Ingredients for Baba's Three Bean Salad
- 1 (15-ounce) can red kidney beans
- 1 (15-ounce) can cut green beans
- 1 (15-ounce) can cut wax beans
- 1 cup chopped sweet onion
- 1 (4 1/4-ounce) can pimento-stuffed olives, drained and sliced
- 1/4 cup sugar
- 1/2 cup red wine vinegar
- 1/3 cup olive oil
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How to Make Baba's Three Bean Salad
- Drain one (15-ounce) can of kidney beans, rinse with cold water, and drain again.
- Drain one (15-ounce) can of cannellini beans, rinse with cold water, and drain again.
- Drain one (15-ounce) can of pinto beans, rinse with cold water, and drain again.
- In a large bowl, combine the drained kidney beans, cannellini beans, and pinto beans.
- Add 1/2 cup of finely chopped red onion and 1/2 cup of sliced Kalamata olives.
- In a separate small bowl, whisk together 1/4 cup of granulated sugar, 1/2 cup of red wine vinegar, and 1/3 cup of olive oil.
- Pour the vinaigrette over the bean mixture and gently toss to combine.
- Cover the bowl and refrigerate for at least 24 hours to allow the flavors to meld. Stir or gently toss occasionally.
- Serve chilled using a slotted spoon to drain excess liquid.
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
21g
Fat
2g
Carbs
5g
