Three Bean Salad

February 21, 2017

A classic side for generations, Three Bean Salad recipes often call for equal amounts of sugar, oil and vinegar. This recipe uses Stuart's Spices Salad Seasoning to pump up the flavor, so much so that you can cut the sugar by two thirds! 


2½ tablespoons sugar, or blend stevia and sugar to taste
½ cup vegetable oil
½ cup cider vinegar
½ cup finely chopped red onion
1 tsp. salt
3 Tbsp. Stuart's Spices Salad Seasoning
1 pound of green beans, cut to 2 inch lengths
1 pound of wax beans, cut to 2 inch lengths
1 can red kidney beans

In a large bowl, stir the sugar or stevia/sugar with salad oil, vinegar, red onion, salt and Stuart's Spices Salad Seasoning. Steam or blanch the green and wax beans for 5 minutes. (If using frozen beans, skip the steaming.) Rinse in cold water to stop cooking. Open the can and rinse the kidney beans. Toss the beans into the dressing mix and coat evenly. Cover and refrigerate at least 2 hours before serving to blend the flavors. 

Instead of the three traditional beans in this recipe, you can substitute or add garbanzo beans, white beans, and cut corn. 


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