Vegan Three Bean Salad

Vegan three bean salad is the picnic-table classic that has shown up at every American summer potluck for the past century. Crisp green beans, tender red kidney beans, and yellow wax beans toss together with diced celery, minced onion, and green bell pepper, all swimming in a sweet-tangy apple cider vinegar dressing. The overnight rest in the fridge is what makes this salad sing.

Use equal parts oil to vinegar with the half cup of sugar dissolved in. The proportions are correct as written, even though they look heavy on the sweet side, the beans soak it up and balance over time.

Drain canned beans well, especially the kidney beans, or the salad turns into a watery mess by morning. Rinsing under cold water reduces the sodium too, which matters if you’re watching salt.

Kitchen Tips

• Use a glass or ceramic container. Metal reacts with the vinegar dressing.
• Stir occasionally as the salad chills. The dressing pools at the bottom otherwise.
• Yellow wax beans can be hard to find. Sub more green beans if needed.
• Serve with a slotted spoon to leave the excess dressing behind in the bowl
• Holds up to 5 days in the fridge. The flavor improves with each day.

Variations

• Add a can of drained chickpeas or black beans for a four-bean salad
• Stir in chopped fresh parsley or dill before serving for herbal brightness
• Sub red wine vinegar for apple cider for a sharper edge
• Use maple syrup in place of the sugar for natural sweetness