3 bean salad recipe
The Best 3 bean salad recipe
What I love most about this recipe is how versatile it is. It holds up well in the fridge for days, so I can make a big batch and have it ready for lunches or last-minute dinners. Plus, it’s packed with fiber and plant-based protein, which keeps everyone full and energized. My kids love it because it’s not mushy or boring, and I love it because it’s one less thing to stress about when life gets busy. If you’re looking for a no-fuss dish that’s as nutritious as it is delicious, this three bean salad is a winner.
Classic Three-Bean Salad
A refreshing and protein-packed three-bean salad with a tangy dressing. Perfect as a side dish or light lunch, this salad is easy to make and keeps well in the fridge for days.
🥘Ingredients
- 1 (15 oz) can kidney beans, drained and rinsed
- 1 (15 oz) can garbanzo beans (chickpeas), drained and rinsed
- 1 (15 oz) can green beans, drained and rinsed
- 1/2 cup finely chopped red onion
- 1/2 cup chopped fresh parsley
- 1/2 cup chopped celery
- 1/2 cup apple cider vinegar
- 1/3 cup olive oil
- 1/4 cup granulated sugar
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 1/2 tsp dry mustard
👨🍳Directions
-
1
In a large mixing bowl, combine the kidney beans, garbanzo beans, green beans, red onion, parsley, and celery. -
2
In a medium mixing bowl, whisk together the apple cider vinegar, olive oil, sugar, salt, black pepper, garlic powder, and dry mustard until the sugar is fully dissolved. -
3
Pour the dressing over the bean mixture and toss gently to coat all the ingredients evenly. -
4
Cover the bowl and refrigerate for at least 1 hour (or overnight) to allow the flavors to meld together. -
5
Stir the salad before serving and adjust seasoning if needed. Serve chilled or at room temperature.
🔧Equipment
- Large mixing bowl
- Medium mixing bowl
- Whisk
- Measuring cups and spoons
- Colander
- Knife and cutting board
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Classic Three-Bean Salad Works
❓ Frequently Asked Questions About Three-Bean Salad
1. What are the three beans typically used in a 3 bean salad?
The three most common beans used in a 3 bean salad are kidney beans, green beans (or wax beans), and chickpeas (garbanzo beans). Some variations may include cannellini beans, black beans, or pinto beans instead, depending on personal preference or regional availability.
2. Can I make 3 bean salad ahead of time?
Yes! In fact, 3 bean salad tastes even better when made ahead of time because the flavors have a chance to meld together. You can prepare it 1–2 days in advance and store it in the refrigerator. Just give it a stir before serving.
3. How long does 3 bean salad last in the fridge?
When stored in an airtight container, 3 bean salad typically lasts 4–5 days in the refrigerator. If the salad contains fresh herbs or vegetables like onions, the texture may soften over time, but it will still be safe to eat if properly stored.
4. Can I use canned beans for 3 bean salad?
Absolutely! Canned beans are a convenient and time-saving option. Just make sure to drain and rinse them well to remove excess sodium and starch. If you prefer, you can also use dried beans, but they’ll need to be soaked and cooked beforehand.
5. What dressing works best for 3 bean salad?
A simple vinaigrette made with olive oil, vinegar (such as apple cider or red wine vinegar), sugar or honey, and seasonings like salt, pepper, and garlic works best. Some recipes also include Dijon mustard or fresh herbs like parsley for extra flavor. Adjust the sweetness and acidity to your taste.
