Today I thought I’ll share my take on a three bean salad. I know everyone has made a three bean salad or at least eaten it. It even shows up on the Eat’n’Park salad bar. Perhaps this is something you tend to over look because it’s well….boring.
I’m here to say it doesn’t have to be! Three bean salad is one of my favorite ‘quick’ meals to whip up on a Sunday and eat it throughout the week. It actually works great because the dressing flavors meld and are even better on day two. This is a really simple dish to make for a last minute hostessing event, party or potluck. You don’t need to spend hours in the kitchen to make great meals that are full of flavor!
My three bean salad isn’t ‘boring.’ As you can see from the blog title, I make three bean salad with a twist. I hope you give the following recipe a try and let me know what you think. I’m always trying to come up with easy lunches to use throughout the week so please let me know if you have an all-star salad recipe to share!
Three Bean Salad with a Twist
- 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
- 1 stalk celery, diced
- 1 carrot, diced
- 1/2 onion, diced
- 1/2 cup apple cider vinegar
- 1/4 cup extra virgin olive oil
- 1.5 tablespoons dijon mustard
- 1/4 teaspoon garlic powder
- Fresh ground black pepper, to taste
- 1/4 teaspoon zatar
- Dash of hot sauce or cayenne pepper (optional)
- Open and drain the garbanzo beans, kidney beans, and green beans. Rinse in a colindar.
- Dice the celery, onion, and carrot.
- Whisk together the vinegar, olive oil, mustard, and seasonings.
- Carefully combine the veggies and beans in a bowl.
- Pour the dressing over the salad, and toss gently to coat.
- Cover and refrigerate the salad for several hours (I prefer overnight).
- Gently toss before serving.
- Voila! Yes, it’s really that simple.