Delicious Three-Bean Salad Refreshing Healthy Easy Recipe

If you’re on the lookout for a nutritious, colorful, and satisfying dish that’s perfect for any gathering, look no further than the classic Three-Bean Salad! This vibrant salad combines the goodness of three different beans, fresh vegetables, and a tangy dressing that will have everyone coming back for seconds. Easy to prepare and even easier to enjoy, it’s a beloved recipe that deserves a spot at your table.

Why You’ll Love This Recipe

There are countless reasons to love this Three-Bean Salad. For starters, it’s a versatile dish that works wonders at picnics, potlucks, and family meals alike. It’s not only packed with protein and fiber but also burst with flavors and textures that keep your taste buds dancing. Let’s break down what makes this salad a hit:

• Nutrition Packed: Beans are full of plant-based protein and fiber, making them nourishing and filling.
• Colorful and Inviting: The mix of beans and veggies creates a visual feast, making it appealing to both adults and kids.
• Quick and Easy: Preparation takes minimal effort, perfect for busy weeknights or last-minute gatherings.
• Make-Ahead Friendly: This salad tastes even better after sitting in the fridge for a few hours, making it ideal for prepping in advance.

With such a robust profile, you’re bound to fall in love with this Three-Bean Salad at first bite!

Ingredients You’ll Need

For this delightful salad, here’s a list of ingredients that will help you whip up this nutritious dish:

• 1 can (15 oz) of kidney beans, drained and rinsed
• 1 can (15 oz) of chickpeas (garbanzo beans), drained and rinsed
• 1 can (15 oz) of green beans, drained
• 1 cup of chopped bell peppers (red or yellow for color)
• 1/2 cup of red onion, finely chopped
• 1/4 cup of fresh parsley, chopped
• 1/4 cup of olive oil
• 1/4 cup of apple cider vinegar
• 2 tablespoons of honey or maple syrup
• 1 teaspoon of Dijon mustard
• Salt and pepper to taste

These simple ingredients will create a flavor bomb that pairs perfectly with grilled meats, sandwiches, or as a standalone dish!

Step-by-Step Instructions

1. Prepare the Beans

Start by opening and draining the canned beans. Rinse them under cold water to remove excess sodium and preservatives. This step not only ensures they taste fresh but also helps keep the salad light and bright.

2. Chop the Vegetables

While the beans are draining, wash and chop your bell peppers, red onion, and parsley. Aim for a uniform size to ensure even distribution throughout the salad and a great texture. A sharp knife will make this task much easier!

3. Make the Dressing

In a small bowl, whisk together the olive oil, apple cider vinegar, honey (or maple syrup), Dijon mustard, salt, and pepper. This dressing will tie all the flavors together, bringing the salad to life.

4. Combine Everything

In a large mixing bowl, add the drained beans, chopped vegetables, and parsley. Pour the dressing over the top and gently mix with a spatula or wooden spoon until everything is evenly coated. Avoid mashing the beans; you want to keep them intact!

5. Chill and Serve

Cover the salad and let it chill in the fridge for at least 30 minutes. This allows the flavors to meld beautifully. Serve cold or at room temperature, and watch it disappear from the serving dish!

Serving and Storage Tips

Serving Suggestions

This Three-Bean Salad is incredibly versatile. Here are a few serving ideas:

• As a side dish for grilled meats or sandwiches.
• Over a bed of spinach or mixed greens for a light lunch.
• With tortilla chips as a healthy dip.

Storage Tips

If you happen to have leftovers (though they may not last long), store them in an airtight container in the fridge. The salad will keep for about 3 to 5 days. Just give it a quick stir before serving again, and consider adding a drizzle of olive oil or a splash of vinegar to freshen it up.

Helpful Tips

• Customize It: Feel free to add other ingredients like corn, diced tomatoes, or even avocado for additional flavor and texture.
• Let It Marinate: For even better flavor, let the salad sit overnight for the flavors to intensify.
• Make It Vegan: This salad is already vegan, but double-check any honey you might use. Maple syrup is a great alternative to keep it plant-based.

These tips can help you make the most out of your Three-Bean Salad, ensuring it’s a show-stealer no matter the occasion!

Frequently Asked Questions

Can I use dried beans instead of canned?

Absolutely! Using dried beans requires a bit more prep time since you’ll need to soak and cook them. Make sure they are tender and cooked thoroughly before adding them to the salad.

How long does the Three-Bean Salad last in the refrigerator?

The salad can last up to 3 to 5 days in the fridge when stored in an airtight container. Just remember to give it a good stir before serving again!

Can I make this salad ahead of time?

Yes! In fact, it’s a fantastic make-ahead option. The flavors develop even more after sitting for a while, so feel free to prepare it a day before your event.

What beans are best for Three-Bean Salad?

The classic combination is kidney beans, chickpeas, and green beans. However, you can mix and match based on your preference or what you have on hand. Black beans and pinto beans are also excellent choices!

Conclusion

The Three-Bean Salad is more than just a simple dish; it’s a delightful blend of flavors and textures, not to mention it’s visually appealing. This recipe is easy to whip up, packed with nutrients, and definitely a crowd-pleaser. Whether it’s for a barbecue, a picnic, or even a weeknight dinner, this salad is sure to satisfy. So go ahead, gather your ingredients, and treat yourself to this delicious and healthy side. Your taste buds will thank you!

Delicious ThreeBean Salad Refreshing Healthy Easy Recipe

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• Author: souzanfood
• Total Time: 30 minutes
• Yield: Serves 6
• Diet: Vegetarian

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Description

Enjoy a refreshing and healthy ThreeBean Salad thats easy to make Perfect for any meal its a delicious way to add nutrients to your diet

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Ingredients

Scale 1x2x3x

1 can (15 oz) of kidney beans, drained and rinsed

1 can (15 oz) of chickpeas (garbanzo beans), drained and rinsed

1 can (15 oz) of green beans, drained

1 cup of chopped bell peppers (red or yellow for color)

1/2 cup of red onion, finely chopped

1/4 cup of fresh parsley, chopped

1/4 cup of olive oil

1/4 cup of apple cider vinegar

2 tablespoons of honey or maple syrup

1 teaspoon of Dijon mustard

Salt and pepper to taste

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Instructions

Prepare the Beans: Start by opening and draining the canned beans. Rinse them under cold water to remove excess sodium and preservatives.

Chop the Vegetables: Wash and chop bell peppers, red onion, and parsley into uniform sizes.

Make the Dressing: In a small bowl, whisk together olive oil, apple cider vinegar, honey (or maple syrup), Dijon mustard, salt, and pepper.

Combine Everything: In a large mixing bowl, add the drained beans, chopped vegetables, and parsley. Pour the dressing over and mix gently.

Chill and Serve: Cover the salad and let it chill in the fridge for at least 30 minutes before serving.

• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Category: Salad
• Cuisine: American

Nutrition

• Calories: 250
• Sugar: 5g
• Fat: 15g
• Carbohydrates: 30g
• Fiber: 8g
• Protein: 10g