Extra-virgin olive oil, apple cider vinegar, garlic, Dijon mustard, and honey – You’ll whisk together these ingredients to make the dressing.And if you have fresh wax beans on hand in addition to green ones, by all means, toss them in! Pinto beans and cannellini beans would both be good substitutes for the kidney beans and chickpeas. Three beans, of course! I use fresh green beans, kidney beans, and garbanzos, though you could certainly experiment with using other types of beans if you’d like.Here’s what you’ll need to make this easy three bean salad recipe: It’s bold and refreshing, and like any good picnic salad, it only tastes better if you make it ahead. Instead, I add blanched fresh ones, along with thinly sliced celery and red onion for crunch. But those canned green beans? You won’t find them here. It features dark red kidney beans and hearty garbanzos, and it’s tossed in a punchy (though considerably less sweet) dressing. In many ways, it’s just like the one I ate as a kid. So, to kick off picnic salad season this year, I’ve got a new three bean salad recipe to share with you. I remember liking the sweet and tangy dressing, but the mushy canned green beans? Not so much. It was something I ate at potlucks, picnics, and even the occasional school lunch.

Salad does not freeze well so I don’t recommend freezing leftovers.Like macaroni salad and potato salad, three bean salad takes me right back to my childhood. Pack up the salad and dressing in 2 separate airtight containers and store in the fridge for up to two days. If you have leftovers, it’s best to store the dressing separate from the vegetables. The dressing will cause the lettuce and chopped veggies to wilt and go soggy. This salad tastes best eaten straight away. If you like a lot of dressing I recommend that you double the recipe.Ī great way to serve this salad is with some freshly baked bread like this Cranberry Walnut Bread and some creamy Lemon Dill Hummus. This salad in lightly coated in a zesty vinaigrette style dressing. Chickpeas and kidney beans are two great options. Beans – Other canned beans or lentils can also be used.Some canned roasted red peppers also tastes great. Peppers – Either red, yellow of orange bell peppers can be used.Onions – Instead of using raw onions, try this recipe for Pickled Red Onions.Vegan – use vegan feta cheese and maple syrup instead of honey to make this salad vegan.Lettuce – instead of romaine lettuce, you can use ice berg lettuce or baby spinach.Spices, dried oregano, Sea salt and Black pepper.Dijon mustard, just a little adds a lot of flavor to this vinaigrette.Honey, or maple syrup for a vegan alternative.Garlic, gives this dressing a punch of flavour.Lemon, fresh squeezed lemon juice adds a zesty flavour to this dressing.Extra virgin olive oil, use a good quality for lots of flavor.Parsley, adding fresh herbs like parsley really enhances the flavours of this salad.Fried pieces of hallomie cheese is another great option. To make this salad vegan, use a vegan feta cheese alternative. I prefer to remove the pip before adding the olives to the salad. Red or yellow pepper, deseeded and chopped.These Pickled Red Onions also tastes amazing! Spring onion or yellow onion works fine too. I have used different colors, use the freshest tomatoes that are in season. Let them cool down to room temperature before adding to this salad. You can also boil your own beans, follow the packet instructions. This recipe uses canned beans because they are a great time saver. Canned black beans, drained and rinsed.

Black bean salad