Recipe for three bean salad

Three bean salad

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Most of the salads I make are rather quick. There will probably be some that require a bit more time to prepare, but generally speaking, salads are quite quick to make. The salad in the recipe below is no different – it is not only tasty but also quick to prepare. This salad is based on three types of beans: green beans, kidney beans and white beans. However, there is nothing stopping you from replacing these particular beans, or some of them, with a set of three other vegetables from the bean family. You can actually mix and match any three bean types here. Since the two beans I choose are canned, and cooking green beans takes literally a few minutes, this salad can be made in the blink of an eye.

The indistinct taste of the beans is perfectly enhanced by red onion and celery. Celery not only smells beautiful, but it is also crunchy and juicy, which definitely affects the taste of the salad. I combine all the vegetables with a light salad dressing made from olive oil, agave syrup, mustard and spices. This tasty bean salad is delicious not only as an individual dish, but also works well as an addition to meat, cheese and fish. Below are some suggestions for dishes with which you can serve the three beans salad.

I encourage you to try the recipe for an easy three bean salad and please enjoy.

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Recipe for three bean salad
Three bean salad

Ingredients for three bean salad.

  • 250 g green beans
  • 240 g canned white beans
  • 240 g canned kidney beans
  • 150 g celery stalks
  • a small bunch of parsley
  • 50 g red onion
  • water for cooking green beans

Salad dressing:

  • 2 tablespoons of olive oil
  • 1/2 teaspoon of salt
  • 1 tablespoon of grainy mustard
  • 1/2 teaspoon of freshly ground black pepper
  • 1 tablespoon of agave syrup
  • 1 tablespoon of apple cider vinegar
Recipe for three bean salad
Three bean salad

How to make three bean salad.

Pour water into a pot, bring it to a boil, add the green beans and cook over a medium heat for 3 minutes. Then, remove to a colander and let it cool down.

Cut the celery stalks into strips, finely chop the parsley and cut the red onion into thin slices.

Mix apple cider vinegar with olive oil, agave syrup, mustard, pepper and salt in a large bowl. Add white and red beans, green beans, celery, parsley and red onion. Mix it.

Recipe for three bean salad
Three bean salad

Good to know when making three bean salad.

You can use both fresh and frozen green beans in this recipe. The green green beans can be replaced with yellow beans or a mixture of yellow and green beans.

I drain the white beans and red beans into a colander and leave them there for a while to drain thoroughly. A can of beans with liquid is 400 g and the weight of the beans alone is 240 g.

You can replace the agave syrup with liquid honey, for example acacia honey.

Do you like salads with green beans? If so, try our recipe for Mushroom and green bean salad.

Recipe for three bean salad
Three bean salad
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