This Protein-Rich Salad Spiked In Popularity In The '50s And Really Never Went Away - Tasting Table
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This Protein-Rich Salad Spiked In Popularity In The '50s And Really Never Went Away - Tasting Table
"Instead, look to three bean salad, a dish that rose in popularity in the 1950s and never really went away. Three-bean salad is further proof of why you should always have canned beans in your pantry - traditionally made by mixing together a trio of kidney, waxed, and green beans and tossing them in a marinade made of oil, vinegar, sugar, salt, and pepper."
"With its rise in the '50s, store-bought three bean salad soon came onto the scene too, making the salad even more accessible to busy families and individuals. You might be familiar with brands like Hanover, which offer canned three-bean salad variations among those from other brands. But even though the salad spiked in popularity years ago, you'll still find recipes all over the internet and social media to this day - indicating this salad is certainly not just a thing of the past,"
"Three-bean salad is among the best salad recipes without the need for any greens. This means you can make it ahead of time and store it without worrying about soggy or wilted lettuce. Plus, the bean salad's flavor actually deepens as it sits in its vinegary dressing or marinade and can typically be kept up to a few days in the fridge."
Three-bean salad combines canned kidney, waxed, and green beans tossed in a marinade of oil, vinegar, sugar, salt, and pepper. The salad rose in popularity in the 1950s and became available in store-bought canned versions from brands like Hanover. The flavor deepens after sitting in the vinegary dressing, making the salad ideal for make-ahead meal prep and potlucks. The recipe is flexible; options often include diced red onion and green bell pepper, and the marinade can be heated to dissolve sugar. The bean base provides protein and fiber, and the salad stores well in the refrigerator for several days.
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