Classic three beans – easy accompanying dish

A salad that this simple has no company so delicious, but that’s right. This classic three -bean salad has minimum ingredients, the most basic dressings, and yet I can’t have enough. The creamy beans contrast perfectly with the tangy steet vinaigrette, and there are just enough salty crunch of the red onion to keep the flavors anchored. This is the perfect summer accompanying dish for all your barbecues and potlucks, or during these loaded weekly evenings when you don’t want to spend a lot of time preparing dinner.

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Salad recipe for three easy beans

My salad of three beans has dark kidney beans, cannellini beans and green beans. You can also try other beans such as chickpeas, wax beans, purple shell peas or black -eyed peas. This recipe is really flexible, so you can exchange beans, and you can even add more than three beans if you wish. However, I recommend having a variety of colors, textures and shapes. Make sure you also have at least a creamy bean!

I also made a basic and slightly soft vinaigrette with just enough Dijon to give it a little zing. You can easily modify softness or flavor to your taste or even use your favorite bottle vinaigrette (such as Italian vinaigrette) for a different flavor. This recipe is so easy to make yours, so have fun with it!

Classic three beans

The simple ingredients meet in this classic salad of three beans to make a simple summer accompanying dish, perfect for barbecues and meals-shaping!Step -by -step photos can be seen under the recipe card.

• 1 15 oz. can kidney beans ($ 0.94)
• 1 15 oz. can Time in cannellini beans ($ 0.94)
• 1.5 cups frozen green beans (thawed, $ 0.59 *)
• ¼ cup red onion (Finely diced, $ 0.12)
• ¼ cup fresh parsley (chopped, $ 0.17)
• ¼ cup apple cider vinegar ($ 0.24)
• ¼ cup olive oil ($ 0.64 **)
• 2 Tablespoon sugar ($ 0.12 ***)
• 1 teaspoon salt ($ 0.03)
• ¼ teaspoon black pepper (freshly cracked, $ 0.02)
• 1 teaspoon Dijon Mustard ($ 0.03)

• Rinse and drain kidney beans and cannellini beans. Place kidney beans, cannellini beans and deconted green beans in a bowl.

• Slice the red onion, then dip the onion in a bowl of ice water for about five minutes before drainage and finely compensate. Chop the parsley. Add the onion and parsley to the bowl with the beans.

• In a separate bowl, whisk together vinegar, sugar, olive oil, salt, pepper and Dijon.

• Pour the vinaigrette on the beans, onion and parsley, then stir to combine.

• Transfer the bean salad to the refrigerator and let the beans marinate in the vinaigrette for about 30 minutes before serving. Give a good salad attacker just before serving to redistribute the vinaigrette.

See how we calculate the recipe costs here.

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* If you prefer to use Fresh green beansI would cut them and laundered them for 1 to 2 minutes, then I would cool them in an ice bath to stop the cooking process. I would not use canned green beans Because they are much softer and have a mute flavor compared to Frozen or Fresh.
**Olive oil is my favorite choice for this vinaigrette. He adds wealth, helps balance acidity and creates temporary emulsion; I never jump it! Without this, the flavors of vinegar and Dijon will be more pronounced, tThe texture will be lighter and the flavor will be much clearer. You can try to leave it aside if favoritebut All comes down to your personal preference.
***The vinaigrette is supposed to be slightly sweet To soften the sharpness of vinegar and mustard, but do not hesitate to adjust it to your taste. If you are sensitive to sweetness, Start with a smaller amount of sugar And add more if necessary.

Portion: 1cupCalories: 301kcalCarbohydrates: 41gProtein: 13gFat: 11gSodium: 666MGFiber: 12g

Read our full nutritional warning here.

How to take three photos of bean salad step by step

Prepare the beans: Rinse and drain a 15 oz. Can of kidney beans and a 15 oz. Cannellini beans. Add them to a bowl with 1.5 cup of deconga frozen green beans.

Shock the onion: Stay a little red onion and soak them for about 5 minutes in a bowl of ice water (this removes the pointed edge of their flavor). Finely dice about ¼ cup of red onion. Chop approximately ¼ cup of fresh parsley.

Make the vinaigrette: Whisk together ¼ cup of apple cider vinegar, ¼ cup of olive oil, 2 tablespoons of sugar, 1 tsp. Tea

Combine: Add the onion and parsley to the bowl with the beans, then pour the vinaigrette on top. All to combine.

Chill and serve: Refrigerate the salad of the three beans for about 30 minutes to let the beans marinate. Give him a good praise, then serve!

What to serve with a salad of three beans

The sweet pie flavor of this salad of three beans makes it perfect correspondence for other sweet dishes, especially all that with a barbecue sauce. In the photos here, I served it with my chicken baked with a barbecue cheddar and a large ball of potato salad, and the combo was incredibly satisfactory. It also goes beautifully with iced ham steaks (the Dijon vinaigrette goes so well with the sweet frosting), creamy pork chops for a fun contrast or crisp air frying baguettes when you need a quick meal during the week.

Storage instructions

The salad of three beans is one of these recipes that improves over time in the refrigerator. By refrigerating, the beans are starting to absorb the flavors of the vinaigrette, and everything becomes super tasty. This salad will probably remain good in the refrigerator for about four days (if you don’t eat it by then).