I’m always in the mood for a side salad with my meals.
Whether that be green or potato, pasta or bean—salads accompany my meal nearly 90% of the time.
Summer is the perfect time to make some of the classics like I mentioned above. Sometimes, though, you can’t wait for summer. Sometimes side salads come calling in early spring.
I’ve had an abundance of canned beans lately and thought it was a great time to make bean salad. Bean salad has been around for ages and is one of those salads that’s been slowly slipping out of style for the last 30 years. I can’t even remember the last time someone made it for a get-together in my world.
I love bean salads because they’re refreshing and unique. Most people will take pasta or potato salads to potlucks and barbecues, but I love to bring bean salads when I can (see above: nobody brings them).
If you’ve never made a bean salad before, this is a good recipe to start. It’s simple, classic, and effortless. I swapped canned green beans for the fresh stuff (just blanch them for a few minutes) and it made a world of difference when it comes to texture and taste.
Simple Three-Bean Salad
A simple and refreshing bean salad with garbanzo, green and kidney beans.
- Boil green beans for 2-3 minutes until slightly tender. Drain and immediately rinse with cold water. Set aside.
- In a large bowl, combine garbanzo (chickpeas), kidney beans and onion.
- In a small bowl, whisk together oil, vinegar, salt, pepper, and sugar.
- Drizzle oil mixture on top of beans. Add green beans to mixture and toss to coat. Top with parsley.