A salad this easy has no enterprise being so scrumptious, nevertheless it simply is. This Basic Three Bean Salad has minimal elements, probably the most primary of primary dressings, and but I can’t appear to get sufficient of it. The creamy beans are the right distinction to the tangy-sweet dressing, and there’s simply sufficient savory crunch from the crimson onion to maintain the flavors grounded. It’s the right summer time aspect dish for your whole BBQs and potlucks, or on these busy weeknights if you don’t need to spend so much of time fixing dinner.
What Beans Go In Three Bean Salad
My three bean salad has darkish kidney beans, cannellini beans, and inexperienced beans. You too can strive different beans like chickpeas, wax beans, purple hull peas, or black eyed peas.
Three bean salad is admittedly versatile, so you possibly can swap out the beans, and you’ll even add greater than three beans for those who’d like. Crucial factor to recollect when selecting your beans is that you just wish to have quite a lot of colours, textures, and shapes. Be certain that to have a minimum of one creamy bean, too.
What’s the Dressing Like?
The dressing for this basic three bean salad is a really primary, barely candy French dressing with simply sufficient Dijon to provide it a bit of zing. In case you don’t wish to make your individual dressing, you could possibly probably swap it out for one thing like a bottled Italian dressing, though that may have a distinct taste.
What to Serve with Three Bean Salad
The sweet-tart taste of this three bean salad makes it go completely with different sweet-savory flavors, like BBQ sauce. This week I served it with my BBQ Cheddar Baked Rooster and potato salad. It could even be an important aspect to one thing like Honey Mustard Wings, Brown Sugar Roasted Pork Loin, or BBQ Tofu Sliders.
How Lengthy Does it Final?
Three bean salad is a type of recipes that truly will get higher with time within the fridge. Because it refrigerates the beans start to soak up the flavors within the dressing and all the things get SUPER tasty. This salad will most likely keep good within the fridge for about 4 days (for those who don’t eat all of it by then).
Basic Three Bean Salad
Easy elements come collectively on this Basic Three Bean Salad to make a easy summer time aspect dish, good for BBQs and potlucks!
Servings: 5 1 cup every
- 1 15oz. can kidney beans ($0.50)
- 1 15oz. can cannellini beans ($0.55)
- 1.5 cups frozen inexperienced beans (thawed) ($0.44)
- 1/4 cup chopped parsley ($0.17)
- 1/4 cup finely diced crimson onion ($0.05)
- 1/4 cup apple cider vinegar ($0.24)
- 1/4 cup olive oil ($0.64)
- 2 Tbsp sugar ($0.12)
- 1 tsp salt ($0.03)
- 1/4 tsp freshly cracked pepper ($0.02)
- 1 tsp Dijon mustard ($0.03)
Rinse and drain the kidney beans and cannellini beans. Place the kidney beans, cannelini beand, and thawed inexperienced beans in a bowl.
Slice the crimson onion, then soak the onion in a bowl of ice water for about 5 minutes earlier than draining and finely dicing. Chop the parsley. Add the onion and parsley to the bowl with the beans.
In a separate bowl, whisk collectively the vinegar, sugar, olive oil, salt, pepper, and Dijon.
Pour the dressing over the beans, onion, and parsley, then stir to mix.
Switch the bean salad to the fridge and let the beans marinate within the dressing for about half-hour earlier than serving. Give the salad a very good stir simply earlier than serving to redistribute the dressing.
See how we calculate recipe prices right here.
Serving: 1 cup ・ Energy: 301 kcal ・ Carbohydrates: 41 g ・ Protein: 13 g ・ Fats: 11 g ・ Sodium: 666 mg ・ Fiber: 12 g
Dietary values are estimates solely. See our full vitamin disclaimer right here.
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Methods to Make Three Bean Salad – Step by Step Pictures
Rinse and drain one 15 oz. can of kidney beans and one 15 oz. can of cannellini beans. Add them to a bowl with 1.5 cups of thawed frozen inexperienced beans.
Slice some crimson onion and soak them for about 5 minutes in a bowl of ice water (this takes the sharp edge off their taste). Finely cube about ¼ cup of the crimson onion. Chop about ¼ cup contemporary parsley.
Whisk collectively ¼ cup apple cider vinegar, ¼ cup olive oil, 2 Tbsp sugar, 1 tsp salt, ¼ tsp freshly cracked pepper, and 1 tsp Dijon mustard.
Add the onion and parsley to the bowl with the beans, then pour the dressing over high. Stir all the things to mix.
Refrigerate the three bean salad for about half-hour to let the beans marinate. Give it a very good stir, after which serve!