Salad: United States – Great Plains United States (South Dakota) – Three Bean Salad

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 20 min

Cook 0 min

Additional 2 hrs

Total 2 hrs 20 min

Ingredients

2 (15 oz / 425 g) cans green beans, drained and rinsed
1 (15 oz / 425 g) can wax beans, drained and rinsed (estimated edible portion: 250 g)
1 (15 oz / 425 g) can kidney beans, drained and rinsed
1 small red onion, finely chopped (about 3 oz / 85 g)
1 medium green bell pepper, seeded and finely diced (about 6 oz / 170 g)
1/4 cup (60 ml) chopped celery (optional, for extra crunch)
1/4 cup (15 g) chopped fresh parsley (optional)
1/2 cup (120 ml) apple cider vinegar
1/3 cup (67 g) granulated sugar
1/3 cup (80 ml) vegetable oil (or light corn oil)
1 tbsp (15 ml) prepared mustard (Dijon selected)
1 tsp (5 g) kosher salt, divided
1/4 tsp (1 g) freshly ground black pepper
1/2 tsp (1 g) celery seed
1/2 cup (120 ml) sweet pickle relish (optional, for a sweeter Midwestern-style version)

Instructions

1. In a very large bowl, combine the drained and rinsed green beans, wax beans, and kidney beans. Add the chopped red onion, diced green bell pepper, and celery, if using.
2. In a separate bowl or measuring cup, whisk together the apple cider vinegar, sugar, vegetable oil, Dijon mustard, celery seed, about 3/4 teaspoon of the salt, and black pepper until the sugar is mostly dissolved and the dressing is smooth. Stir in the sweet pickle relish if using.
3. Pour the dressing over the bean mixture and toss gently but thoroughly to coat. Taste and add some or all of the remaining salt as needed.
4. Cover and refrigerate for at least 2 hours, preferably overnight, to let the flavors meld. Stir once before serving and sprinkle with parsley if desired.
5. Serve chilled or at cool room temperature as a salad or side dish. Keep refrigerated and consume within 3–4 days.