Three bean salad is a colorful and nutritious dish that is perfect for any occasion. It’s simple to make, packed with protein, and great for serving at picnics, barbecues, or family gatherings. This salad not only tastes great but also offers vibrant flavors and a variety of textures.
Why Make This Recipe
Choosing to make a three bean salad is a fantastic way to enjoy a healthy meal. It’s quick to prepare, and you can have it ready in about an hour. With protein-rich beans and fresh vegetables, this dish is filling and satisfying. Plus, it’s low in calories and can be made ahead of time, allowing the flavors to meld beautifully.
How to Make Three Bean Salad
Ingredients
- 1 can (15.5 oz) cannellini beans, drained and rinsed
- 1 can (15.5 oz) chickpeas, drained and rinsed
- 1 can (15.5 oz) black beans, drained and rinsed
- ½ cup chopped red onion
- ½ cup chopped fresh celery
- 1 yellow bell pepper, chopped
- 2 garlic cloves, chopped
- 3 tbsp fresh lemon juice
- 2 tbsp fresh parsley, chopped
- 2 tbsp fresh oregano, chopped
- ⅓ cup olive oil
- ⅓ cup red wine vinegar
- 1 tbsp honey
- 1 tbsp Dijon mustard
- ½ tsp salt
- ¼ tsp freshly ground black pepper
Directions
- In a large mixing bowl, whisk together the red wine vinegar, honey, Dijon mustard, lemon juice, salt, black pepper, and olive oil until the dressing is well combined.
- Add the drained and rinsed beans, red onion, celery, yellow bell pepper, garlic, parsley, and oregano to the bowl.
- Pour the dressing over the salad ingredients and toss gently to combine.
- Let the salad sit at room temperature for at least an hour before serving, or refrigerate overnight for the best results.
How to Serve Three Bean Salad
Three bean salad can be served chilled or at room temperature. Place it in a serving bowl and enjoy as a side dish or a light lunch. It pairs well with grilled meats and sandwiches.
How to Store Three Bean Salad
You can store three bean salad in an airtight container in the refrigerator. It will stay fresh for up to 4 days. If the salad starts to look soggy, simply give it a gentle toss before serving.
Tips to Make Three Bean Salad
- For extra crunch, add diced cucumber or radishes.
- Feel free to substitute or add other beans like kidney beans or navy beans.
- Adjust the dressings according to your taste; add more honey for sweetness or more lemon juice for tanginess.
Variation
You can customize this recipe by adding ingredients like cherry tomatoes, corn, or avocado for different flavors and textures. Spice it up with a pinch of cayenne pepper or some chopped jalapeños if you like heat.
FAQs
1. Can I use dried beans instead of canned?
Yes, you can use dried beans! Just soak and cook them according to package instructions before adding them to the salad.
2. Is this salad vegan?
Yes, three bean salad is vegan-friendly as it contains no animal products.
3. How long does the salad last in the fridge?
The salad will last for about 4 days in the refrigerator if stored properly in an airtight container.
Three Bean Salad
Ingredients
Method
- In a large mixing bowl, whisk together the red wine vinegar, honey, Dijon mustard, lemon juice, salt, black pepper, and olive oil until the dressing is well combined.
- Add the drained and rinsed beans, red onion, celery, yellow bell pepper, garlic, parsley, and oregano to the bowl.
- Pour the dressing over the salad ingredients and toss gently to combine.
- Let the salad sit at room temperature for at least an hour before serving, or refrigerate overnight for the best results.