3 Bean Salad

My Simple 3 Bean Salad Recipe

As a busy mom, I'm always looking for quick and healthy meal options that the whole family will enjoy. This 3-bean salad recipe has become a staple in our household – it's easy to make, packed with flavor, and incredibly versatile. The vibrant colors make it visually appealing too, which is a bonus when trying to get picky eaters to try something new! It’s also perfect for potlucks or a light summer lunch. I love how the flavors meld together, creating a refreshing and satisfying dish.

The beauty of this salad lies in its simplicity. You can easily adjust it to your liking. For example, sometimes I add a little feta cheese for a salty tang, or swap the red pepper for another color. I've even experimented with adding different types of beans, but the combination of edamame, haricots verts, and chickpeas remains my favorite. It's the perfect balance of textures and flavors.

Finding shelled edamame can be a bit of a challenge, I'll admit. I've had to hunt around different grocery stores to find it sometimes. But trust me, it's worth the search! If you can't find shelled edamame, you can always use frozen edamame in the pod, and just shell it yourself. It might take a few extra minutes, but it won't significantly impact the final dish. This salad is the perfect side dish to pair with grilled chicken or fish, or it can stand on its own as a satisfying vegetarian meal.

One of the things I appreciate most about this recipe is its flexibility. It’s a great recipe to make ahead of time. Prepare it the night before, and it's ready to go for lunch the next day. The flavors actually deepen and become more intense after they’ve had a chance to sit in the fridge for a while. Leftovers also make a great packed lunch for busy days at the office or school. So if you’re a busy woman like me, constantly juggling work and family, this recipe is a real time saver and a family favorite.

I often find myself adapting this salad depending on what I have on hand. If I’m feeling adventurous, I'll sometimes add toasted sunflower seeds or chopped walnuts for extra crunch. Sometimes, a squeeze of extra lemon juice brightens the flavors. The possibilities for customization are endless! What I love most is that despite the changes, it always delivers that same delicious taste. This versatility ensures that this recipe never gets old. This 3-bean salad is more than just a recipe; it’s a testament to simple, delicious food that can effortlessly satisfy even the busiest schedules. Try it and see for yourself!

Ingredients I use:

• 1 tablespoon Dijon mustard
• 1/2 teaspoon black pepper
• 2 tablespoons fresh lemon juice
• 1/2 teaspoon kosher salt
• 1 tablespoon extra virgin olive oil
• 1 medium red pepper
• 3/4 cup frozen, shelled edamame
• 8 ounces haricots verts (fresh green beans)
• 1 1/2 cups cooked, shelled fresh chickpeas
• 1/4 cup minced shallots
• 3 tablespoons fresh parsley
• 1 1/2 tablespoons fresh oregano

Step-by-step

• Preheat broiler on high.
• Cut pepper in half and remove seeds.
• Place skin side up on foil and place under broiler for 10 minutes or until blackened.
• Place in a paper bag, close tightly and set aside for 10 minutes.
• Peel and chop.
• Cook edamame and haricots by boiling in water for 4 minutes.
• Rinse in cold water and drain.
• Combine bell pepper, edamame mixture, chickpeas, and salt and pepper in a medium bowl.
• Combine shallots and remaining ingredients, stirring well with a whisk.
• Drizzle dressing over bean mixture and toss.