Sunday, April 18, 2010

Three Bean Salad

Other than the types of beans used, this is basically Elise's recipe from Simply Recipes. At her blog, Elise advises not skipping the sugar because it adds so much to the recipe. While I agree with her, I think the fresh rosemary is the real magic ingredient. Not to mention the generous amount of fresh parsley.

Adding fresh onions, celery, and herbs really wakes up canned beans and any kind of beans will work. The classic three bean salad is made with green beans, yellow wax beans, and red kidney beans. Elise doesn't like the taste of canned green beans so used cannelini. I don't like canned red kidney beans, I think their skin is tough, so I used black eye peas.

Three Bean Salad
1/3 cup apple cider vinegar
1/3 cup sugar
1/4 cup olive oil
salt and freshly ground black pepper, to taste
2 stalks celery, sliced
1 small red onion, chopped
1 cup chopped fresh parsley
1 Tbsp. very finely minced fresh rosemary
3 (15 oz.) cans beans, rinsed well and drained

Whisk together the vinegar, sugar, olive oil, salt and pepper. All all the remaining ingredients and mix gently but thoroughly. Cover and chill for several hours before serving.


  1. My husband loves three bean salad. I will have to give this version a try!

  2. I really enjoy a bean salad and now with summer around the corner, I'm on the lookout for more salad recipes. This one looks like something right up my alley.