Calico Salad

This old-fashioned three-bean salad gets its name from the patchwork of colors: red kidney beans, green beans, and yellow wax beans tossed with chopped green pepper and onion in a sweet-tart vinegar dressing. It’s the kind of side dish that shows up at every potluck and always gets finished first.

The dressing is just sugar, oil, vinegar, salt, and pepper whisked together. Simple, but the balance of sweet and sharp is what makes it work. The sugar takes the harsh edge off the vinegar, and the oil coats each bean so the dressing clings instead of pooling at the bottom.

Chill the salad before serving. The beans need time to absorb the dressing, and the flavor improves significantly after at least an hour in the fridge.

Kitchen Tips

• Drain and rinse all three canned beans well. The canning liquid is starchy and salty, and it clouds the dressing.
• Chop the onion and pepper into small, uniform pieces so they distribute evenly through the beans.
• This tastes even better the next day. Make it ahead and let it marinate overnight for the best flavor.

Variations

• Add a can of drained chickpeas for a fourth bean and extra protein.
• Use apple cider vinegar for a rounder, mellower acidity.
• Toss in diced celery for extra crunch.