Three Bean Salad Recipe

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Three Bean Salad

I got this recipe from a friend, and great cook, Miwa. We went to her house for dinner a while back with her husband Mike and their adorable baby Jack, and they had this bean salad as one of their sides.  Mark and I loved it so much, they sent us home with a heaping bowl for leftovers the next day. I craved this salad once it was gone, and I wanted the recipe – correction, I needed this recipe. As I was cracking open my laptop to email her with the recipe request, Miwa had already emailed me this beloved recipe — she’s the best!

I have never been a bean-in-my-salad kind of girl until recently, when I fell in love with garbanzo beans mixed into leafy greens. But this salad’s main components are beans, beans, and more beans, with some other veggies tossed in, like celery, corn, and roasted green chilies. What really pulls this salad together is the dressing, it unites this hodgepodge of ingredients and makes it shine. It has seasonings that I couldn’t put a finger on in the beginning, for instance cumin, and chili powder, but in the end, all the seasonings and flavors mesh beautifully together. Make this for your next BBQ, dinner night, or social gathering – it will be a hit!
Ingredients ~ The original recipe called for canola oil, which I replaced with olive oil, and 1/2 cup vs. 3/4 cup. The recipe also called for wine vinegar, but both Miwa and myself used red wine, but I’m sure white wine would work, too (I also changed the proportions of vinegar, only because I love vinegar – the recipe calls for 1/4 cup, but I used 1/2 cup red wine vinegar). I like adding crunch to my salads, so I put this bean salad over a bed of butter lettuce and it was amazing.

1 can (1 lb.) of organic kidney beans
1 can (1 lb.) of organic garbanzo beans
1 can (1 lb.) of organic pinto beans
1 can (1 lb.) of whole kernel corn
1 can  (4 ounce) of roasted green chilies, diced
1/4 cup Italian parsley, chopped
2 stalks of celery, sliced super thin (a mandolin works wonders)
5 green onions, thinly sliced

Chili Dressing

1/2 cup olive oil
1/2 cup red wine vinegar
1 garlic clove, minced
1 teaspoon chili powder
1 teaspoon dried oregano
1/4 teaspoon cumin
1 teaspoon salt
1/4 teaspoon ground pepper

Directions

Drain kidney, pinto, and garbanzo beans into a colander and rinse well with cold water. Pour into a large bowl and add thinly sliced celery, green onions, parsley, and drained corn and green chilies.

To prepare the dressing, mix all chili dressing ingredients together, then pour over bean salad, mixing lightly. Refrigerate for 4 hours or overnight. Stir before serving. Makes 8 servings.

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2 Comments

  • Posted April 4, 2011 at 5:09 PM | Permalink

    OMG! I cannot thank you enough for this wonderful recipe. I love it! I have made it every week since I found it 3 weeks ago. I have shared your link with tons of friends too!
    Thanks!

  • Posted April 5, 2011 at 8:48 AM | Permalink

    Hi Tiffany – I’m so glad you loved it, cause it is one of my all time favorites! Thanks for stopping by!

    -Eliza

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