Herby 3 Bean Salad
If there’s ever been a dish to utilize as many herbs as possible, it’s this one. This recipe can be made with curly parsley, flat leaf parsley, cilantro, dill — you name it. The beauty of this herby 3 bean salad recipe is that you can use a combination of these or just one kind of herb. No matter which route you take, the herbs (and the beans) will shine and complement each other flawlessly. The end result is a tasty, hearty summer lunch or side dish that is filling without making you feel heavy.
Can three bean salad be frozen? No, I wouldn’t recommend freezing this bean salad as it will interfere with the delicate texture of the beans and also mute the flavor of the dressing. For best results, make right before serving.
What goes with bean salad? Since herby 3 bean salad is such a fresh tasting dish, I recommend choosing a hearty dish to serve alongside it. An example of this would be a grilled New York strip steak or a roasted chicken. See our guide to creating the best roasted chicken here.
How long will bean salad last in the fridge? Herby 3 bean salad will last in the fridge for up to 5 days. However, I recommend eating the salad sooner rather than later (preferably right after making) in order to maximize the freshness of the dressing and the herbs. If you’re meal prepping for 4 or 5 days, consider creating extra dressing to add to the salad when you’re going to eat in the subsequent days. This will rehydrate the beans and perk up the freshness of the dish.
What kind of beans are best for bean salad? Almost any kind of canned bean will work for this herby 3 bean salad recipe. A few examples of the best kind of beans you can use for bean salad are:
Kidney Beans
Black Beans
Chickpeas
Great Northern Beans
Pinto Beans
Cannellini Beans
Navy Beans
How to make Herby 3 Bean Salad:
Herby 3 Bean Salad
Ingredients
- 3 15 oz cans of beans, preferably a mixture of chickpeas, black beans, and kidney beans
- 1/2 cup of chopped herbs, such as parsley or dill
- 1/4 cup of chopped sun-dried tomatoes
- 8 oz of mini mozzarella balls
- 2 tbsp balsamic vinegar
- 1/4 cup olive oil
- 1/2 tbsp honey
- 1/2 tbsp dijon mustard
- Pinch salt & pepper
Instructions
- Mix all of the ingredients for the vinaigrette together in a small bowl and set aside.
- Drain and rinse all of the canned beans and mozzarella balls and put them in a large bowl.
- Chop the fresh herbs and sun-dried tomatoes finely and add them to the large bowl alongside the beans and mozzarella balls.
- Season the herby bean mixture with salt and pepper.
- Drizzle all of the vinaigrette over the herby bean mixture and toss until well incorporated.
- Let the herby 3 bean salad sit for about 15 minutes before serving, allowing the beans to soak up some of the flavor of the dressing.
