Who does not love a simple Three Bean Salad Recipe, perfect for summer season picnics and potlucks?! This traditional American picnic salad has cannellini beans, kidney beans, garbanzo beans, celery, red onion, parsley, and a sweet and sour dressing. This three bean salad is so brilliant and packs tons of taste from fresh herbs, capers, and a zesty garlic Dijon French dressing. It’s the perfect potluck salad.
Three Bean Salad RecipeCourse: SaladDifficulty: Easy
1 (15 oz) can kidney beans – rinsed and drained
1 (15 oz) can cannellini beans – rinsed and drained
1 (15 oz) can garbanzo beans – rinsed and drained
2 celery stalks – finely chopped
3/4 cup finely chopped red onion – soaked in water to take the edge off the onion
1 cup loosely packed fresh finely chopped flat-leaf parsley
1 teaspoon fresh finely chopped rosemary
- GARLIC DIJON VINAIGRETTE
1/2 Tbsp Dijon mustard
1 to 2 garlic cloves – minced
1/4 cup extra-virgin olive oil
1 tsp sugar
2 Tbsp lemon juice
Salt and black pepper
- Make the salad: In a large bowl, combine the 3 different types of beans, the celery, onion (drained of soaking water), parsley, and rosemary.
- Make the dressing: In a separate small bowl, whisk collectively add the French dressing ingredients. Whisk vigorously to mix. Add the dressing to the beans. Toss to coat.
- Chill and Serve: Transfer the salad to the fridge for several hours, to permit the beans to take in the flavor of the dressing. Let come to close to room temperature to serve. Give the salad another quick toss earlier than serving.
- Leftover storage: store leftover three bean salad within the fridge in tight-lid containers. It ought to preserve for 2 days, relying on when you actually made it.