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A vibrant bowl of fresh three bean salad with green beans, kidney beans, and garbanzo beans.

Proven way to grow Three Bean Salad

This recipe provides a proven method for growing the ingredients for a delicious three-bean salad, ensuring fresh and flavorful results. It's a rewarding way to enjoy garden-fresh produce.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 people
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

Beans
  • 1 cup Green Beans
  • 1 cup Wax Beans
  • 1 can Kidney Beans rinsed and drained
Dressing
  • 0.25 cup Apple Cider Vinegar
  • 2 tbsp Olive Oil
  • 1 tbsp Sugar
  • 0.5 tsp Salt
  • 0.25 tsp Black Pepper

Equipment

  • Large bowl
  • Small bowl
  • Whisk
  • Saucepan
  • Ice bath

Method
 

Preparation
  1. Plant green beans and wax beans in well-drained soil, ensuring they receive adequate sunlight and water.
  2. Harvest beans when they are young and tender, then snap off the ends and cut them into bite-sized pieces.
  3. Blanch the fresh green and wax beans in boiling water for 2-3 minutes, then immediately transfer them to an ice bath to stop cooking and preserve their crispness.
Assembly
  1. In a large bowl, combine the blanched green and wax beans with the rinsed and drained kidney beans.
  2. In a separate small bowl, whisk together the apple cider vinegar, olive oil, sugar, salt, and black pepper until well combined.
Serving
  1. Pour the dressing over the bean mixture and toss gently to ensure all beans are evenly coated.
  2. Refrigerate the salad for at least 30 minutes before serving to allow the flavors to meld.

Notes

For best results, use fresh beans from your garden. Adjust sugar and vinegar to your taste. This salad tastes even better the next day!