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Three Bean Salad
Why Make This Recipe
Three Bean Salad is one of those delightful dishes that delivers on flavor, nutrition, and simplicity all at once. It combines three different types of beans with fresh vegetables and a tangy dressing to create a colorful, wholesome, and filling salad. This recipe is not only quick to prepare but also perfect for gatherings, potlucks, or just a healthy snack at home. The best part? It requires just a few canned ingredients, making it a convenient choice for busy days when you don’t have time to cook from scratch.
Eating legumes like kidney beans, black beans, and chickpeas provides plenty of benefits. They are high in protein, fiber, and essential nutrients. This salad also adds colorful vegetables like bell peppers and corn, giving it a crunch that you’ll love. Plus, with a dressing made from olive oil and apple cider vinegar, it offers healthy fats and a zesty kick that complements the beans beautifully.
Whether you are hosting a barbecue, serving a side dish for dinner, or looking for a quick lunch, Three Bean Salad fits the bill. It’s easy to make, satisfying, and can be enjoyed chilled or at room temperature. Get ready to dive into all the steps and tips you need to create this refreshing dish!
How to Make Three Bean Salad
Making Three Bean Salad is straightforward and quick. Follow along for a simple guide to preparing this delicious dish from start to finish.
Ingredients
Gather the following ingredients for your Three Bean Salad:
- 1 can kidney beans, rinsed and drained
- 1 can black beans, rinsed and drained
- 1 can chickpeas, rinsed and drained
- 1 bell pepper, diced
- 1/2 red onion, finely chopped
- 1 cup corn (fresh or frozen)
- 1/4 cup fresh parsley, chopped
- 1/4 cup olive oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- Salt and pepper to taste
Directions
Follow these steps to create your Three Bean Salad:
- In a large bowl, combine the kidney beans, black beans, chickpeas, diced bell pepper, finely chopped red onion, corn, and chopped parsley.
- In a separate small bowl, whisk together the olive oil, apple cider vinegar, Dijon mustard, salt, and pepper.
- Pour the dressing over the salad ingredients in the large bowl.
- Toss everything together well to ensure the dressing covers all ingredients.
- Refrigerate the salad for at least 30 minutes before serving to allow flavors to meld together.
- Serve the salad chilled or at room temperature, according to your preference.
How to Serve Three Bean Salad
Three Bean Salad can be served in a variety of ways:
- As a Side Dish: Pair it with grilled meats, sandwiches, or any main course.
- As a Main Dish: Enjoy it as a light lunch or dinner on its own.
- For Meal Prep: Serve it in containers for easy grab-and-go meals throughout the week.
- At Gatherings: Serve in a large bowl for potlucks, barbecues, or picnics. It’s sure to please a crowd!
How to Store Three Bean Salad
You can store Three Bean Salad easily if you have leftovers:
- Refrigerator: Place the salad in an airtight container and store it in the refrigerator. It usually stays fresh for up to 3-5 days.
- Freezing: While it’s best when fresh, you can freeze the salad. Just remember, the texture of the vegetables may change once thawed. It’s recommended to consume frozen salad within three months for the best quality.
Tips to Make Three Bean Salad
To enhance your experience while making and enjoying the salad, consider these handy tips:
- Rinse and Drain Well: Ensure that all canned beans are rinsed and drained thoroughly to remove excess sodium and improve the overall flavor.
- Chill: Allow the salad to chill in the refrigerator for the recommended time. This helps the flavors meld together, enhancing the taste.
- Customize: Feel free to add other ingredients that you love, such as avocado, diced cucumber, or different herbs to enhance flavor.
- Use Fresh Ingredients: If possible, use fresh corn instead of frozen for a crisper texture and added sweetness.
Variation
While the classic Three Bean Salad is packed with flavor, you can easily switch things up. Some tasty variations include:
- Spicy Version: Add chopped jalapeños for heat.
- Seasonal Twist: Incorporate diced tomatoes or cucumbers during summer for a fresh twist.
- Alternative Dressing: Try using lemon juice and olive oil for a citrusy flavor instead of the vinegar and mustard dressing.
FAQs
-
Can I use dried beans instead of canned?
Yes, but dried beans require soaking and cooking beforehand. Make sure to cook them until tender and cool before adding to the salad. -
Is this salad suitable for vegans?
Yes, Three Bean Salad is completely plant-based and vegan-friendly. -
What can I substitute for Dijon mustard?
If you don’t have Dijon mustard, you can use yellow mustard in a pinch or omit it altogether if you prefer a simpler dressing. -
Can I make this salad ahead of time?
Absolutely! It tastes even better after a day in the fridge as the flavors develop. Just remember to store it in an airtight container. -
How do I make the salad more filling?
To make the salad more filling, consider adding diced avocado or quinoa. These additions not only make it heartier but also boost its nutritional profile.
Get ready to enjoy your delicious Three Bean Salad that’s perfect for any occasion!
Print
Three Bean Salad
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Vegan
Description
A colorful, nutritious salad combining kidney beans, black beans, chickpeas, and fresh vegetables with a tangy dressing.
Ingredients
Scale
- 1 can kidney beans, rinsed and drained
- 1 can black beans, rinsed and drained
- 1 can chickpeas, rinsed and drained
- 1 bell pepper, diced
- 1/2 red onion, finely chopped
- 1 cup corn (fresh or frozen)
- 1/4 cup fresh parsley, chopped
- 1/4 cup olive oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- Salt and pepper to taste
Instructions
- In a large bowl, combine the kidney beans, black beans, chickpeas, diced bell pepper, finely chopped red onion, corn, and chopped parsley.
- In a separate small bowl, whisk together the olive oil, apple cider vinegar, Dijon mustard, salt, and pepper.
- Pour the dressing over the salad ingredients in the large bowl.
- Toss everything together well to ensure the dressing covers all ingredients.
- Refrigerate the salad for at least 30 minutes before serving to allow flavors to meld together.
- Serve the salad chilled or at room temperature, according to your preference.
Notes
Rinse and drain all beans well to remove excess sodium and enhance flavor. Chill the salad for the best taste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 4g
- Sodium: 350mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 0mg
Keywords: salad, bean salad, vegan recipe, healthy recipe, quick salad
