Picnic Three-Bean Salad

Recipe By: Calphalon Team  -  Originally Published: 10/19/2011


A new idea on an old standby.  This bean salad fuses fresh green and yellow beans, and natural sweetness from honey, instead of a processed sweet.  It won't take too long to prepare, and you're sure to please any crowd, indoors or out!

  • Servings: Serves 4-6
  • Prep Time: Less than 15 Minutes
  • Cook Time: More than 60 Minutes
  • Level: Beginner
  • Course: Salad; Side Dish


12 oz. green beans, trimmed

8 oz. wax beans, trimmed

1/2 small red onion, finely diced

1 15-oz. can kidney beans, drained

1/3 c. cider vinegar

1/4 c. honey

1/4 c. olive oil

salt and freshly ground pepper

fresh flat leaf parsley, chopped, for garnish


In a sauce pan, bring salted water to a boil.  Add the trimmed green and wax beans to the boiling water.  Cook for 5 - 6 minutes until tender.  Drain the beans and run cold water over them to stop the cooking process.  Drain and dry the beans. 

In a large bowl, toss the beans with the kidney beans and onions.

In a sauce pan, bring the vinegar, honey, oil, salt and pepper to a boil.  Immediately pour over the beans and toss.  Refrigerate for at least 1 hour.

Just before serving, sprinkle with parsley.

Recipe was created for the Calphalon Contemporary Stainless Sauce Pan.