DINNER IN 15 MINUTES
PANTRY-FRIENDLY
1
Step 1
Put all the beans, the onion and the green pepper in a bowl.
DINNER IN 15 MINUTES
PANTRY-FRIENDLY
VEGETARIAN · LUNCH
Three-Bean Salad
Sweet-and-sour salad of tinned butter beans, kidney beans and green beans with onion. A make-ahead braai side. Serves 8.
Total time15 min
YieldServes 8
DietVegetarian
Shopping10 ingredients
DifficultyEasy
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Everything you need, in order.
Check ingredients as you gather them, then work through 3 calm, clearly numbered steps.
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Ingredients
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Method
3 steps · about 15 minutes total
2
Step 2
Whisk the vinegar, oil, sugar, salt and pepper until the sugar dissolves.
3
Step 3
Pour the dressing over the beans and stir gently. Serve now, or cover and chill for a few hours so the flavours develop.
Before you serve
Cooking notes & good-to-know answers.
Small details for confident timing, useful swaps, and safer leftovers.
Cooking notes
Use only tinned kidney beans here: they are already cooked. Dried kidney beans must be soaked and boiled hard for at least 10 minutes before eating.
Keep it covered in the fridge and eat it within three days.
Good to know
Yes. It tastes better after a few hours in the fridge.
Yes. Chickpeas, sugar beans or a tin of mixed beans all work.
No. All the beans come cooked in the tin.
About this recipe
Three-bean salad is a retro South African braai side that is still popular: tinned beans in a sweet-and-sour dressing, made ahead and ready when the meat is.
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