I had a vegetarian coming to my Christmas dinner this year and wanted to make a 3-bean salad as a more filling dish for them. It worked out perfectly as almost everyone at the table loved the 3-bean salad too! It’s so easy to whip together and if you make the salad about 3 hours ahead of time, it allows the dressing to soak in. Just toss every hour or so, as this allows all the ingredients to get fully coated.
The original recipe is from Simply Recipes, with just a couple of my usual tweaks.
(Note: I did add a bit more salt after a couple hours, due to taste.)
3-Bean Salad
Ingredients
Salad
- 1 15-ounce can chickpeas, rinsed and drained
- 1 15-ounce can kidney beans, rinsed and drained
- 1 15-ounce can green or yellow cut beans, rinsed and drained
- 1/2 red or sweet onion finely chopped, soaked in water to take the edge off the onion
Dressing
- 1/3 cup apple cider vinegar
- 1/4 cup granulated sugar more or less to taste
- 3 tablespoons extra virgin olive oil
- 1 1/2 teaspoons salt
- 1/4 teaspoon black pepper
- 2 teaspoons Greek Salad Mix
Instructions
- In a large bowl, mix the 3 different types of beans, and onion (drained of soaking water).
- In a separate small bowl, whisk together the dressing ingredients. Add the dressing to the beans. Toss to coat.
- Transfer the salad to the refrigerator for several hours, to allow the beans to soak up the flavor of the dressing. Toss every hour so all the ingredients are coated.
3-BEAN SALAD