Spanish Rice and Beans is a dish made of brown rice, warm and rich spices, and kidney beans cooked to fluffy perfection. Have this dish as a complete meal or incredible side dish. Spanish Rice and Beans are easy to make and store well as leftovers! Th…
Just a few simple ingredients come together in this Classic Three Bean Salad to make an easy summer side dish, perfect for BBQs and potlucks!
A salad this simple has no business being so delicious, but it just is. This Classic Three Bean Salad has minimal ingredients, the most basic of basic dressings, and yet I can’t seem to get enough of it. The creamy beans are the perfect contrast to the tangy-sweet dressing, and there’s just enough savory crunch from the red onion to keep the flavors grounded. It’s the perfect summer side dish for all of your BBQs and potlucks, or on those busy weeknights when you don’t want to spend a lot of time fixing dinner.
What Beans Go In Three Bean Salad
My three bean salad has dark kidney beans, cannellini beans, and green beans. You can also try other beans like chickpeas, wax beans, purple hull peas, or black eyed peas.
Three bean salad is really flexible, so you can swap out the beans, and you can even add more than three beans if you’d like. The most important thing to remember when choosing your beans is that you want to have a variety of colors, textures, and shapes. Make sure to have at least one creamy bean, too.
What is the Dressing Like?
The dressing for this classic three bean salad is a very basic, slightly sweet vinaigrette with just enough Dijon to give it a little zing. If you don’t want to make your own dressing, you could potentially swap it out for something like a bottled Italian dressing, although that will have a different flavor.
What to Serve with Three Bean Salad
The sweet-tart flavor of this three bean salad makes it go perfectly with other sweet-savory flavors, like BBQ sauce. This week I served it with my BBQ Cheddar Baked Chicken and potato salad. It would also be a great side to something like Honey Mustard Wings, Brown Sugar Roasted Pork Loin, or BBQ Tofu Sliders.
How Long Does it Last?
Three bean salad is one of those recipes that actually gets better with time in the fridge. As it refrigerates the beans begin to absorb the flavors in the dressing and everything get SUPER tasty. This salad will probably stay good in the fridge for about four days (if you don’t eat it all by then).
Classic Three Bean Salad
- 1 15oz. can kidney beans $0.50
- 1 15oz. can cannellini beans $0.55
- 1.5 cups frozen green beans (thawed) $0.44
- 1/4 cup chopped parsley $0.17
- 1/4 cup finely diced red onion $0.05
- 1/4 cup apple cider vinegar $0.24
- 1/4 cup olive oil $0.64
- 2 Tbsp sugar $0.12
- 1 tsp salt $0.03
- 1/4 tsp freshly cracked pepper $0.02
- 1 tsp Dijon mustard $0.03
- Rinse and drain the kidney beans and cannellini beans. Place the kidney beans, cannelini beand, and thawed green beans in a bowl.
- Slice the red onion, then soak the onion in a bowl of ice water for about five minutes before draining and finely dicing. Chop the parsley. Add the onion and parsley to the bowl with the beans.
- In a separate bowl, whisk together the vinegar, sugar, olive oil, salt, pepper, and Dijon.
- Pour the dressing over the beans, onion, and parsley, then stir to combine.
- Transfer the bean salad to the refrigerator and let the beans marinate in the dressing for about 30 minutes before serving. Give the salad a good stir just before serving to redistribute the dressing.
How to Make Three Bean Salad – Step by Step Photos
Rinse and drain one 15 oz. can of kidney beans and one 15 oz. can of cannellini beans. Add them to a bowl with 1.5 cups of thawed frozen green beans.
Slice some red onion and soak them for about 5 minutes in a bowl of ice water (this takes the sharp edge off their flavor). Finely dice about ¼ cup of the red onion. Chop about ¼ cup fresh parsley.
Whisk together ¼ cup apple cider vinegar, ¼ cup olive oil, 2 Tbsp sugar, 1 tsp salt, ¼ tsp freshly cracked pepper, and 1 tsp Dijon mustard.
Add the onion and parsley to the bowl with the beans, then pour the dressing over top. Stir everything to combine.
Refrigerate the three bean salad for about 30 minutes to let the beans marinate. Give it a good stir, and then serve!
Here’s how to make the best three bean salad recipe: a fresh spin on Grandma’s! It’s so easy to throw together for picnics and potlucks. OK, Grandma: don’t be offended. But we’ve got an even fresher spin on that classic Bean Salad! You know, the kind that’s at picnics and potlucks long into the cicada-buzzing summer? This American classic has been gracing tables for generations, and everyone has their own take on it. Here we’ve taken the bean salad of our youth and transformed it into a fresh spin, with a little less sugar and more fresh ingredients. But it’s still an easy three bean salad that requires little more than dump and stir. Give it a try and let us know…is it actually better than Grandma’s? The anatomy of a 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! It’s a side dish that can sit out in the heat for hours. The origin story of this classic is hazy, but it’s safe to say it originated in the 1950’s because that’s when recipes started appearing in cookbooks (per this […]
Here’s how to make the best three bean salad recipe: a fresh spin on Grandma’s! It’s so easy to throw together for picnics and potlucks.
OK, Grandma: don’t be offended. But we’ve got an even fresher spin on that classic Bean Salad! You know, the kind that’s at picnics and potlucks long into the cicada-buzzing summer? This American classic has been gracing tables for generations, and everyone has their own take on it. Here we’ve taken the bean salad of our youth and transformed it into a fresh spin, with a little less sugar and more fresh ingredients. But it’s still an easy three bean salad that requires little more than dump and stir. Give it a try and let us know…is it actually better than Grandma’s?
The anatomy of a 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! It’s a side dish that can sit out in the heat for hours. The origin story of this classic is hazy, but it’s safe to say it originated in the 1950’s because that’s when recipes started appearing in cookbooks (per this source). Either way: Alex and I have been enjoying it for our entire lives.
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.
How to make this three bean salad recipe
Our spin on Grandma’s three bean salad is just as easy to make as the 1950’s style classic. That means the main steps are “dump and stir:” open the bean cans and stir everything together! At the same time, we wanted to freshen up the classic by cutting back on the sugar and adding a little freshness. Here are the elements we added to this three bean salad to make a modern spin:
- Kidney beans and pinto beans: Why no chickpeas? They can have a tough texture and don’t soak up the marinade as quickly. We prefer pinto beans in a bean salad.
- Green and yellow beans: Use just green beans for a classic three bean salad. But we like the color contrast of adding yellow wax beans to the mix.
- White onion and red onion: White onion is standard and has the most classic flavor. Red onion adds brightness with the lovely purple! It’s optional but makes a nice visual statement.
- Curly parsley: The green confetti adds a fresh flavor and visual flair. Use curly parsley if you have it, but Italian also works.
- White vinegar and olive oil: The salad where it’s appropriate to use white vinegar instead of white wine vinegar? Bean salad. (And German cucumber salad, of course.) It adds just the right astringent punch, balanced by the salt and sugar.
- Dill and garlic powder: These spices aren’t standard, but they amp the flavors just enough.
Eat immediately, or marinate at least 1 hour
You can eat your bean salad recipe right away and it’s very tasty. 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.
Tip: how to slice the onions
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.
- How to do it? It’s easiest to explain by showing you. Go to minute 1:40 of this How to Cut an Onion video!
- The basic explanation? Cut slices from the tip to the root (instead of through the middle).
How long does homemade bean salad last? Store it refrigerated for 3 to 5 days. Like a pickle, the flavor intensifies over time! It’s great for lunches throughout the week. Beans don’t last indefinitely refrigerated, so make sure not to leave it longer than the storage recommendation.
When to serve bean salad (really anytime!)
Last but not least: how to serve bean salad! We’re huge fans of this easy salad and we think it works anytime: picnics, potlucks, and meals any time of the year. It’s a great protein-packed vegan side dish, and it helps to make any vegetarian or plant-based meal more filling. It also is great for summer grilled meals. Here are a few other salads you could pair with it for a stellar summer salad spread:
- Strawberry Summer Salad
- Watermelon Salad with Feta & Cucumber
- Grilled Corn Salad
- Creamy Cucumber Salad
- Antipasto Salad
- Broccoli Slaw
- Greek Orzo Salad
- Celery Salad with Apples
This bean salad recipe is…
Vegetarian, vegan, plant-based, dairy-free, and gluten-free.Print
Here’s how to make the best three bean salad recipe: a fresh spin on Grandma’s! It’s easy to throw together for picnics and potlucks.
- 15-ounce can kidney beans
- 15-ounce can white beans or pinto beans
- 15-ounce can green beans
- 15-ounce can wax beans (or another 15-ounce can green beans)
- 1/2 medium white onion
- 1/4 medium red onion (optional)
- 2 tablespoons chopped curly parsley (or Italian parsley)
- 1/2 cup white vinegar*
- 1/4 cup olive oil
- 2 tablespoons granulated sugar
- 1/4 teaspoon each dried dill and garlic powder
- 1 teaspoon kosher salt
- Fresh ground black pepper
- Drain and rinse the beans.
- Thinly slice the onions into slivers (go to minute 1:40 of this How to Cut an Onion video to see how!). Finely chop the parsley.
- In a large bowl, whisk together the white vinegar, olive oil, sugar, dill, garlic, powder, and kosher salt. Add the beans, onions and parsley and stir until coated. You can eat immediately, but for best results refrigerate for 1 hour to allow the salad to marinate. Store leftovers refrigerated for up to 5 days.
*Use standard white vinegar, not white wine vinegar!
- Category: Side Dish
- Method: Raw
- Cuisine: Salad
Keywords: Bean salad, bean salad recipe, three bean salad, three bean salad recipe
This article is from Delicious Everyday.
Whip up this Plant-Based Minestrone Soup for dinner tonight. Just follow along with this healthy and vegetable-loaded classic minestrone soup recipe. This recipe combines kidney beans, fire-roasted tomatoes, br…
This article is from Delicious Everyday.
Whip up this Plant-Based Minestrone Soup for dinner tonight. Just follow along with this healthy and vegetable-loaded classic minestrone soup recipe. This recipe combines kidney beans, fire-roasted tomatoes, broth, pasta, and more all in one dinner. This hearty soup takes just 30 minutes to cook, so get to cooking and serve up this delicious vegan...
This content is copyrighted protected by DeliciousEveryday.com.
This easy Vegetarian Minestrone Soup is hearty, chock full of vegetables, budget friendly, meal prep ready, and super flexible!
As we move from colder weather to warmer days, a good soup like Minestrone is a must. This hearty, vegetable-filled soup is warm and soothing, but light enough to not make you feel weighed down as you’re out enjoying these beautiful days. Plus, this Vegetarian Minestrone ticks all of my Budget Bytes boxes: easy, inexpensive, flexible, and meal prep friendly!
Isn’t All Minestrone Soup Vegetarian?
There are a LOT of interpretations of Minestrone out there, but they often include a Parmesan rind to infuse more umami flavor into the broth. Parmesan is one of the few cheeses that is not considered vegetarian because it contains animal rennet. And since I didn’t have a Parmesan rind on hand, this particular recipe is a vegetarian minestrone. But by all means, if you have a Parmesan rind on hand and aren’t concerned about keeping the soup vegetarian, add it to the soup before it simmers! You won’t be disappointed.
Some people also add a little bit of meat to their Minestrone. Pancetta or bacon are great options (brown in the pot before adding the vegetables) for adding a touch more flavor.
Where’s the Pasta??
Minestrone soup often has some sort of pasta or grain to make the soup extra hearty. Since pasta can get mushy when it swims around in soup for too long, I decided to avoid that issue and just sub some extra beans (chickpeas) to add that extra heartiness without having to deal with soggy pasta.
If you want to add some pasta to your minestrone, just choose any small shaped pasta like ditalini, small shells, or orzo. Add about 1 cup of the uncooked pasta and an extra 2 cups of water to the soup, then boil until the pasta is tender.
What Other Vegetables Can I Add to Minestrone?
My favorite thing about Minestrone is that it is SUPER flexible. If you don’t like one or more of the vegetables in my recipe below, feel free to use one of these instead:
- Sweet Potato
- Russet Potato
- Butternut Squash
- 1 yellow onion $0.32
- 2 cloves garlic $0.16
- 4 carrots $0.32
- 2 Tbsp olive oil $0.32
- 2 Tbsp tomato paste $0.10
- 1 28oz. can diced tomatoes $1.00
- 1 15oz. can kidney beans $0.75
- 1 15oz. can chickpeas $1.00
- 1 Tbsp Italian seasoning $0.30
- 4 cups vegetable broth $0.52
- 1 zucchini (about 1/2 lb.) $0.71
- 1 cup frozen green beans $0.30
- 1 Tbsp lemon juice $0.06
- 1 Tbsp chopped parsley (optional) $0.10
- Dice the onion, mince the garlic, and slice the carrots. Add the olive oil, onion, garlic, and carrots to a large soup pot. Sauté over medium heat until the onions become soft and translucent (about 5 minutes).
- Add the tomato paste to the pot and continue to sauté for 2-3 minutes more, or until the tomato paste begins to coat the bottom of the pot (do not let it burn).
- Rinse and drain the kidney beans and chickpeas, and then add them to the pot along with the diced tomatoes (with juices), Italian Seasoning, and vegetable broth. Give everything a good stir, place a lid on top, and allow it to come up to a simmer. Allow the soup to simmer for 20 minutes, stirring occasionally.
- While the soup is simmering, slice the zucchini into quarter-rounds. After the soup has simmered for 20 minutes, add the sliced zucchini and frozen green beans (no need to thaw first). Stir and simmer the soup for an additional 5-10 minutes, or until the zucchini just begin to soften.
- Finish the soup by adding lemon juice and chopped parsley. Give it a taste and add extra salt if needed (my soup did not need any extra salt, but it may depending on the type of broth used). Serve hot with crusty bread for dipping!
How to Make Vegetarian Minestrone – Step by Step Photos
Dice one yellow onion, mince two cloves of garlic, and slice four carrots. Add the onion, garlic, and carrots to a large soup pot with 2 Tbsp olive oil and sauté over medium heat until the onions are soft and translucent (about 5 minutes).
Add 2 Tbsp tomato paste to the pot and continue to sauté for 2-3 minutes more, or just until the tomato paste begins to coat the bottom of the pot.
Rinse and drain one 15oz. can of kidney beans and one 15oz. can of chickpeas. Add the beans to the pot along with one 28oz. can diced tomatoes (with juices), 1 Tbsp Italian seasoning, and 4 cups vegetable broth. Give everything a stir, place a lid on top, and allow it to come up to a simmer. Simmer the soup for 20 minutes, stirring occasionally.
While the soup is simmering, slice one zucchini (about ½ lb.) into quarter-rounds.
Once the soup has simmered for 20 minutes, add the sliced zucchini and 1 cup frozen green beans (no need to thaw first). Stir everything together and let it continue to simmer for 5-10 minutes more, or until the zucchini just begins to soften.
Finish the soup off with 1 Tbsp lemon juice and about a tablespoon of chopped parsley. Give the soup a taste and add salt if needed. I did not add any extra salt to my soup, but you may need some depending on the salt content of your broth.
So much vegetable goodness!!
When you’re craving chili and need it on the table fast, this is the recipe for you! Say hello to our Instant Pot Chili (!) made with simple, wholesome ingredients and BIG flavor.
Smoky spices marry perfectly with kidney and black beans and sweet…
When you’re craving chili and need it on the table fast, this is the recipe for you! Say hello to our Instant Pot Chili (!) made with simple, wholesome ingredients and BIG flavor.
Smoky spices marry perfectly with kidney and black beans and sweet potatoes. It’s hearty, warming, and incredibly comforting. Let us show you how it’s done!
Origins of Chili
While many think chili was created in Mexico, apparently that’s not where it originated! Who knew?
This easy Turkey Chili is a great way to use up turkey leftovers from Thanksgiving and Christmas! Make it with shredded turkey (dark or white meat), kidney beans, onion, garlic, and tomatoes. Continue reading “Turkey Chili (with Leftover Tu…
After what I posted last week about not being ready for fall recipes yet, you probably think I’m a big hypocrite for posting this Freezer-Friendly Vegetarian Chili today. But let me explain! This is not a fall recipe, you see.
Some nights you just need something warm, comforting, and easy to help melt off the stresses of the day, like a big bowl of chili. And maybe some cornbread, too, for good measure. This easy Chili Cornbread Skillet has all the comfort of a pot of chili, with homemade cornbread baked right on top to […]
Some nights you just need something warm, comforting, and easy to help melt off the stresses of the day, like a big bowl of chili. And maybe some cornbread, too, for good measure. This easy Chili Cornbread Skillet has all the comfort of a pot of chili, with homemade cornbread baked right on top to avoid excess dishes. Oh, and I hid a layer of gooey cheddar cheese between the chili and cornbread, too. Because cheese makes everything better!?
Originally posted 10-5-2013, updated 12-12-2019.
Cozy Chili Cornbread Skillet
What Kind of Skillet Should I Use?
You’ll want a deep, 4-quart skillet for this recipe. I used my 10″ 4-quart Oxo stainless steel skillet for this recipe. If needed, you could also use a smaller wide soup pot or Dutch oven. Using an oven safe skillet or pot is the best option, but read on if you do not own an oven safe skillet or pot.
What if I Don’t Have an Oven Safe Skillet?
If you only own teflon skillets, skillets with plastic handles, or skillets that have other non-safe parts, you can still make this recipe. Simply let the chili simmer in your skillet or pot while you make the cornbread, and then transfer to a 4-quart casserole dish before topping with the cornbread batter and baking.
Can I Add Meat to the Chili Cornbread Skillet?
Absolutely! I made a vegetarian version this time around because it’s quite cost effective and it makes the meal more pantry-staple friendly, but you can always add meat if you have it on hand or prefer your chili con carne. Simply replace one can of beans with one pound ground beef or turkey. Brown the meat in the skillet before adding the onion, garlic, and jalapeño in the beginning.
Meal Prep and Freezer Friendly
This Chili Cornbread Skillet holds up extremely well in the refrigerator, and is also freezer friendly. As with any meal prep recipe, make sure to divide the dish into single serving portions right after cooking and get it into the refrigerator as soon as possible, so it cools quickly. Once cooled, the chili cornbread will keep in the refrigerator for about four days, or can be transferred to the refrigerator and kept frozen for about 3 months. You can see some of my favorite meal prep containers here.
Chili Cornbread Skillet
This hearty and comforting Chili Cornbread Skillet is an easy, one-pot meal that is sure to make the whole family happy. Freezer friendly!
- 1 Tbsp cooking oil ($0.04)
- 2 cloves garlic ($0.16)
- 1 yellow onion ($0.32)
- 1 jalapeño (optional) ($0.15)
- 1 15 oz. can fire roasted diced tomatoes ($0.89)
- 1 6 oz. can tomato paste ($0.39)
- 3 15 oz. cans beans (kidney, pinto, black) ($2.67)
- 1 Tbsp chili powder* ($0.30)
- 1 tsp cumin ($0.10)
- 1/2 tsp oregano ($0.05)
- 1 tsp salt ($0.05)
- 1 cup water ($0.00)
- 1 cup shredded cheddar ($0.85)
- 1 cup yellow cornmeal ($0.24)
- 1 cup all-purpose flour ($0.15)
- 1/4 cup sugar ($0.20)
- 4 tsp baking powder ($0.24)
- 1/2 tsp salt ($0.02)
- 1 cup milk ($0.31)
- 1 large egg ($0.23)
- 1/4 cup cooking oil ($0.16)
Dice the onion and mince the garlic. Slice the jalapeño lengthwise, scrape out the seeds, and then dice the pepper. Add the cooking oil, onion, garlic, and jalapeño to a large 4-quart oven safe skillet. Sauté over medium heat until the onions are soft and translucent (about 5 minutes).
Drain the canned beans then add them to the skillet with the tomato paste, diced tomatoes, chili powder, cumin, oregano, salt, and water. Stir to combine.
Allow the chili to come up to a simmer. Let the chili continue to simmer, stirring occasionally, as you prepare the cornbread topping.
Begin to preheat the oven to 425ºF. In a large bowl, stir together the cornmeal, flour, sugar, baking powder, and salt until very well combined. In a separate bowl, whisk together the milk, egg, and oil. Pour the milk mixture into the bowl with the cornmeal mixture and stir just until everything is moistened.
Sprinkle the cheddar cheese over top of the simmering chili. Carefully pour the cornbread batter over the chili and cheese, and spread it around until the surface is evenly covered.
Transfer the skillet to the fully preheated oven and bake for 25 minutes, or until the cornbread is golden brown on the surface. To serve, simply scoop the cornbread and chili beneath onto a plate or bowl, and enjoy!
*The chili powder is a mild blend of chile peppers and other spices. It is not cayenne pepper, which is very spicy. I use this product, which has no heat at all. If your chili powder is spicy, start with a small amount and add more as needed.
Love chili? Check out my Simple Homemade Chili recipe with tons of ways to customize the flavors to make it your own!
How to Make Chili Cornbread Skillet – Step by Step Photos
Dice one yellow onion and mince two cloves of garlic. Slice the jalapeño lengthwise, scrape out the seeds with a spoon, then dice the remaining pepper. Add the onion, garlic, and jalapeño to a skillet with 1 Tbsp cooking oil. Sauté over medium heat until the onion is soft and translucent (about 5 minutes).
Drain three 15 oz. cans of beans (any combo of kidney, black bean, or pinto—I used two black beans, one kidney). Add the beans to the skillet along with one 15 oz. can of fire roasted diced tomatoes, one 6 oz. can of tomato paste, 1 Tbsp chili powder, 1 tsp cumin, 1/2 tsp oregano, 1 tsp salt, and 1 cup water. Stir to combine. Allow the chili to come up to a simmer over medium heat. Continue to simmer the chili, stirring occasionally, as you prepare the cornbread batter.
Begin preheating the oven to 425ºF. Combine 1 cup cornmeal, 1 cup all-purpose flour, 1/4 cup sugar, 4 tsp baking powder, and 1/2 tsp salt in a large bowl. Stir until they are very well combined.
In a separate bowl, whisk together 1 cup milk, 1 large egg, and 1/4 cup cooking oil. Pour the bowl of whisked wet ingredients into the bowl with the cornmeal mixture and stir just until the batter is combined (don’t over stir).
Before adding the cornbread batter to the chili, sprinkle 1 cup of shredded cheddar over the surface of the chili.
Carefully spread the cornbread batter over the surface of the hot chili, making sure to spread from edge to edge.
Bake the Chili Cornbread Skillet in the fully preheated 425ºF oven for about 25 minutes, or until the top of the cornbread is golden brown.
To serve, simply scoop the cornbread and chili beneath out of the skillet and onto a plate or bowl.