All Simple Vegetable Recipes

Simple Wax Beans, Kidney Beans and Green Beans Salad Cooking Recipes

Wax Beans, Kidney Beans and Green Beans Salad

While this salad maybe old hat, it continues to sustain many a group of summer picnickers and has earned its place on buffet tables all over the country. It is so popular that you can but it already prepare in jars. And in a pinch can mix together from canned beans (being sure to rinse them thoroughly to remove as much salt as possible). But making it fresh is by far the best method.

Makes 6 to 8 servings

  • 1/2 pound wax beans, topped, tailed, and strung if necessary, cut into 2 inch lengths, and steamed until crisply tender

  • 2 cups dried kidney beans, picked over, soaked overnight, simmered until tender and drained

  • 1/3 cup white wine vinegar or cider vinegar

  • 1/4 teaspoon dry mustard

  • 1 tablespoon sugar

  • Salt and freshly ground black pepper to taste

  • 1/2 cup mild vegetable oil, preferably peanut

  • 1/3 cup chopped fresh parsley

  • 1 pound thinnest green beans, topped, tailed, strung if necessary, cut into 2 inch lengths (optional), and steamed until crisply tender

In a large bowl, toss together the wax beans and kidney beans.

In a small bowl, beat together the vinegar, mustard, and sugar. Season well with salt and pepper. Beat in the oil. Stir in the parsley. Pour this dressing over the beans. Toss. Cover and refrigerate for several hours or overnight. Just before serving, toss in the green beans and check the seasoning. Add more salt and pepper if desired.



The green beans may be added at the same time as the wax beans, but they will not keep their bright green color. Their taste and texture will not be affected, however, and they will absorb more of the flavor of the dressing.

More about Cooking with Green Bean Recipes

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