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3 Bean Recipe Salad
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3 Bean Recipe Salad - Gourmet And Food

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.
Course Salad
Cuisine American
Keyword 3 Bean Recipe Salad
Prep Time 15 minutes
Total Time 15 minutes
Servings 6
Calories 200kcal

Ingredients

For the salad:

  • 1 - 15-ounce
  • 1 - 15-ounce
  • 1 - 15-ounce
  • 1 - cup finely chopped bell pepper I prefer red or yellow for sweetness
  • 1/2 - red onion, finely chopped about 3/4 cup
  • 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!

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.

Notes

- 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!