Vidalia Three Bean Salad with Mustard Dressing
Bright, refreshing, and packed with bold flavors, this Vidalia Three Bean Salad with Mustard Dressing is the perfect side dish for any occasion. Featuring a vibrant mix of green beans, wax beans, and hearty kidney beans, this salad gets its signature sweetness and crunch from thinly sliced Vidalia onions. A tangy mustard dressing made with apple cider vinegar, Dijon mustard, honey, and olive oil ties it all together, creating a harmonious balance of sweet, savory, and tangy flavors. Quick to prepare and ideal for make-ahead meals, this salad is topped with fresh parsley for a burst of herbaceous freshness. Whether you're hosting a barbecue or looking for a healthy lunch idea, this three-bean salad is a crowd-pleasing option you’ll want to make again and again.
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Recipe Information
Ingredients
- 1 cup Green beans
- 1 cup Wax beans
- 1 cup Kidney beans
- 1 medium Vidalia onion
- 2 tablespoons Fresh parsley
- 2 tablespoons Apple cider vinegar
- 1.5 tablespoons Dijon mustard
- 1 tablespoon Honey
- 3 tablespoons Olive oil
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 4 cups Water
Instructions
Fill a large pot with 4 cups of water and bring to a boil over high heat.
Trim the ends of the green beans and wax beans, then cut them into 1-inch pieces.
Blanch the green beans and wax beans in the boiling water for 2-3 minutes, or until they are just tender but still crisp. Drain and immediately transfer to a bowl of ice water to stop cooking. Drain again after 2 minutes and set aside.
Rinse and drain the kidney beans, then combine them with the green beans and wax beans in a large mixing bowl.
Peel and thinly slice the Vidalia onion into half-moon shapes. Add the onion slices to the bean mixture.
In a small bowl, whisk together apple cider vinegar, Dijon mustard, honey, olive oil, salt, and black pepper until emulsified.
Pour the dressing over the bean and onion mixture, tossing well to coat evenly.
Chop the fresh parsley and sprinkle it over the salad. Toss gently to combine.
Cover the bowl and refrigerate the salad for at least 30 minutes to allow the flavors to meld.
Before serving, give the salad a quick toss and adjust seasoning with additional salt or pepper if needed.
Nutrition Facts
Calories |
218 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.8 g | 15% | |
| Saturated Fat | 1.4 g | 7% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 584 mg | 25% | |
| Total Carbohydrate | 27.0 g | 10% | |
| Dietary Fiber | 6.6 g | 24% | |
| Total Sugars | 10.9 g | ||
| Protein | 5.2 g | 10% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 111 mg | 9% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 485 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
