How do you make a three bean salad from scratch?
Short answer: you make it in a flash! Because three-bean salad is possibly the easiest vegan bean salad you can make. It’s the bean salad that you find in grocery delis, though mine has a slight departure in ingredients (making it healthier – and tastier imo).
Hmmm, I have one other easy one in mind, I shall share that in another post!
Of course, I love my beans. 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.
In warmer months, beans are stars in burgers and many beany-bean salads. So many ways to #useyourbean. 😉
When we don’t have much time – it’s too hot to cook – or we are full-out wiped and want a quick fix – that’s when a good bean salad comes into play.
3 Bean Salad: a favorite from Let Them Eat Vegan
This 3 bean salad is one I turn to over and over. Why?
- it has simple ingredients that we almost always have on hand
- the seasonings are simple but satisfying: I love its tangy marinade!
- the flavors remind me of the classic 3-bean deli salad, but much fresher!
- it’s easy – I think I mentioned that, right?
- it tastes EVEN better after it’s had hours or even a day to marinate
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.
If 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?
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