 1/4 cup sugar
- 1/3 cup cider vinegar
- 1/4 cup vegetable oil
- 1/2 teaspoon kosher salt plus more to taste
- Freshly ground black pepper
- 1 tablespoon minced flat-leaf parsley
🥙 How To Make Ina Garten Three Bean Salad
- Heat up some salty water in a pot. Get a big bowl of ice water ready.
- When the water starts to boil, add the raw beans and cook for about 4 to 5 minutes, until they are crisp-tender.
- To stop the cooking and set the color, drain the beans and drop them into ice water drain it.
- Add the beans and onion to a medium-sized bowl. Heat the sugar, vinegar, oil, and salt in a small pot until they start to bubble.
- Put the juice on top of the beans. Toss the beans around a few times while they’re at room temperature for an hour. Add the parsley and salt and pepper to taste right before serving.
💭 Recipe Tips:
- Blanching Green and Wax Beans: When blanching green and wax beans, cook them in boiling, salted water for about 4-5 minutes until they are crisp-tender. Be careful not to overcook; you want them to retain their crunch.
- Ice Water Bath: Immediately transfer the blanched beans to a bowl of ice water to halt the cooking process and preserve their vibrant color. Drain them after they’ve cooled.
- Minced Red Onion: Soaking the minced red onion in cold water for 5 minutes and then draining it helps reduce its sharpness and mellows the flavor, making it less pungent.
- Dressing Preparation: When preparing the dressing with sugar, vinegar, oil, and salt, heat them in a small pot until they begin to bubble. This ensures that the sugar dissolves and the flavors meld.
🍔 What To Serve Three Bean Salad?
Serve Three Bean Salad as a refreshing side dish with grilled chicken, burgers, or barbecue it pairs well with summer picnics and complements a variety of main courses, making it a versatile addition to your menu.
🎚 How To Store Leftovers Three Bean Salad?
- Refrigerate: Transfer Leftovers Three Bean Salad to an airtight container and store in the fridge for up to 5 days.
- Freeze: Place in a freezer-safe container Leftovers Three Bean Salad remove excess air and freeze for up to 2 months. Thaw in the fridge, but expect texture changes.
🚫 Can I Reheat Leftovers Three Bean Salad?
Generally, it’s not recommended to reheat Three Bean Salad as it’s served cold. If it’s been properly refrigerated, simply stir and enjoy it chilled for the best texture and flavor.
FAQ’S
What are the best beans to use in Three Bean Salad?
The traditional beans are green beans, wax beans, and kidney beans, you can use any combination you prefer, such as chickpeas, black beans, or navy beans. The key is to have a variety of colors and textures.
How long should I marinate Three Bean Salad?
For the best flavor, marinate the salad in the refrigerator for at least a few hours, though overnight is often preferred. This allows the beans to absorb the dressing, enhancing the overall taste of the salad.
Can I make Three Bean Salad ahead of time?
Absolutely three Bean Salad is ideal for making ahead as the flavors improve with time. Just keep it refrigerated and give it a good stir before serving.
Is Three Bean Salad healthy?
Three Bean Salad can be very healthy beans are a great source of protein, fiber, and various vitamins and minerals. The salad can be made healthier by controlling the amount of oil and sugar in the dressing.
How can I add more flavor to my Three Bean Salad?
Enhance the flavor by adding fresh herbs like parsley or cilantro, a squeeze of lemon juice for brightness, or a pinch of red pepper flakes for heat. Diced onions, bell peppers, or celery can also add flavor and crunch.
Try More Ina Garten Recipe:
- Barefoot Contessa Tea Sandwiches
- Barefoot Contessa Baked French Toast Casserole
- Ina Garten Cinnamon Rolls
Ina Garten Three Bean Salad Nutrition Fact
Amount Per Serving
- Calories: 120
- Total Fat: 1g
- Cholesterol: 0mg
- Sodium: 300mg
- Total Carbohydrates: 20g
- Protein: 6g
- Vitamin D: 0mcg
- Calcium: 40mg
- Iron: 1.8mg
- Potassium: 350mg
Ina Garten Three Bean Salad
Description
Ina Garten’s Three Bean Salad combines green beans, wax beans, kidney beans, and red onion in a tangy dressing of sugar, cider vinegar, oil, and seasoning. This recipe serves six, takes about 1 hour to prepare, and yields a refreshing and colorful salad.
Ingredients
Instructions
- Heat up some salty water in a pot. Get a big bowl of ice water ready.
- When the water starts to boil, add the raw beans and cook for about 4 to 5 minutes, until they are crisp-tender.
- To stop the cooking and set the color, drain the beans and drop them into ice water drain it.
- Add the beans and onion to a medium-sized bowl. Heat the sugar, vinegar, oil, and salt in a small pot until they start to bubble.
- Put the juice on top of the beans. Toss the beans around a few times while they’re at room temperature for an hour. Add the parsley and salt and pepper to taste right before serving.
Notes
- Blanching Green and Wax Beans: When blanching green and wax beans, cook them in boiling, salted water for about 4-5 minutes until they are crisp-tender. Be careful not to overcook; you want them to retain their crunch.
- Ice Water Bath: Immediately transfer the blanched beans to a bowl of ice water to halt the cooking process and preserve their vibrant color. Drain them after they’ve cooled.
- Minced Red Onion: Soaking the minced red onion in cold water for 5 minutes and then draining it helps reduce its sharpness and mellows the flavor, making it less pungent.
- Dressing Preparation: When preparing the dressing with sugar, vinegar, oil, and salt, heat them in a small pot until they begin to bubble. This ensures that the sugar dissolves and the flavors meld.
