Mary Berry’s Three Bean Salad is made with green beans, wax beans, kidney beans, and thinly sliced onions, dressed in a sweet and tangy mixture of white sugar, vinegar, vegetable oil, and seasonings. It serves 6 and takes about 15 minutes to prepare, plus chilling time.
Try More Mary Berry Recipes:
- Mary Berry Leftover Roast Pork Fried Rice
- Mary Berry Butternut Squash And Red Pepper Soup
- Mary Berry Chicken Curry With Coconut Milk
💚 Why You’ll Love This Three Bean Salad Recipe:
- Quick and Easy: Minimal prep time and simple ingredients make this salad incredibly easy to put together.
- Flavorful: The combination of sweet, tangy dressing with the crunch of fresh beans creates a delicious taste experience.
- Healthy: Packed with fiber and nutrients from the beans, it’s a healthy choice for any meal.
- Make Ahead: The flavor improves with time, making it ideal for preparing ahead of busy schedules.
- Diet-Friendly: Adaptable for vegan and gluten-free diets.
- Colorful Presentation: The mix of different colored beans and onion rings makes for an attractive dish that stands out on any table.
❓ What Is Mary Berry’s Three Bean Salad Recipe?
Mary Berry’s Three Bean Salad combines green beans, wax beans, and kidney beans with sliced onions in a dressing of white sugar, vinegar, vegetable oil, salt, pepper, and celery seed. It’s quick to prepare and perfect for gatherings.
🧅 Mary Berry Three Bean Salad Ingredients
- 1 (15 ounce) can green beans
- 1 pound wax beans
- 1 (15 ounce) can kidney beans, drained and rinsed
- 1Â onion, sliced into thin rings
- ¾ cup white sugar, or to taste
- ⅔ cup distilled white vinegar
- ⅓ cup vegetable oil
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- ½ teaspoon celery seed
🥗 How To Make Mary Berry Three Bean Salad
- Drain and rinse the green beans and kidney beans. Trim the ends of the wax beans and cut them into bite-sized pieces.
- Boil the wax beans in salted water until tender but still crisp, about 5 minutes. Drain and rinse under cold water to stop the cooking process.
- In a large mixing bowl, combine the canned green beans, cooked wax beans, and rinsed kidney beans.
- Peel and slice the onion into thin rings. If the onion flavor is too strong, you can soak the slices in cold water for about 10 minutes, then drain.
- In a separate bowl or a large measuring cup, whisk together the white sugar, distilled white vinegar, vegetable oil, salt, ground black pepper, and celery seed until the sugar is mostly dissolved.
- Add the sliced onion rings to the beans. Pour the dressing over the bean and onion mixture. Toss gently to ensure all the ingredients are evenly coated with the dressing.
- Cover the salad and refrigerate for at least a few hours, preferably overnight. This allows the flavors to meld and the beans to absorb the dressing, enhancing the overall taste.
- Cover the salad and refrigerate for at least a few hours, preferably overnight. This allows the flavors to meld and the beans to absorb the dressing, enhancing the overall taste.
đź’ Recipe Tips
- Balancing Sweetness and Acidity: Adjust the amount of sugar and vinegar based on your taste preference. If you prefer a less sweet salad, reduce the sugar slightly, or add a bit more vinegar for extra tanginess.
- Adding Crunch: Include some chopped celery or bell peppers for additional texture and color contrast.
- Letting It Marinate: Allow the salad to marinate overnight to fully develop the flavors. The beans absorb the dressing better, resulting in a more flavorful dish.
- Serving Temperature: While this salad is typically served chilled, letting it come to room temperature before serving can enhance its flavors and make the dressing more pronounced.
- Adjusting Onion Flavor: If raw onion is too overpowering, try lightly sautéing the onion slices before adding them to the salad. This mellows the flavor while still providing a nice texture.
🍔 What To Serve With Three Bean Salad?
Serve three bean salad with grilled chicken, barbecue ribs, or roasted meats for a balanced meal it pairs well with sandwiches and burgers at picnics or potlucks for a light option, accompany it with crusty bread or a cheese platter.
🎚 How To Store Leftovers Three Bean Salad?
- Refrigerator: Store leftover three bean salad in an airtight container in the refrigerator it will stay fresh for up to 5 days.
- Freezing: It’s not recommended to freeze three bean salad as the texture of the beans and dressing may become undesirable upon thawing.
đźš« Can I Reheat Leftovers Three Bean Salad?
Three bean salad is typically served cold or at room temperature, so reheating isn’t necessary or recommended. The crisp texture of the beans and the freshness of the dressing are best enjoyed chilled or as they are directly from the fridge.
FAQs
What beans are used in a Three Bean Salad?
Typically, green beans, wax beans, and kidney beans are used, you can also use chickpeas, black beans, or navy beans as variations.
Can I use fresh beans instead of canned in Three Bean Salad?
Yes, fresh beans can be used but will need to be cooked until tender before incorporating into the salad. This may add cooking time but offers a fresher taste and crunchier texture.
Is Three Bean Salad healthy?
Yes, it’s quite healthy it’s rich in fiber, protein, and a variety of vitamins and minerals, while the dressing can be adjusted to be lower in sugar and fat.
Can I make Three Bean Salad in advance?
Absolutely, making it in advance is recommended as it allows the flavors to meld together just keep it refrigerated until ready to serve.
How can I make my Three Bean Salad more flavorful?
Consider adding aromatics like garlic or shallots to the dressing, use fresh herbs like parsley or basil, or include a pinch of crushed red pepper for heat.
How do I keep the beans from getting too soft in the salad?
If using canned beans, rinse and drain them well but gently to maintain their shape avoid over-mixing when adding them to the salad.
Try More Mary Berry Recipes:
Mary Berry Three Bean Salad Nutrition Facts
Amount Per Serving
- Calories: 120
- Total Fat: 1g
- Cholesterol: 0mg
- Sodium: 300mg
- Total Carbohydrates: 20g
- Protein: 6g
- Vitamin D: 0mcg
- Calcium: 40mg
- Iron: 1.8mg
- Potassium: 350mg
Mary Berry Three Bean Salad
Description
Mary Berry’s Three Bean Salad is made with green beans, wax beans, kidney beans, and thinly sliced onions, dressed in a sweet and tangy mixture of white sugar, vinegar, vegetable oil, and seasonings. It serves 6 and takes about 15 minutes to prepare, plus chilling time.
Ingredients
Instructions
- Drain and rinse the green beans and kidney beans. Trim the ends of the wax beans and cut them into bite-sized pieces.
- Boil the wax beans in salted water until tender but still crisp, about 5 minutes. Drain and rinse under cold water to stop the cooking process.
- In a large mixing bowl, combine the canned green beans, cooked wax beans, and rinsed kidney beans.
- Peel and slice the onion into thin rings. If the onion flavor is too strong, you can soak the slices in cold water for about 10 minutes, then drain.
- In a separate bowl or a large measuring cup, whisk together the white sugar, distilled white vinegar, vegetable oil, salt, ground black pepper, and celery seed until the sugar is mostly dissolved.
- Add the sliced onion rings to the beans. Pour the dressing over the bean and onion mixture. Toss gently to ensure all the ingredients are evenly coated with the dressing.
- Cover the salad and refrigerate for at least a few hours, preferably overnight. This allows the flavors to meld and the beans to absorb the dressing, enhancing the overall taste.
- Cover the salad and refrigerate for at least a few hours, preferably overnight. This allows the flavors to meld and the beans to absorb the dressing, enhancing the overall taste.
Notes
- Balancing Sweetness and Acidity: Adjust the amount of sugar and vinegar based on your taste preference. If you prefer a less sweet salad, reduce the sugar slightly, or add a bit more vinegar for extra tanginess.
- Adding Crunch: Include some chopped celery or bell peppers for additional texture and color contrast.
- Letting It Marinate: Allow the salad to marinate overnight to fully develop the flavors. The beans absorb the dressing better, resulting in a more flavorful dish.
- Serving Temperature: While this salad is typically served chilled, letting it come to room temperature before serving can enhance its flavors and make the dressing more pronounced.
- Adjusting Onion Flavor: If raw onion is too overpowering, try lightly sautéing the onion slices before adding them to the salad. This mellows the flavor while still providing a nice texture.