Salad of three types of beans
10 servings
520 minutes
Three-bean salad is a vibrant mix of flavors and textures that evokes the simplicity and richness of home-style Russian cuisine. Historically, beans have been an important staple available throughout Russia, and their combination in one dish showcases a love for diversity. This salad balances sweet red beans, tender yellow ones, and fresh green beans, complemented by a tangy marinade made from red wine vinegar and garlic. The light crunch of onions, the aroma of parsley, and a subtle acidity make it an ideal accompaniment to meat dishes or a standalone light snack. With prolonged chilling, the flavors of the ingredients harmonize while the texture becomes rich. This salad is a true find for lovers of fresh vegetables and bold flavor combinations.
1
Finely chop the garlic and heat it with vinegar, sugar, oil, one teaspoon of salt, and a pinch of pepper in a small saucepan for 5 minutes over medium heat — during this time, the sugar will dissolve. Then pour this sauce into a large salad bowl.
- Garlic: 1 clove
- Red wine vinegar: 1 glass
- Sugar: 150 g
- Vegetable oil: 1 glass
- Salt: 4 teaspoons
- Ground black pepper: pinch
2
Trim the ends of the green and yellow beans, then cut them into pieces about 2.5 cm wide. Boil 3 liters of water with 3 teaspoons of salt, add the beans and cook for about 5 minutes, then immediately transfer them to cold water and let cool for about 2 minutes. Drain the water.
- Green beans: 220 g
- Yellow wax beans: 220 g
- Salt: 4 teaspoons
3
Rinse the red beans, chop the onion into medium pieces, and the parsley finely. Combine all 3 types of beans and the other ingredients in a bowl with the sauce, mix, and refrigerate for 8 hours. Before serving, take it out of the fridge at least 30 minutes in advance. If needed, season with more salt and pepper.
- Canned red kidney beans: 430 g
- Red onion: 1 head
- Parsley: 8 g
- Salt: 4 teaspoons
- Ground black pepper: pinch
