It is always nice to have a fresh vegetarian salad option at any gathering. This Olive Oil 3‑Bean Salad is a delicious addition to any buffet table. Crunchy celery, fresh cherry tomatoes, and a fabulous dressing round out this amazing and easy salad. Simply add all ingredients to a large bowl and refrigerate — that’s it! Serve for a large party or keep in an airtight container for a fast and filling lunch.
Olive Oil 3‑Bean Salad
Course: SidesCuisine: MediterraneanDifficulty: Easy6
servings10
minutes2 hours
Cannellini, kidney, and garbanzo beans get a well-deserved makeover with this Olive Oil 3‑Bean Salad! Paired with crunchy vegetables and a tangy dressing, this salad is the perfect lunch or side dish for a crowd.
Ingredients
115-ounce cancannellini beans, rinsed and drained
115-ounce cankidney beans, rinsed and drained
115-ounce cangarbanzo beans, rinsed and drained
1shallot, minced
2celery stalks, chopped
15cherry tomatoes, halved
5large leaves basil, chopped
1stem fresh oregano, chopped
2tablespoononion blossom vinegar, or any light vinegar you have
1tablespoonhoney
4tablespoonsrobust extra virgin olive oil
1teaspoonssalt
1teaspoonblack pepper
Directions
- To a large bowl, add all ingredients. Carefully mix together, as to not break up the beans.
- Refrigerate for at least 2 hours before serving to allow the flavors to blend. This salad is best served chilled.
Notes
- You can use whatever beans you have on-hand to make this salad. Any combination of beans will work!
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