Three Bean Salad
Make this classic Three Bean Salad with vegetables, fresh herbs, and a sweet & tangy homemade dressing. An easy make-ahead side dish that's perfect for potlucks, BBQs, cookouts, and family meals.
Servings: 8
Ingredients
- 15.5 oz can kidney beans, rinsed and drained
- 15.5 oz can cannellini beans, rinsed and drained
- 15 oz can black beans, rinsed and drained
- 1 stalk of celery, diced
- ½ medium yellow onion, diced
- ¼ cup parsley, chopped
- 3 tbsp olive oil
- 1 tbsp apple cider vinegar
- 1 tbsp minced garlic
- ½ tsp cumin powder
- ¼ tsp salt
Instructions
- Open and drain all of the beans, then rinse them well under cold running water.
- Dice the onion and bell pepper, then chop the parsley.
- Add the drained beans, chopped vegetables, and parsley to a large mixing bowl.
- In a small bowl or measuring cup, whisk together the olive oil, apple cider vinegar, and seasonings until the dressing is well combined.
- Pour the dressing over the bean mixture and toss gently until everything is evenly coated.
- Cover the bowl and refrigerate for at least 1 hour before serving to allow the flavors to blend.
- Give the salad a quick stir before serving.
Notes
This recipe makes enough to serve about 8-12 people, depending on portion size, making it a great choice for potlucks, BBQs, and family gatherings.