Easy 3 Bean Salad Recipe

In protest to the fact that Autumn is drawing near, this week I’m sharing my favorite summer recipe. It’s a simple, few ingredient salad that’s perfect for cookouts, labor-day parties, or really any occasion. Not to mention, it’s vegan/vegetarian friendly, and involves zero cooking! It’s also fairly filling on it’s own (due to the beans) so I personally love throwing some in a jar to pack for a healthy lunch on-the-go!

The other thing I love about this salad (other than the taste!) is how versatile you can be with the ingredients. The recipe down below is a variation of a salad that somebody else had brought to a family gathering- I loved it, but wanted to tweak it to fit my own preferences!

Along with the chickpeas, kidney beans, and cannellini beans, I choose to add diced pepper, cucumber, and onion simply because I think they all pair well together in terms of flavor. The original version contained corn, which I swapped for the cucumber- and sometimes I’ll switch up the color of the bell pepper just for fun too! The only veggie I wouldn’t recommend, are tomatoes- it might tweak the flavor profile a bit too much. Aside from that, it’s really customizable. Feel free to add whatever you like, and omit whatever you don’t!

Recipe

Ingredients

  • – 1 15 oz can of chickpeas
  • – 1 15 oz can of kidney beans
  • – 1 15 oz can of cannellini beans
  • – 1 small red onion
  • – 1/2 of a cucumber (de-seeded)
  • – 1 bell pepper
  • – 1 clove of garlic
  • – 1/2 cup of fresh parsley
  • – 1/4 cup olive oil
  • – 1/2 cup red wine vinegar
  • – 1/2 tbsp sugar (to balance the acidity of the vinegar)

Steps

  1. Open, and drain all three cans of beans. Rinse under cold water to avoid excess sodium intake*.
  2. Wash and dice the onion, pepper, cucumber, garlic, and parsley.
  3. Combine the beans and vegetables in a large bowl, and stir in the olive oil and vinegar.
  4. Add the sugar, and mix until ingredients are well combined.
  5. Chill, and serve! The salad should stay good in the fridge for about a week. I do not recommend freezing.

*If you prefer cooking your own raw beans to use, that works perfectly fine! I sometimes opt for that method to avoid excess sodium and preservatives, but using canned beans does cut down on the prep time considerably!

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