This 3 bean salad recipe includes the standard green, waxed and kidney beans generally used in this type of dish. You could substitute any one of these with any other canned bean you may prefer-it will still be a good tasting salad.
Although canned beans are usually high in sodium content you can reduce the amount of sodium by rinsing the beans with cold water using a colander.
You can also use dried beans, soaking them overnight and cooking them in boiling water until tender. The only drawback doing this is the time involved soaking the beans but if you are not in a big hurry You will get a better tasting salad in my opinion. More about cooking beans is explained here.
I like to add some colourful vegetables to my bean recipes, such as orange or yellow bell peppers and carrots for example. A salad with more colour will catch the eye and generate a little more interest from people who tend to enjoy a meal with all their senses.
I always use extra virgin olive oil for my salad dressings, and lately I have been using Xylitol rather than sugar. Stevia is another non insulin-spiking ingredient to consider as well. If you prefer a creamier dressing add a little avocado, this is a healthy alternative to mayonnaise or sour cream.
Don't be afraid to be creative with this dish, have fun with it by adding you own favorite ingredients. Try some herbs and/or spices to bring out the flavours of the vegetables.
Do a taste test while building your salad, sometimes all you need is a little extra salt if it seems bland.
You Are Here:Home › Bean Salads › 3 Bean Salad Recipe
Subscribe to our newsletter
The Salad Bar...
Where Salads Mingle!