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Three Bean Salad with Fresh Vegetables and Herb Dressing Recipe

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4 from 76 reviews

A vibrant and refreshing 3 Bean Salad featuring a medley of kidney beans, cannellini beans, and garbanzo beans combined with fresh vegetables and a zesty homemade dressing. Perfect as a healthy side dish or light meal, this salad is easy to prepare, nutritious, and can be served immediately or chilled for enhanced flavors.

Ingredients

Beans

  • 1 15 oz can red kidney beans, drained and rinsed
  • 1 15 oz can cannellini beans, drained and rinsed
  • 1 15 oz can garbanzo beans, drained and rinsed

Vegetables

  • 1 medium red onion, finely diced
  • 2 celery stalks, chopped fine
  • 1 English cucumber, deseeded and diced
  • 1 heirloom tomato or ripe Roma tomato, deseeded and diced

Dressing

  • 2 ½ tablespoons apple cider vinegar (can substitute with red wine vinegar)
  • 1/3 cup extra virgin olive oil
  • 2 tablespoons lemon juice
  • 2 teaspoons oregano (fresh or dried)
  • 2 teaspoons rosemary (fresh or dried)
  • 2 teaspoons basil (fresh or dried)
  • ½ cup parsley, finely chopped
  • Salt and pepper to taste

Instructions

  1. Prepare the vegetables: Begin by prepping all fresh vegetables. Dice the cucumber and heirloom tomato after deseeding to ensure a fresh and crisp texture. Finely chop the red onion and celery stalks for added crunch.
  2. Optional onion soaking: To mellow the strong flavor of the raw onions, soak the diced onions in water for a few minutes, then drain.
  3. Make the dressing: In a mason jar or small bowl, combine apple cider vinegar, extra virgin olive oil, lemon juice, salt, pepper, oregano, rosemary, basil, and fresh parsley. Shake or whisk thoroughly until well mixed.
  4. Prepare the beans: Drain and rinse all canned beans carefully using a strainer to remove excess salt and brine for a cleaner taste.
  5. Combine salad ingredients: In a large mixing bowl, add the rinsed beans, diced vegetables, and chopped parsley.
  6. Add dressing and toss: Drizzle the prepared dressing over the salad ingredients. Toss gently until everything is well coated and combined.
  7. Serve or refrigerate: Serve the 3 Bean Salad immediately for best freshness or refrigerate the salad (after draining excess dressing) for 2 to 3 days to let flavors meld while maintaining texture.

Notes

  • Soaking onions is optional but reduces their pungency for a milder flavor.
  • Feel free to substitute or add other fresh vegetables depending on seasonal availability and preference.
  • The salad can be stored in the refrigerator for up to 3 days; drain excess dressing before storing to preserve texture.
  • This salad is best served chilled or at room temperature.
  • Sugar is traditionally added to the dressing to balance acidity, but it has been omitted here for a lighter taste.

Find it online: https://recipethrive.com/three-bean-salad-with-fresh-vegetables-and-herb-dressing-recipe/