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Serving: Pair this Three Bean Salad with grilled meats, sandwiches, or as part of a buffet spread. It also makes a satisfying standalone light meal.
Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. The flavors will continue to develop over time, making it even tastier the next day.
Variants:
Four Bean Salad: Add a can of black beans or navy beans for extra variety.
Spicy Version: Add a diced jalapeño or a pinch of red pepper flakes to the dressing for a hint of heat.
Mediterranean Twist: Use lemon juice instead of vinegar and add crumbled feta cheese and Kalamata olives.
Low-Sugar Option: Replace the sugar with a pinch of stevia or omit it entirely for a more tangy flavor.
FAQ:
Q: Can I use fresh beans instead of canned?
A: Absolutely! You can cook dried beans from scratch or use fresh green beans. Just ensure they’re fully cooked and cooled before using.
Q: How can I make this salad vegan?
A: This recipe is naturally vegan as written. Simply ensure your Dijon mustard is free from animal products.
Q: Can I make this salad ahead of time?
A: Yes! This salad is perfect for making ahead as the flavors improve with time. Prepare it a day in advance and store it in the refrigerator until ready to serve.
Three Bean Salad is a simple yet flavorful dish that’s sure to become a favorite for its convenience, versatility, and delicious taste. Try this recipe and enjoy a nutritious and crowd-pleasing salad!
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