Three Bean Salad Recipe

Great recipe, with some tweaks it turned out fantastic! I reduced the sugar to 1/4 cup, included a diced green bell pepper, and substituted olive oil for vegetable oil. I opted for fresh green beans, which I chopped into small pieces and quickly blanched for 2-3 minutes before cooling them in cold water. Chickpeas can be used as a delicious alternative to yellow beans. The key is to let the flavors meld overnight, giving it a few stirs during the marination process. Enjoy your meal!

I made a salad with a few modifications and additions. I included just 2-3 tablespoons of finely diced red onion, 1/4 of a small cucumber, along with 1/2 of a diced red bell pepper and 1/4 of a diced green bell pepper. I followed the dressing recipe exactly, but I added extra salt, pepper, cayenne, and a generous amount of Aleppo pepper for some heat. The salad was truly exceptional after marinating for 24 hours!

I have been making this recipe all summer long, and even now, with the weather getting colder, I still have some in my fridge. I like to add black beans, garbanzo beans, chopped celery, and carrots to the mix. I prefer a less sweet flavor, so I adjust the sweet and sour elements by using less sugar. I use honey, vegetable oil, and apple cider vinegar in different proportions - 1/4 cup honey, 1/2 cup vegetable oil, and 1 1/4 cup apple cider vinegar. I increase the amount of celery seed and salt to 1 teaspoon each. I also use red onion for a milder flavor compared to white or yellow onions. This recipe yields about 3 quarts of salad. As I consume the salad ingredients, I save the remaining liquid in a quart-sized canning jar. I then add partially drained sliced beets to the liquid. After soaking for two days, the beets pickle nicely and can be used in salads or as a standalone dish.

Review: I absolutely loved this homemade dish compared to the canned version, and I will definitely be making it again. The recipe yields a generous amount, so I plan on bringing it to my next potluck dinner. I made a few modifications based on feedback from other reviews. I reduced the sugar to 1/2 cup, substituted canola oil, and included 1 cup of thawed frozen corn and 1 can of drained and rinsed cannellini beans (or garbanzo beans). I estimate this will serve about 30 people with a 1/2 cup serving each, so make sure to use a large bowl to mix everything thoroughly.

I made this recipe with some tweaks. I included a can of garbanzo beans, reduced the sugar to 1/4 cup, used olive oil for half of the oil, replaced half of the white vinegar with rice wine vinegar, and topped it off with a hint of sesame oil. It was a hit with everyone! In the future, I might reduce the sugar even more.

This is the best recipe ever! The only modification I make is adding one can of red kidney beans, one can of black beans, and one can of chickpeas. This recipe serves as the perfect foundation to incorporate any additional ingredients you desire. It's absolutely delicious on its own as well!

Fantastic! I decided to double the recipe but only used a 1/4 cup of sugar, and it turned out absolutely perfect.

Review: This dish brings back memories of my mother's favorite recipe. It's a dish we enjoyed often growing up, and I recently made it for the first time in years. The sweet and sour marinade has a distinct flavor profile, but it was a bit too sweet for my taste. I'll definitely reduce the sugar in the recipe next time. As a variation, I used to occasionally include shoestring cut cooked beets in this bean mix, allowing it to marinate overnight. Before serving, I would drain it and add a dollop of plain yogurt for a unique twist based on my own experience.

This dish is absolutely delicious! To enhance the flavors, I recommend reducing the sugar to half a cup, adding a generous splash of apple cider vinegar, and allowing it to marinate for a day. Initially, I wasn't too keen on it, but after letting it sit overnight, it turned into a delightful treat. I also decided to include a pint of garbanzo beans, which added a lovely touch to the overall dish.

I had not made three bean salad in years, but it brought back memories of when my spouse and I used to have it regularly. The recipe lasted us a while, even though it was just the two of us. I couldn't find my original recipe, so I was thrilled to discover it on the AR site. I made a few tweaks - using Orange Muscat Champagne Vinegar for a fancy twist, opting for Splenda instead of sugar, and reducing the oil amount. It was like a nostalgic trip down memory lane, and I couldn't resist sampling it straight from the mixing bowl before letting it chill in the fridge overnight. The flavors melded beautifully, and I enjoyed every bite. I've bookmarked this recipe to ensure I never lose it again.

We absolutely adore this bean salad! I follow the recipe to a T, with the only variation being the use of red onion for an added pop of color. Occasionally, I throw in an extra bean to cater to my sister's love for 4-bean salad. This dish is always a hit and I receive constant requests for it. It evokes nostalgic memories of my mom's bean salad from the 1950s that I enjoyed as a child.

I didn't include celery seed, but everything else was fantastic.

Tastes just like homemade! Feel free to reduce the amount of sugar and oil if you prefer. It's delicious as is, but you can also customize it with ingredients like chickpeas, thinly sliced celery or radishes, or diced boiled red potatoes.

Review rewritten: I prepared the dish using fresh frozen green beans, which I microwaved, and added a can of northern white beans. Instead of celery salt, I opted for 2 thin slices of fresh celery ribs. Both myself and my guests thoroughly enjoyed this dish.

I absolutely adore this recipe, but I found the quantity of oil to be excessive. I've made some adjustments to suit my preferences and now I regularly use it as a base recipe with great success.

I prepare this recipe several times a week and enjoy it as either a snack or a side dish.

This salad is quite reminiscent of my mother's recipe. It includes chickpeas, no oil, apple cider vinegar for a bolder flavor, and a small jar of sliced mushrooms. Remember to drain before serving.

I absolutely adore this recipe. Incorporating a salad into my daily diet has been such a healthy choice. I always encourage others to enjoy a salad each day, and I personally delight in experimenting with various salad combinations. Most recently, I savored the delightful flavor of Pita Chips combined with salad - the taste was simply amazing. This unique salad recipe is sure to win over even the pickiest of eaters. Not only does it provide a high protein content, but it also gives a great energy boost.

Great recipe! I decided to add tahini to it, and it really enhanced the flavors. The Three Bean Salad with Tahini was a wonderful combination of flavors and textures. The combination of beans, crunchy vegetables, and creamy tahini dressing made for a delicious and healthy dish that I thoroughly enjoyed.

Spot on recipe, although I decided to reduce the amount of sugar, vinegar, and oil in the dressing by half.