This quite literally is about to become your favorite side dish of all time. To be perfectly honest, I have almost eaten entire batches of 3 Bean Salad in one sitting. It’s healthy and addicting, so watch out.
Did I mention? 3 Bean Salad…. YUMM!!
Thanksgiving week seemed like the perfect time to introduce this little mixture of perfection because its sweet and tangy flavors will appeal to everyone at the dinner table. Plus, it takes about 10 minutes to make a double batch, which makes it an ideal potluck addition. Have I sold you yet?
This recipe is really coming out of the vault actually. Usually, it’s my own recipe vault that I’m talking about, but in this case, it’s my dear mothers’. This recipe is one of her greatest creations and she generously offered it to me for this blog. Hope you enjoy it as much as our family does!
Mom’s Secret Recipe: 3 Bean Salad
- 1 can chickpeas
- 1 can kidney beans
- 1 can green beans (or 1.5 c fresh green beans)
- 1.5 T fresh minced garlic
- 1/4 c. chopped red onion
- 1/4 c. chopped green onion
- 1/4 c. minced cilantro
- 1/4 c. chopped celery
- 1/4 c. chopped green/yellow/red bell pepper
- DRESSING INGREDIENTS
- 1/2 c. sugar (-or- 5 packets truvia -or- 1/4 c. baking truvia)
- 2/3 c. vinegar mix (equal parts white, balsamic, and apple cider vinegar)
- 1/3 c. extra virgin olive oil
- 1 tsp. Himalayan sea salt
- 1/4 tsp. black pepper
- 1/4 tsp. turmeric
- Mix dressing ingredients until sugar/Truvia dissolves.
- Chop/mince garlic, red/green onion, cilantro, celery, and bell pepper.
- Combine beans and chopped ingredients.
- Pour dressing on top and mix thoroughly, so all parts are covered.
- For best flavor, refrigerate over night and toss before serving.
Be prepared to be the talk of the potluck if you bring this salad. (Except for maybe pumpkin pie guy, because, well… it’s pumpkin pie. Don’t be too mad. I’ve got a pumpkin pie recipe coming later this week that will make store bought pie seem like child’s play.)
This recipe has become the gem that it is the result of a lot of experimentation and tweaking by my dearest mother. I’d like to say it was mostly a collaborative effort, but my big additions were the turmeric and bell pepper, so don’t you dare leave those out. lol 😉 On that note,
On that note…
A huge thank you to my mom who has been as instrumental in this blog/cookbook as the food itself. She’s encouraged me every single day, clipped magazines for inspiration, sent encouraging emails to warm up my creative brain, and never let me quit! Behind every great recipe, there’s a mom who wasn’t afraid to try it and fake a pleased face, even when you’re 6 years old and make a giant batch of shutter-inducing baking soda pancakes. THANKS MOM!