Classic salads like 3 bean salad, carrot salad or coleslaw are not only colorful, delicious and nutritious, but they’re also very practical and economical. Our parents and grandparents used home preserves and garden grown veggies that could be stored throughout the winter (apples, carrots, cabbage, potatoes, onions, etc) to make these incredible salads. Once you try them, you’ll understand why they’re classics!
Here’s a three bean salad that uses canned or frozen wax beans. In these photos, I used frozen beans from my garden. For another version of this salad that included fresh basil and provides instructions for using fresh beans, see Green Bean and Basil Salad.
Classic 3 Bean Salad
- 2 cups green beans frozen or canned
- 2 cups yellow beans frozen or canned
- 1 can 19 oz red kidney beans
- 2 Tbsp chopped onion
- 1/4 cup chopped parsley fresh or frozen
- 1/3 cup canola oil
- 3 Tbsp cider vinegar
- 1/2 tsp Worcestershire Sauce
- 1/2 Tbsp sugar
- 1 clove garlic minced
- 1/2 tsp Italian seasoning or 1/4 tsp oregano and 1/4 tsp basil
- salt and pepper to taste
- Mix beans, onions and parsley in salad bowl.
- Mix all dressing ingredients in a jar with a tight fitting lid. Shake vigorously to mix all ingredients
- Toss beans with dressing.
- Allow flavors to blend for 30 minutes or overnight before serving.
- Taste and adjust flavor before serving as the beans will absorb some of the seasoning.
Store in fridge for up to 1 week.
Do you have a favorite classic recipe that has withstood the test of time? I’d love to try it!
Want to learn more? Get Getty to facilitate a home cooking session for you, a group of friends or a community group. Getty Stewart is an engaging and enthusiastic facilitator that makes it fun and easy to learn tasty recipes, time-saving tips, and helpful kitchen ideas. She is a Professional Home Economist, author of Manitoba’s best-selling Prairie Fruit Cookbook, Founder of Fruit Share, mom and veggie gardener.