3 bean salad

Easy three bean salad recipe packed with Mediterranean flavors from fresh herbs, capers, and a zesty Dijon garlic vinaigrette. If you thought beans were boring, you just might change your mind!  Be sure to check out the tips and watch my video for how to make this salad. 

Fresh Mediterranean Bean Salad

kidney beans (drained and rinsed)

cannellini beans (drained and rinsed)

garbanzo beans (chickpeas, drained and rinsed)

green bell pepper

red bell pepper

cucumber

red onions

capers

parsley

mint leaves (torn or gently chopped)

basil leaves (torn or gently chopped)

garlic

Dijon mustard

lemon juice

tsp sugar

Early Harvest extra virgin olive oil

Salt and black pepper

In a large mixing bowl, combine the beans, chopped peppers, onions, capers and fresh herbs. Mix using a wooden spoon.

In a small bowl, add the vinaigrette ingredients. Whisk vigorously to combine.

Add the vinaigrette to the salad bowl. Toss to coat.

For best results, cover and refrigerate for a bit before serving so that beans soak up the vinaigrette flavors. Give the salad another quick toss before serving.

https://content.jwplatform.com/videos/douh4QBQ.mp4

Easy three bean salad, loaded with bright Mediterranean flavors

Mediterranean Three Bean Salad

We're smashing together two traditional salads: three bean salad and Greek salad to make a three bean Greek salad! A little homemade lemon dressing gives these beans and veggies a nice flavor pop. The perfect salad to bring to all the barbecues and picnics this summer!

Veggie-Packed Three Bean Greek Salad

kidney beans

(15-ounce can) cannellini beans

(15-ounce can) garbanzo beans

cucumbers, diced

tomatoes, diced

green bell pepper, diced

red onion, diced

black olives, sliced

feta

olive oil

oregano

basil (optional)

dijon mustard

sugar

salt and pepper

Dressing: Add the ingredients for the dressing in a...

Dressing: Add the ingredients for the dressing in a mason jar along with a big pinch of salt and pepp, shake to combine. The dressing can be prepared up to two days ahead of serving.

Salad: Rinse and drain the beans and place them...

Salad: Rinse and drain the beans and place them in a large bowl along with all the other salad ingredients. Drizzle with the prepared dressing right before serving and season with additional salt and pepp to taste.

Perfect for outdoor summer parties, this semi-sweet and colorful 3 bean salad is super easy to whip up and a great go-to side dish that fits in any meal.

3 Bean Salad

red onion (chopped)

red wine vinegar

salt (to taste)

black pepper (to taste)

beans

cannellini beans

edamame

parsley (chopped)

Optional: Fill a small bowl with cold water. Add chopped red onion to bowl and let sit for 10-15 minutes, then drain thoroughly. This step will help soften the taste of the red onion, but it can be skipped.

In a small bowl add red wine vinegar, sugar, olive oil, salt, and pepper, then&nbsp;whisk&nbsp;to combine. Set bowl aside.

In a large bowl, red kidney beans, add edamame, cannellini beans, and fresh parsley. Do a quick mix to combine.

Pour prepared dressing on top of bean salad, then toss again to coat in dressing. It's okay if there's excess dressing; this can be drained later.

Cover bowl with plastic wrap  and chill in the refrigerator for at least 3-5 hours.

When ready to serve, drain any excess dressing (you can either discard it or set it aside to be used on the salad as needed) and stir salad a final time.

Serve bean salad immediately.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1553810448/ndxdf4kecpcfauigkx8f.mp4

3 Bean Salad! Perfect for outdoor summer parties, this semi-sweet and colorful 3 bean salad is super easy to whip up and a great go-to side dish that fits in any meal.

Walnut meat tacos can be served raw or heated for a healthy meaty alternative to lentils or vegetables. With only a few ingredients, transform walnuts into delicious taco meat in a matter of minutes.

Vegan Walnut Meat Tacos

raw organic walnuts

julienned sun-dried tomatoes

tomato paste

chipotle chili peppers

vegan taco seasoning

Corn or flour tortillas

Boil 2 cups of water and soak 1 cup of sun-dried tomatoes for 10 minutes until they are soft.

Then, drain the water and place them in the base of the food processor with the large blade and process on high until they are chopped into little pieces.

Next, add the raw walnuts and the remaining ingredients.

At this point, you must PULSE the ingredients rather than process or high.

As a result, the walnut meat should look a similar consistency to taco meat.

You don&#39;t, however, want it to be too mushy by over-processing. 

Once processed, transfer the walnut meat to a bowl, and at this point, it can be served as raw walnut meat tacos, or, you can heat it in a pan for crunchier hot taco meat

In order to heat the walnut meat, use a large non-stick skillet and cook over medium-low temperature until the taco meat is heated through (about 10 minutes)

Heat the corn or flour tortilla in a skillet, microwave, or oven.

For an added WOW level, put the walnut taco meat and other toppings on one side of the tortilla, fold it over, and cook it in the pan, making a hot, crunchy exterior taco shell.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1720976393/fo1iqip2mvhfp5cuxkva.mp4

This quick and easy vegan walnut meat taco recipe has 5 simple ingredients and can be eaten raw or cooked. You will love it.

Vegan Walnut Taco Meat (Raw or Cooked)

A healthier take on an old classic! This three bean salad with a sweet &amp; tangy vinegar dressing is made lighter with no oil or refined sugar.

Three Bean Salad with Vinegar Dressing

fresh green beans (about 2 cups cut)

garbanzo beans

red onion

Tbsp. fresh parsley (or cilantro)

dill

apple cider vinegar (or up to 1/3 cup)

Tbsp. maple syrup

garlic,

salt (more/less

Prepare green beans: Trim and cut green beans into about 1-inch pieces. Cook green beans for 3-5 minutes until crisp-tender.* Then rinse with cold water. Drain and pat dry.

Add green beans to a large bowl. Add garbanzo beans and kidney beans (rinsed and drained). Finely dice red onion, and roughly chop herbs. Add to bowl.

Make the dressing: combine all dressing ingredients in a small bowl and whisk.

Pour dressing over salad and stir well to combine. Adjust flavors as desired. (More salt, herbs, sweetness, vinegar, etc.)

What's not to love? A sweet and sour bean salad. Simple and so satisfying.

This is amazing! My husband &amp; I loved it! So much great flavor and we didn’t miss the oil at all. It’s definitely going in our regular rotation—thank you!

This is lovely, tasty salad. I made it for dinner tonight with green beans fresh from the garden and couldn't resist a small bowl immediately! Thanks for the recipe.

I'm very happy with how this turned out, it's definitely a keeper!

This was so delicious and we enjoyed the leftovers too. Thanks for the healthier, no oil recipe!!

This 3 bean salad recipe is an easy, delicious summer side dish! Be sure to chill it for at least an hour (or up to 3 days) before serving so that the beans can soak up the flavors in the dressing.

Three Bean Salad

green beans

apple cider vinegar

½ teaspoon honey or maple syrup

sea salt

½ cup very thinly sliced red onion

black pepper

chickpeas

celery ribs (thinly sliced)

Bring a large pot of salted water to a boil and set a bowl of ice water nearby. Drop the green beans into the boiling water and blanch for 2 minutes. Remove the beans and immediately immerse in the ice water long enough to cool completely, about 15 seconds. Drain and place on paper towels or a kitchen towel to dry.

In a large bowl, whisk together the olive oil, apple cider vinegar, garlic, mustard, honey, and salt. Add the onion, chickpeas, kidney beans, celery, green beans, and parsley, and toss to coat. Chill for 1 hour, then serve.

This 3 bean salad recipe is a light and flavorful side dish that takes less than 10 minutes to prepare. In this recipe, three types of beans are mixed with herbs and spices and tossed in a delicious homemade dressing!

Three Bean Salad Recipe

red onion ((finely diced))

Tablespoon minced garlic

Tablespoons fresh parsley ((finely chopped))

celery ((finely diced (heaping ½ cup)))

Tablespoons red wine vinegar

Tablespoons honey

sea Salt

Pepper

In a small bowl, whisk together dressing ingredients.

In a large bowl (preferably one with a lid), combine beans, onion, minced garlic, parsley and celery.

Pour the dressing over the bean mixture and stir to combine.

Cover and chill in the refrigerator for at least 1 hour.

Transfer the bean salad to a serving bowl. Garnish with extra parsley.

Serve cold.

Very good, but I put cucumbers and celery in it also

https://mediavine-res.cloudinary.com/video/upload/t_original/v1727561382/wvldnxqbkoh96jpgva42.mp4

3 Bean Salad Recipe

Delicious, honey-sweetened three bean salad recipe that&#039;s safe for canning - this will become a go-to side dish for BBQs and family dinners.

Easy Three Bean Salad Recipe - Water Bath Canned, Low Sugar, Honey Sweetened

green beans (about 1.5-2 pounds)

kidney beans, (1 can)

garbanzo beans, (1 can)

sweet red pepper, (about 1 large pepper)

celery, (optional)

water

honey ((or 1/2 cup cane sugar))

salt

black pepper, (to taste)

red pepper flakes, (optional to taste)

Cut up green beans into bite-sized pieces (smaller pieces make it easier to add to the jars and to eat afterwards) and prep the other produce. Fill canner 3/4 full with water and set on heat to bring to a simmer.

Add all the prepped ingredients to a 6-8 quart stockpot and bring to a boil. Lower heat and let simmer 5 minutes, stirring a couple times.

While salad is simmering, wash 5 pint jars with hot, soapy water. Rinse well and then fill again with hot water to sit while finishing cooking. Wash lids and rings to have ready as well.

Using a stainless steel canning funnel and slotted spoon, fill the jars with the drained salad. It&#39;s easiest to use the slotted spoon to fill the jars with the salad to about an inch of headspace. Then use a stainless ladle to add the liquid leaving a 1/2 inch of headspace. (Doing it this way helps to even out the salad and liquid across all 5 pints).

Remove air bubbles with a chopstick (or small spatula) and add more liquid if needed to keep the 1/2 inch headspace. Wipe rim and attach lid to just fingertip tight.

Add jar to the canner rack and repeat with remaining 4 jars. TIP: Keep rack above water, fill with all the jars and then lower rack and jars all at once before turning up heat to high to start boiling.

When the canner comes to a boil, start timing for 15 minutes. Adjust the heat to keep at a nice, even boil. When done, turn off heat, remove lid and let jars sit in canner 5 minutes (this helps prevent siphoning).

Use a jar lifter to remove jars to a towel lined surface (I like to use a tray to be able to move them without disturbing if needed). Cool 12 hours, check lids for seal, label and store.

For a quick and easy lunch idea, or your next BBQ or picnic, make an oil-free bean salad.

Easy Vegan Bean Salad

Beans

dark red kidney beans (rinsed and drained)

celery

red bell pepper (diced)

red pepper flakes (optional)

maple syrup

Tablespoon dijon mustard

Italian seasoning

Rinse, drain and combine all beans in a large bowl.

Dice vegetables and add them to the bowl with the beans.

I use a vegetable chopper to make the vegetable uniform in size.

Add herbs and seasonings.

Set aside to make the dressing.

Bean Salad

Whisk all ingredients together.

Pour over the bean salad.

Stir into bean salad mixture.

Cover and place in the refrigerator.

The bean salad must be marinated in the refrigerator for at least an hour for optimal flavor.

Bean Salad Dressing

This is such a great bean salad to keep in the frig as a regular staple.  You can vary the beans from week to week.  So delicious and helps me easily meet my daily bean consumption.  Thanks for the recipe, Kathy.
Your video collection is quite impressive.

I added black olive slices because I like them

https://videos.scriptwrapper.com/6815/piumlorsrq8igzr6jfnl/original/video.mp4

Make an oil-free vegan bean salad recipe for a quick and easy lunch idea or your next BBQ or picnic—a fast and easy recipe in 15 minutes or less.

Bean Salad With Oil-Free Dressing

An Old-Fashioned Three Bean Salad is a classic potluck side dish! This super easy 3 bean salad recipe is made with green beans, white beans, and kidney beans, all tossed in a homemade tangy, slightly sweet, and herby dressing! Naturally gluten-free, vegan, and allergy-free, this healthy cold salad is perfect for cookouts, BBQs, picnics, and weekly meal prep!

Old-Fashioned Three Bean Salad

LB Cooked Cut Green Beans (about 3 cups)*

15 oz Can Kidney Beans (drained, rinsed)

15 oz Can Cannellini Beans (drained, rinsed)

Cup Diced Red Onion

Cup Chopped Fresh Parsley

Cup Apple Cider Vinegar

Cup Extra Virgin Olive Oil

Dijon Mustard (optional)

Tsp Celery Seed (optional)

Tsp Black Pepper

Salt (to taste)

In a large mixing bowl, combine the green beans, drained and rinsed beans, diced red onion, and chopped parsley.

In a small bowl, whisk together the dressing ingredients and adjust seasonings to taste.

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Top 10 3 bean salad recipes from across the web

The most viewed 3 bean salad recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Fresh Mediterranean Bean Salad

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Three Bean Salad Recipe

Easy Three Bean Salad Recipe - Wate...

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Old-Fashioned Three Bean Salad

The most viewed 3 bean salad recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine