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This Three Bean Salad recipe with Vidalia Onion Dressing is a classics side dish that’s easy to make and always a crowd-pleaser.
This is a classic side dish for when the weather heats up and life starts to slow down. During this time, weekends are ideal for creating sweet moments through tasty meals and the people that make life special.
Bean Salad with a Twist
This salad is a staple at barbecues and picnics. I love making this salad with green beans that are fresh from the garden. Nothing beats fresh, in-season produce. That’s why I decided to forgo the traditional sugar, vinegar, and vegetable oil dressing and instead opt for a homemade Vidalia onion dressing instead.
Vidalia onion adds a complex level of sweetness and flavor that this salad’s traditional dressing just doesn’t. The great thing is that these onions are available from April to August every year. Their season overlaps beautifully with garden-fresh green beans. Pairing these two together is only natural.
Vidalia onions are America’s favorite sweet onion. They are hand planted and harvested in just 20 counties in South Georgia. I look forward to enjoying them every Spring in a variety of dishes like this bean salad with Vidalia Onion Dressing. Sometimes I even add chopped pieces of Vidalia onion directly to the salad for an extra bit of flavor and sweetness.
Bean Salad Recipe Questions Answered:
How do you make Three Bean Salad from scratch?
First, make the Vidalia onion dressing by blending all of the dressing ingredients in a high-powered blender.
Next, cut the beans into 1-inch pieces and steam for 5 minutes. Once they’re done steaming, place them in an ice bath to cool.
Then, drain the green beans, and drain the canned beans. Add all of the beans to a bowl and toss with the Vidalia onion dressing. Chill for at least 2 hours, or overnight.
Finally, give the salad a quick toss, garnish with freshly chopped parsley (optional), and serve.
How long does 3 Bean Salad keep?
The salad can stay at room temperature for about 2 hours before it will need to be refrigerated. The salad will keep, covered in the refrigerator, for 2-3 days. Make sure you give it a good stir before serving again.
Does Bean Salad need to be refrigerated?
Yes, it needs to be refrigerated. This helps meld the flavors of the beans with the Vidalia onion dressing. It also helps to preserve the salad, too.
Does bean salad freeze well?
Unfortunately, it does not freeze well. The beans will be limp once you defrost the salad.
What do you eat with bean salad?
3 Bean Salad is the perfect side dish for picnics, barbecues, or even weeknight dinners. I especially love serving it with root beer pulled pork, grilled chicken, bacon-wrapped hot dogs, smoked ribs, and burgers with loads of caramelized Vidalia onion on top.
How many calories are in a 3 bean salad?
My salad with Vidalia onion dressing has 263 calories per 3/4 cup serving.
How many carbs are in this salad?
There are 12 grams of carbs and 28 grams of net carbs in my salad per 3/4 cup serving. You can cut the carbs even more by reducing the sugar in the dressing.
Three Bean Salad with Vidalia Onion Dressing
VIDALIA ONION DRESSING:
- ½ cup Vegetable Oil
- ½ medium Vidalia Onion roughly chopped
- 1 large garlic clove roughly chopped
- 3 Tablespoons granulated sugar
- ¼ cup white vinegar
- ½ teaspoon ground mustard
- ½ teaspoon salt
- ¼ teaspoon ground turmeric
- Pinch black pepper
- 1 ½ pound fresh green beans cut into 1-inch-long pieces
- 1 ½ cup water
- 15 ounce can garbanzo beans rinsed and drained
- 16 ounce can red kidney beans rinsed and drained
- 1/2 Tablespoon chopped fresh parsley
MAKE VIDALIA ONION DRESSING:
- Place all of the dressing ingredients into a high-powered blender and blend for 45 seconds.
- Transfer the dressing to the refrigerator until ready to use.
COOK AND PREP BEANS:
- Add 1 1/2 cup water and salt to a medium pot with a steam basket inserted inside. Bring the water to a boil over high heat.
- Once boiling, add beans to the steaming basket, cover, and reduce heat to simmer. Steam the beans for 5-6 minutes, or until crisp-tender.
- While the beans steam, fill a large bowl with ice and water. Once the beans are done steaming, drain them and place them into the bowl of ice water.
- In a large mixing bowl add garbanzo beans and kidney beans. Drain the green beans and add them to the bowl with the other beans.
FINISH BEAN SALAD:
- Pour the Vidalia dressing over the beans and gently toss to coat. Cover and refrigerate for 2 hours (or overnight) to let the flavors meld.
- Give the salad a quick toss and garnish with fresh parsley (optional). Serve.