Imagine diving into a bowl of colorful, crunchy, and flavorful beans, dressed in a tangy vinaigrette. That's exactly what you get with a 3 Bean Salad. This dish isn't just a feast for the eyes, but also a powerhouse of nutrition that's incredibly easy to prepare. Whether you're looking for a quick side dish, a healthy lunch option, or a simple but gorgeous addition to your summer barbecue, this recipe will become your go-to choice.
Ingredients You’ll Need
- 1 can (15 oz) of kidney beans, rinsed and drained
- 1 can (15 oz) of garbanzo beans (chickpeas), rinsed and drained
- 1 can (15 oz) of cannellini beans, rinsed and drained
- 1⁄2 cup of finely chopped red onion
- 1⁄2 cup of finely chopped celery
- 1⁄2 cup of finely chopped red bell pepper
- 1⁄4 cup of chopped parsley or cilantro
For the Vinaigrette:
- 1⁄3 cup of extra virgin olive oil
- 1⁄4 cup of red wine vinegar
- 2 tablespoons of fresh lemon juice
- 1 tablespoon of Dijon mustard
- 2 cloves of garlic, minced
- 1 teaspoon of honey or maple syrup
- Salt and freshly ground black pepper to taste
Step-by-Step Preparation
- Combine the Beans: Start by draining and rinsing the three types of beans well. This helps to remove any excess sodium and gives your salad a cleaner taste. Mix them in a large salad bowl.
- Chop and Add Vegetables: Add the red onion, celery, red bell pepper, and parsley or cilantro to the beans. These ingredients not only add texture but also enhance the salad’s nutritional profile with vitamins and antioxidants.
- Make the Dressing:
- In a small bowl or mason jar, mix olive oil, red wine vinegar, lemon juice, Dijon mustard, minced garlic, and honey.
- Season with salt and pepper. Shake or whisk until well blended.
- Pour the dressing over the beans and veggies.
- Toss Well: Gently toss the salad to ensure all ingredients are evenly coated with the vinaigrette. Let it sit for at least 10 minutes to marinate, allowing the flavors to meld together.
- Adjust Seasoning: Taste and adjust the seasoning as needed. You might find you want a bit more salt, pepper, or lemon juice to brighten the flavors.
Tips for Perfect 3 Bean Salad
- Use Fresh Vegetables: Fresh, crunchy vegetables elevate the salad. If possible, avoid canned vegetables for your ingredients other than the beans for the best texture.
- Marinating Time: Allowing the salad to sit and marinate enhances the flavor significantly. If time allows, make it a few hours or even a day in advance.
- Bean Substitution: Feel free to swap out one of the bean varieties with black beans, green beans, or any other type you prefer or have on hand.
- Add Ins: Include extras like feta cheese, olives, or avocado for variety.
✨ Note: This salad keeps well in the refrigerator for several days, making it perfect for meal prep or as a make-ahead dish for gatherings.
In wrapping up, the 3 Bean Salad is more than just a mix of legumes. It’s an infusion of textures and tastes, designed to stimulate your taste buds while providing a wealth of health benefits. Each ingredient contributes to a dish that’s vibrant, nutritious, and satisfying. Enjoy the simplicity of preparation, the delightful flavors, and the convenience this recipe brings to your table.
Can I use dried beans instead of canned?
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Yes, you can use dried beans. Simply soak them overnight, then cook until tender before using in the salad. This will take more time but can be more cost-effective and give you control over the texture.
How long does this salad last in the fridge?
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This salad can last up to 5 days when properly stored in an airtight container in the refrigerator. The flavors will actually develop over time, making it even tastier as it marinates.
Can I make this salad vegan?
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Absolutely. Just ensure your mustard doesn’t contain honey, use agave or maple syrup instead of honey, and if adding cheese, look for vegan cheese options.
