Description
Homemade Three Bean Salad Recipe
Ingredients:
1 can (15 oz) kidney beans, drained and rinsed
1 can (15 oz) cannellini beans (or great northern beans), drained and rinsed
1 can (15 oz) green beans or peas, drained
2-3 celery stalks, sliced
½ small red onion, finely diced
¼ cup fresh parsley, chopped
For the Dressing:
⅓ cup olive oil
¼ cup apple cider vinegar
2 tbsp sugar (optional, adjust to taste)
1 tsp Dijon mustard
1 tsp salt
½ tsp black pepper
1 garlic clove, minced (optional)
Instructions:
In a large bowl, combine kidney beans, cannellini beans, green beans (or peas), celery, onion, and parsley.
In a separate bowl, whisk together olive oil, apple cider vinegar, sugar, Dijon mustard, salt, and pepper until well blended.
Pour the dressing over the bean mixture and toss gently to coat everything evenly.
Cover and chill in the refrigerator for at least 2 hours (or overnight) to let the flavors blend.
Serve cold and enjoy!
Prep Time: 10 minutes
Chill Time: 2 hours
Servings: 6
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Step-by-Step Guide
Follow these detailed instructions for the perfect three bean salad. First, thoroughly drain and rinse all canned beans in a colander. This crucial step removes excess sodium and the starchy canning liquid, ensuring a crisp, clean flavor. Pat them gently with a paper towel. Next, finely dice the red onion and soak the pieces in cold water for 10 minutes before draining. This tames the raw onion’s sharp bite. Slice the celery thinly on a diagonal for visual appeal. In your large mixing bowl, combine the beans, celery, drained onion, and fresh parsley.
For the dressing, use a medium bowl or a jar with a tight-fitting lid. Add the olive oil, apple cider vinegar, sugar, Dijon mustard, salt, pepper, and minced garlic. Whisk vigorously or shake the jar until the mixture is completely emulsified—the oil and vinegar should be fully combined, not separated. Taste and adjust seasoning if needed. Pour the dressing over the bean mixture. Using a large spoon or spatula, fold the ingredients together gently to avoid crushing the beans. Ensure every component is lightly coated.
Serving Suggestions
This versatile salad shines as a classic picnic or potluck side dish. For a complete meal, serve it over a bed of crisp romaine lettuce topped with grilled chicken or flaked tuna. It also makes an excellent filling for wraps or a hearty topping for baked potatoes. Garnish with extra chopped parsley, a sprinkle of feta cheese, or toasted sunflower seeds for added texture and flavor just before serving.
How-to Summary
To make Three Bean Salad: Drain and rinse three cans of beans. Chop celery, onion, and parsley. Combine in a bowl. Whisk together olive oil, vinegar, sugar, mustard, salt, and pepper to create the dressing. Pour over bean mixture and toss. Refrigerate for at least 2 hours before serving to allow flavors to meld.
Frequently Asked Questions
Can I use dried beans instead of canned? Yes, but it requires planning. Cook 1/2 cup of each dried bean variety separately according to package directions until tender, then let them cool completely before using.
How long does this salad last in the fridge? Stored in an airtight container, it keeps well for 3 to 4 days. The flavors often improve after the first day.
Can I make this salad sugar-free? Absolutely. Omit the sugar or substitute it with a natural alternative like a teaspoon of maple syrup or honey, adjusting to your taste preference.
What other beans or vegetables can I add? Chickpeas, wax beans, or black beans are great additions. Diced bell pepper, corn, or blanched green peas also work wonderfully.
Is it necessary to chill the salad before serving? It is highly recommended. The chilling time allows the beans to absorb the dressing, resulting in a much more flavorful and cohesive dish.
Common Mistakes to Avoid
Avoid skipping the step of rinsing the canned beans, as this leaves a slimy texture and salty taste. Do not add the dressing while the beans are still warm, as they will become mushy. Resist the urge to stir the salad too vigorously after adding the dressing to prevent breaking the beans. Finally, do not serve immediately; allowing time for the flavors to marry in the fridge is non-negotiable for the best result.
Conclusion
This Homemade Three Bean Salad is a testament to how simple, wholesome ingredients can create a dish bursting with flavor and texture. It’s incredibly easy to prepare, cost-effective, and perfectly suited for make-ahead meals. By following the detailed guide and tips provided, you can avoid common pitfalls and customize it to your liking. This reliable recipe is sure to become a staple in your repertoire for healthy, satisfying eating any day of the week.