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Vegetarian three bean salad recipe

Vegetarian three bean salad recipe

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  • Recipes
  • Dish type
  • Salad
  • Bean salad

This recipe was given to me by a vegetarian friend I had at university. Feel free to experiment with different beans.

192 people made this

IngredientsServes: 8

  • 1 (400g) tin chickpeas, drained and rinsed
  • 1 (400g) tin kidney beans, drained and rinsed
  • 1 (400g) tin green beans, drained and rinsed
  • 4 spring onions, chopped
  • 1 stalk celery, sliced
  • 100ml (4 fl oz) cider vinegar
  • 4 tablespoons olive oil
  • 1 tablespoon honey
  • 1 clove garlic, crushed
  • 1/2 teaspoon mustard powder
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon ground cayenne pepper (optional)

MethodPrep:15min ›Ready in:15min

  1. In a bowl, gently mix the chickpeas, kidney beans, green beans, spring onions and celery.
  2. In a separate bowl, whisk together the vinegar, oil, honey, garlic, mustard, black pepper and cayenne pepper. Pour dressing over the salad, and toss gently to coat. Cover, refrigerate at least 2 hours, and gently toss before serving.

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Reviews & ratingsAverage global rating:(231)

Reviews in English (180)

by Burgundy

When I first made this recipe, my husband and I didn't like it too much. But something told us to try again, and it was a huge success. Here's how we made a recipe that we liked (and so did our family):1. Cut the celery into small pieces and use two sticks instead of the one it calls for (this way, every bite has crunch)2. We usually prefer green onions over red, white, yellow, etc. But in this case, we found that the extra crunch added by these varieties are essential. We used white onions instead of green, and that made a world of difference. Make sure to mince or dice very small; again, to get some onion in every bite. Eliminate the onion powder.3. It was too vinegar-y for our taste, so we cut the vinegar down to 1/2 cup and that yielded a better balance with the oil.4. Use olive oil, not veg oil5. Use real minced garlic instead of garlic powder6. Add salt7. store the salad in tupperware that you can flip upside down, without leakage. Rotate it at least twice during the marination process.8. After the salad has had a chance to marinate over night, drain off the excess dressing; otherwise the beans at the bottom will start to degrade.This sounds like more work than it is, and trust me the result is well worth it!-23 Nov 2007


This is the best bean salad recipe I've tried in a very long time. I made a couple of substitutions - I used 2 Tbsp. of red onion for crunch instead of celery and then omitted the onion powder. I also substituted 1 lg. clove of garlic for garlic powder and added 1 tsp. of chopped chives. The dressing is perfect; not too sweet, just the right tang and the cayenne adds just the right amount of heat. This has definitely become my favorite.-13 Jul 2005

by JennieGal

I would rate this 6 stars = "can it get any better?" This recipe is definitely a "keeper"I made this yesterday with a few changes and got rave reviews from my friends. Substituted lima for garbanzo, medium sweet onion sliced thin for the green onions, medium green pepper chopped for the celery, olive oil instead of veggie oil and 1 clove garlic pressed for the powder. Didn't use onion powder or cayenne pepper. I would recommend to refrigerate it for at least 4 hours and flipping it over or stirring it several times while marinating, but overnite would be even better.-23 Jul 2006

Classic Three Bean Salad

Traditionally, three bean salad would be made with all canned beans&mdashit&rsquos a quick picnic side dish that only requires a can opener to make. While we love the idea of an easy pantry salad, we're swapping in fresh green beans in place of the canned green beans for flavor and texture. Fresh green beans are in season in early summer, just in time for cookout season. They&rsquore an inexpensive farmer&rsquos market find that&rsquos perfect for salads, casseroles, or other green bean recipes. Of course, if you can&rsquot find fresh green beans, you can always sub in canned green beans or other canned beans, like wax beans, chickpeas, lima beans, or pinto beans. This three bean salad is so customizable, you can even swap the other ingredients based on your preferences. Try scallions instead of red onion, basil instead of parsley, or add a tablespoon of mustard for a sharper dressing.

How do you make three bean salad from scratch?

Since this recipe uses fresh green beans, you&rsquoll need to blanch the beans before tossing them with the rest of the ingredients. They&rsquore lightly cooked in boiling water for a couple of minutes, just until tender, then they&rsquore rinsed under cold water to stop the cooking process. You want a nice crisp green bean that adds texture to the salad. If you can find fresh green beans in a bag, you can even microwave them according to package directions. Once your green beans are ready, all the other ingredients are tossed together in one bowl. So easy!

How long does three bean salad keep?

You can make your three bean salad up to 3 days ahead, but it&rsquos typically best to serve it the same day you make it when the beans are at their brightest. As the salad sits in the dressing, the beans slowly dull in color.

Recipe Summary

  • 1 (15 ounce) can garbanzo beans (chickpeas), drained and rinsed
  • 1 (15 ounce) can kidney beans, drained and rinsed
  • 1 (15 ounce) can green beans, drained and rinsed
  • 4 green onions, chopped
  • 1 stalk celery, sliced
  • ½ cup cider vinegar
  • ¼ cup vegetable oil
  • 1 tablespoon honey
  • ½ teaspoon ground dry mustard
  • ¼ teaspoon garlic powder
  • ¼ teaspoon ground black pepper
  • ¼ teaspoon onion powder (Optional)
  • ¼ teaspoon ground cayenne pepper (Optional)

In a bowl, gently mix the garbanzo beans, kidney beans, green beans, green onions, and celery. In a separate bowl, whisk together the vinegar, oil, honey, mustard, garlic powder, black pepper, onion powder, and cayenne pepper. Pour dressing over the salad, and toss gently to coat. Cover, refrigerate at least 2 hours, and gently toss before serving.

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How to make Three Bean Salad:

It couldn&rsquot be much easier to make this salad. Just add three varieties of beans to a bowl: chickpeas, kidney beans and cannellini beans.

Then add in halved cherry tomatoes, fresh parsley, chopped cucumber and sliced red onion.

The easy-to-make dressing is a mix of olive oil, red wine vinegar and balsamic vinegar. Oregano, salt, garlic powder and freshly ground pepper are added to the dressing too.

Toss the salad with the dressing, and you&rsquoll end up with a delicious Three Bean Salad!

Celebrate bean day any way you like. Eat your favorite beans by cooking your favorite bean recipe or making this easy three bean salad. Heck, you can even eat some jelly beans to celebrate National Bean Day. Enjoy!

Three-Bean Salad

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Three-bean salad is a perennial picnic favorite because it’s easy to throw together and it tastes good at almost any temperature. Our take tosses a colorful array of beans, radishes, and capers in a sherry vinaigrette for a great balance of sweet, briny, and sour—a far cry from its salad bar kin.

What to buy: Dried beans can be substituted for the canned beans if you prefer. Use 1 1/2 cups cooked beans for each 15-ounce can of beans called for.

Game plan: If you are making the salad ahead of time, toss the radishes in right before serving to prevent them from losing their color.

This recipe was featured as part of our Mother’s Day Picnic menu, as well as our Picnic Recipes and Supercharge with Superfoods photo galleries.

34 Anything-But-Basic Bean Recipes

Stop thinking of beans as a basic pantry staple and start thinking of them as a go-to ingredient. Black bean burgers, homemade hummus, vegetarian tacos and even brownies — beans can do so much more than just bulk up soups and salads!

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To add flavor to otherwise basic canned white beans, we start by slowly softening garlic in olive oil. Then we add more aromatics like rosemary and lemon zest to further infuse the oil. Tossed in this fragrant bath with fresh parsley and tomatoes, the beans can be served on&mdashor with&mdashjust about anything, including toasted baguette slices or crackers for a snack, and salad greens plus crunchy vegetables (and a can of tuna or some cooked chicken) for a fast lunch. As a bonus, the beans will keep in the refrigerator for up to four days.

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Three-Bean Salad

Put a large saucepan of water on to boil. Fill a large bowl half full with ice water and place next to the stove.

Meanwhile, whisk cider vinegar, rice vinegar, sugar, mustard, oil, salt and pepper in a large bowl until blended. Add onion and black-eyed peas (or chickpeas) toss to coat.

Cook lima beans (or edamame) in the boiling water until tender, about 5 minutes. Remove with a slotted spoon and refresh in the ice water. Pat dry and add to the bowl.

Cook green beans in the boiling water until just tender, 3 to 6 minutes. Drain and refresh in the ice water. Pat dry and add to the salad along with parsley toss well.

Make Ahead Tip: Prepare through Step 2. Cook lima beans and green beans (see Steps 3-4 for timing) and refrigerate separately. Toss the salad components with the dressing just before serving.

Three Bean Salad

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A fresh and flavorful salad perfect for outdoor picnics and potlucks! Tasty as a main dish or as a side with grilled chicken or fish.

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Recipe Summary

  • 1 tablespoon extra-virgin olive oil
  • 2 medium carrots, finely chopped
  • 1 large onion, finely chopped
  • 1/2 jalapeno chile, seeded and minced
  • 3 large garlic cloves, minced
  • 1 1/2 teaspoons dried oregano, preferably Mexican, crumbled
  • 1 1/2 teaspoons ground cumin
  • 1 1/2 teaspoons chili powder
  • 1 chipotle chile canned in adobo sauce, minced
  • 1 can (28 ounces) whole plum tomatoes, drained and crushed
  • 1 bay leaf
  • 1 can (15 ounces) kidney beans, drained and rinsed
  • 1 can (15 ounces) garbanzo beans, drained and rinsed
  • 1 can (15 ounces) pinto beans, drained and rinsed
  • 2 1/2 cups water
  • 1 1/2 teaspoons coarse salt
  • 1/4 teaspoon freshly ground pepper
  • 1/2 bunch Swiss chard, stems removed, leaves cut into 1-inch pieces (5 cups)
  • 1 tablespoon plus 1 1/2 teaspoons chopped fresh cilantro, plus sprigs for garnish
  • 1 avocado, peeled and sliced, for garnish
  • Lime wedges, for serving

Heat oil in a large pot over medium heat. Add carrots, onion, jalapeno, and garlic, and cook until softened, about 10 minutes. Add oregano, cumin, chili powder, and chipotle, and cook, stirring constantly, for 2 minutes. Add tomatoes, bay leaf, beans, water, salt, and pepper. Bring to a simmer. Cover, and reduce heat to medium-low. Simmer for 1 hour.

Discard bay leaf. Add Swiss chard, and cook, uncovered, until mixture has thickened slightly, about 20 minutes. Stir in chopped cilantro. Garnish with avocado and cilantro sprigs, and serve with lime.