When it comes to salads, the classic 3 bean salad is a must-try, but don't stop there! You've got options like the zesty Southwest version that kicks things up a notch or the Mediterranean twist with feta that'll make your taste buds dance. Each recipe brings its own flair, so whether you're craving something creamy or herbaceous, there's a perfect salad waiting for you. Ready to discover your favorite?
Classic 3 Bean Salad
Classic 3 Bean Salad is a delightful and nutritious dish that combines the flavors and textures of three different beans, along with fresh vegetables and a tangy dressing.
This salad isn't only colorful and appealing but also packed with protein and fiber, making it a perfect side dish for barbecues, picnics, or as a light lunch. The best part is that it can be prepared in advance, allowing the flavors to meld beautifully over time.
Ingredients:
- 1 can (15 oz) green beans, drained
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) garbanzo beans (chickpeas), drained and rinsed
- 1/2 red onion, finely chopped
- 1/2 bell pepper (red or green), diced
- 1/4 cup fresh parsley, chopped
- 1/3 cup apple cider vinegar
- 1/4 cup olive oil
- 1 tablespoon sugar
- Salt and pepper to taste
Cooking instructions: In a large mixing bowl, combine the green beans, kidney beans, garbanzo beans, chopped red onion, diced bell pepper, and fresh parsley.
In a separate small bowl, whisk together the apple cider vinegar, olive oil, sugar, salt, and pepper until well blended.
Pour the dressing over the bean mixture and gently toss to coat all the ingredients evenly. Cover the salad and refrigerate for at least 1 hour before serving to allow the flavors to develop.
Extra tips: For added flavor and texture, consider incorporating other ingredients such as diced cucumbers, cherry tomatoes, or even corn.
You can also customize the dressing by adding herbs like dill or oregano for a unique twist. This salad keeps well in the refrigerator for up to three days, making it an excellent option for meal prep or leftovers.
Adjust the sweetness or acidity of the dressing to your taste by varying the amount of sugar or vinegar used.
Southwest 3 Bean Salad
The Southwest 3 Bean Salad is a vibrant and flavorful dish that brings together a medley of beans, fresh vegetables, and a zesty dressing to create a perfect side or light meal. This salad isn't only visually appealing but also packed with protein and fiber, making it a healthy choice for any occasion.
The combination of black beans, kidney beans, and pinto beans along with the crunch of bell peppers and the kick of jalapeños will transport your taste buds straight to the Southwest!
Ingredients:
- 1 can black beans, rinsed and drained
- 1 can kidney beans, rinsed and drained
- 1 can pinto beans, rinsed and drained
- 1 cup corn (fresh, frozen, or canned)
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 small red onion, finely chopped
- 1 jalapeño, seeded and minced (optional)
- 1/4 cup fresh cilantro, chopped
- 1/3 cup olive oil
- 1/4 cup red wine vinegar
- 1 tablespoon lime juice
- 1 teaspoon cumin
- Salt and pepper to taste
In a large mixing bowl, combine the black beans, kidney beans, pinto beans, corn, diced bell peppers, red onion, jalapeño, and cilantro.
In a separate small bowl, whisk together the olive oil, red wine vinegar, lime juice, cumin, salt, and pepper until well combined.
Pour the dressing over the bean mixture and toss gently to coat all the ingredients evenly. Let the salad sit for at least 30 minutes before serving to allow the flavors to meld together.
For the best flavor, consider allowing the salad to chill in the refrigerator for a few hours or even overnight. This will improve the taste as the beans and vegetables absorb the dressing.
Additionally, feel free to customize the salad by adding your favorite ingredients such as avocado, cherry tomatoes, or even a sprinkle of cheese for a creamy touch.
Finally, if you enjoy a bit more heat, increase the amount of jalapeño or add a dash of hot sauce to the dressing.
Mediterranean 3 Bean Salad
The Mediterranean 3 Bean Salad is a vibrant and nutritious dish that combines the earthy flavors of beans with fresh vegetables and a zesty dressing. This salad isn't only visually appealing but also packed with protein, fiber, and essential nutrients, making it a perfect side dish for barbecues, picnics, or as a light main course.
With its Mediterranean flair, this salad will transport your taste buds to sunnier shores, making it a delightful addition to any meal.
Ingredients:
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1/2 red onion, finely chopped
- 1/4 cup fresh parsley, chopped
- 1/4 cup feta cheese, crumbled (optional)
- 3 tablespoons olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon dried oregano
- Salt and pepper to taste
To make the Mediterranean 3 Bean Salad, start by combining the chickpeas, kidney beans, black beans, cherry tomatoes, cucumber, red onion, and parsley in a large mixing bowl.
In a separate small bowl, whisk together the olive oil, red wine vinegar, oregano, salt, and pepper until well combined.
Pour the dressing over the bean mixture and gently toss everything together until evenly coated. If desired, sprinkle the feta cheese on top before serving.
When preparing this salad, remember that it can be made ahead of time; in fact, allowing it to sit in the refrigerator for at least an hour before serving improves the flavors as they meld together.
Feel free to customize the ingredients by adding other vegetables like bell peppers or olives for extra texture and taste.
This salad is also great for meal prep, as it can last in the fridge for up to three days, making it a convenient choice for busy weekdays.
Italian Herb 3 Bean Salad
Italian Herb 3 Bean Salad is a vibrant and zesty dish that combines the hearty textures of three different beans with a cool and aromatic herb dressing. This salad is perfect as a side dish for barbecues, picnics, or as a light meal on its own. The combination of kidney beans, cannellini beans, and garbanzo beans creates a delightful mix of flavors and colors, while the Italian herbs add a fragrant touch that enhances the entire dish.
Ingredients:
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) cannellini beans, drained and rinsed
- 1 can (15 oz) garbanzo beans, drained and rinsed
- 1 cup cherry tomatoes, halved
- 1/2 red onion, finely chopped
- 1/2 cup fresh parsley, chopped
- 1/4 cup fresh basil, chopped
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- Salt and pepper to taste
To prepare the Italian Herb 3 Bean Salad, start by combining the kidney beans, cannellini beans, and garbanzo beans in a large mixing bowl. Add in the cherry tomatoes, red onion, parsley, and basil.
In a separate small bowl, whisk together the olive oil, red wine vinegar, oregano, garlic powder, salt, and pepper until well combined. Pour the dressing over the bean and vegetable mixture and gently toss everything together until the beans and vegetables are evenly coated with the dressing.
Let the salad sit for at least 30 minutes in the refrigerator to allow the flavors to meld before serving.
For best results, remember to rinse the canned beans thoroughly to remove excess sodium and improve their taste. You can also customize this salad by adding additional veggies like bell peppers or cucumbers for extra crunch.
If you prefer a more pronounced flavor, consider marinating the salad for a few hours or even overnight. This dish can be served chilled or at room temperature, making it versatile for any occasion. Enjoy your cool and nutritious Italian Herb 3 Bean Salad!
Creamy Avocado 3 Bean Salad
Creamy Avocado 3 Bean Salad is a vibrant and nutritious dish that combines the goodness of beans with the creamy texture of avocados. This invigorating salad is perfect for summer barbecues, picnics, or as a light meal. With a mix of protein-packed beans and the healthy fats from avocados, it's not only delicious but also filling.
This recipe is incredibly simple, making it easy to whip up in no time, and it can be customized according to your taste preferences.
Ingredients:
- 1 can black beans, drained and rinsed
- 1 can kidney beans, drained and rinsed
- 1 can garbanzo beans (chickpeas), drained and rinsed
- 1 ripe avocado, diced
- 1 cup cherry tomatoes, halved
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh cilantro, chopped
- 1 lime, juiced
- 2 tablespoons olive oil
- Salt and pepper to taste
To prepare the salad, start by combining the black beans, kidney beans, and garbanzo beans in a large mixing bowl. Gently fold in the diced avocado, cherry tomatoes, red onion, and cilantro.
In a small bowl, whisk together the lime juice, olive oil, salt, and pepper. Pour the dressing over the bean and avocado mixture, and gently toss everything together until well combined. Serve immediately or refrigerate for up to an hour for the flavors to meld.
When making this Creamy Avocado 3 Bean Salad, it's important to use ripe avocados to achieve the best texture and flavor. Additionally, you can add other ingredients such as corn, bell peppers, or jalapeños for an extra kick.
If you prefer a tangier taste, consider adding more lime juice or even a splash of vinegar. To keep the salad fresh for longer, add the avocado just before serving to prevent browning. Enjoy this nutritious dish as a side or a main course!