Three Bean Salad
Usually a three bean salad says classic summer side. Maybe for a picnic in the park or a barbecue.
But our world has changed drastically in the last few days.
My weekly grocery trip involved going overboard stocking up on the essentials in an effort to limit my time outside the house in the coming weeks.
Empty shelves and fridge cases say so much about humanity. Frozen pizza and veggies, and soap and toilet paper are very hot items.
Beans have also become quite popular.
I think we are all looking for positive glimmers in this horrible situation from reminders about hygiene to embracing less glamorous ingredients with longer shelf lives like beans.
On Instagram I asked what recipes people would find helpful and comforting.
No surprise, you are looking for pantry recipes.
And I want to share those while providing alternates because I know certain ingredients are in short supply.
How To Make A Three Bean Salad
For my version of a three bean salad, I like using a combination of kidney beans, pinto beans and navy beans.
You can use whatever canned beans you have at home: cannellini beans, black beans, chickpeas and more.
To add some fresh crunch to the beans, I fold in diced red bell peppers and red onions.
For dressing, I use lime juice and olive oil. Next I stir in chopped cilantro and minced chives.
What If You Don’t Have Fresh Ingredients?
If you truly need to go 100% pantry on this recipe, reach for a jar of salsa. Bonus—it is the ultimate shortcut.
Most jarred salsas have a combination of onions, cilantro, peppers and lime juice, plus tomatoes. Just stir salsa into your beans.
What Else Can You Do With a Three Bean Salad?
Leftovers don’t have to mean eating the same exact dish day after day.
You have options!
Option 1: Three Bean Quesadillas
Fold 1 cup bean salad into a 1/4 cup shredded Mexican blend cheese. Place a 6-inch tortilla in a skillet over medium heat. Add the bean-cheese mixture and top with another tortilla. Heat until golden brown on both sides. Serve with salsa.
Option 2: Quick Three Bean Chili
Heat 1 tablespoon olive oil in a large saucepan over medium heat and sauté 2 cups bean salad for 2 minutes. Add 1 15-ounce can crushed fire-roasted tomatoes, 1 cup water, 1 teaspoon cumin and 1/2 teaspoon chili powder. Bring to a boil. Reduce heat and simmer for 10-15 minutes until thickened.
Option 3: Three Bean Grain Salad
Fold 1 cup bean salad into 1-1/2 cups cooked grains. Quinoa, barley, brown rice and farro are good options. Stir in chopped fresh cilantro.
PrintThree Bean Salad
- Prep Time: 10 minutes
- Total Time: 10 minutes
- Yield: Serves 4–6 1x
Ingredients
1–15 ounce can kidney beans, drained and rinsed
1-15 ounce can pinto beans, drained and rinsed
1-15 ounce can navy beans, drained and rinsed
1/4 cup finely diced red onions
1 red bell pepper, diced
2 handfuls cilantro, roughly chopped
2 tablespoons minced chives
2 tablespoons olive oil
Juice of 1 lime
1-1/2 teaspoons kosher salt
1/2 teaspoon black pepper
Instructions
In a large bowl, combine the kidney beans, pinto beans, navy beans, onions, bell peppers, cilantro, chives, salt and pepper.
Notes
Three Bean Quesadillas
Fold 1 cup bean salad into a 1/4 cup shredded Mexican blend cheese. Place a 6-inch tortilla in a skillet over medium heat. Add the bean-cheese mixture and top with another tortilla. Heat until golden brown on both sides. Serve it with salsa.
Quick Three Bean Chili
Heat 1 tablespoon olive oil in a large saucepan over medium heat and sauté 2 cups bean salad for 2 minutes. Add 1 15-ounce can crushed fire-roasted tomatoes, 1 cup water, 1 teaspoon cumin and 1/2 teaspoon chili powder. Bring to a boil. Reduce heat and simmer for 10-15 minutes until thickened.
Three Bean Grain Salad
Fold 1 cup bean salad into 1-1/2 cups cooked grains. Quinoa, barley, brown rice and farro are good options. Stir in chopped fresh cilantro.
