3 Bean Salad
User Reviews
5
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Prep Time
15 mins
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Servings
8 servings
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Calories
252 kcal
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Course
Main Course
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Cuisine
Mexican
3 Bean Salad
Description
The 3 Bean Salad blends three types of canned beans that are thoroughly rinsed to remove brine with diced fresh vegetables, including seeded cucumbers, tomatoes, celery, and softened red onions. The dressing composed of vinegar, olive oil, lemon juice, sugar (optional), and herbs like oregano, rosemary, and basil adds brightness and herbaceous notes.
The texture balance comes from crisp vegetables against the creamy beans, while the dressing provides a zesty, slightly sweet background. Soaking onions in water softens their bite without losing flavor.
This salad serves well chilled and is suitable for picnics or as a side to grilled dishes. For longer storage, draining dressing liquids before refrigerating helps maintain freshness and texture. Variations include adding spice or mustard to the dressing or substituting beans and vinegar to suit taste.
Ingredients
For The Salad -
- 1 15 oz red kidney beans drained and rinsed, can
- 1 15 oz cannellini beans drained and rinsed, can
- 1 15 oz garbanzo beans drained and rinsed, canned
- 1 red onion finely diced, medium
- 2 celery chopped fine, stalks
- 1 cucumber deseeded and diced, English
- 1 heirloom tomato or ripe Roma tomato - deseeded and diced
For The Salad Dressing –
- 2 ½ tablespoon apple cider vinegar substitute with red wine vinegar
- ⅓ cup extra virgin olive oil
- 3 tablespoon white sugar we skipped
- 2 tablespoon lemon juice
- 2 teaspoon oregano fresh or dried
- 2 teaspoon rosemary fresh or dried
- 2 teaspoon basil fresh or dried
- ½ cup parsley finely chopped
- salt to taste
- black pepper to taste
Instructions
- Before you start, get the vegetables prepped. Though adding vegetables to three bean salad is option, we highly recommend you use fresh vegetables in this salad.
- Cut cucumbers lengthwise into half. Scoop the seeds out from the centre. Dice cucumber into small pieces.
- Use fresh tomatoes (summer heirloom tomatoes are great choice). Scoop out seeds and liquids from the center of tomatoes and dice it.
- Chop red onions fine.Pro-Tip : Soak chopped onions in water to take the edge off the onion and soften it’s taste. Optional step.
- Chop fresh celery stalks.
- Prep salad dressing beforehand. Into a mason jar add apple cider vinegar, olive oil, lemon juice, salt and pepper to taste, oregano, fresh rosemary, fresh basil and sugar (we skipped). Shake well and keep aside until use.
- Make sure to drain in strainer and rinse canned beans first before you use it to make salad. Canned beans are cooked beans soaked in salt water (brine), you need to drain and rinse it.
- Add all three drained and rinsed bean into mixing bowl.
- Add diced summer vegetables of your choice into the bowl.
- Drizzle salad dressing into the mixing bowl. Carefully toss the salad until everything comes together.
- Serve immediately or store in fridge for 2 to 3 days after draining the dressing liquids so the texture of beans and vegetables are not lost.
Notes
- Fresh vegetables enhance texture; soaking onions in water reduces sharpness.
- Drain and rinse canned beans well to remove excess salt from brine.
- Store salad separately from dressing liquids to preserve vegetable and bean texture beyond one day.
- Optional dressings additions include cayenne pepper for heat or Dijon mustard for extra flavor complexity.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 252 kcal
% Daily Value*
| Calories | 252kcal | 13% |
| Carbohydrates | 33g | 11% |
| Protein | 10g | 20% |
| Fat | 10g | 15% |
| Saturated Fat | 1g | 5% |
| Sodium | 430mg | 18% |
| Potassium | 368mg | 8% |
| Fiber | 9g | 36% |
| Sugar | 7g | 14% |
| Vitamin A | 500IU | 10% |
| Vitamin C | 11mg | 12% |
| Calcium | 94mg | 9% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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