Okay so you’re at a summer picnic and the buffet of salads are laid out before you. What do you gravitate towards? I admit, I’ve never been into creamy salads (I never liked mayonnaise). I love bean salads! I recently had one at a swim meet that was so shockingly good I thought I would whip up my own version. Beans are an awesome way to get protein. This recipe is so easy to make and only gets better when it marinates in the fridge for a day or two. My husband and I would eat this for dinner and for the rest of my family, I would serve it as a side dish. Easy and perfect summer dish. And use fresh herbs from your garden for extra summer freshness. You can sub out the basil for parsley or cilantro.
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Garlic and Basil Three Bean Salad
- Total Time: 15 minutes
- Yield: Serves 6
- Diet: Vegetarian, Vegan, Gluten-Free
Description
A vibrant summer salad, perfect for picnics or potlucks.
Let the flavors meld in the fridge for an even tastier treat!
Ingredients
- 14 oz (397 g) can of organic chick peas
- 14 oz (397 g) can of Northern beans
- 14 oz (397 g) can of dark red kidney beans
- 1 handful fresh basil leaves
- 4 cloves raw garlic
- 1 bell pepper
- 2 spring onions
- 1 lemon Juice
- Olive oil
- 1 tsp Dijon mustard
- Salt and pepper
Instructions
- Drain all of the cans of beans and rinse well with cold water. Let them drain for a few minutes, then add to a large serving bowl.
- Add the olive oil (approximately 2 tablespoons) and remaining ingredients. Mix well.
- Cover and refrigerate. The flavors will develop over a few hours or days.
- Give it a good stir before serving and adjust the salt and pepper accordingly. Add additional olive oil sparingly, if needed.
Notes
- For a zestier salad, use a combination of lemon and lime juice.
- Toasted pine nuts or slivered almonds would add a delightful crunch.
- This salad can be made ahead of time; the flavors improve with time in the refrigerator.
- Prep Time: 15 minutes
- Category: Side Dish
- Method: No-Cook
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 200
- Sugar: 5
- Sodium: 200
- Fat: 10
- Saturated Fat: 2
- Unsaturated Fat: 8
- Carbohydrates: 30
- Fiber: 10
- Protein: 8
Frequently Asked Questions
Which three beans work best in this salad?
A mix of kidney beans, chickpeas, and cannellini beans gives you a good variety of texture and color. Canned beans work fine here. Just drain and rinse them well before tossing with the dressing. 
How far in advance can I make this bean salad?
You can make it up to two days ahead, and it actually improves as the garlic and basil flavors soak into the beans. Store it covered in the fridge and bring it to room temperature before serving.
Should I use fresh basil or dried?
Fresh basil makes a noticeable difference in this salad since it adds a bright, aromatic quality that dried basil cannot match. Tear the leaves by hand and toss them in just before serving to keep them from turning dark.
