This 3 bean salad recipe includes the standard green, waxed and kidney beans generally used in this type of dish. You could substitute any one of these with any other canned bean you may prefer-it will still be a good tasting salad.
Another option you may want to consider is using dried beans rather than canned.
The only drawback doing this is the time involved soaking the beans(usually overnight) but if you are not in a big hurry they make fine three bean salads.
This is a good option as canned beans can be high in sodium, although rinsing them in cold water before adding them to the salad will reduce the sodium content by up to 40%.
I always like to add some colourful vegetables to my bean recipes, such as orange or yellow bell peppers and carrots for example.
A more colourful salad will catch the eye and generate a little interest from people who tend to enjoy a meal with all their senses.
1 can cut green beans
1/3 cup salad oil
Put dressing ingredients in a large salad bowl and whisk until blended.
Empty cans of beans into a colander and rinse under cold water.
Chop remaining vegetables and add to dressing. Add beans and gently stir.
Refrigerate overnight or for at least 6 hours before serving, stirring occasionally.
Makes about 8 servings.
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