Three Bean Salad
Colorful and tangy, this Three Bean Salad combines a convenient pantry staple—canned beans—with crisp celery, red pepper, onion, and fresh parsley. Using canned beans makes this salad especially convenient, but it still offers a satisfying combination of fiber and plant-based protein, while the vegetables bring additional color, texture, and flavor to every serving.
The simple dressing combines apple cider vinegar, olive oil, Dijon mustard, celery seed, and just enough maple syrup or honey to soften the vinegar’s sharpness. Once tossed together, the salad rests in the refrigerator so make it several hours ahead—or even the day before serving—so the beans have time to absorb the dressing and the flavors can settle together.
Serve it alongside grilled chicken, fish, burgers, sandwiches, or roasted vegetables, or enjoy it as a light lunch with leafy greens and a little crumbled cheese.
Three Bean Salad
Ingredients
- 5 cups of cooked beans OR 3 cans (15 ounces) beans, drained well
- ½ cup diced celery
- ¼ cup diced bell pepper
- ⅓ cup finely diced red onion
- ¼ cup chopped fresh parsley or mixed herbs
- ¼ cup apple cider vinegar
- 3 tbsp extra-virgin olive oil
- 2 tbsp pure maple syrup or honey
- 1 tbsp Dijon mustard
- ½ tsp whole celery seed
- ½ tsp salt
- ¼ tsp black pepper
Instructions
- Place the drained beans, celery, bell pepper, red onion, and parsley in a large bowl.
- In a small bowl or jar, whisk together the apple cider vinegar, olive oil, maple syrup, Dijon mustard, celery seed, salt, and black pepper.
- Pour the dressing over the bean mixture and gently toss until everything is evenly coated.
- Cover and refrigerate for at least 2 hours, or preferably overnight, so the beans and vegetables can absorb the sweet-and-sour dressing.
- Stir well before serving. Taste and add a little more vinegar, maple syrup, salt, or pepper as needed.
Notes
- Drain the canned beans thoroughly so the salad does not become watery.
- Use whatever combination of beans you like or have on hand.
- The salad will keep in a covered container in the refrigerator for up to four days. The flavor becomes even better after it rests overnight.