Sweet and Savory Three Bean Medley
This vibrant Sweet and Savory Three Bean Medley is the perfect addition to any lunch or snack table. With a delightful blend of green beans, yellow beans, and red kidney beans, combined with crunchy green pepper and zesty red onion, this salad is a feast for both the eyes and the palate. Infused with a sweet red wine vinegar dressing that's a refreshing twist on traditional recipes, it's sure to impress even the pickiest of eaters. Whether you're preparing a family meal or a picnic spread, this bean medley will have everyone saying, 'Hurray for bean salad!'
8
Servings
150
Calories
10
Ingredients
Ingredients
Vegetable Oil
1/3 cup (none)
Red Wine Vinegar
2/3 cup (none)
Sugar
3/4 cup (none)
Salt
1 teaspoon (none)
Pepper
1 teaspoon (none)
Green Beans
1 (14 ounce) can (drained)
Yellow Beans
1 (14 ounce) can (drained)
Red Kidney Beans
1 (14 ounce) can (drained)
Green Pepper
1 (chopped)
Red Onion
1 (chopped)
Instructions
1
In a large mixing bowl, combine the vegetable oil, red wine vinegar, sugar, salt, and pepper.
2
Whisk together until the sugar has fully dissolved and the mixture is well combined.
3
Add the drained green beans, yellow beans, red kidney beans, chopped green pepper, and chopped red onion to the bowl.
4
Gently fold the ingredients together until everything is evenly coated in the dressing.
5
Cover the bowl with plastic wrap or transfer the salad to an airtight container.
6
Refrigerate overnight to let the flavors meld together for a truly delicious experience.
7
Before serving, give the salad a gentle stir and enjoy your refreshing bean medley!
Nutrition Information
5.6g
Fat
22.5g
Carbs
3.75g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Sweet and Savory Three Bean Medley?
It is a vibrant salad featuring green beans, yellow beans, and red kidney beans tossed in a sweet red wine vinegar dressing with crunchy vegetables.
Is this recipe suitable for vegetarians?
Yes, the recipe uses plant-based ingredients like beans and vegetables, making it perfectly vegetarian-friendly.
How many servings does this bean salad yield?
This recipe is designed to serve 8 people.
What types of beans are included in the medley?
The salad contains canned green beans, yellow beans, and red kidney beans.
How many calories are in one serving?
Each serving contains approximately 150 calories.
What are the primary ingredients in the dressing?
The dressing is made from a blend of vegetable oil, red wine vinegar, and sugar.
Is it necessary to refrigerate the salad before serving?
Yes, it is recommended to refrigerate the salad overnight to allow the flavors to meld together properly.
What vegetables add crunch to this recipe?
Chopped green pepper and red onion provide a refreshing crunch to the medley.
How much fat is in a serving of this salad?
There are 5.6 grams of fat per serving.
What is the carbohydrate count for this dish?
One serving contains 22.5 grams of carbohydrates.
How much protein is provided per serving?
Each serving contains 3.75 grams of protein.
Should the canned beans be drained?
Yes, the green beans, yellow beans, and red kidney beans should all be drained before being added to the bowl.
What kind of vinegar should I use?
The recipe specifically calls for red wine vinegar to create its unique zesty flavor profile.
How much sugar is required for the dressing?
The recipe uses 3/4 cup of sugar to achieve its signature sweet taste.
Is this recipe good for picnics?
Absolutely, its refreshing nature and easy transport make it an ideal choice for picnic food.
How do I prepare the red onion?
The red onion should be chopped before being folded into the salad.
What is the first step in making the dressing?
The first step is to combine vegetable oil, red wine vinegar, sugar, salt, and pepper in a large mixing bowl.
How long should I whisk the dressing?
Whisk the dressing until the sugar has fully dissolved and the mixture is well combined.
Can I use fresh green beans instead of canned?
While the recipe specifies canned beans for convenience, you can use blanched fresh beans if you prefer a firmer texture.
What size cans of beans are needed?
The recipe calls for 14-ounce cans of green, yellow, and red kidney beans.
Is there any cholesterol in this recipe?
Based on the nutritional data provided, the cholesterol content is not significant as the ingredients are plant-based.
What tools do I need to prepare this?
You will need a large mixing bowl, a whisk, and an airtight container for refrigeration.
How much salt and pepper is used?
The recipe uses 1 teaspoon of salt and 1 teaspoon of pepper.
Is the green pepper cooked or raw?
The green pepper is added raw and chopped to maintain its crunch.
Can this be served as a main dish?
It is typically served as a side dish or snack, though it is quite filling due to the bean content.
How many total ingredients are in this recipe?
There are 10 total ingredients in this recipe.
Can I substitute the vegetable oil?
Yes, you could use a neutral oil like canola or a light olive oil if preferred.
What is the category of this recipe?
This recipe is categorized under Lunch/Snacks.
How should I store the leftovers?
Leftovers should be stored in an airtight container in the refrigerator.
Why is the salad folded instead of stirred vigorously?
Folding the ingredients gently ensures the beans remain intact and are evenly coated without breaking.