Picnic Three-Bean Salad

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 342.3
  • Total Fat: 14.4 g
  • Cholesterol: 0.0 mg
  • Sodium: 616.8 mg
  • Total Carbs: 44.3 g
  • Dietary Fiber: 14.1 g
  • Protein: 10.9 g

View full nutritional breakdown of Picnic Three-Bean Salad calories by ingredient
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From "Food Network Kitchens Cookbook" From "Food Network Kitchens Cookbook"
Number of Servings: 4


    ½ small red onion, finely chopped
    1 15¼-ounce can kidney beans, rinsed and drained
    8 ounces green beans
    8 ounces wax beans
    ⅓ cup cider vinegar
    ¼ cup sugar
    ¼ cup vegetable oil
    ½ teaspoon kosher salt, plus additional for seasoning
    freshly ground black pepper
    2 tablespoons minced fresh flat-leaf parsley


* I find 1 to 2 minutes is enough.


To mellow the bite of the raw onion, soak it in cold water for 10 minutes, then drain it well, pat dry, and put it in a serving bowl. Stir in the kidney beans.

Fill a bowl with ice water. Bring a saucepan of water to a boil and salt it generously. Add the green and wax beans and cook until crisp-tender, 4 to 5* minutes. Drain the beans and plunge them into the ice water to stop the cooking and set their color. Drain the beans well, pat dry, and toss them with the kidney beans and onion.

Bring the vinegar, sugar, oil, and the ½ teaspoon salt to a boil in a small saucepan and immediately pour over the beans. Marinate the beans at room temperature for 1 hour, tossing several times.

Just before serving, taste the beans, season with salt and pepper to taste, and stir in the parsley.

Serving Size: Makes 4 servings

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