Herby Three Bean Salad Recipe

When you want to eat a nutritious vegan meal — but the thought of turning on your oven or working over your stovetop is enough to make you call for takeout — this bright and herby three bean salad recipe is an excellent option. Courtesy of Food Republic recipe developer Milena Manolova, the dish will satisfy your appetite in a quick 15 minutes. "This recipe is relatively easy to make and requires minimal cooking, as most of the ingredients are either fresh or already cooked," Manolova comments. 

Each component of this nourishing salad has a unique role, and together the blend "offers a refreshing and satisfying mix of flavors and textures," despite only requiring a can opener and a bit of mixing to make. "The beans provide a hearty base, while the cucumber, celery, and red onion add crunch and freshness," Manolova says, while "the herbs, like parsley and mint, bring a vibrant and aromatic element to the dish." Aside from being a quick meal to whip up on the spot, our recipe developer adds this handy salad "can be prepared in advance and chilled, allowing the flavors to meld together and making it a convenient option for gatherings or meal prepping."

For this recipe, you'll need three cans of beans. Manolova opts for cannellini, garbanzo, and kidney, but she comments that "black beans, green beans, navy beans, or black-eyed peas can also be used to make this salad." Next, dice up some cucumber, celery stalks, and red onion, and finely chop fresh a bit of fresh parsley and mint.

For the salad dressing, you'll need extra-virgin olive oil, Dijon mustard, honey, lemon juice, salt, and black pepper.‌

Your first step in this recipe is to grab a large bowl and empty out the drained cans of beans. Place the beans in the bowl and toss in the chopped cucumber, celery, and red onion. Finally, add the finely chopped fresh herbs to the mixture, and use a large spoon to mix everything together until evenly distributed.

Add all of the dressing ingredients (olive oil, mustard, honey, lemon juice, salt, and pepper) to a smaller bowl and whisk them together until the consistency is smooth and combined. Manolova remarks that "the dressing is the key ingredient in this recipe," as it "enhances the flavors of the salad and adds a tangy, slightly sweet, and zesty taste" that unites the beans and veggies.

Pour the dressing into the bowl with the salad ingredients and toss everything together to coat. Cover the bowl and transfer the salad to the fridge for at least 1 hour to chill. Manolova explains that this step gives the beans and vegetables plenty of time to absorb the dressing. 

Once you're ready, serve this herby three bean salad straight from the fridge as "a versatile dish that works well as a light lunch or even as a main course with additional protein or grains," per our recipe developer. She also notes that this bean salad makes a great side with meats like roasted chicken, steak, sausage, or fish. Leftovers can be stored in the fridge for a few days, and best of all: "The salad tastes even better the longer it sits because all the vegetables absorb more of the dressing's flavor," Manolova says.