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Three bean salad is one of those recipes that’s pretty basic, yet you’ll find tons of different variations. We’ve been making this for as long as I can remember, and it’s one of my husband’s favorites. He just asked me to make him a batch, so I thought I’d snap a few pics and share it with you! Honestly, I never measure, so I had to make it again to be able to give you the proper amounts 😉
This recipe is very versatile. It’s really all about the dressing. Once you get the dressing mixed, taste it and add more or less of whatever you think it needs. That’s really where you’ll find the biggest difference in recipes. Some like a more vinegary dressing, while others like it more sweet. You might notice there is more onion in my picture than what’s called for in the written recipe, and that’s because we like a lot of onion in ours. You can omit the onion all together if you want. You can also try using different types of beans, which I do often.
This is super healthy for you! Although there is some sugar and salt, by the time you break it down into 1-cup servings, it’s not that much. The beans are high in fiber, and an excellent source of iron, vitamin C, vitamin A, and folate. I think we all know how healthy olive oil is for you, and the onions and garlic are both high in Allium, which is a powerful antioxidant. I like to have a cup of it along with a sandwich!
Three Bean Salad With Olive Oil Dressing
(printable recipe follows post)
Ingredients
- 1 15.5-once can light red kidney beans, rinsed & drained
- 1 15.5-once can dark red kidney beans, rinsed & drained
- 2 14.5-ounce cans green beans, rinsed
- 1 small onion, thinly sliced
Dressing - 2 cloves garlic, crushed
- 1/2 cup olive oil
- 1/3 cup red wine vinegar
- 1/4 cup sugar
- 1/4 teaspoon dried basil
- 1/4 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Directions
- Whisk the dressing ingredients in a large bowl, taste, and adjust if necessary.
- Add all remaining ingredients and mix well.
- Chill for at least 4-6 hours, stirring frequently, so the dressing can flavor all the ingredients.
- Serve chilled or at room temperature (which is how I prefer it).
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- 1 15.5-once can light red kidney beans, rinsed & drained
- 1 15.5-once can dark red kidney beans, rinsed & drained
- 2 14.5-ounce cans green beans, rinsed
- 1 small onion, thinly sliced
- 2 cloves garlic, crushed
- ½ cup olive oil
- ½ cup red wine vinegar
- ¼ cup sugar
- ¼ teaspoon dried basil
- ¼ teaspoon dried oregano
- ½ teaspoon salt
- ¼ teaspoon pepper
- Whisk the dressing ingredients in a large bowl and taste to adjust.
- Add all remaining ingredients and mix well.
- Chill for at least 3-4 hours, stirring frequently, from the bottom up, so the dressing has time to flavor all the ingredients.
- Serve chilled or at room temperature (which is how I prefer it).