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Balsamic Three-Bean Salad Recipe
Balsamic Three-Bean Salad Recipe photo by Taste of Home

Balsamic Three-Bean Salad Recipe

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Here's my little girl's favorite salad. She eats it just about as fast as I can make it. Make it ahead so the flavors have plenty of time to get to know each other. —Stacey Feather, Jay, Oklahoma
TOTAL TIME: Prep: 15 min. Cook: 10 min. + chilling
MAKES:12 servings
TOTAL TIME: Prep: 15 min. Cook: 10 min. + chilling
MAKES: 12 servings


  • 2 pounds fresh green beans, trimmed and cut into 2-inch pieces
  • 1/2 cup balsamic vinaigrette
  • 1/4 cup sugar
  • 1 garlic clove, minced
  • 3/4 teaspoon salt
  • 2 cans (16 ounces each) kidney beans, rinsed and drained
  • 2 cans (15 ounces each) white kidney or cannellini beans, rinsed and drained
  • 4 fresh basil leaves, torn


  1. Fill a Dutch oven three-fourths full with water; bring to a boil. Add green beans; cook, uncovered, 3-6 minutes or until crisp-tender. Drain and immediately drop into ice water. Drain and pat dry.
  2. In a large bowl, whisk vinaigrette, sugar, garlic and salt until sugar is dissolved. Add canned beans and green beans; toss to coat. Refrigerate, covered, at least 4 hours. Stir in basil just before serving. Yield: 12 servings (3/4 cup each).
Originally published as Balsamic Three-Bean Salad in Simple & Delicious April/May 2014

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