Imagine a colorful bowl filled with vibrant beans, crisp veggies, and a tangy dressing that makes your taste buds dance. That’s the essence of 3 Bean Salad—a delightful medley that brings joy to any meal. peach feta arugula salad Whether you’re hosting a barbecue or simply wanting a refreshing side dish, this salad is your go-to companion. watermelon feta mint salad. For more inspiration, check out this Garlic Parmesan Smashed Potatoes recipe.

Picture this: it’s summer, the sun is shining, and you’re lounging outside with friends. You take a bite of 3 Bean Salad and are instantly transported to flavor heaven. Mexican zucchini boats The crunch of fresh veggies mingling with the hearty beans creates a symphony of textures and tastes. Trust me; you’ll want to make this salad again and again for every gathering.

The last time I made this 3 Bean Salad for a family barbecue, my cousin declared it “the best thing ever,” and let’s just say he’s not easily impressed!

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Kidney Beans: Rich in protein and fiber; rinse them well to remove excess sodium from the can.
• Chickpeas (Garbanzo Beans): These add a nutty flavor; choose canned ones for convenience or soak dried ones overnight. creamy avocado chickpea dip.
• Green Beans: Fresh or frozen works! If using fresh, blanch them briefly for that perfect crunch.
• Red Bell Pepper: Sweet and crunchy; chop into small pieces for an extra pop of color.
• Red Onion: Adds sharpness; soak in cold water to mellow its strong flavor if desired.
• Parsley: Fresh herbs brighten the dish; finely chop for maximum flavor infusion.
• Olive Oil: Use high-quality extra virgin olive oil for rich taste and health benefits.
• Apple Cider Vinegar: This adds zing! A splash helps balance all the flavors beautifully.
• Sugar (optional): Just a pinch can help round out the acidity of the vinegar if needed.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it together

Prep Those Beans!: Start by rinsing all your canned beans under cold water until they run clear. This step removes excess sodium and keeps your salad healthy.

Chop Your Veggies!: Dice the red bell pepper and red onion into bite-sized pieces. Don’t forget to chop your parsley finely—it really elevates the flavor!

Toss It All Together!: In a large mixing bowl, combine kidney beans, chickpeas, green beans, bell pepper, onion, and parsley. Stir gently so you don’t mash anything. For more inspiration, check out this Easy Bangers and Mash recipe.

Create Your Dressing!: In a smaller bowl, whisk together olive oil, apple cider vinegar, sugar (if using), salt, and pepper until blended well.

Add the Dressing!: Pour your dressing over the bean mixture. Give everything a good toss until all ingredients are coated evenly with that delightful tangy goodness.

Let It Chill!: Allow your salad to sit in the fridge for at least 30 minutes before serving. This waiting game lets all those incredible flavors meld together beautifully!

Now you’re ready to enjoy this tasty 3 Bean Salad that will surely impress at any meal!

Perfecting the Cooking Process

Start by rinsing and draining the beans to enhance their flavor. Chop your veggies while they drain for optimal efficiency.

Add Your Touch

Feel free to swap in your favorite beans or add a handful of corn for sweetness. A sprinkle of feta cheese can elevate flavors even more!

Storing & Reheating

Store your 3 Bean Salad in an airtight container in the fridge for up to three days. No reheating necessary; it’s best served chilled!

Sharing this recipe reminds me of my first potluck experience when I accidentally brought a salad without dressing—awkward! Thankfully, everyone loved my 3 Bean Salad with its zesty glaze.

FAQ

Can I use canned beans for this 3 Bean Salad?

Absolutely! Canned beans are convenient and save time, just rinse them well.

How long does the 3 Bean Salad last in the fridge?

It stays fresh for about three days when stored properly in an airtight container.

What dressing works best for this salad?

A simple vinaigrette made with olive oil, vinegar, and spices brings out the best flavors!

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3 Bean Salad

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• Author: Mery Mack
• Total Time: 20 minutes
• Yield: Serves 4

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Description

Experience the vibrant flavors of summer with this refreshing 3 Bean Salad! Bursting with colorful beans, crisp vegetables, and a tangy dressing, this dish is perfect for barbecues, picnics, or as a light meal. Easy to prepare and packed with nutrients, it will quickly become a staple at your gatherings. Enjoy the delightful crunch and harmonious blend of tastes in every bite!

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Ingredients

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• 1 cup kidney beans (canned, rinsed)
• 1 cup chickpeas (canned or soaked dried)
• 1 cup green beans (fresh or frozen)
• 1 red bell pepper (diced)
• 1/2 red onion (diced)
• 1/4 cup fresh parsley (chopped)
• 2 tbsp extra virgin olive oil
• 2 tbsp apple cider vinegar
• 1 tsp sugar (optional)
• Salt and pepper to taste

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Instructions

1. Rinse the canned kidney beans and chickpeas under cold water until clear.
2. If using fresh green beans, blanch them briefly in boiling water, then drain.
3. Dice the red bell pepper and red onion into small pieces. Finely chop the parsley.
4. In a large bowl, combine kidney beans, chickpeas, green beans, bell pepper, onion, and parsley.
5. In a separate bowl, whisk together olive oil, apple cider vinegar, sugar (if using), salt, and pepper.
6. Pour the dressing over the salad mixture and toss gently until evenly coated.
7. Chill in the fridge for at least 30 minutes before serving to enhance flavors.

• Prep Time: 15 minutes
• Cook Time: 5 minutes
• Category: Salad
• Method: Mixing
• Cuisine: American

Nutrition

• Serving Size: 1 cup (150g)
• Calories: 210
• Sugar: 3g
• Sodium: 300mg
• Fat: 8g
• Saturated Fat: 1g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 8g
• Protein: 9g
• Cholesterol: 0mg