three bean salad

This classic Three Bean Salad recipe is even more delicious with fresh string beans, but you can keep it exactly as it was meant to be and use canned.  Whatever you do, just make it. The longer it sits, the better it gets.

Three Bean Salad

red wine vinegar

sugar

olive oil

garlic (minced)

Salt and black pepper

(15 ounce) can cut green beans

(15 ounce) can cut yellow wax beans (drained (see note 2))

kidney beans

red onion (chopped (see note 4))

parsley (minced)

In a small saucepan, combine vinegar, sugar, oil, garlic, 1 teaspoon salt, and 1/2 teaspoon pepper. Cook over medium heat until sugar dissolves, about 3 minutes. Remove from heat and pour into a bowl with a cover that is large enough to hold the salad.

Stir in green beans, wax beans, kidney beans, red onion, and parsley and toss until evenly coated. Cover and refrigerate at least 4 hours or overnight to blend flavors.

Remove from refrigerator at least 30 minutes before serving and bring to room temperature.

https://content.jwplatform.com/videos/kIm3bCyv.mp4

This classic Three Bean Salad recipe is like a time machine for your tastebuds. The updated party favorite is even more delicious with fresh string beans, but you can keep it exactly as it was meant to be and use canned.  Whatever you do, just make it for your next get-together!

Three Bean Salad Recipe-Culinary Hill

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

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

Here's how to make the best three bean salad recipe: a fresh spin on Grandma's! It's easy to throw together for picnics and potlucks. 

Classic Bean Salad (Better Than Grandma's!) 

white beans or pinto beans

green beans

wax beans (or another 15-ounce can green beans)

white onion

onion

curly parsley (or Italian parsley)

white vinegar*

dill and garlic powder

salt

black pepper

Thinly slice the onions into slivers (go to minute 1:40 of this How to Cut an Onion video to see how!). Finely chop the parsley. 

In a large bowl, whisk together the white vinegar, olive oil, sugar, dill, garlic, powder, and kosher salt. Add the beans, onions and parsley and stir until coated. You can eat immediately, but for best results refrigerate for 1 hour to allow the salad to marinate. Store leftovers refrigerated for up to 5 days.

love and have forgotten this recipe, but thank you for sharing it and reminding me since it fits my veg-legume centric diet, much appreciated

This Mexican Three Bean Salad is chock full of veggies, protein-rich beans, and southwest flavor. Enjoy it as a side dish for Taco Night, OR make it the main event by stuffing it into tortillas for a delicious meatless meal!

Mexican Three Bean Salad

(15 oz) can black beans,

kidney beans, drained and rinsed

(15 oz) can cannellini beans, drained and rinsed

(15 oz) can corn, drained

green bell pepper, (chopped)

red bell pepper, (chopped)

red onion, (chopped)

cilantro, (chopped)

lime juice

Tablespoon salt

garlic, (minced)

cumin

chili powder

black pepper (to taste)

avocado, (diced)

In a large bowl, combine beans, corn, bell peppers, red onion, and cilantro.

In a small bowl, whisk together olive oil, red wine vinegar, lime juice, lemon juice, sugar, salt, garlic, cumin, chili powder, and pepper.

Pour dressing over beans and veggies, and mix well. Chill for at least 3-4 hours before serving. Add in diced avocado, if desired right before serving.

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)

salt (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.

This three bean salad is a blend of kidney beans, green beans and garbanzo beans, all tossed in a sweet and sour dressing. A classic salad that's easy to make and is the perfect addition to almost any meal!

garbanzo beans (drained and rinsed)

apple cider vinegar

pepper

Bring a pot of salted water to a boil. Add the green beans and cook for 2 minutes or until just tender. Place the green beans in a bowl of ice water to cool, then drain and pat dry.

Place the kidney beans, garbanzo beans, green beans, red onion and parsley in a large bowl.

In a small bowl, whisk together the apple cider vinegar, sugar, olive oil, salt and pepper.

Pour the dressing over the beans and toss to coat. Cover the bowl and refrigerate the salad for at least 2 hours or up to three days, then serve.

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

Are you looking to add a burst of flavor to your summer menu? Look no further than this crowd-pleasing Three Bean Salad! With its refreshing crunch, zesty dressing, and vibrant colors, this salad is a go-to option for summertime gatherings.

kidney beans (, drained and rinsed)

chickpeas (, drained and rinsed)

lemon juice (, more to taste)

garlic (, grated)

agave nectar (,

dijon mustard

oregano

red pepper flakes ((optional))

sea salt (+more

cracked pepper (to taste)

Blanch the green beans: Bring a large pot of salted water to a boil then prepare a large bowl of ice water and set aside. Add the green beans to the boiling water and cook for 2 minutes. Strain the beans and immediately place them into the ice water for about 30-60 seconds until cooled. Remove the ice then drain the beans again and set aside.

Make the dressing: In a small bowl, whisk together the olive oil, red wine vinegar, lemon juice, garlic, mustard, agave, oregano, red pepper flakes, salt, and pepper until combined. Set aside.

Combine and dress the salad: In a large bowl, (you can use the same one that was used for chilling green beans) add the onion, chickpeas, kidney beans, green beans, and parsley, and gently toss combine. Now pour the dressing on top and toss again to combine. Cover and chill for 1 hour, tossing midway through. Taste for seasoning then serve.

This Three Bean Salad with Basil Vinaigrette is packed full of fresh summer flavors and great for a protein and veggie packed side dish! This recipe is perfect if you have fresh garden green beans and basil to use up. In my version of this classic salad, green beans, kidney beans and garbanzo beans are tossed with a bright and zingy basil dressing. You've got to give it a try while we still have warm summer weather.

Three Bean Salad with Basil Vinaigrette

(15 oz) can dark red kidney beans, drained and rinsed

red onion

extra virgin olive oil

garlic,

basil leaves

maple syrup,

Prepare a medium sized bowl full of salted ice water.  Bring a large pot of salted water to a boil.  Remove the top stem of each green bean (if needed) and wash them well.  Cut green beans into about 1 inch pieces and add them to the boiling water.  Stir green beans around and let cook for just 3-4 minutes, until slightly cooked through but still bright green in color.

Drain green beans and immediately add them into the bowl of ice water.  Make sure all green beans are completely submerged and let cool completely, to stop the cooking.  This process is called blanching and will allow the green beans to have a softer texture, while still keeping their bright green color.  Once green beans are thoroughly cooled down, drain and pat dry, it should only take about 5 minutes.

Add the blanched green beans to a large bowl.  Next, add in the kidney beans, chickpeas and red onion.

Make the dressing.  Add all of the vinaigrette ingredients to a blender and blend until creamy, 30 seconds &#8211; 1 minute.  Pour dressing over the ingredients and mix until combined.  You can season with extra salt or pepper, if desired.  Salad can be eaten immediately or you can allow it to marinate a little in the refrigerator for a few hours, or overnight, before serving.

Loaded with good for you ingredients, this Mexican bean salad is an easy side dish for your next party! It is ready in just 10 minutes and full of flavor.

black beans

bell pepper

grape tomatoes

corn

avocado

cilantro

hot sauce

maple syrup

mexican chili powder

salt (or

rinse beans

Drain and rinse all of the beans until the water runs clear. 

add to bowl

chop vegetables

Chop the onion, bell peppers, tomatoes, and defrost the corn if necessary and add to the bowl. 

add sauce

Whisk all of the dressing ingredients together and pour on top of the salad.

serve

Top  with the avocado and cilantro and enjoy!

Love this so delicious and easy to make! Thank you for all of your fabulous recipes!

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

Tbsp. fresh parsley (or cilantro)

dill

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

Tbsp. maple syrup

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.

½ teaspoon honey or maple syrup

sea salt

½ cup very thinly sliced red onion

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.

Top 11 three bean salad recipes from across the web

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

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Three Bean Salad

Fresh Mediterranean Bean Salad

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Mexican Three Bean Salad

3 Bean Salad

Three Bean Salad

Three Bean Salad

Three Bean Salad with Basil Vinaigr...

Mexican Three Bean Salad

Three Bean Salad with Vinegar Dress...

Three Bean Salad

Top 11 three bean salad recipes from across the web

The most viewed three 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

Three Bean Salad

Fresh Mediterranean Bean Salad

Classic Bean Salad (Better Than Gra...

Mexican Three Bean Salad

3 Bean Salad

Three Bean Salad

Three Bean Salad

Three Bean Salad with Basil Vinaigr...

Mexican Three Bean Salad

Three Bean Salad with Vinegar Dress...

Three Bean Salad

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