When I think about summer food, I think about fresh ingredients and something that does not require turning on the oven! This three bean salad is the perfect dish, whether it be for lunch or dinner. This is so easy to make and healthy too.
My mom would make bean salad often, and it has become a go-to for me when I need a quick lunch that will last a few days. This is my own version, but it is absolutely inspired by my mom.
Why should you make this?
This recipe is both healthy and delicious but most importantly so easy to make – less than 15 minutes! You can make a big batch, and it will last for a 3-4 days or feed a group if you are making it for a party. A few simple and fresh ingredients go a long way to make this my go-to in the summer and year-round.
What does three bean salad go with?
This three bean salad pairs perfectly with chicken, steak or burgers, and I even love it on its own with a nice slice of Italian bread. I love dipping bread into any dressing – my favorite is Ken’s Italian dressing, which I use in this recipe.
Shopping list for Three Bean Salad
- 4 Celery Stalks, Medium sized
- 1 Orange Bell Pepper (Can use green, red or yellow)
- 4 Tomatoes (Used Campari tomatoes)
- 1 15.5 oz can Garbanzo Beans (Also known as Chickpeas)
- 1 15.5 oz can Black Beans
- 1 15.5 oz can Red Kidney Beans
- 1/4 cup Italian Dressing (Used Ken’s Italian Dressing)
I hope you enjoy, and please leave comments/questions if you give it a try!
Three Bean Salad
Equipment
- Can Opener
- Strainer
- Knife
- Bowl
- Tupperware container
Ingredients
- 4 Celery Stalks Medium sized
- 1 Orange Bell Pepper Can use green, red or yellow
- 4 Tomatoes I used Campari tomatoes
- 1 15.5 oz can Garbanzo Beans Also known as Chickpeas
- 1 15.5 oz can Black Beans
- 1 15.5 oz can Red Kidney Beans
- 1/4 cup Italian Dressing I used Ken's Italian Dressing
Instructions
- Wash and Dry celery, bell pepper and tomatoes.
- Open cans of beans, pour into strainer to drain and rinse with cool water.
- Medium dice celery, bell pepper and tomatoes into equal sized pieces.
- Add beans, celery, bell pepper and tomatoes into a bowl or Tupperware container.
- Add about a 1/4 cup of Ken's Italian Dressing and mix to combine.
- I suggest taste testing to determine if more dressing is needed, based on personal preference.
Notes
- Sometimes I add different vegetables
- Sliced Cucumber, Green beans, Diced Carrots or Onions
- Use different beans, such as Cannellini beans(white kidney beans)
- Switch out the dressing to fit your preference
- Even a simple oil and vinegar would work great (if you do this, I would recommend adding 2 cloves of fresh garlic, minced)
Leave a Reply