Three-Bean Salad

Beth Warren Beth Warren
Leave a review

This is an easy salad to put together in a snap based on the cans many typically keep stocked in their pantries.

5m 6
Easy Vegetarian Pescatarian Gluten Free Low Carb Vegan No Refined Sugar Low Fat Parve

Directions

  1. Rinse and drain all canned legumes. Pour into a large bowl and combine with olives, if using.

  2. In a small bowl, combine vinegar, oil, salt, pepper, and garlic powder and stir. Pour over beans. Adjust to taste.

Credits

Notes:
Rinsing the canned foods will result in 30 percent less sodium. Keep your eyes open for cans with no salt added.

Description:
Photography by Beth Warren

Suggested Recipes

Explore

basics bean salad beans beth warren easy prep garbanzo beans green beans protein quick and easy string beans vegan
Did you make this recipe yet?

Photos from Our Community

See how these recipes turned out in real kitchens. Photos from home cooks will appear here as they're shared.

Tell Us How It Went: Share Your Experience

1 Comment

Ariel Goldstein •

What can I use in place of the red wine vinegar? I can't find kosher one locally

Chana Fox Kosher.com Team •
Reply to Ariel Goldstein

Hi Ariel,
You can go with white wine vinegar. Enjoy!
-Chana Tzirel from Kosher.com