Hamdi Saidani This Pioneer Woman Three Bean Salad Recipe is a classic and tangy recipe, which is made with fresh green beans and red kidney beans. It’s the perfect side dish for a potluck, ready in about 25 minutes.
Pioneer Woman Three Bean Salad Recipe Ingredients
For the salad:
- Kosher salt
- 1 lb. fresh green beans, trimmed
- 1 (15-ounce) can cannellini or other white beans, drained and rinsed
- 1 (15-ounce) can red kidney beans, drained and rinsed
- 1/2 cup chopped celery
- 1/2 cup chopped red onion
- 2 Tbsp. chopped parsley
For the dressing:
- 1/3 cup olive oil
- 1/4 cup red wine vinegar
- Juice of 1 lemon
- 1 1/2 tsp. kosher salt
- 1/2 tsp. ground black pepper
How To Make Pioneer Woman Three Bean Salad Recipe
- Cook the green beans: Bring a large pot of generously salted water to a boil. Add the trimmed green beans and cook for 3 to 5 minutes, until they are tender-crisp. Immediately drain them in a colander and rinse under cold water until they are completely cool. Chop the cooled beans into 1-inch pieces.
- Make the dressing: In a large serving bowl, whisk together the olive oil, red wine vinegar, lemon juice, 1 1/2 teaspoons of kosher salt, and black pepper until well combined.
- Combine and serve: Add the chopped green beans, cannellini beans, kidney beans, celery, red onion, and parsley to the bowl with the dressing. Toss everything well to combine. Serve immediately, or let it marinate for better flavor.
Recipe Tips
- How to get perfectly cooked green beans? The technique of boiling briefly and then plunging into cold water is called blanching. It’s the secret to keeping the beans crisp and bright green. Don’t skip the cold water rinse!
- Can I make this salad ahead of time? Absolutely! This salad is actually better when made a few hours or even a day ahead. This gives the beans and vegetables time to marinate in the tangy dressing, making it more flavorful.
- Can I use different kinds of beans? Yes, this recipe is very forgiving. You can easily swap in a can of chickpeas (garbanzo beans), black beans, or even yellow wax beans for a four-bean salad.
- How can I make the dressing a little sweeter? If you prefer a more traditional, sweeter three-bean salad dressing, you can whisk in 1 to 2 tablespoons of granulated sugar with the other dressing ingredients.
What To Serve With Three Bean Salad
This classic potluck salad is a fantastic side for many summer favorites.
- Grilled Chicken or Steak
- Hamburgers and Hot Dogs
- BBQ Ribs or Pulled Pork
- Fried Chicken
How To Store Three Bean Salad
- Refrigerate: Store the salad in an airtight container in the refrigerator for up to 5 days. The flavors will continue to meld and deepen over time.
Three Bean Salad Nutrition Facts
- Calories: 210 kcal
- Carbohydrates: 25g
- Protein: 7g
- Fat: 10g
- Saturated Fat: 1g
- Sodium: 700mg
- Fiber: 8g
- Sugar: 4g
Nutrition information is estimated and may vary based on cooking methods and brands of ingredients used.
FAQs
Do I have to use fresh green beans?
Fresh green beans provide the best crisp texture. In a pinch, you could use thawed frozen green beans, but canned green beans are not recommended as they will be too soft.
Is three-bean salad served warm or cold?
It is traditionally served cold or at room temperature, making it an ideal dish for picnics and potlucks where refrigeration might be limited.
Can I use a different vinegar?
While red wine vinegar is classic, you could easily substitute it with apple cider vinegar or white wine vinegar for a similar tangy flavor profile.
Try More Pioneer Woman Recipes:
- Pioneer Woman Mexican Pasta Salad Recipe
- Pioneer Woman Ham Salad Recipe
- Pioneer Woman Winter Salad Recipe
Pioneer Woman Three Bean Salad Recipe
Description
A crisp, tangy, and classic three-bean salad featuring fresh green beans, kidney beans, and cannellini beans in a zesty lemon vinaigrette.
Ingredients
Instructions
- Blanch fresh green beans in boiling salted water for 3-5 minutes; rinse with cold water to cool.
- Chop the cooled green beans into 1-inch pieces.
- In a large bowl, whisk together olive oil, red wine vinegar, lemon juice, salt, and pepper.
- Add all the beans, celery, red onion, and parsley to the bowl with the dressing.
- Toss everything together until well combined and serve.
Notes
- u003cliu003eFor the best flavor, let the salad marinate in the refrigerator for at least an hour before serving.u003c/liu003eu003cliu003eBlanching the green beans (boiling then shocking in cold water) is key to a crisp texture and vibrant color.u003c/liu003eu003cliu003eFeel free to add a tablespoon or two of sugar to the dressing for a more traditional, sweeter flavor.u003c/liu003eu003cliu003eThis salad keeps well in the refrigerator, making it a perfect make-ahead dish for parties.u003c/liu003e
