It’s hard to believe summer is almost here! Some days have already been hot and humid–too warm to cook or bake. So that’s when I start thinking of recipes to make like Three Bean Salad. It doesn’t require any cooking at all and is super-easy to make. It’s a great summer side dish for lunch or dinner and perfect for picnics. I decided to try sweetening my version with honey instead of white sugar and that worked out well. You need to make this salad at least 4 hours before you serve it, to give the salad time to marinate…and this is one of those recipes that tastes better the longer it marinates. So making it the night before you serve it works out great, too.
THREE BEAN SALAD by NancyC Makes about 8 servings
- 1 (15-ounce) can dark red kidney beans, drained and rinsed
- 1 (15-ounce) can green beans, drained and rinsed
- 1 (15-ounce) can garbanzo beans (also called chickpeas), drained and rinsed
- 4 green onions, finely chopped (chop both the green stems and the white onion tip)–or you can substitute 1 medium chopped red onion
- 1 medium red or green bell pepper, chopped
- Optional: 1 to 2 stalks celery, chopped
- 1/2 cup apple cider vinegar
- 1/4 cup olive oil
- 2 to 4 Tablespoons honey, depending on how sweet you want it (or substitute 1/2 cup white sugar)
- 1/2 teaspoon mustard powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
In large bowl, add drained and rinsed beans, then add the chopped green onions and bell pepper; toss all ingredients together with a large spoon. In another bowl or a jar with a tight-fitting lid, add the vinegar, oil, honey, mustard powder, garlic powder, salt, and pepper; whisk together or, if using a jar with lid, shake ingredients together well. Pour this dressing mixture over the bean salad mixture, tossing gently to coat everything well. Chill in your refrigerator for 4 hours or overnight before serving (the taste gets better the longer it marinates). Stir and toss mixture several times as it is marinating. Toss mixture once more right before serving.