This salad is best served the next day but consumed within 5 days. Add crumbled feta, although this negates the vegan aspect (but would be super tasty!).Use black beans and add corn and cilantro.Substitute chickpeas or kidney beans with black beans or northern beans.Cover and let sit in the fridge for at least 2 hours, but preferably 24 hours to let the juices soak in.Pour over salad and mix with rubber spatula until well combined.Whisk together ingredients for the dressing.Drain beans, thaw green beans and combine in a large mixing bowl.Then a little bit of salt, pepper, and celery seed are added. Veggies: Celery, red onion, and shallot are added for a flavorful crunch.ĭressing: The dressing a sweet and tangy vinaigrette made with olive oil, apple cider vinegar, and honey. Some recipes call for other types of beans like black beans or great northern beans, but stick to three beans people! It’s in the name! Everyone has their own renditions and this way I’m sharing is how my mama taught me.īeans: For starters, we need three beans: chickpeas, kidney beans, and green beans. With most classic recipes, there’s no cookie cutter way to make it. Let’s just start with the things that I love about three bean salad: Something I grew up eating and if you didn’t, well you’re about to! Perfect for potlucks, cookouts, or simply an easy side dish for dinner. This classic three bean salad is all in the name – three beans! Kidney beans, chickpeas, and green beans tossed in a refreshingly light dressing.
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