This easy Pioneer Woman Three Bean Salad is a quick and nutritious dish that’s perfect for any meal. With a simple combination of fresh green beans, crunchy celery, and creamy cannellini beans, it’s a deliciously light and flavorful option. Feel free to use whatever beans you have on hand for a flexible, tasty salad!
Ingredients Needed
For the Salad:
- Kosher salt (for seasoning)
- 1 lb. fresh green beans, trimmed
- 1 (15-ounce) can cannellini 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 tablespoons chopped parsley
For the Dressing:
- 1/3 cup olive oil
- 1/4 cup red wine vinegar
- Juice of 1 lemon
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon ground black pepper
How To Make Three Bean Salad
- Cook the Green Beans: Bring a large pot of water to a boil over high heat. Add a generous pinch of kosher salt. Add the green beans and cook for 3-5 minutes until they are tender but still have a slight crunch. Drain the beans in a colander and rinse them well under cold water until they’re completely cool. Chop the beans into 1-inch pieces.
- Make the Dressing: In a large bowl, whisk together the olive oil, red wine vinegar, lemon juice, kosher salt, and black pepper until fully combined.
- Combine the Salad: Add the cooled green beans, cannellini beans, red kidney beans, chopped celery, red onion, and parsley to the bowl with the dressing. Toss everything well until fully coated and serve.
Recipe Tips
- Don’t Overcook the Green Beans: Make sure to cook the green beans for only 3-5 minutes so they stay crisp-tender. Overcooking can make them mushy.
- Chill Before Serving: Let the salad sit in the fridge for 30 minutes to allow the flavors to blend and develop. This will make the salad even tastier.
- Use Fresh Ingredients: For the best flavor, try using fresh, crunchy celery and bright parsley. It makes a big difference in the taste and texture.
- Adjust the Dressing to Your Taste: If you prefer a tangier salad, add a bit more lemon juice or vinegar. Taste the dressing before adding it to the salad to adjust it to your liking.
- Store for Later: This salad keeps well in the fridge for up to 2 days. If making ahead, store it in an airtight container to maintain freshness.
How To Store Leftovers
Store leftover Three Bean Salad in an airtight container and place it in the refrigerator. It will stay fresh for up to 2 days.
Nutrition Facts
- Calories: 150
- Total Fat: 8g
- Saturated Fat: 1g
- Cholesterol: 0mg
- Sodium: 350mg
- Potassium: 280mg
- Total Carbohydrate: 18g
- Dietary Fiber: 4g
- Sugars: 3g
- Protein: 5g
More Pioneer Woman Recipes:
Pioneer Woman Three Bean Salad
Description
This easy Pioneer Woman Three Bean Salad is a quick and nutritious dish that’s perfect for any meal. With a simple combination of fresh green beans, crunchy celery, and creamy cannellini beans, it’s a deliciously light and flavorful option. Feel free to use whatever beans you have on hand for a flexible, tasty salad!
Ingredients
For the Salad:
For the Dressing:
Instructions
- Cook the Green Beans: Bring a large pot of water to a boil over high heat. Add a generous pinch of kosher salt. Add the green beans and cook for 3-5 minutes until they are tender but still have a slight crunch. Drain the beans in a colander and rinse them well under cold water until they’re completely cool. Chop the beans into 1-inch pieces.
- Make the Dressing: In a large bowl, whisk together the olive oil, red wine vinegar, lemon juice, kosher salt, and black pepper until fully combined.
- Combine the Salad: Add the cooled green beans, cannellini beans, red kidney beans, chopped celery, red onion, and parsley to the bowl with the dressing. Toss everything well until fully coated and serve.
Notes
- Don’t Overcook the Green Beans: Make sure to cook the green beans for only 3-5 minutes so they stay crisp-tender. Overcooking can make them mushy.
- Chill Before Serving: Let the salad sit in the fridge for 30 minutes to allow the flavors to blend and develop. This will make the salad even tastier.
- Use Fresh Ingredients: For the best flavor, try using fresh, crunchy celery and bright parsley. It makes a big difference in the taste and texture.
- Adjust the Dressing to Your Taste: If you prefer a tangier salad, add a bit more lemon juice or vinegar. Taste the dressing before adding it to the salad to adjust it to your liking.
- Store for Later: This salad keeps well in the fridge for up to 2 days. If making ahead, store it in an airtight container to maintain freshness.
Pioneer Woman Three Bean Salad