Monday, June 18, 2012

3 Bean Salad

After scouring the internet and reading various recipes it's become quite evident to me that bean salads (both 3 and 4 bean salad), of all kinds, have been around for years and year.  In the past the popular bean salads consisted of waxy green and yellow beans, kidney beans and lima beans.  I guess recipes like this were appealing then for many reasons; they were fairly inexpensive to make, it makes a lot and it's one of those recipes that can be served chilled or at room temperature making it perfect for family gatherings and reunions.  I know for a fact these bean salads with yellow, green, kidney and lima beans are still fairly popular because I see quite a few of them at church gatherings and family reunions. 
If the bean salad that I just described to you doesn't sound all that great, wait just a minute before you click away.  I have a revamped, updated bean salad that is sure to please!  This salad is slightly sweet, tangy and full of flavor.  However, instead of the combination above it's packed full of nutrients from black beans, white beans and kidney beans as well as various other vegetables.  I absolutely loved this salad.  It's the perfect side dish to accompany anything that comes of the grill.  Another thing I love about this salad is that is takes practically no time to assemble and it can be assembled ahead of time.  The flavor enhances as it sits so it can be made a few hours or even the day before.  It's the perfect side for any cookout or family get together because it makes a lot, cost a little and doesn't have to be constantly chilled.  This was a hit with my family.  I know this will be a popular side that we enjoy with many meals this summer!

3 Bean Salad

1 (14.5oz) Can black beans
1 (14.5oz) Can kidney beans
1 (14.5oz) can white beans
1/4 Cup roasted red bell pepper, finely diced
1/2 Medium red onion, finely diced
2 Green onions, sliced (whites and greens)
1/4 Cup extra virgin olive oil
1/4 Cup red wine vinegar
3 Tbsp Balsamic vinegar
3 Tbsp honey
Fresh cracked black pepper and sea salt, to taste


Drain all beans and rinse thoroughly.  In a large bowl combine the honey, balsamic vinegar, red wine vinegar and olive oil and whisk to combine.  Add the drained and rinsed beans, bell pepper, green onions, and red onions and stir to combine.  Season with salt and pepper.  Cover and refrigerate for at least 1 hour before serving.*

*Can be made earlier in the day or the day before.  Store in the refrigerator until ready to serve.

Recipe source: adapted from Food Network Magazine

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