Bright colors, fresh delicious flavor makes this Three Bean Salad a perfect side for summer!
My mom has been eating bean salad for as long as I can remember. And, honestly, I always thought it was gross. Not that I had ever tried it. I just couldn’t get over the way it looked. However, I was in my preteen and teen years, so, there’s that.
I recently decided it was time to make my own. I loved. every. bit. Who knew combining just a few simple ingredients with a light and refreshing dressing could make such a delicious side dish?
In fact, it’s easy and quick enough to make for an impromptu picnic or barbecue. What makes it even easier is putting it in a mason jar for travel, plus, it’s more fun that way, too. I mean, what’s not fun about mason jars?
The process is so simple, I literally used a couple of cans of beans, steamed some fresh green beans and red peppers, tossed in freshly chopped onion, tossed it in a bowl with a super simple vinaigrette, and I was good to go!
You could put it on one large jar for a crowd and serve from there, but my favorite is packaging the three bean salad in individual containers for a small gathering. That way, everyone can help themselves to their own jar. If you’re really generous, you could even let your guests keep the jar as a fun little gift. Me? I’m partial to my mason jars and have a tough time parting with them. So, ya, there’s that.
How ever you choose to serve your three bean salad, your guests will love it’s fresh, light flavor.
Easy Three Bean Salad in a Jar
Ingredients
- 16 ounce can garbanzo beans
- 15.25 ounce can red kidney beans
- 1 cup chopped fresh green beans
- 1 medium red bell pepper rinsed and diced
- ½ cup diced white onion
- 1 teaspoon salt
- ¼ cup red wine vinegar
- ⅛ cup canola or vegetable oil {I do NOT recommend using olive oil since it tends to solidify in the refrigerator}
- ¼ teaspoon white sugar
Method
- Steam chopped green beans for 4-5 minutes
- Meanwhile, rinse canned garbanzo and kidney beans using a colander; place in a medium bowl and set aside
- Add diced pepper to green beans and steam 1-1 1/2 minutes longer; remove from heat and rinse with cold water
- Add the green bean mixture and the diced onions to the beans; set aside
- In a small bowl, combine vinegar, oil and sugar. Mix well
- Pour dressing and 1 teaspoon salt on bean mixture and toss until combined
- Cover with plastic wrap and chill for 30 minutes before serving
Did you make it?
Show me! @aubrey_realhousemoms or tag #realhousemoms!If you liked this recipe, be sure to visit my site to see these recipes and more!
Sandra @ A Dash of Sanity says
I so need to make this for summer!! It looks so fresh and definitely right up my alley! Perfect for summer BBQs. Thanks for the recipe! Pinning, Stumbling and Yumming!