Besides knowing how to use a can opener, there's no need for any special talents when you make this easy three bean salad. And with a homemade dressing, this pantry salad is a classic potluck favorite that can be made in 15 minutes or less.
Course Salad, Side Dish
Keyword bean salad
Prep Time 10minutes
Total Time 10minutes
1 15-ouncecan green beans
1 15-ouncecan kidney beans
1 15-ouncecan wax beans
1 15-ouncecan garbanzo beans or chickpeas
1/2smallsweet yellow onion
2/3cupwhite wine vinegar
1/3cupapple cider vinegar
Drain each can of beans in a strainer and rinse with cool water and shake gently to drain then add to a mixing bowl.
Thinly slice the yellow onion and add to the bowl.
Whisk the vinegars and sugar in a small bowl with the canola oil and kosher salt. Pour over the beans and onion and toss lightly.
Refrigerate for 2 hours or overnight and serve chilled or at room temperature.
I make this salad as part of my meal planning and eat it through the week. Stored in an airtight container or mason jar, the salad will keep in the refrigerator for at least a week if not more.