Homemade Three Bean Salad: A Refreshing and Tangy Side Dish

Serving: Serve chilled or at room temperature as a side dish for grilled meats, sandwiches, or picnic meals.
Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
Make-Ahead: This salad tastes even better the next day, so feel free to prepare it in advance!
Variations
Bean Substitutions: Swap kidney beans for black beans or cannellini beans for a different flavor.
Spicy Kick: Add red pepper flakes or diced jalapeños for some heat.
More Crunch: Toss in sliced almonds, sunflower seeds, or bell peppers for extra texture.
Lemon Twist: Use fresh lemon juice instead of vinegar for a brighter, citrusy flavor.
FAQ
1. Can I use canned green beans?
Yes, but fresh or frozen green beans provide a crisper texture. If using canned, drain and rinse them before adding.

2. Is this salad gluten-free?
Yes! This Three Bean Salad is naturally gluten-free, dairy-free, and vegan if you use maple syrup instead of honey.

3. Can I add protein to make it a full meal?
Definitely! Add grilled chicken, tuna, or crumbled feta cheese to turn it into a hearty meal.

4. How do I make it less sweet?
Simply reduce or omit the honey/maple syrup in the dressing for a more tangy and savory salad.

5. What can I serve this with?
It pairs well with grilled steak, BBQ chicken, fish, or even a fresh green salad for a balanced meal.