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Warm, hearty, and just spicy enough – this dinner is bound to become a winter time staple!
Warm, hearty, and just spicy enough - this dinner is bound to become a winter time staple! Let your creativity run wild with this simple, satisfying recipe.
Let your creativity run wild with this simple, satisfying recipe. Here’s how to make our favorite three bean salad recipe: a fresh spin on Grandma’s! It’s so easy to throw…
Here’s how to make our favorite three bean salad recipe: a fresh spin on Grandma’s! It’s so easy to throw together for picnics and potlucks. This is one of our top summer salads because it’s so easy to make, protein-packed, and fits many diets (vegan, vegetarian, and gluten-free).
Here’s our favorite spin on that classic bean salad—you know, the kind at picnics and potlucks long into the cicada-buzzing summer? It seems like everyone has their own way to make this American classic.
Here’s our spin on the bean salad Alex and I grew up with, with a little more complexity and freshness. But don’t worry: it’s still an easy three bean salad that’s as easy as dump and stir. Is it actually better than Grandma’s? We think so. (Sorry, Grandma: don’t be offended!)
Our spin on three bean salad is just as easy to make as the 1950’s style classic. The main steps are “dump and stir”: literally open the bean cans and stir everything together! At the same time, we wanted to liven up the classic by cutting back on the sugar and adding some freshness. Here’s what you’ll need for this three bean salad:
Bean salad is a classic American salad of canned beans marinated in a vinaigrette. It’s a staple at picnics and potlucks because it doesn’t require refrigeration and can sit out in the heat for hours. This type of bean salad originated in the 1950’s, when recipes using canned beans started appearing in cookbooks (per this source).
Bean salad recipes vary and most cooks have their own regional spin. The most common ingredients are kidney beans, green beans, and garbanzo beans (it’s often called three bean salad). Other ingredients you’ll often see are pinto beans, wax beans, and onions. It’s almost always marinated in a dressing of vinegar, oil, sugar and salt.
You can eat your bean salad recipe right away and it tastes great. Or, pop it in the refrigerator to let it marinate for at least 1 hour, and it’s even better. The refrigeration time really lets the flavors soak in.
The end result? This recipe has half the sugar as the standard, but it’s just as delicious! It’s got all the classic elements so you feel like you’re eating Grandma’s. We’ll be eating this for years to come.
One area where home cooks can be tripped up: how to cut the onions into slivers! The cut that looks best in this bean salad recipe is different from the standard half-moon shape.
Some people call it French cut: it’s a way of making the onion slivers look attractive instead of long and floppy. Cut slices from the tip to the root—instead of through the middle. It’s easiest to explain by showing you: watch minute 1:40 of this How to Cut an Onion video!
You can store this homemade bean salad recipe refrigerated for 3 to 5 days. Like a pickle, the flavor gets better over time! It’s great for lunches throughout the week. Beans eventually spoil even when refrigerated, so we recommend not eating after 5 days.
We’re huge fans of this easy salad and it works for picnics, potlucks, summer grilled meals, and as a side any time of the year. It’s a protein-packed vegan side dish, so it helps to make any vegetarian or plant-based meal more filling. Here are a few other bean and legume-based salads you might enjoy:
This bean salad recipe is vegetarian, vegan, plant-based, dairy-free, and gluten-free.
A classic bean salad typically uses a combination of canned beans, such as kidney beans, garbanzo beans (chickpeas), and green beans. Some variations may also include wax beans or black beans.
You can use dried beans, but they will need to be cooked beforehand according to package directions. This will require additional preparation time compared to using canned beans. You also may need to adjust the salt quantities.
Keep in mind, one 15-ounce can is equal to 1 ½ cups cooked beans.
The dressing for a classic bean salad is usually a vinaigrette made with oil, vinegar, sugar, and seasonings. Common variations include adding Dijon mustard, herbs like parsley or dill, and spices like garlic powder or onion powder.
Prep Time: 15 minutes
Cook Time: 0 minutes
Total Time: 15 minutes 
Yield: 8 Here’s how to make our favorite three bean salad recipe: a fresh spin on Grandma’s! It’s so easy to throw together for picnics and potlucks. This is one of our top summer salads because it’s so easy to make, protein-packed, and fits many diets (vegan, vegetarian, and gluten-free).
*Use standard white vinegar, not white wine vinegar!
Category: Side Dish
Method: Raw
Cuisine: Salad
Diet: VeganThis flavorful turkey chili features ground turkey, colorful beans and vegetables, and plenty of herbs and spices to keep you full and happy!
The post Turkey Chili appeared first on Budget Bytes.
I make chili at least every other week during the fall and winter months, so naturally I’ve come up with quite a few variations of our classic chili recipe over the years. This Turkey Chili is a little bit lighter and is chock full of colorful vegetables. It’s the perfect chili recipe for the transition season when the leaves are just starting to fall but the air is still a little on the warm side. ;)
Turkey chili starts with a similar base as a classic chili recipe: ground meat cooked in a rich and flavorful tomato-based sauce, and seasoned with tons of warm spices. Because ground turkey has a lighter flavor, we went with a lighter, zestier flavor profile and added a ton of colorful vegetables and beans.
Here’s what you’ll need to make turkey chili:
This turkey chili is super easy to make vegetarian. Simply swap the ground turkey with an extra can of beans (kidney, black beans, or even pinto beans), or your favorite meat substitute, like soy crumbles.
Chili is a great slow cooker recipe. To make this turkey chili in your slow cooker, first brown the ground turkey in a skillet, then add it to the slow cooker with all of the other ingredients (reduce the water to 1 cup). Cook the chili on high for 3 hours or low for 6 hours.
After cooking the turkey chili, divide it into single-serving containers and store in the refrigerator for 4-5 days. Once chilled in the refrigerator, you can transfer some to the freezer for longer storage (about 3 months).
To reheat the chili, either microwave on high, stirring occasionally, until heated through. Or add to a sauce pot and cook over medium-low, stirring often, until heated through.
Chili and cornbread were made for each other, so try pairing this turkey chili with our Jalapeño Cheddar Cornbread or Sweet Potato Cornbread. And don’t forget the toppings for your chili! Try adding a sprinkle of cheddar cheese, sliced green onions, or cilantro. Or maybe a dollop of sour cream, some corn chips, or pickled jalapeños.
See how we calculate recipe costs here.
Add 2 Tbsp olive oil and one pound of ground turkey to a large pot. Cook over medium heat until the ground turkey is cooked through.
While the turkey is browning, mince four cloves of garlic, dice one yellow onion, and dice one poblano pepper. Add the garlic, onion, and pepper to the pot and continue to cook and stir over medium heat until the onions have softened.
Next, add one 15oz. can of kidney beans (drained), one 15oz. can of black beans (drained), one 15oz. can of pinto beans (drained), one 15oz. can of fire-roasted diced tomatoes (with juices), one 6oz. can of tomato paste, 1 cup frozen corn kernels, 1 Tbsp chili powder, 1 tsp cumin, ½ tsp dried oregano, ¼ tsp garlic powder, ½ tsp onion powder, ¾ tsp salt, ¼ tsp pepper, and 2 cups water to the pot.
Stir everything to combine, then place a lid on the pot and allow it to come up to a simmer.
Once simmering, reduce the heat to medium-low and let it simmer for 30 minutes. Give it a taste, adjust the seasoning to your liking, and serve!
And don’t forget to pile it high with your favorite chili toppings!
The post Turkey Chili appeared first on Budget Bytes.
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