In the United States, the old-fashioned 3 bean salad is a quick, spicy, and easy meal. During the winter, it’s a way to serve vegetables when fresh products are a little scarce. In the summer, when green beans are plentiful, it’s especially good. The fresh beans really make it sing. Here, where have recipe 3 bean salad for you, stay tuned!
The longer it sits, the better it gets. It is great for picnics and outdoor barbecues because it is gluten-free and vegan. Most importantly, it doesn’t have anything that can go wrong if you leave it out for a couple of hours.
What are the beans in the classic recipe 3 bean salad?
Most of these recipes use a combination of green beans, waxed (yellow) beans, and kidney beans. You can be bold and use any of these three beans you or others you like (chickpeas, limes, cannelini, etc.), But a few green beans are always welcome in the salad for a little crunch.
3 Bean Salad with Canned Beans
The standard recipe has everything canned, but you can cook your own dried beans if you want. Just be sure to drain the canned beans well before adding them to the salad, and double check the sodium in each can before adding salt to the dressing. Some canned beans have more sodium than you might expect.
If you’re making a mixed bean salad with dried beans, here is some helpful information to help you turn dried beans into canned beans:
- 1 pound (about 2 cups) of dry beans will yield about 6-7 cups of baked beans.
- A 15-ounce can of cooked beans will yield about 1 3/4 cups of beans after draining, which equals 1/2 cup to 3/4 cup of dry beans.
- Therefore, for each 15-ounce can of beans that the recipe calls for, cook 1/2 cup to 3/4 cup of dry beans.
Three bean salad with fresh beans
Obviously, use fresh green and yellow beans if they’re well in the store. Fresh beans must be blanched quickly before you can add them to the salad, so they are tender, crisp and vibrant.
What else can you add to 3 Bean Salad?
If you make it, they’ll eat it. There is no limit to what you can add to this simple yet exciting bean salad and you can also play with the recipe 3 bean salad the way you want.
Carrots. Grated carrots are tossed when marinated in salsa.
Avocado. Diced avocado added to the salad at the last minute, immediately before serving, adds a creamy texture.
Corn. Canned corn kernels or fresh corn on the cob add natural, crunchy sweetness to a mixed bean salad.
Mediterranean Bean Salad. Add chopped fresh cherry tomatoes, dried oregano, chopped black olives and chickpeas to the salad. How about some crumbled feta cheese?
Three-bean salad in a jar. Place ingredients in a clean glass jar and pour dressing over them. Tightly seal with screw cap and store in the refrigerator. You now have a delicious packable lunch garnished.
4 Bean Salad Recipe. Yep, you guessed it right! Toss another bean there. Chickpeas, pintos or black-eyed peas.
5 Bean Salad Recipe. A fifth bean? Why not. Canned lime, black turtle or northern beans can be good.
Balsamic Bean Salad Dressing. Replace red wine vinegar with balsamic vinegar for a little extra sweetness. You might need to reduce the sugar (or eliminate it altogether) when using balsamic vinegar.
Celery. Add even more crunch to mixed bean salads. Chop it finely and mix it in.
How long can you store bean salad?
Because the salad lasts at least 3-5 days in the refrigerator, you can make a big batch and eat it for several days. Keep it in a container with a tight fitting lid. Some people might say it even tastes better after a couple of days.
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How to make 3 bean salad
3 bean saladPrint Recipe
- Frozen Green Beans: 300 g
- Red Beans: 1 Can
- White Beans: 1 Can
- Cherry Tomatoes: A Dozen
- Feta Cheese: 50 g
- Small White Onions: 2
- Olive Oil: 2 Tablespoons
- Sweet Vinegar: 2 Tablespoons
- Lemon Juice: 1 Tablespoon
- Ground Cumin: 1 Pinch
- Chopped Cilantro: 1 Tablespoon
- Salt and Pepper: To Taste
For best results, salad flavors must be mixed for at least 8 hours or overnight, so prepare this dish a day before you want to eat it.
Cook the green beans in a pot of boiling water for the time indicated on the package.
Then drain and cool under cold water. Chop them into pieces.
Coarsely peel and chop the onions. Drain and rinse the canned beans. Wash the cherry tomatoes and cut them in half.
In a large bowl, add the beans, tomatoes, onions and diced feta cheese.
Then add the olive oil, vinegar, lemon juice, cumin, herbs, salt and pepper and mix thoroughly. Cover and set aside in a cool place until ready to serve.