Three Bean Salad Recipe
This vibrant Three Bean Salad combines kidney beans, cannellini beans and green beans with crisp vegetables, fresh herbs and a tangy homemade dressing. Quick, nutritious and refreshing, it is the perfect side dish for picnics, barbecues, potlucks or easy family meals.
Equipment
- 1 Large Mixing Bowl
- 1 Wooden Spoon or Silicone Spatula:
- 1 Sharp Chef’s Knife
- 1 Cutting Board -
- Measuring Cups And Measuring Spoons:
- 1 Small Mixing Bowl or Jar with Lid
- 1 Colander:
- 1 Kitchen Paper Towels –
Ingredients
- 1 × 400g tin red kidney beans - drained and rinsed
- 1 × 400g tin cannellini beans - drained and rinsed
- 1 × 400g tin green beans - cut into bite-sized pieces and drained
- 1 small red onion - finely sliced
- 1 medium red bell pepper - diced
- 1 medium yellow bell pepper - diced
- 3 tablespoons fresh parsley - finely chopped
- 1 tablespoon fresh dill - finely chopped (optional)
- 2 garlic cloves - minced
- 80 ml apple cider vinegar
- 80 ml olive oil - extra virgin
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- 1 teaspoon fine sea salt
- ½ teaspoon freshly ground black pepper
Instructions
Step 1: Prepare the Beans
- Drain all the canned beans using a colander.
- Rinse them thoroughly under cold running water.
- Allow them to drain completely to prevent excess liquid from diluting the dressing.
Step 2: Prepare the Vegetables
- Finely slice the red onion.
- Dice both bell peppers into evenly sized pieces.
- Finely chop the parsley and dill.
- Mince the garlic cloves.
Step 3: Make the Dressing
- In a small bowl, combine the apple cider vinegar, olive oil, honey, Dijon mustard, garlic, salt and black pepper.
- Whisk vigorously until the dressing becomes smooth and well combined.
Step 4: Assemble the Salad
- Add the kidney beans, cannellini beans and green beans to a large mixing bowl.
- Add the chopped bell peppers.
- Add the sliced red onion.
- Sprinkle in the fresh herbs.
Step 5: Dress the Salad
- Pour the dressing evenly over the ingredients.
- Gently fold everything together using a silicone spatula or wooden spoon.
- Take care not to mash the beans while mixing.
Step 6: Chill Before Serving
- Cover the bowl with cling film or a lid.
- Refrigerate for at least one hour.
- For the best flavour, chill overnight before serving your delicious Three Bean Salad.
Notes
- 🥗 For the best flavour, prepare your Three Bean Salad at least 1 hour before serving, or refrigerate it overnight to allow the dressing to fully infuse the beans and vegetables.
- 🫘 Rinse canned beans thoroughly to remove excess sodium and improve the salad's fresh taste and texture.
- 🌿 Use fresh herbs whenever possible, as they provide a brighter, more vibrant flavour than dried herbs.
- 🍋 Taste and adjust the seasoning before serving. A splash of extra apple cider vinegar, lemon juice, or olive oil can refresh the salad after it has chilled.
- ❄️ Store leftovers in an airtight container in the refrigerator for up to 4 days. Stir well before serving, as the dressing may settle.
- 🚫 Freezing is not recommended, as the vegetables may lose their crisp texture once thawed.
- 🌱 To make this recipe vegan, simply replace the honey with maple syrup or agave nectar.
- 🍽️ Three Bean Salad is perfect as a side dish for barbecues, picnics, potlucks, or as a light lunch served with crusty bread or grilled protein.