A traditional recipe that deftly blends nutrition, flavor, and simplicity is the three bean salad. This salad, which has a diversity of veggies, a tangy dressing, and a variety of legumes, is a healthy and delectable side dish for any dinner. We’ll take you step-by-step through the process of making a light and filling side dish, or a refreshing Three Bean Salad, ideal for picnics and barbecues.
- One can (15 oz) of washed and drained kidney beans
- One fifteen-ounce can of rinsed and drained garbanzo beans, or chickpeas
- One can (15 oz) of drained and chopped green beans into small pieces
- Half a red onion, cut finely
- One sliced red bell pepper
- 1/4 cup finely chopped fresh parsley
- Regarding the Dressing:
- One-third cup extra virgin olive oil
- One-fourth cup red wine vinegar
- Two tsp Dijon mustard
- One minced garlic clove
- To taste, add salt and pepper.
1. Prepare the Beans
Green beans, garbanzo beans, and kidney beans should all be opened and drained. To keep their original flavors and get rid of extra salt, give them a good rinse under cold water.
2. Chop the Vegetables
Dice the red bell pepper, finely chop the red onion, and chop the fresh parsley. These veggies will give the salad a pop of color and taste.
3. Combine the Beans and Vegetables
The drained and rinsed beans, chopped red onion, chopped red bell pepper, and fresh parsley should all be combined in a big basin. Gently toss the ingredients to ensure that the flavors are distributed evenly.
4. Prepare the Dressing
Mix the olive oil, red wine vinegar, Dijon mustard, minced garlic, salt, and pepper in a small bowl. Make sure there are no lumps in the dressing.
5. Dress the Salad
Cover the bean and vegetable mixture with the prepared dressing. Toss the salad gently with a spatula or spoon, making sure to coat all the ingredients with the delicious dressing.
6. Chill Before Serving
Before serving, let the Three Bean Salad cool in the fridge for at least half an hour. This step brings out the flavors in the salad and gives it a wonderfully refreshing texture.
7. Serve and Enjoy
Serve the chilled Three Bean Salad as a refreshing side dish or as a light supper all by itself with grilled proteins. If preferred, garnish with more fresh parsley.
Tips for the Perfect Three Bean Salad
Customize Your Beans: Although the traditional trinity of green beans, garbanzo beans, and kidney beans is well-liked, you can also try different beans, such as black beans or wax beans.
Play with Texture: Consider adding some toasted nuts, such as sunflower seeds or almonds, for crunch.
Make it Ahead: You may prepare the Three Bean Salad in advance and keep it in the fridge for up to 24 hours. This makes it a great dish to serve to visitors or to make on busy days.
Adjust the Dressing: Before serving, taste the salad and adjust the dressing to your taste. A softer flavor may be preferred by some, while tangier flavors may appeal to others.
To sum up, making a tasty and nutritious Three Bean Salad is a simple and enjoyable method to add a range of nutrients to your diet. Savor the vibrant and crunchy combination of beans, veggies, and a spicy vinaigrette that turns this salad into a classic.
Can I add protein to Three Bean Salad?
Of course! For more protein, feta cheese, prawns, or even grilled chicken can be delicious additions.
How long can Three Bean Salad be stored in the refrigerator?
For best freshness, consume within 3–4 days of purchase.