Mixed Bean Salad / Mixed Pickled Bean Salad / Three Bean Salad

Kidney beans: These beans add a rich, hearty texture and are packed with protein and fiber.

Chickpeas: Also known as garbanzo beans, they bring a nutty flavor and are a great source of protein.

Green beans: These beans add a crisp texture and a fresh, slightly sweet taste.

Red onion: Finely chopped to add a sharp, pungent flavor that balances the beans.

Parsley: Freshly chopped to add a bright, herbaceous note to the salad.

Olive oil: Used as the base for the dressing, it adds a smooth, rich flavor.

Red wine vinegar: Provides a tangy acidity that complements the beans and dressing.

Salt: Enhances the overall flavor of the salad.

Black pepper: Adds a hint of spiciness and depth to the dressing.

When preparing the red onion, soak it in cold water for about 10 minutes before finely chopping. This will help to reduce its sharpness and make it more palatable in the salad. Additionally, for a more vibrant flavor, consider toasting the chickpeas lightly in a dry pan before adding them to the mix. This will give them a slightly nutty taste and a bit of extra texture.

• kidney beans - Substitute with black beans: Black beans have a similar texture and flavor profile, making them a good alternative.

• kidney beans - Substitute with pinto beans: Pinto beans offer a slightly creamier texture but still work well in mixed bean salads.

• chickpeas - Substitute with cannellini beans: Cannellini beans are creamy and mild, providing a similar texture to chickpeas.

• chickpeas - Substitute with navy beans: Navy beans are small and tender, making them a good alternative to chickpeas.

• green beans - Substitute with wax beans: Wax beans have a similar texture and can be used interchangeably with green beans.

• green beans - Substitute with snap peas: Snap peas offer a similar crunch and can add a fresh flavor to the salad.

• red onion - Substitute with shallots: Shallots provide a milder, sweeter flavor compared to red onions.

• red onion - Substitute with green onions: Green onions add a mild onion flavor and a bit of color to the salad.

• parsley - Substitute with cilantro: Cilantro offers a fresh, citrusy flavor that can complement the other ingredients.

• parsley - Substitute with basil: Basil provides a sweet, aromatic flavor that can enhance the salad.

• olive oil - Substitute with avocado oil: Avocado oil has a similar texture and a mild flavor, making it a good alternative.

• olive oil - Substitute with grapeseed oil: Grapeseed oil is neutral in flavor and works well in dressings.

• red wine vinegar - Substitute with apple cider vinegar: Apple cider vinegar has a similar acidity and can add a slightly fruity note.

• red wine vinegar - Substitute with white wine vinegar: White wine vinegar offers a similar tangy flavor and can be used interchangeably.

• salt - Substitute with soy sauce: Soy sauce adds a salty, umami flavor that can enhance the salad.

• salt - Substitute with sea salt: Sea salt provides a similar salty flavor with a slightly different mineral profile.

• black pepper - Substitute with white pepper: White pepper offers a similar heat but with a slightly different flavor profile.

• black pepper - Substitute with cayenne pepper: Cayenne pepper adds heat and a bit of spice, though use sparingly.

• To store your mixed bean salad, transfer it to an airtight container. This will help maintain its freshness and prevent any unwanted odors from seeping in.
• Place the container in the refrigerator. The salad will stay fresh for up to 3-5 days. The red wine vinegar and olive oil dressing will help preserve the beans and vegetables.
• If you want to freeze the salad, it's best to do so without the dressing. The olive oil can become cloudy and the vinegar can alter the texture of the beans.
• To freeze, place the undressed bean mixture in a freezer-safe bag or container. Remove as much air as possible to prevent freezer burn.
• Label the container with the date so you can keep track of its freshness. The mixed bean salad can be frozen for up to 2 months.
• When you're ready to enjoy the salad, thaw it in the refrigerator overnight. Once thawed, add the dressing and mix well to combine.
• For an extra burst of flavor, consider adding fresh parsley or red onion after thawing, as freezing can sometimes dull their flavors.
• Remember to always check the salad for any signs of spoilage before consuming, especially if it has been stored for an extended period.

• For a quick and easy method, place the mixed bean salad in a microwave-safe dish. Cover it with a microwave-safe lid or plastic wrap, leaving a small vent for steam to escape. Heat on medium power for 1-2 minutes, stirring halfway through to ensure even warming. Be cautious not to overheat, as the beans can become mushy.

• Alternatively, you can reheat the three bean salad on the stovetop. Place the salad in a non-stick skillet over medium-low heat. Stir occasionally to prevent sticking and to ensure even heating. This method allows you to control the temperature more precisely, preventing the vegetables from becoming too soft.

• If you prefer a more gentle reheating method, use a double boiler. Place the mixed pickled bean salad in a heatproof bowl and set it over a pot of simmering water. Stir occasionally until the salad is warmed through. This method helps maintain the texture and flavor of the beans and vegetables.

• For a cold option, consider refreshing the salad instead of reheating. Add a splash of olive oil and a squeeze of lemon juice or red wine vinegar. Toss to combine and serve chilled. This method enhances the flavors and keeps the salad crisp and vibrant.

• If you have an air fryer, you can use it to reheat the bean salad. Preheat the air fryer to 350°F (175°C). Place the salad in an air fryer-safe dish and heat for 3-5 minutes, shaking the basket halfway through. This method adds a slight crispness to the beans and vegetables, giving the salad a delightful texture.

• Can opener: To open the cans of kidney beans, chickpeas, and green beans.

• Colander: To drain and rinse the beans after opening the cans.

• Large mixing bowl: To combine the kidney beans, chickpeas, green beans, red onion, and parsley.

• Small bowl: To whisk together the olive oil, red wine vinegar, salt, and black pepper for the dressing.

• Whisk: To mix the olive oil, red wine vinegar, salt, and black pepper into a well-combined dressing.

• Measuring cups: To measure out the olive oil, red wine vinegar, and chopped parsley.

• Measuring spoons: To measure out the salt and black pepper.

• Chef's knife: To finely chop the red onion and parsley.

• Cutting board: To provide a surface for chopping the red onion and parsley.

• Refrigerator: To chill the salad for at least 30 minutes before serving to allow the flavors to meld.

Use canned beans: Opt for canned kidney beans, canned chickpeas, and canned green beans to save time on cooking and prepping.

Pre-chop ingredients: Finely chop the red onion and parsley in advance and store them in airtight containers.

Make the dressing ahead: Whisk together the olive oil, red wine vinegar, salt, and black pepper and store in the fridge.

Mix and refrigerate: Combine all ingredients and refrigerate overnight to save time on the day of serving.