This Three Bean Salad is exactly what I need after a long day at work. No fuss. No cooking. But super tasty and super filling, and I feel so much better knowing I’m feeding myself some good, clean food! I try to keep some fresh ingredients on hand all the time, such as parsley, lemons, celery, but I didn’t have all the fresh ingredients I needed, so I just used dried herbs I still had in my pantry. (I had to dig around but I found them!) (Fresh herbs are definitely NOT essential during times like this, so skip the grocery store and make the best of what you have!)
The beans I used happen to be some that I always have in my pantry, but you can substitute with whatever beans you have. Same with the herbs, I happen to have Za’atar (because I love this spice blend) but any blends can be used, such as Jamaican spice, Southwestern spice, whatever your tastebuds desire.
Although this is a main dish to ME, it can definitely be a great side to any amazing protein you bake, grill or fry. Enjoy!
Three Bean SaladPrint Recipe
- 1 (15 oz) can cannellini beans (white kidneys beans)
- 1 (15 oz) can chickpeas (garbanzo beans)
- 1 (15 oz) black beans
- 1 clove garlic
- 2 tsp honey
- 1 Tbsp Dijon mustard
- 1 Tbsp white wine vinegar
- 1/4 cup extra virgin olive oil
- 1-2 tsp za’atar
- Kosher salt (good pinch or two) and freshly ground pepper
- Juice of 1 large lemon
- 1 Tbsp dried mint (3 Tbsp fresh, chopped)
- 1 Tbsp dried tarragon (3 Tbsp fresh, chopped)
- 3 Tbsp fresh parsley leaves, chopped
- 4 stalks celery, finely diced (including leaves)
- 1/2 red onion or 1 large shallot, finely diced
Drain and rinse all the beans, let dry as much as possible
In large bowl, grate the garlic then whisk in the honey, Dijon, vinagar, olive oil, zaatar, salt and pepper, lemon juice, dried herbs and 1 Tbsp of the fresh Parsley. Add the celery, onion and beans and toss well. Add the rest of the parsley and toss. Add more salt and pepper (or za’atar!Serve immediately or store in airtight container for 2-3 day.
*For the herbs, if you have fresh mint and tarragon, do the same as I described with parsley - chop 3 Tbsp each, add 1 Tbsp to base, then toss the rest in at the end after the beans have been added.