Three Bean Salad (With Quick Marinade)
Servings: 4 people
- 1 can kidney beans — 15 oz / 400 g or 1½ cups / 230 g cooked beans
- 1 can butter beans — 15 oz / 400 g or 1½ cups / 230 g cooked beans
- 1 can chickpeas — 15 oz / 400 g or 1½ cups / 230 g cooked chickpeas
- 2 stalks celery chopped
- 1 small red onion thinly sliced
- ½ cup flat-leaf parsley chopped
For the Dressing
- ¼ cup extra virgin olive oil
- 3 tablespoons red wine vinegar or lemon juice
- 1 tablespoon Dijon mustard
- 1 tablespoon honey
- 1 clove garlic grated
- 1 teaspoon oregano
- ½ teaspooon salt + black pepper to taste
- Make the Dressing: In a large bowl, whisk together ¼ cup extra virgin olive oil, 3 tablespoons red wine vinegar (or lemon juice), 1 tablespoon Dijon mustard, 1 tablespoon honey, 1 clove garlic, 1 teaspoon oregano, ½ teaspooon salt, and pepper.
- Add the Beans: Drain and rinse 1 can kidney beans, 1 can butter beans, and 1 can chickpeas. Warm them in the microwave for 30-60 seconds, then toss into the dressing. Let sit to marinate.
- Finish the Salad: Add 2 stalks celery, 1 small red onion, and ½ cup flat-leaf parsley. Toss gently. Serve right away or refrigerate for later.
Substitutions
- Kidney beans: hearty and meaty → swap with black beans or pinto beans.
- Butter beans: creamy and mild → use great northern beans or cannellini beans.
- Chickpeas: nutty, protein-rich → try lentils or edamame for extra protein.
- Celery: crisp crunch → sub cucumber, fennel, or bell pepper.
- Red onion: sharp kick → replace with green onions or shallots.
- Parsley: fresh brightness → use basil, cilantro, or dill.
- Olive oil: rich and fruity → switch to avocado oil or walnut oil.
- Vinegar/lemon: zesty tang → sub white wine vinegar, apple cider vinegar, or lime juice.
- Dijon mustard: creamy tang → use yellow or grainy mustard.
- Honey: sweet balance → replace with maple syrup, agave, or sugar.
- Garlic: bold flavor → swap with garlic powder or roasted garlic.
- Oregano: earthy aroma → try Italian seasoning or thyme.
- Warm the beans: A quick microwave zap helps them soak up flavor and lose that canned taste.
- Let it chill: Rest 20 minutes in the fridge for the best make ahead salad recipe.
- Chop evenly: Small, uniform veggies make every bite balanced and tasty.
- Tame the onion: Rinse slices under cold water to mellow their sharp bite.
- Brighten before serving: A squeeze of lemon or splash of vinegar lifts the flavors.
- Switch up herbs: Parsley is classic, but basil, dill, or cilantro add fresh twists.
- Stay flexible: Add cucumber, bell pepper, or olives for a budget friendly vegetarian meal.
- Choose quality oil: Extra virgin olive oil makes the dressing shine and keeps it heart healthy.
- Boost the protein: Stir in quinoa or farro for a high protein vegetarian salad that doubles as a main.
