Three Bean Salad
User Reviews
5
Three Bean Salad
Description
This Three Bean Salad is made by combining three varieties of canned beans that have been rinsed and drained to remove excess salt and canned flavors with finely chopped red onion, sliced cucumber, and fresh parsley. The dressing includes apple cider vinegar, extra virgin olive oil, honey, minced garlic, salt, and black pepper whisked together to create a sweet and tangy vinaigrette.
The beans provide a creamy and substantial base, while the onion and cucumber add crispness and freshness. The parsley contributes an herbal note balancing the acidity of the vinegar and the sweetness from the honey. The salad is chilled for at least 30 minutes, allowing the beans and vegetables to soak up the dressing and deepen the overall flavor.
Served chilled, this salad can accompany grilled meats, sandwiches, or be part of a refreshing picnic spread. It holds well in the refrigerator, making it convenient for meal prep or side dish planning.
The recipe notes suggest rinsing the beans well to improve flavor and mention that the dressing can be prepared in advance and stored refrigerated for several days. Honey is used to provide a healthier sweetener alternative while supporting the salad’s balance of sweet and tangy tastes.
Ingredients
- 1 cannellini beans 15-ounce can, rinsed and drained
- 1 Kidney Beans 15-ounce can, rinsed and drained
- 1 garbanzo beans 15-ounce can, rinsed and drained
- ½ red onion finely chopped
- ½ English cucumber sliced
- 1 cup flat-leaf parsley loosely packed, fresh, finely chopped
Dressing
- ¼ cup apple cider vinegar
- ¼ cup extra virgin olive oil
- 1 Tablespoon honey or sweetener of choice
- 2 garlic minced, cloves
- 1 ½ teaspoons salt
- ¼ teaspoon black pepper
Instructions
Make the salad:
- In a large mixing bowl, mix the 3 different types of beans, red onion, the cucumber, and parsley.
Make the dressing:
- In a separate small bowl, whisk together the vinegar, olive oil, honey, garlic, salt, and pepper. Add the dressing to the beans, and toss the salad to coat everything.
Chill and Serve:
- Transfer the salad to the refrigerator for 30 minutes to allow the beans to soak up the flavor of the dressing. Serve.
Notes
- Thoroughly rinse and drain canned beans to remove excess salt and metallic flavors.
- Let the salad chill for at least 30 minutes before serving to allow the flavors to meld properly.
- The dressing may be made up to five days in advance and refrigerated in a sealed container.
- Honey is used in the dressing for a sweet-tangy flavor and as a no-refined-sugar alternative.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 229 kcal
% Daily Value*
| Calories | 229kcal | 11% |
| Carbohydrates | 31g | 10% |
| Protein | 10g | 20% |
| Fat | 8g | 12% |
| Saturated Fat | 1g | 5% |
| Sodium | 728mg | 30% |
| Potassium | 541mg | 12% |
| Fiber | 8g | 32% |
| Sugar | 4g | 8% |
| Vitamin A | 659IU | 13% |
| Vitamin C | 12mg | 13% |
| Calcium | 89mg | 9% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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