Simple three bean salad, ideal for summer picnics and potlucks!
3-bean salad is among the quintessential summer picnic foods that are American. It’s comforting, protein-rich, and simple to put together fast with pantry ingredients.
3-bean salad is generally made out of canned green beans as opposed to the cannellini beans that were white I’m using here. But I meet with a canned green bean I enjoy, so it's.
This bean salad is dressed using a sweet and sour dressing made out of oil, vinegar, and sugar. It's possible for you to cut the sugar back in the event that you'd like, but I 'don’t cut it out entirely, or the dressing is going to be overly acidic.
3-bean salad is generally made out of canned green beans as opposed to the cannellini beans that were white I’m using here. But I meet with a canned green bean I enjoy, so it's.
This bean salad is dressed using a sweet and sour dressing made out of oil, vinegar, and sugar. It's possible for you to cut the sugar back in the event that you'd like, but I 'don’t cut it out entirely, or the dressing is going to be overly acidic.
Functions 4 to 8
We're using kidney beans, cannellini beans, and garbanzo beans in this salad. It is possible to simply swap out any of them for black beans, wax beans, or cooked green beans.
We're using kidney beans, cannellini beans, and garbanzo beans in this salad. It is possible to simply swap out any of them for black beans, wax beans, or cooked green beans.
Prep the onion and soak the chopped onion in a little bowl of water while you prep the other fixings, to take the edge.
Fixings
- 1 15-oz can cannellini beans, rinsed and drained
- 1 15-oz can kidney beans, rinsed and drained
- 1 15-oz can garbanzo beans, rinsed and drained
- 1/2 red onion, chopped fine (about 3/4 cup), soaked in water to take the edge off the onion
- 2 celery stalks, chopped fine (about 1 cup)
- 1 cup loosely packed, fresh, finely chopped flat-leaf parsley
- 1 teaspoon fresh finely chopped rosemary
- 1/3 cup apple cider vinegar
- 1/4 cup granulated sugar (more or less to taste)
- 3 Tbsp olive oil
- 1 1/2 teaspoons salt
- 1/4 teaspoon black pepper
Method:
- In a big bowl, combine the 3 distinct kinds of legumes, the celery, onion (emptied of soaking water), parsley, and rosemary.
- In a different small bowl, whisk the vinegar, sugar, olive oil, salt, and pepper together. Add the dressing to the legumes. Toss to coat
- Cool legumes in the fridge for a number of hours, to enable the beans to soak up the flavor of the dressing.
