The Best Three Bean Salad
Made with three different types of beans, crunchy celery and a light and tangy vinaigrette, this salad is truly The Best Bean Salad. It’s packed with protein and flavor – perfect as a side dish or a main course!
Minnesota has an endless supply of lakes; we are the Land of 10,000 Lakes after all. And, if you haven’t quite made the connection yet, the name Land of 10,000 Recipes was no accident!
The second the ice on the lake went out, we were out there enjoying the water. Will asks about 15 times a day when we can go fishing. The kid is officially obsessed. He would literally fish all day long if he could. When Matt gets annoyed with Will’s 14th request to go fish, all I can do is think about how the apple doesn’t fall far from the tree.
We have always wanted a kayak but don’t really have the space to keep one. I did some research and found out that they make inflatable kayaks! That same feeling of skepticism that you have right now was the exact same feeling I had when I first heard about kayaks that inflate. I envisioned Matt and the boys going overboard as the inflatable kayak slowly lost its air.
Yet, I still bought one! And let me tell you, the inflatable kayak did NOT disappoint! It has been so much fun to use and is insanely durable. It came with a little foot pump that gets the whole thing inflated in under 10 minutes.
The boys and I have been throwing it in our wagon and then hauling it to the nearby lakes. It has been such a fun activity for all of us.
Now that it’s summer time, give me alllll the salads. With the warmer temperatures, I often find myself wanting lighter food. This bean salad is absolutely perfect for summer.
It is light but still filling. Made with three different kinds of beans, it has enough protein to stand alone on its own or is perfect for a side dish.
More Salads You’ll Love
- Buffalo Chicken Pasta Salad
- Healthy Cherry Chicken Pasta Salad
- Mango Chicken Salad
- Greek Pasta Salad
How to Make The Best Bean Salad
- Drain and rinse all the beans. It makes it really easy to dump them all into one colander and then rinse them together.
- Dice up celery, onion and parsley.
- In a small bowl, whisk together all the ingredients for the vinaigrette.
- Toss everything together in one large bowl and enjoy!
What Beans are the Best to Use?
I love the combination of cannellini, kidney and garbanzo beans. Although subtle, they each have a different flavor. The combination of all three is delicious and packed with protein!
How long does this Bean Salad stay good?
This Bean Salad will stay good in the fridge for up to 5 days. It’s one of those things that gets even better, too! The beans continue to marinate in the dressing and become incredibly flavorful. It’s the perfect make ahead lunch!
What makes this “The Best”?
I have specific criteria when I decide to use the term “best” in my recipe title. First, does it taste good? That’s pretty obvious but it still needs to be stated! Another set of criteria for me is balanced flavor and texture. If a recipe is going to be the best, it has to have the right amount of acid, the perfect crunch and be well seasoned. Well, this recipe has it all! It truly is The Best Bean Salad.
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Healthy, Quick & Easy Recipes
Whenever I ask my readers what types of recipes they would like to see more of, the resounding answer is always “quick and easy dinners”. I always like hearing that answer because those are the kind of recipes that I want to make! So, whenever you come to Land of 10,000 Recipes, you will always be able to find recipes that are healthy, quick and easy!
Tips for Involving Kids
- Have your kids help you dice up the ingredients for with their very own knives.
- Let your kids help you measure out all of the ingredients for the vinaigrette. Have them whisk the vinaigrette to their heart’s content.
- There is always going to be a mess when you cook with your kids but, like my little guy Will says, “It’s okay Mom, chefs make messes and then they clean it up.” Have fun cooking with your kids!!
The Best Three Bean Salad
Ingredients
Bean Salad
- 15 oz can cannellini beans drained and rinsed
- 15 oz can kidney beans drained and rinsed
- 15 oz can garbanzo beans drained and rinsed
- ¼ white onion diced
- 4 celery stalks diced
- 1 cup parsley finely chopped
Vinaigrette
- 1/3 cup apple cider vinegar
- 1 Tbsp white sugar
- 3 Tbsp vegetable oil
- 1 tsp salt
- ½ tsp pepper
Instructions
- Drain and rinse all of the beans.15 oz can cannellini beans, 15 oz can kidney beans, 15 oz can garbanzo beans
- In a large bowl, whisk together the vinaigrette ingredients.1/3 cup apple cider vinegar, 1 Tbsp white sugar, 3 Tbsp vegetable oil, 1 tsp salt, ½ tsp pepper
- Add the beans, celery, onion and parsley to the bowl with the vinaigrette.15 oz can cannellini beans, 15 oz can kidney beans, ¼ white onion, 4 celery stalks, 1 cup parsley, 15 oz can garbanzo beans
- Toss everything to combine.
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