Grab For Eats 
This Three Bean Salad recipe is a vibrant and hearty dish that brings together the wholesome goodness of beans with a tangy and sweet dressing. This salad typically features a mix of black beans, red beans, and chickpeas, but the beauty of this dish is its versatility – you can use any beans and other ingredients you like!
The ingredients our Three Bean Salad recipe are simple, yet each brings something unique to the table. The beans provide a satisfying bite and are packed with protein and fiber. The dressing, often a blend of vinegar, sugar, and oil, adds a tangy sweetness that balances the earthiness of the beans. Additions like onion and parsley give the salad a flavorful boost.
Eating our Three Bean Salad will be a delightful experience for you. The beans have a pleasant, chewy texture, and each type of bean offers a slightly different flavor. The dressing ties everything together; its tangy sweetness complementing the savory beans perfectly.
Three Bean Salad Recipe Tips
What are Black beans?
Black beans are rich in fiber and antioxidants, giving the salad a hearty feel and a deep color.
What about Red beans?
The red beans in the dish are kidney beans. Kidney beans add texture and rich, earthy flavor to a three bean salad. They provide protein, fiber, and essential minerals, making the salad hearty and nutritious.
Chickpeas? Yes please!
Chickpeas, also known as garbanzo beans, enhance the salad’s protein, fiber, and iron content, adding a satisfying, nutritious element.
Sweeten with some Corn!
Corn brings a sweet crunch and bright color to a three bean salad, complementing the beans’ earthiness, while adding fiber, vitamins B and C, and a summery, hearty appeal.
Asparagus!? Sure, why not?
Asparagus adds a crisp texture and fresh, slightly sweet flavor to a three bean salad, enhancing its nutritional profile with vitamins A, C, and K, and providing a vibrant, seasonal touch.
Red onions too!
Red onion provides a sharp flavor that balances the creaminess of the beans.
How to Make Three Bean Salad
Step 1 – Prepare the beans: Drain and rinse the chickpeas, black beans, and red beans.
Step 2 – Make the dressing: In a small bowl, whisk together the olive oil, lemon juice, minced garlic, salt, and pepper.
Step 3 – Assemble the salad: In a large bowl, combine the chickpeas, black beans, red beans, chopped onion, and parsley. Pour the dressing over the top and toss to combine.
Step 4 – Chill and serve: Cover the salad and refrigerate for at least 2 hours before serving to allow the flavors to meld together.
What to Serve with Three Bean Salad
Three bean salad is a versatile dish that can be served with a variety of entrees. Here are some great pairings to go with this salad:
Carraba’s Tuscan Grilled Chicken Recipe
Cheddars Grilled Salmon Recipe
And that’s it! Enjoy your delicious and nutritious Easy Three Bean Salad!
Remember, the key on how to make three bean salad is using fresh ingredients and balancing the flavors. Happy cooking!
Equipment
- 1 Large Bowl for mixing the salad ingredients.
- 1 Small bowl for preparing the dressing.
- 1 Whisk for emulsifying the dressing.
- 1 Can opener for opening the canned beans.
- 1 Colander for draining and rinsing the beans.
- 1 Steamer for cooking the asparagus
- 1 Knife for chopping the onion and parsley.
- 1 Chopping board
Ingredients
- 1 can chickpeas drained and rinsed
- 1 can black beans drained and rinsed
- 1 can red beans drained and rinsed
- 1 can whole kernel sweet corn
- 8 stalks asparagus
- ½ red onion sliced and quartered
- ¼ cup parsley chopped
- 1 cup olive oil
- 4 tbsp lemon juice
- 2 clove garlic minced
- 2 tbsps granulated sugar
- salt to taste
- pepper to taste
Instructions
- Drain and rinse the chickpeas, black beans, and red beans.
- Steam asparagus for 3-4minutes. Remove from heat and put in ice bath.
- In a small bowl, whisk together the olive oil, lemon juice, minced garlic, salt, and pepper.
- In a large bowl, combine the chickpeas, black beans, red beans, chopped onion, and parsley. Pour the dressing over the top and toss to combine.
- Cover the salad and refrigerate for at least 2 hours before serving to allow the flavors to meld together.
