Whenever summer rolls around, I find myself craving light, fresh salads that pack a punch of flavor. As I gather with friends for shameless barbecue feasts or lazy outdoor picnics, one dish that never fails to shine is this vibrant 3 Bean Salad. It not only steals the spotlight with its splash of color but also bags me the title of the “salad guru” in my circle. The killer combo of beans, crisp veggies, and a tangy dressing makes this dish a star, whether it’s a sidekick on burger night or the hero of a light lunch.
If salads had a popularity contest, the 3 Bean Salad would likely take home the crown. Packed with protein and fiber, this dish is a powerhouse for nutrition while still being refreshingly simple and delicious. It’s perfect for summer gatherings but has become a staple in my home all year long. You’ve got beans—a trio of textures—and a handful of fresh ingredients tossed together in a zesty dressing. Trust me, once you make this salad, you’ll find it hard to resist making it again.
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What is 3 Bean Recipe Salad?
3 Bean Salad typically features a mix of three types of beans—think kidney, garbanzo, and cannellini—combined with an array of crunchy veggies to create a delicious dish. It’s all tossed together with a tangy dressing that brightens up every bite. The beauty of this salad lies in its simplicity and how versatile it can be; it can be a side or a standalone dish, depending on your cravings!
Why You’ll Love This 3 Bean Recipe Salad?
You’ll love this 3 Bean Salad for its balance of flavors and textures. Each bean adds its own flair: kidney beans bring a slight creaminess, cannellinis offer a tender bite, and garbanzos add that satisfying chew. The fresh veggies—think crisp celery and colorful bell peppers—bring crunch and a pop of flavor with every forkful. Plus, it’s quick to prepare and can be made in advance, allowing the flavors to meld beautifully. It’s a total crowd-pleaser that appeals to both vegetarians and meat-lovers alike.
The Ingredients
For the salad:
– 1 (15-ounce) can of cannellini beans, rinsed and drained
– 1 (15-ounce) can of kidney beans, rinsed and drained
– 1 (15-ounce) can of garbanzo beans, rinsed and drained
– 1 cup finely chopped bell pepper (I prefer red or yellow for sweetness)
– 1/2 red onion, finely chopped (about 3/4 cup), soaked in water to soften
– 2 celery stalks, finely chopped (about 1 cup)
– 1 cup loosely packed, fresh, finely chopped flat-leaf parsley
– 1 teaspoon freshly chopped rosemary
– 1/2 teaspoon garlic powder (new addition for some depth)
For the dressing:
– 1/2 cup apple cider vinegar
– 1/4 cup granulated sugar (add more or less to taste)
– 3 tablespoons extra virgin olive oil
– 1 1/2 teaspoons salt
– 1/4 teaspoon black pepper
These ingredients can be easily tailored to what you have on hand; just remember to keep the core flavors intact!
How to Make 3 Bean Recipe Salad?
Creating this delightful salad is as easy as pie—almost easier, actually! I’ll guide you through the steps to make your own delicious 3 Bean Salad that’ll impress any gathering.
Step-by-Step Directions
Step 1: Mix the Beans and Veggies
In a large mixing bowl, toss together the rinsed and drained cannellini, kidney, and garbanzo beans. Make sure to get rid of as much liquid as possible so your salad isn’t too soupy. Then add in the finely chopped bell pepper, softened red onion (remember to drain it from soaking!), chopped celery, parsley, and rosemary. Give everything a good stir, making sure the beans and veggies are well combined. You want each bite to be colorful and inviting.
Step 2: Prepare the Dressing
Grab a separate small bowl. In it, whisk together the apple cider vinegar, sugar, olive oil, salt, and black pepper. Keep whisking until the mixture is well blended. The sugar might take a bit of time to dissolve, but it’s worth the wait! This dressing is going to tie everything together beautifully.
Step 3: Combine and Chill
Once you have your salad and dressing prepped, pour the dressing over the bean mixture. Toss everything together gently until all the beans and veggies are coated in that tangy goodness. Now, cover your bowl and toss it in the refrigerator for at least an hour to let those flavors mingle. If possible, let it chill overnight for the best results. When you’re about to serve it, let the salad sit at room temperature for about 15 minutes. This allows the flavors to shine.
Tips & Tricks
– Drain well: Ensure beans are well-drained to prevent excess moisture in the salad.
– Add a crunch: Throw in some diced cucumbers for extra crunch if you’re feeling adventurous!
– Sweetness balance: Adjust the sugar based on your taste; some like it sweeter than others.
– Herb alternatives: Don’t hesitate to use other herbs like thyme or dill if rosemary isn’t your style.
– Make it colorful: Add a variety of bell peppers for not just flavor but a rainbow of color!
Can I Store 3 Bean Recipe Salad?
Absolutely! This salad stores well in an airtight container in the refrigerator for up to 3-5 days. The flavors will continue to develop over time, although the vegetables might soften a bit. If you find it too thick after storing, simply add a splash of vinegar or a drizzle of olive oil to freshen it up.
Nutrition Information
This 3 Bean Salad is not just tasty; it’s also packed with nutrients. Each serving provides a healthy dose of protein, fiber, and essential vitamins. With minimal fats coming from the olive oil, this salad is a guilt-free addition to any meal.
What Can I Serve with 3 Bean Recipe Salad?
Here are some great options to complement your 3 Bean Salad:
– Grilled Chicken: Seasoned and grilled, chicken pairs beautifully with a cold bean salad.
– Steak Tacos: The fresh beans help cut through the richness of the meat.
– Vegetable Kebabs: Skewers of seasonal veggies are a fantastic option for a summer feast.
– Corn on the Cob: A classic summer side that adds sweetness and a crunch.
– Quinoa: A fluffy quinoa bowl works deliciously alongside this refreshing salad.
What Other Substitutes Can I Use in 3 Bean Recipe Salad?
Mixing up the ingredients can breathe new life into your salad. Here are a few ideas:
– Different Beans: Use black beans or pinto beans instead of kidney or cannellini for a fresher twist.
– Olive Oil Alternatives: Swap olive oil for avocado oil for a different flavor profile.
– Herbs: Try cilantro or basil in place of parsley for a unique touch.
– Vinegar Choices: Balsamic vinegar can offer a sweeter flavor instead of apple cider.
– Add Fruits: Thrown in diced apples or oranges for a burst of sweetness.
Conclusion
This 3 Bean Salad is a delightful addition to your recipe arsenal. Easy to whip up, packed with nutrition, and bursting with flavor, it’ll quickly become a favorite for gatherings or a go-to side at home. The combination of beans and fresh veggies is simply unbeatable, especially when paired with that zesty dressing. Give it a try, and I guarantee it won’t take long for you to start making this dish again and again!
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3 Bean Recipe Salad – Gourmet And Food
Description
If salads had a popularity contest, the 3 Bean Salad would likely take home the crown. Packed with protein and fiber, this dish is a powerhouse for nutrition while still being refreshingly simple and delicious. It’s perfect for summer gatherings but has become a staple in my home all year long. You’ve got beans—a trio of textures—and a handful of fresh ingredients tossed together in a zesty dressing. Trust me, once you make this salad, you’ll find it hard to resist making it again.
The Ingredients
For the salad:
For the dressing:
Instructions
-
Step-by-Step Directions
Step 1: Mix the Beans and Veggies
-
In a large mixing bowl, toss together the rinsed and drained cannellini, kidney, and garbanzo beans. Make sure to get rid of as much liquid as possible so your salad isn’t too soupy. Then add in the finely chopped bell pepper, softened red onion (remember to drain it from soaking!), chopped celery, parsley, and rosemary. Give everything a good stir, making sure the beans and veggies are well combined. You want each bite to be colorful and inviting.
Step 2: Prepare the Dressing
-
Grab a separate small bowl. In it, whisk together the apple cider vinegar, sugar, olive oil, salt, and black pepper. Keep whisking until the mixture is well blended. The sugar might take a bit of time to dissolve, but it’s worth the wait! This dressing is going to tie everything together beautifully.
Step 3: Combine and Chill
-
Once you have your salad and dressing prepped, pour the dressing over the bean mixture. Toss everything together gently until all the beans and veggies are coated in that tangy goodness. Now, cover your bowl and toss it in the refrigerator for at least an hour to let those flavors mingle. If possible, let it chill overnight for the best results. When you’re about to serve it, let the salad sit at room temperature for about 15 minutes. This allows the flavors to shine.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 200kcal
Note
- Drain well: Ensure beans are well-drained to prevent excess moisture in the salad.
- Add a crunch: Throw in some diced cucumbers for extra crunch if you’re feeling adventurous!
- Sweetness balance: Adjust the sugar based on your taste; some like it sweeter than others.
- Herb alternatives: Don’t hesitate to use other herbs like thyme or dill if rosemary isn’t your style.
- Make it colorful: Add a variety of bell peppers for not just flavor but a rainbow of color!
