Three-bean salad has been a summer staple in the United States since around the 1950s, when grilling first became an American pastime.
first became an American pastime. All those grilled meats required something fresh and tangy to balance them out. Enter: this crunchy, protein-packed salad. You’ve likely made a version of it before, but I highly recommend giving this modernized version a try.
Most traditional recipes call for a variety of canned beans, along with chopped onion and bell pepper. The beans are marinated in a vinaigrette that includes plenty of sugar, which helps to balance out the punch from the vinegar. To enhance this salad with fresh ingredients, I’ve introduced blanched green beans and chopped celery for some welcome crunch.
The beauty of this dish is that it’s quick to make and travels well for all your upcoming potlucks, graduation parties and barbecues. It’s tasty chilled but is also great at room temperature. High in protein and fiber, this Three Bean Salad makes an excellent vegetarian side or main dish when served with a whole grain such as quinoa, sorghum, whole wheat pasta or farro. It’s an excellent make-ahead option, as it tastes better the longer the beans marinate in the dressing.
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