I never tire of beans, I eat them every day! What’s not to love? So many textures, flavors, colors to enjoy: from tender scarlet kidney beans to harder, creamy-colored chickpeas to delicate, tiny pink lentils. Plus, they are packed with nutrition, and offer much cooking versatility – dressings, soups, spreads, burgers, casseroles, and salads!
I really enjoy taking a humble bean and transforming it into an unexpectedly delicious plant-powered burger, dip, or stew, adding layers of flavors from spices and herbs, and sometimes combining nuts or grains.
Yet sometimes, we want simplicity. Either we don’t have much time, or we are full-out wiped and want a quick fix! For me, that’s when a good bean salad comes into play.
This 3 Bean Salad from Let Them Eat Vegan is one of my favorites.
I love its tangy marinade and crunch of vegetables, and yes, how easy it is to make! Only one catch with this salad: it’s best after it has a couple hours to marinate. The flavors of the vinaigrette then have time to soak into the beans. So, make it a few hours ahead of time, or even a day ahead. If you are serving this bean salad to guests and are concerned about the apple losing its crunch and color, then make the salad without and then add the apple just before serving.
It doesn’t have any obscure ingredients, and requires no tools other than a cutting board, chef’s knife, bowl and spoon. Yep, you can eat straight out of your mixing bowl if you like!
Just be sure to add the apple. And the cloves. Trust me. 😊 Enjoy! x Dreena
EASY 3-Bean Salad
Does this recipe sound familiar? I remember a version of it that my mom served for potlucks and “cold-plate” dinners. Variations of this salad are also sometimes found at deli counters for take-out. What is fairly constant among the adaptations is the combination of chickpeas and kidney beans in a vinegar-prominent dressing. My version uses green onions in place of raw red or white onions, a touch of natural sweetener instead of white sugar, no oil, and the addition of raw apple to lighten up the flavors.
- 4 cups combination of chickpeas rinse and drain first if using canned, kidney beans, and black beans
- ½ - ¾ cup green or red bell pepper or combination of both, chopped
- ¼ cup celery finely chopped
- ½ cup green onions mostly green portion, not as much white, sliced
- 3 ½ tbsp apple cider vinegar
- 1 tbsp pure maple syrup
- 1 - 1 1/2 tsp Dijon mustard use 1 1/2 tsp for extra 'kick'
- ½ + 1/8 tsp sea salt
- Freshly ground black pepper to taste
- ½ cup apple cored first, peeling optional, chopped , and tossed in ½ tsp lemon juice
- couple pinches ground cloves
- In a large bowl, combine all the ingredients (no need to mix the vinaigrette separately), tossing well to fully mix. Season to taste with extra salt and pepper if desired.
Recipe NotesIf This Apron Could Talk: This salad tastes best after it’s had about a day to sit and the beans have absorbed some of the marinade. Be sure to toss again to redistribute any dressing lingering at the bottom of your container.
Do you have a favorite bean salad? Share in the comments!
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