This is a super easy Three Bean Salad Recipe. In it, canned kidney beans, black beans, and cannellini beans unite in a tangy, garlic ginger balsamic vinaigrette. This chopped salad is perfect for summer get-togethers, picnics, and a quick lunch.
This three bean salad has become one of my favorite salads this summer. It is a versatile, plant-protein packed salad, that is both light and filling.
What are the ingredients needed to make this 3 bean salad?
You will need the first 6 ingredients to make the garlic ginger balsamic vinaigrette, and the other 10 ingredients to make the salad:
- Ginger
- Garlic
- Balsamic vinegar
- Olive oil
- Lemon juice
- Salt
- Avocado
- Carrot
- Cucumber
- Tomatoes
- Canned black beans
- Canned kidney beans
- Canned cannellini beans
- Onion
- Kale
- Parsley
I love this salad for so many reasons! One of those reasons is that it is so versatile!
You can change up the variety of canned beans you use. Instead of black beans, kidney beans, and cannelini, you could use chickpeas, pinto beans, and lima beans. You can also add in veggies like shredded zucchini or diced cabbage or shaved beetroot, or any of your favorite veggies in addition to, or, instead of the veggies I have used.
If you eat eggs, boil one, chop it up into bite sized pieces and add it in as well.
Another reason I love this salad is it is filling yet light. I can enjoy a large bowl of this salad and feel satisfied but not feel weighed down.
Speaking of feeling weighed down, a few months ago, I entered a chapter in my life that, over the last month or so, has left me emotionally and creatively constipated. So much so, I took a break from this blog for way too long. However, I seem to have come “unplugged” and finally returning to this little joyous endeavor of mine with this recipe for an Easy Three Bean Salad Recipe with a garlic-ginger balsamic vinaigrette.
And, getting back to this recipe…
Once you have prepped all the veggies and canned beans you want to use, then simply toss them in this insanely delicious, garlic ginger balsamic vinaigrette. And, you have one heck of a tasty and satisfying salad on your hands.
Make it your main meal (like I often do,) or serve it as an accompaniment to some beet onion jam slathered veggie burgers, veggie dogs, Broccoli Olive Salad, or anything you grill up this summer. With a light meal like this, you might just have enough room for these fruit popsicles or no bake chocolate pie!
Thanks so much for stopping by. If you make this recipe, please let me know in the comments below what you think of it, or tag your creation on social media with @savoryspin or #savoryspin. For more fusion, spice-filled, recipe ideas, please subscribe and follow me on Facebook, Instagram, and/or Pinterest!
Easy Three Bean Salad Recipe
This is a super easy Three Bean Salad Recipe. In it, canned kidney beans, black beans, and cannellini beans unite in a tangy, garlic, and ginger balsamic vinaigrette.
Ingredients
- 1 tsp ginger (approx. 3 cloves)
- 1 1/2 tsp garlic (approx. 1/2 inch chunk of fresh ginger)
- 1 tbsp. balsamic vinegar
- 3 tbsp. olive oil
- 3 tbsp. lemon juice (approx. 1/2-1 lemon
- 1/4 tap salt
- 1 avocado
- 1 carrot
- 1 cucumber
- About 7-8 grape tomatoes
- 1 cup black beans
- 1 cup kidney
- 1 cup cannellini
- 1/2 onion
- 2 cups Kale
- 2 tbsp. chopped parsley
Instructions
- Peel the ginger and garlic. Then, grate both into a bowl.
- Into the bowl, add in the balsamic vinaigrette, lemon juice, olive oil, and salt, and mix well until all ingredients are well incorporated. Then set it aside.
- Prep the beans and veggies. First open all the cans of beans and pour out all the liquid. Then, place the canned beans in a strainer or colander and run this under cold tap water to rinse off the beans. Then place required quantities of the beans in a large bowl.
- Chop up the onion and add it to the bowl with the beans.
- Also slice the tomatoes in half and add them to the bowl too.
- Grate the carrots, slice the cucumber, peel and chop the avocado, tear the kale, chop the parsley, and add all to the large bowl.
- Then, stir the vinaigrette one more time and add it to the salad. Toss well so vinaigrette is distributed throughout and enjoy.
Notes
*I used fresh ginger and garlic, but you can use the garlic and ginger that is sold in glass jars in the produce section of stores instead. They are usually peeled and sometimes minced.
**If using kale, make sure to remove the tough, thick middle vein on kale leaves.
Nutrition Information
Yield 4 Serving Size 1Amount Per Serving Calories 396Total Fat 20gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 15gCholesterol 251mgSodium 105mgCarbohydrates 38gFiber 13gSugar 5gProtein 21g
Nutrition information is provided as a courtesy and should be considered an approximation only. Savory Spin makes no guarantees to the accuracy of this information. Please do consult a professional nutritionist for more accurate information. Please do keep in mind that prep times, cooking times, etc, are provided as guidelines as there are so many variables at play.
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Michelle
Friday 19th of August 2022
This salad is so fresh and filling. I love the dressing
John / Kitchen Riffs
Wednesday 17th of August 2022
I love bean-based salads, and this is one of the best ones I've seen. Terrific recipe! Thanks.
David @ Spiced
Monday 15th of August 2022
I love summer bean salads! We haven't made any bean salads this summer yet as it's been a bit of a whirlwind...but maybe I can still squeeze in some summer fare before fall! This one sounds delicious, Shashi!!