Bean Salad With Apple Cider Vinegar

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How To Choose Green Beans

EASY! Three Bean Salad Recipe

I never know how the beans are going to cook up, even if they are from my own garden. The most important thing to look for when choosing beans at the market is that they snap when you bend them, versus bending like a rubber band.

This means they’re fresh. But even if they are fresh, they may still take forever to cook.

I had garden beans last year that still weren’t tender after 20 minutes of boiling. I finally gave up.

Ideally, young, fresh green beans should be just cooked after a minute or two. Cooked, but crisp.

Mango Avocado Black Bean Salad Recipe

Im back with a summerlicious salad for you today! Say hello to this Mango Avocado Black Bean Salad swoon!

I l-o-v-e everything about this salad. I mean, whats not to love?

  • The sweetness of the mango
  • The creaminess of the avocado
  • The heartiness of the black beans
  • The crunch of the sweet red bell pepper
  • The heat of the jalapeño

Yup, its got it all and all the ingredients work beautifully together.

How Do You Costume This Salad

This 3-bean salad is historically dressed with a candy and bitter dressing made with vinegar, oil, and sugar. You may reduce the sugar if you would like, however I would not minimize it out utterly, or the dressing will probably be too acidic.

When you make the salad, chill it within the fridge for a number of hours to permit the dressing to soak into the beans, and the flavors to meld. Olive oil is vital to the dressing and can coagulate when chilled. So to serve, take away the bean salad from the fridge and let it come near room temperature.

Typically I say cooked beans will final 3 to 4 days within the fridge, however since this salad is mainly pickled by the vinegar within the dressing, it might last more.

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Whats In This Three Bean Salad

This recipe for bean salad starts in the pantry with one basic vegetable in four different varieties, providing vitamins and protein you cant find in just every veggie. And the best part, you get all the vitamins and nutrients from beans in a can.

The four beans I crave most in my three bean salad are:

  • Green beans
  • Wax beans
  • Garbanzo beans

Bean salad is one of my favorite additions to my lunch time salads, but Im not as big a fan of the syrupy dressed version too often found in the the jarred and canned varieties. Thats why I like my homemade version best.

I use a combination of two vinegars for the dressing: white wine vinegar for a more mellow tang with a touch of apple cider vinegar to give the dressing a punch.

The dressing mellows the thinly sliced onion and pickles the whole batch for a sweet pucker youll never want to pass up.

See more: 20 Recipes You Can Make with a Can of Beans

Our Favorite Bean Salad

Apple Cider Bean Salad

Bean salads are my go to when entertaining . I also find myself making them for make ahead meals throughout the week. This simple bean salad is versatile and can be made with whatever beans you have in your pantry. Use canned or home cooked see our recipes for how to cook black beans and how to cook chickpeas.

In our photos, weve used chickpeas, pinto beans and black beans. For a more traditional three bean salad, you could swap in kidney beans and canned or blanched green beans for the black beans and pinto beans. Or make it a five bean salad and just add them! As I said, this salad is very versatile. Simply use what you have in your kitchen.

I love keeping the flavors in this salad light and so the dressing only requires a quick whisk of red wine vinegar, olive oil, mustard, salt, pepper, and a bit of dried herbs. I use dried oregano, but a blend like Italian seasoning or Herbes de Provence would work nicely, too.

More bean salads: Try our Kale and Bean Salad with Tahini Dressing or this Black Bean and Quinoa Salad.

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How To Make Three Bean Salad:

  • Gather your ingredients: fresh green beans, apple cider vinegar, olive oil, sugar, parsley and salt and pepper, of course. Drain your kidney beans and chickpeas in a colander, and give them a rinse to get rid of any can juices. This salad comes together quickly, so have everything ready before you begin.
  • Poke a hole in the microwaveable bag of green beans, and microwave on HIGH for 3 minutes. Follow the instructions on the bag. If you can’t find the microwaveable bags, rinse and trim 10 ounces of fresh green beans. Place them in a steamer basket, and steam for about 5 minutes, until crisp-tender. Rinse under cool water to stop the cooking process. This method also works for frozen green beans.
  • Chop the green beans into 2-inch pieces when they’re cool enough to handle.
  • Next, make the vinaigrette in a serving bowl: whisk together the olive oil, apple cider vinegar, granulated sugar, salt, pepper and dried parsley. Thinly slice the red onion, and add it to the vinaigrette. Let the onions rest in the vinaigrette for 5 minutes to soften them and take away some of the bite.
  • After the 5 minutes is up, add the drained and rinsed kidney beans, garbanzo beans, and green beans to the bowl. Toss everything together to combine.
  • Once everything is tossed and coated in the vinaigrette, let it rest in the fridge for at least 4 hours before serving. You can make this up to 3 days ahead of time, too.
  • How to serve three bean salad:Can three bean salad be frozen?Cook Time: Total Time:

    A Healthier Version Of The Classic

    In addition to swapping canned green beans for fresh ones in this three bean salad, I also gave the dressing an EBF upgrade by swapping out the white sugar for maple syrup and white vinegar for apple cider vinegar. The end result is absolutely delicious!

    • Maple syrup one of my favorite natural sweeteners, maple syrup replaces the white sugar and adds a delicious subtle sweetness.
    • Apple cider vinegar in place of white vinegar, I decided to use apple cider vinegar! The benefits of ACV outweigh the benefits of white vinegar and the flavor profiles are super similar.

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    Tips For Making Three Bean Salad

    Because the beans are canned in water and salt, the beans release starches that create a murky liquid in the can that while not bad for you, just looks kind of grimy and gross. Thats why I always drain the beans in a strainer, then rinse them well in cool water before adding them to the mixing bowl.

    My bean salad dressing calls for sugar to get that sweet pucker I crave, but the amount can be adjusted if you prefer less. Some recipes require the dressing to be cooked before adding to the salad, but Ive found this step to be just what it is: an extra step, and one you do not need.

    Lastly, youre welcome to use different varieties of beans in your three bean salad. Three, four, five types of beans use whatever you want!

    Ingredients For White Bean Salad

    Picnic 4-Bean Salad Skinny Recipe

    For this recipe you will need:

    • White beans: Use cannellini beans , great northern beans, or navy beans. I use canned beans for convenience, but you can also use 1.5 cups freshly cooked beans.
    • Grape tomatoes or cherry tomatoes: These are sweet and flavorful varieties, but roma tomatoes or other garden tomatoes work too.
    • Fresh herbs: Parsley, basil, cilantro, dill, chives, etc. I enjoy a combination of fresh parsley + dill .
    • Apple cider vinegar: Or try your own favorite vinegar.
    • Dijon mustard
    • Pure maple syrup: Or other sweetener.
    • Saltand pepper to taste
    • Garlic cloves: An optional but flavorful addition if you’re a garlic lover.

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    Why Youll Love This Recipe:

    • This three bean salad recipe is wholesome and satisfying. Its packed with hearty beans, fresh veggies and a homemade apple cider vinegar dressing thats low in sugar.
    • Its a versatile dish thats great served with almost anything, and its also a satisfying lunch!
    • It may be made entirely in advance so its perfect for meal prep.
    • Its gluten-free, dairy-free and vegan.

    Tips And Hints For This Recipe

    • This salad is even better if made the day before and chilled overnight allowing all the flavors to meld together.
    • Any type of cooked bean will work with this salad. Drain all canned beans and rinse to remove the salt.
    • If you want to kick it up a notch add a little crushed red pepper or a couple pinches of ground cayenne pepper.
    • Are you always in a hurry or preparing for a party? No problem prepare the dressing up to two days in advance and store in the refrigerator.

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    How To Serve This Salad

    Three Bean Salad is perfect for potlucks. You can also use it as a side for your other dishes or as a topping for tacos, burrito bowls, etc. It tastes and looks amazing, so don’t be shy about putting it out on your table for family and friends to enjoy.

    One of the best things about this Three Bean Salad is that it is a healthy, filling option for a meal that’s pleasing to the palate as well as easy on the eyes. You can whip it up in minutes and have something lovely to offer guests. It also makes a great lunch for work or home. You’ll love the way the flavors and textures come together, so give it a try!

    Homemade Five Bean Salad


    Homemade five bean salad is a classic side dish thats perfect for picnics, barbecues or any meal.

    A combination of five different colorful beans tossed with a tangy oil and apple cider vinegar dressing. Fresh, slightly sweet, tangy, healthy and flavorful.

    The temps here have already reached 90º, which puts us in the mood for lighter meals. More salad recipes to come!

    Try our Strawberry Shortcake!

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    Homemade Three Bean Salad

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    This fresh Homemade Three Bean Salad is so much tastier than the store bought variety. The dressing gives it a sweet, vinegary bite that is irresistibly good.

    Three Bean Salad was not part of my life until I met my husband. It just wasnt a thing in my house. Paul grew up on the jarred variety and he loved it, but at first bite, I knew I could make it better at home. Although this recipe is not at all confined to the summer months I always seem to start craving it at this time of year.

    My recipe for Three Bean Salad, like most, consists of green beans, garbanzo beans, and kidney beans. Many recipes call for canned green beans but I use quickly blanched fresh beans and there is just no comparison in the quality. Canned green beans are dull in color and typically quite salty. Fresh is best!

    There is a texture component in Three Bean Salad that is vital, with the crunch coming from finely diced celery and white onion. But the thing thats gonna getcha is the dressing. Sweet and vinegary with lots of minced garlic and a touch of Dijon. It hits the taste buds in just the right places and keeps you coming back for more.

    It is delicious on its own as a side dish, will make a great addition to your summer BBQs, and I also love to toss a couple spoonfuls into a big green salad along with an assortment of other veggies.

    Transfer the green beans to a colander to drain.

    Bean & Broccoli Salad With Apple Cider Vinegar Dressing

    June 14, 20162 min read

    Bean salads are so easy to make up and have on hand for when you need a quick light meal, side dish or snack. We’ve upped the ante on bean salad and added in some nutrient-rich vegetables to make it even healthier and more filling!

    You can start with any beans you want. We suggest using mixed beans, for more variety and different nutrient profiles, but it’s totally up to you. Then you add in vegetables like red onion and pepper, cauliflower, and broccoli to give it a ton of vitamins and minerals celery for some crunch and parsley for that fresh flavour that will set your tastebuds dancing. The dressing is fabulous, too, mixing apple cider vinegar, olive oil, honey, and a dash of herbamare.

    We love using apple cider vinegar in salad dressings, and other applications, for so many reasons. It helps balance your pH levels, which is a great thing for so many different health benefits, and also helps you detoxify. It’s awesome externally, as well, to make your hair shine!

    Now, lets get on to this delicious bean salad recipe. It’s gluten free, dairy free, vegan, vegetarian, and best of all–takes only 15 minutes to make. Enjoy!

    Bean & Broccoli Salad with

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    Our Tips For Making The Best Bean Salad

  • When using canned beans, drain them and rinse under cold water before tossing with the other salad ingredients. The liquid in the can can taste a bit salty and since it has starch from the beans, it can make the salads dressing look murky.
  • Add fresh herbs to the salad. I love fresh parsley and add a lot. Other herbs will work, too. Try basil, mint, tarragon, dill and cilantro. When adding tarragon, add to taste since it is a bit more pungent than other fine herbs.
  • Add some crunch to balance the texture of the beans. We add cucumber, but celery, fennel, jicama and bell peppers are all excellent crunchy veggies to add.
  • Chill the salad in the refrigerator for at least an hour before serving to allow the beans to marinate in the dressing.
  • Store the salad in the refrigerator up to 4 days .
  • What Form Of Beans Go Right Into A Three Bean Salad

    Three Bean Salad | 3 Bean salad recipe | video recipe

    Three bean salad is often made with canned inexperienced beans as a substitute of the cannellini white beans I am utilizing right here. However Ive but to satisfy a canned inexperienced bean I like, so cannellini its.

    Along with canned cannellini beans, were utilizing kidney beans and garbanzo beans. You may simply used home-cooked variations of the identical when you have these available. You can even swap out any of them for cooked inexperienced beans, wax beans, or black beans.

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    Three Bean Salad Ingredients

    • â cup Apple Cider Vinegar
    • ¼ cup Extra Virgin Olive Oil
    • 2 tablespoons Sugar
    • ¼ teaspoon Black Pepper
    • â teaspoon Garlic Powder
    • 16 ounce can Red Kidney Beans, rinsed and drained
    • 16 ounce can Garbanzo Beans , rinsed and drained
    • 10 ounce package Frozen Cut Green Beans, cooked to the lowest recommended time on package
    • 2 tablespoons Onions, sliced paper thin
    • 2 tablespoons Parsley, chopped

    How To Make Bean Salad

    To make this cold bean salad recipe, simply drain and rinse the four kinds of beans before mixing them together with some thinly sliced onion and the pucker-inducing dressing.

    Youll want to let the three bean salad chill in the fridge for at least 2 hours before serving it so the flavors have time to come together.

    Read Also: How To Make Cucumber Salad

    How Do You Make Three Bean Salad

    This salad is a blend of kidney beans, garbanzo beans and green beans. Traditionally, this salad is made with canned green beans, but I use fresh green beans here and it makes a huge difference with the flavor and texture. The beans get tossed with a little red onion and a homemade dressing that takes just 2 minutes to make. Add a sprinkling of parsley and youre ready to eat!

    Classic Three Bean Salad

    Sweet n

    There are so many reasons to love this salad.

    First it has no mayonnaise which is a plus for summer salads that might sit out at a picnic or gathering.

    Our version combines the sweet and tangy flavors of the traditional salad but weve toned down the sugar. Its sweet, but just enough without being over the top.

    Its fast to make AND can be made ahead of time.

    Not much prep work and the main ingredients are canned.

    It tastes great, goes with anything and is full of wholesome ingredients.

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    Do I Have To Use Canned Green Beans For Three Bean Salad

    In this recipe we forgo the canned green beans and go for frozen instead. This is a personal choice, I prefer the texture of the frozen green beans. I like my green beans snappy!

    The frozen beans work great. Get the steam in the bag microwave variety for added convenience. There are a couple of tricks to keep the beans from getting mushy.

  • Use the lowest suggested cooking time. Donât overcook the beans.
  • As soon as theyâre done, carefully open the bag drain the green beans and rinse them with cold water. This will stop the cooking. If you leave them in the bag, the residual heat will continue to cook the beans.
  • This Three Bean Salad Is The Perfect Side Dish For Your Summer Bbqs Or Next Family Gathering

    Make 8 servings

    This Three Bean Salad is so easy to throw together and most of us have these ingredients all ready at home. This salad is a perfect side dish for work potlucks, BBQs, picnics, or even at your next family reunion.

    Years ago I tried a three bean salad that was made with canned green beans, which is pretty common, and very delicious.

    You can easily substitute the black beans for green beans or try them both and see which one you like best- I must sayboth are equally delicious!

    In a large mixing bowl, combine canned beans, celery, and thawed corn.

    In a separate small mixing bowl combine, extra virgin olive oil, apple cider vinegar, sugar substitute, salt, and pepper.

    Mix until well combined.

    Pour dressing over bean salad. Toss until evenly coated.

    Cover and refrigerate for at least 2 hours or until serving.

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