Three Bean Salad

This three bean salad is a great side, with a tangy-sweet dressing, perfect for picnics and BBQ. It is so simple and basic and yet I can't seem to get enough of it during Summer.

Three bean salad is one of my favourite ways to eat beans. It's also a comforting, protein-rich, and easy to put together salad made with affordable pantry staples.

THIS SALAD IS

• fresh

• tangy

• fiber-packed

• protein packed

• and so quick and easy to make

SO, WHAT KIND OF BEANS CAN I USE

I used a can of mixed beans which included borlotti beans, pinto beans, black eyed beans, chickpeas, haricot beans, lima beans, cannellini beans, flageolet beans and butterbeans.

Other great options to use are black beans, red kidney beans, cooked green beans or chickpeas. You can choose any beans you like, but try using a variety of colours, textures and at least one creamy bean type.

ALTERNATIVE ADD-INS

• Finely diced celery

• Finely diced cucumber

• Diced red or green bell peppers

MAKE AHEAD

For maximum flavour, make the salad and let it chill in the fridge for several hours. This will allow the dressing to soak into the beans. It actually gets better with time.

OTHER SALAD RECIPES TO TRY

Tabbouleh

Carlin peas, Cucumber and Tomato Salad

Healthier Caesar Salad with Tofu

tomato & cannellini bean salad

THREE BEAN SALAD

This three bean salad is a great side, with a tangy-sweet dressing, perfect for picnics and BBQ. It is so simple and basic and yet I can't seem to get enough of it in Summer.

SERVES 2 - 3 as a side

TIME 10 minutes

INGREDIENTS

• 1/4 red onion, finely diced

• 1 can mixed beans in water, drained

• 15 ml apple cider vinegar

• 10 ml olive oil

• 1-2 tsp maple syrup or 1 tsp sugar

• 1/2 tsp Dijon mustard

• 1 tsp dried oregano

• 1 tsp fresh dill

• 2 tsp fresh parsley, chopped

• sea salt and black pepper

INSTRUCTIONS

1. (Optional) Place the diced onion in a bowl of ice water for about 5 minutes. Drain and transfer them to a mixing bowl. The ice water helps remove the sharp, bitterness from the onion.

2. To the onions, add the vinegar, olive oil, maple syrup, mustard, seasoning and herbs. Stir to combine.

3. Rinse and drain the beans and add them to the mixture in the bowl.

4. Stir well to combine.

5. Place the salad in the fridge for at least 30 minutes to marinade.

6. Stir again, taste and adjust flavours as needed before serving.