Three bean salad recipe is made with kidney, garbanzo and cannellini beans tossed in a light dressing for a delicious side dish or lunch when served on a bed of lettuce.
Three Bean Salad Recipe
This bean salad is one of my favorite side dishes that I made to serve with our Christmas dinner.
Not only is it delicious, but it’s very easy to put together too!
If beans are staples in your pantry then you probably have all the ingredients to make this right now.
Easy Three Bean Salad Recipe
This salad is simple to make. Basically open three cans of beans, dice some onion and mix up a light oil based dressing.
Although you might think that this is a good last minute dish to bring to your family gathering be sure to make this in advance.
For the tastiest flavors to develop, you’ll want to let this sit overnight.
The extra marinating time gives the dressing time to mingle and work its magic.
Bean Salad is Often Served During The Summer Months
This salad is definitely not a traditional dish to prepare during the holidays.
Bean salad is usually saved for the summer months for picnics and potlucks, although it’s silly to limit this dish to only the summer months.
If you have a vegetarian in your family like we do, this is a tasty alternative to a main meat dish.
Our daughter Ashley was just as full as we were with the prime rib Alan made.
We were all full for hours!
Can Green Beans be Added?
I’m not a fan of canned green beans. The texture doesn’t sit well with me, so I didn’t use them in this dish.
But your tastebuds are different, so substitute one of the cans of white beans for green if you prefer.
Nutritious Bean Salad Recipe
This three bean salad is nice and nutritious and just the right dish to help you get back on track after enjoying one too many cookies over the holidays!
One cup gives you about 12 grams of fiber and protein each, plus it’s low in calories (under 250).
What Should I Serve Bean Salad With?
I served leftovers over a bed of lettuce for a delicious light lunch!
Another favorite is a slow cooked Mississippi pot roast.
- 1 15 ounce can kidney beans, rinsed and drained
- 1 15 ounce garbanzo beans, rinsed and drained
- 1 15 ounce cannellini beans, rinsed and drained
- 1/4-12 cup red onion, diced
- 1/2 cup parsley, chopped
- 2 celery stalks, chopped
- 1/3 cup apple cider vinegar
- 1/4 cup olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 1/2 tablespoon granulated sugar
Amount Per Serving: Calories: 338Total Fat: 9gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 0mgSodium: 276mgCarbohydrates: 51gFiber: 12gSugar: 11gProtein: 15g
Recipe credit: Simply Recipes
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