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!!

Top 5 3 bean salad recipes from across the web

The most viewed 3 bean salad recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

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Fresh Mediterranean Bean Salad

Veggie-Packed Three Bean Greek Sala...

3 Bean Salad

Vegan Walnut Meat Tacos

Three Bean Salad with Vinegar Dress...

Top 5 3 bean salad recipes from across the web

The most viewed 3 bean salad recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Fresh Mediterranean Bean Salad

Veggie-Packed Three Bean Greek Sala...

3 Bean Salad

Vegan Walnut Meat Tacos

Three Bean Salad with Vinegar Dress...

The most viewed 3 bean salad recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine