3 Bean Salad

Because when you’re craving beans, you just gotta have beans.

Oh, wait, am I the only one that craves beans? Well, I was craving them the other day, so here we are.

This simple salad is actually a great trick to have tucked up your sleeve. It’s really fast to whip up and goes great with so many different types of main dishes (roasted meats, burgers, a big ol’ sandwiches, whatev.). The flavor is light and fresh, yet the beans are totally filling. You can customize with your favorite beans, but I like this trio for their variety of color, shapes, and flavor.

I usually prefer frozen to canned vegetables, so I used frozen purple hull peas. The thing with frozen peas and beans is that they need to be cooked. Even though they’re not hard like dried beans, you still need to boil them before eating them. I was doing some other cooking that day, so it didn’t bother me to have them simmering in the background for 45 minutes and then I just threw the salad together at the end. If you don’t want to wait for your peas/beans to boil, you can sub a 15 oz. can of black eyed peas, field peas, or purple hull peas. The canned version are already cooked and can just be rinsed, drained, and added to the salad.

I also used frozen green beans, which are really more of a vegetable than a bean, so they don’t need to be cooked first. They’re quickly blanched before freezing, so I just let them thaw and used them as is. If you prefer a more cooked green bean, you can boil them for a few brief minutes to soften them up some, but they don’t need the 45 minutes that the hull peas require. Or, you can use canned green beans.

So here it is. Tuck this recipe into your “regular rotation” folder, because it’s easy, inexpensive, and versatile!

3 Bean Salad

3 Bean Salad

4.8 from 5 votes
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3 Bean Salad

This light and fresh 3 Bean Salad is a "go to" side dish that will match just about any meal. 

Total Cost $3.96 recipe / $0.66 serving
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 6 2/3 cup each

Ingredients

  • 1/2 lb frozen cut green beans* $0.75
  • 1/2 lb frozen purple hull or field peas* $0.84
  • 15 oz can kidney beans $1.09
  • 1/2 small Vidalia onion $0.42
  • 1/4 bunch fresh parsley $0.20
  • 3 Tbsp olive oil $0.48
  • 1 1/2 Tbsp red wine vinegar $0.06
  • 1/4 tsp garlic powder $0.02
  • 3/4 tsp salt $0.05
  • freshly cracked pepper $0.05

Instructions

  1. Bring a 2 quart sauce pot of water to a rolling boil over high heat. Add the frozen peas. Allow the pot to return to a boil then reduce the heat to medium-low and allow the peas to simmer for 45 minutes. Either allow the frozen green beans to thaw during this time, or for a softer green bean, add the green beans to the boiling water with the peas for the last 3 minutes of cooking. Drain the peas in a colander and allow them to cool slightly.
  2. Meanwhile, finely dice the onion and roughly chop the parsley. Add both to a large bowl. Briefly rinse the kidney beans under cool water, allow the excess water to drain away, and then add them to the bowl with the onion and parsley.
  3. To make the dressing, stir together the olive oil, red wine vinegar, garlic powder, salt, and a generous amount of freshly cracked pepper in a small bowl.
  4. Once the peas have been boiled and cooled, add the peas and green beans to the bowl with the rest of the ingredients. Pour the dressing over top, and stir until everything is well combined. Serve immediately or refrigerate until ready to eat.

Recipe Notes

*One 15 oz. can each of green beans and field peas can be substituted for frozen to make the recipe much faster.

 

3 Bean Salad

Step by Step Photos

BeansThese are the beans that I used. I like frozen better than canned because they have a lighter, fresher flavor. They do require some cooking, whereas canned version are all ready to go. These are one pound bags of beans, so I used half and packed the rest into freezer bags to save for later.

Boil PeasCheck the cooking instructions on the package for your frozen peas. Mine said to bring a pot of water to a boil, add the peas, allow it to come back to a boil, then reduce the heat and let simmer for 45 minutes. So, that’s what I did! If you want your green beans a little cooked, you can add them to the water with the peas for the last few minutes of cooking. I just let mine thaw and then used them as-is. 

Drain PeasDrain the peas in a colander and let them cool a bit.

Salad IngredientsWhile the peas are cooling, dice the onion into very small pieces and roughly chop the parsley. Drain the can of kidney beans and rinse them with cool water. Combine the onion, parsley, thawed green beans, kidney beans, and cooked peas in a large bowl.

DressingTo make the ultra bare-bones dressing, just combine the olive oil, red wine vinegar, garlic powder, salt, and a healthy dose of freshly cracked pepper. Stir it up a bit – it won’t really suspend, but just stir a little anyway.

Add DressingPour on the dressing…

Finished SaladThen stir until everything is combined and coated in dressing. Perfect, light, and refreshing. 

If you want more of a flavor punch, you can use an Italian dressing in place of the homemade, but I like the light, simple dressing that I used. It kept the salad light and let the flavor of the beans and the sweet onion really shine through! I also chose to use just a little bit of garlic powder instead of a fresh clove because I just wanted a hint of garlic flavor, rather than a tongue burning fresh garlic effect :)

3 Bean Salad

Beans… they’re what’s for dinner (at my house).