Three Bean Salad

 

This Three Bean Salad has layers of hearty grains, three different varieties of beans, crunchy veggies and vibrant colors—not to mention the zippy honey-lime dressing. Put this easy recipe on your summertime menu ASAP!

Why You’ll Love This Easy Three Bean Salad Recipe

• The Perfect Summer Salad Recipe. This three bean salad is an approachable yet sophisticated side for any summer soirees and upcoming tailgates. These aren’t just any old rice and beans—these are sassy rice and beans with jalapeños, cilantro, and honey-lime dressing.
• An All-Day Kind of Recipe. It’s not only for backyard barbecues! Enjoy this three bean salad alongside an Avocado Chicken Burger for dinner or warmed with an egg on top for lunch (so good). I’ll even admit that I’ve reached for this three bean salad cold out of the refrigerator before bedtime.
• Gets Better and Better. Like a fine wine (and Dolly Parton), this salad gets better with age. A day or two in the refrigerator and the flavors really come together. No disappointing leftovers here!

• How to Make Three Bean Salad

  The Ingredients

  • Beans. We have three: black, garbanzo, and kidney. I like this combination because each bean brings its unique texture and color to the salad.
  • Rice. I opted for a whole grain brown rice (like in these Stuffed Peppers) and wild rice medley, which makes the three bean salad more filling and flavorful.
  • Bell Peppers. I love the crunch, flavor and color red bell peppers give this salad.
  • Jalapeños. The spicy peppers balance the sweetness of the honey in the dressing.
  • Red Onion. Adds some zip and a little extra bite to this festive salad.
  • Cilantro. Gives this salad that iconic, fresh Mexican flavor.
  • Honey. Adds just the right amount of sweetness to this salad.
  • Lime. The zest AND juice from two whole limes provide extra punch and summertime flair.
  • Combine the Salad Ingredients. Everything through cilantro.
  • Make the Dressing. Whisk together the remaining ingredients.
  • Dress the Salad. Pour the dressing into the bowl.
  • Toss. Stir everything together and serve your three bean salad immediately, or store it in the refrigerator for later. ENJOY!

  • Recipe Tips and Tricks

    • Make Ahead Option. If you plan on toting this salad to a potluck or making it ahead to take with you on a camping trip, I recommend tossing together the salad ingredients ahead of time without the dressing and then combining together just before serving.
    • Be Careful With the Peppers. Jalapeños are one of those peppers that can either be super mild or WOW extra hot. It’s always wise to taste your peppers prior to adding them to your salad if you prefer things on the mild side.
    • Switch Up the Beans. Feel free to use any beans you prefer or have in your pantry. Pinto beans, cannellini beans, black-eyed peas or even edamame are all other options for this three bean salad.
    • Let It Sit for a Bit. If time allows, refrigerate for 1 hour to allow the flavors to blend and marry together.
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