After many days of contemplating what to serve as a tasting this week at the farmers market, I decided to do an old favorite, the three-bean salad! Although I didn’t grow up eating this, I’m sure many of you did. Whether you bought it at a deli, or used canned beans as a quick side dish, this will always make people think back to a “comfort food” state of mind.
I actually decided on this recipe because most people know how to make chili with kidney beans, but need help making them in new ways. Also, this salad is great for a large crowd, an outdoor event, and will be a wonderful accompaniment to any BBQ!
For it’s nutritional value: You can actually pump up your heart by replacing a daily serving of red meat with a serving of beans.
- ⅓ cup olive oil
- ¼ cup red wine vinegar
- 1 tablespoon honey
- 1½ teaspoon dried oregano
- 2 cups kidney beans, cooked
- 2 cups garbanzo beans, cooked
- 2 cups fresh green beans, lightly cooked
- 1 cup chopped green bell pepper
- 1 cup chopped red bell pepper
- 1 cup pimento-stuffed olives
- ½ cup chopped red onion
- salt and pepper
- Whisk first 4 ingredients in a large bowl.
- Add all remaining ingredients and toss to blend.
- Season with salt and pepper.
- Cover and refrigerate at least 3 hours and up to a day.
You may also want to try my other bean dishes:
Beans are protein boosters!
Enjoy, Mary
© 2012 – 2021, Mary Papoulias-Platis. All rights reserved.
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{ 2 comments… read them below or add one }
How about Kalamata olives in there too? Do you think it would work? Thank you.
Of Course! Cooking is all about using what you have on hand, and improvising.