Mediterranean Coleslaw

This bright and fresh Mediterranean Coleslaw has a light lemony dressing (no mayo!) and a medley of crunchy and colorful vegetables.

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HELLO, NEW FAVORITE! Sorry about the caps, but I’m really excited about this Mediterranean Coleslaw. It’s so freaking delicious. This coleslaw is actually very similar to my Marinated Cauliflower Salad, but with a coleslaw (shredded cabbage and carrot) base instead of cauliflower, and a more lemon-y dressing. It’s fresh, crisp, colorful, and the perfect side dish for dinners or potlucks!

Overhead view of an oval serving dish with mediterranean coleslaw and tongs

What is Colesaw Mix?

This recipe uses bagged “coleslaw mix” that you can purchase in most grocery stores in the U.S. It’s simply a mix of shredded green cabbage and carrots. While I don’t use convenience products like this often, I find that coleslaw mix is extremely convenient, usually very inexpensive, and doesn’t leave me with ½ head of leftover cabbage.

If you do want to use fresh cabbage, you’ll need about six cups of shredded cabbage (loosely packed) and one shredded carrot.

What to Serve with Mediterranean Coleslaw

I think this slaw would make a great side dish to burgers (particularly my Mediterranean Turkey Burgers), Sheet Pan Greek Chicken and Vegetables, or even Beef Kofta Meatballs.

You could also pile this coleslaw into a wrap with some Garlic Marinated Chicken to make a wrap sandwich. Or top the Mediterranean Coleslaw with some Garlic Butter Shrimp and make it a meal salad.

How Are The Leftovers?

As with any coleslaw, the cabbage will begin to wilt as it is refrigerated. I enjoyed the leftovers of this coleslaw for about two days before it got a little too limp for my tastes. You’ll definitely want to give it a stir every time before serving to make sure the dressing and all the flavors get redistributed.

Close up of mediterranean coleslaw in tongs with the serving dish in the background
Side view of mediterranean coleslaw in a serving dish

Mediterranean Coleslaw

This bright and fresh Mediterranean Coleslaw has a light lemony dressing (no mayo!) and a medley of crunchy and colorful vegetables.
Total Cost $7.21 recipe / $1.20 serving
Prep Time 20 minutes
Total Time 20 minutes
Servings 5 1 cup each
Calories 176kcal
Author Beth – Budget Bytes

Ingredients

Lemon Garlic Vinaigrette

  • 1/4 cup olive oil $0.42
  • 1/4 cup lemon juice $0.18
  • 1/2 tsp garlic powder $0.05
  • 1 tsp dried oregano $0.10
  • 1/4 tsp salt $0.02
  • 1/4 tsp freshly cracked black pepper $0.02

Salad

  • 16 oz. coleslaw mix (shredded cabbage and carrots) $1.69
  • 1/2 red bell pepper, diced $0.75
  • 1/4 cup chopped parsley $0.23
  • 1 2.25oz. can sliced black olives $1.50
  • 1/2 12oz. jar banana pepper rings $1.00
  • 2 oz. feta, crumbled $1.25

Instructions

  • Prepare the lemon garlic vinaigrette first. Combine the olive oil, lemon juice, garlic powder, oregano, salt, and pepper in a bowl or jar. Whisk until combined, or close the jar and shake until combined. Set the dressing aside.
  • Dice the bell pepper and chop the parsley. Add the coleslaw mix (shredded cabbage and carrots), bell pepper, black olives (drained), banana peppers, feta, and parsley in a large bowl.
  • Pour the vinaigrette over the salad ingredients then toss until everything is combined and coated in dressing. Let the slaw sit for 15 minutes before serving. Stir one last time just before serving to redistribute the vinaigrette.

Nutrition

Serving: 1cup | Calories: 176kcal | Carbohydrates: 9g | Protein: 3g | Fat: 15g | Sodium: 482mg | Fiber: 3g
Side view of mediterranean coleslaw in a serving dish

How to Make Mediterranean Coleslaw – Step by Step Photos

Lemon Vinaigrette in a bowl with a fork

Prepare the lemon garlic vinaigrette first. Combine ¼ cup olive oil, 1/4 cup lemon juice, 1/2 teaspoon garlic powder, 1 teaspoon dried oregano, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a bowl or jar. Whisk until combined, or close the jar and shake until combined. Set the dressing aside.

prepped vegetables for mediterranean slaw in a bowl

Dice ½ a red bell pepper and chop about ¼ cup fresh parsley. Drain the black olives. Add one 16oz. bag coleslaw mix (shredded cabbage and carrots) to a large bowl along with the bell pepper, parsley, black olives, about ½ jar of banana peppers, and 2 oz. crumbled feta.

Lemon garlic vinaigrette being poured over salad ingredients

Pour the prepared lemon garlic vinaigrette over the salad ingredients in the bowl.

Finished mediterranean coleslaw in a bowl with tongs

Toss the ingredients together until everything is combined and coated in the vinaigrette. Let the salad sit for about 15 minutes for the flavors to combine, then toss once again before serving.

Overhead view of mediterranean coleslaw in an oval serving dish with tongs in the side

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How to Make the Ultimate Veggie Sandwich

Use what you have on hand to build an ultimate veggie sandwich packed with color, flavor, and texture. Eat the rainbow!

The post How to Make the Ultimate Veggie Sandwich appeared first on Budget Bytes.

I love a good veggie sandwich. There are so many colors, textures, and flavors in every bite that it’s just beyond satisfying. And, because they’re super flexible, you can build an ultimate veggie sandwich using odds and ends of things you may already have in your fridge. And that is one of the most valuable characteristics of a recipe or meal when it comes to eating on a budget.

An ultimate veggie sandwich cut in half and stacked, cut sides facing the camera

This is going to be more of a how-to than a recipe because it’s so extremely flexible and it’s unlikely that you’ll end up using the exact same mix of ingredients as I did. For that reason, and because some of these ingredients are nearly impossible to accurately measure let alone calculate the cost of, I didn’t do a cost breakdown this time. But I’m willing to bet that it cost me less than shelling out $8 for a veggie sandwich at a deli!

I will put a recipe card with my exact sandwich ingredients below for anyone who is interested in trying to duplicate the exact sandwich pictured.

Step 1: Choose Your Bread

I suggest a good, hearty bread for veggie sandwiches, like wheat bread, sourdough, focaccia, or ciabatta. You need something that can hold up to the hefty texture of the vegetables without ripping and something that will provide a little weight in your stomach next to all those lightweight veggies. If you want to make your own bread, no-knead bread or focaccia would be awesome.

You could also make your veggie sandwich into a wrap using an extra-large tortilla. A pita pocket might work too, but it might be difficult to squeeze all those veggies in without it ripping.

The sandwich in the photos was made using Dave’s Killer Bread, Good Seed flavor. It was my first time trying this bread and while it was strong enough for the sandwich, it was a little softer than I’d prefer and the flavor was a bit too sweet for my liking.

Step 3: Choose Your Spread

Using some sort of sandwich spread adds moisture, flavor, and a little fat, which gives the sandwich a more satisfying mouthfeel.

I whipped up a quick scallion cream cheese that was basically a scaled-back version of my Scallion Herb Cream Cheese Spread. I just mixed together 2oz. cream cheese with one sliced green onion, ½ tsp lemon juice, ⅛ tsp garlic powder, ⅛ tsp dried dill, and a pinch of salt.

Other good sandwich spread options include:

  • Hummus
  • Guacamole
  • Pesto
  • Mayo (or a pesto-mayo mix)
  • Thick salad dressings, like ranch or green goddess
  • Boursin
  • Marinara
A veggie sandwich being built, ingredients all around.

Step 4: Add Cheese (Optional)

Since my spread was technically a cheese, I didn’t add any extra cheese. A little cheese can go a long way toward making a veggie sandwich very filling. Here are some good cheese options for veggie sandwiches:

  • White cheddar
  • Feta
  • Goat cheese (chevre)
  • Havarti
  • Swiss
  • Fresh mozzarella

Step 5: Pile On the Veggies!

And here’s where you can start to get really creative! I pulled a lonely carrot out of my produce drawer, grabbed a handful of leftover fresh spinach, sliced up a cucumber and tomato, and used the leftover half of a red bell pepper that I had from the day before. Oh, and I added some alfalfa sprouts because I love the texture they bring to the sandwich! Here are some other vegetables you can add:

  • Sliced button mushrooms or grilled portobello
  • Avocado
  • Coleslaw (this would act like a veggie-spread combo ingredient)
  • Pickles
  • Red onion
  • Roasted red peppers
  • Fresh or grilled zucchini
  • Roasted beets (sliced thin)
  • Sauer kraut
  • Jalapeño
  • Fresh herbs like parsley or cilantro
  • Broccoli (chopped fine)

You’ll want to slice most of your vegetables thinly, which helps keep everything packed together tightly. For hard vegetables, like the carrot I used, it’s helpful to chop or shred them into very small pieces. I used a cheese grater to grate my carrot, but something like broccoli I would just chop finely.

Step 6: Top with Extras

With so many veggies piled onto one sandwich, a little extra ✨spice✨ is never a bad idea. I always like to add some salt and freshly cracked pepper to my tomato layer, but you can also add things like Italian herbs, sunflower seeds, everything bagel seasoning, crushed red pepper, furikake, or nutritional yeast.

A hand holding both halves of a cut open ultimate veggie sandwich

Veggie Sandwich Ideas

Before we get into exactly what was on the sandwich pictured above, here are a few other fun veggie sandwich combo ideas:

  • The Green Goddess: Green goddess dressing, spinach, sprouts, cucumber, avocado, feta on any bread.
  • The Roasted Veggie: Hummus, roasted red peppers, roasted portobellos, roasted zucchini, feta, everything bagel seasoning, on any bread.
  • The “Pizza”: Marinara, grilled or roasted eggplant or portobello, Italian seasoning, salt and pepper, black olives, red onion, fresh mozzarella, on ciabatta bread.
  • Coleslaw Sandwich: Creamy coleslaw, tomato, Swiss or havarti, salt and pepper, on sourdough.
A hand holding both halves of a cut open ultimate veggie sandwich

The Ultimate Veggie Sandwich

Use what you have on hand to build an ultimate veggie sandwich packed with color, flavor, and texture. Eat the rainbow!
Prep Time 10 minutes
Total Time 10 minutes
Servings 1
Calories 411kcal
Author Beth – Budget Bytes

Ingredients

Scallion Cream Cheese

  • 2 oz. cream cheese
  • 1 green onion, sliced
  • 1/2 tsp lemon juice
  • 1/8 tsp garlic powder
  • 1/8 tsp dried dill
  • 1 pinch salt

Sandwich

  • 2 slices hearty bread
  • 6 slices cucumber
  • 2 slices tomato
  • 1 handful spinach
  • 1 carrot, shredded
  • 1/2 red bell pepper
  • 1 handful alfalfa sprouts
  • 1 pinch salt
  • 1 pinch pepper

Instructions

  • Whip the ingredients for the scallion cream cheese together in a small bowl (I used a fork).
  • Lightly toast the bread. Spread the cream cheese over one side of each pieces of bread.
  • Pile the vegetables onto the bread, then close. Slice in half and enjoy.

Nutrition

Serving: 1sandwich | Calories: 411kcal | Carbohydrates: 41g | Protein: 15g | Fat: 22g | Sodium: 560mg | Fiber: 9g
Side view of a closed veggie sandwich, uncut

Got Leftover Ingredients?

If you did happen to buy ingredients specifically for making a veggie sandwich, here are some really flexible recipes that you can make to use up any leftovers:

The post How to Make the Ultimate Veggie Sandwich appeared first on Budget Bytes.

Homemade Ranch Seasoning Mix

This super simple homemade ranch seasoning makes great ranch dressing and can also be used to season, meat, vegetables, pasta, and more.

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Those little packets of ranch seasoning mix that you can get at the store are pretty versatile. You can do so much more with them than just mixing up a quick batch of ranch dressing. That flavorful mix of buttermilk and herbs can be used to coat just anything in a tangy, herby, creamy goodness. But I wanted to make my own homemade ranch seasoning so I could whip up any amount needed and so I’d know every last ingredient in the mix.

Ranch seasoning mix ingredients in a small wooden bowl with lemon, garlic, and parsley on the sides

Buttermilk Powder is a Must

Most of the ingredients in this homemade ranch seasoning mix are pantry staples, but there is one special ingredient that can not be substituted, buttermilk powder, which is basically dehydrated buttermilk. Buttermilk powder provides tangy and creamy flavors without having to add a liquid to the mix. This allows you to get that classic ranch flavor in dry form, which is perfect for things like seasoning popcorn or making a dry rub for meat.

It usually comes in a small round container and can be found in the baking aisle, usually near canned evaporated milk or dry milk. I used Saco brand Buttermilk blend (the brand that I see most often in grocery stores here in the U.S.). It looks like this:

A container of buttermilk powder

How to Use Homemade Ranch Seasoning

I’m super excited to have finally made my own ranch seasoning because there are just so many ways to use it. Here are just a few ideas:

  • Season roasted potatoes
  • Stir into mashed potatoes
  • Sprinkle over popcorn
  • Season roasted chicken
  • Mix with butter to brush onto biscuits
  • Make chip dip
  • Season homemade croutons
  • Sprinkle over buttered pasta
  • Season roasted vegetables, like broccoli and cauliflower

How to Store Homemade Ranch Seasoning Mix

The recipe below is a small batch about the same as one ranch seasoning packet you’d buy in the store. If you want to scale the recipe up and save some pre-made mix you can do that. Store the ranch seasoning mix in an air-tight container away from heat and sunlight, just as you would with any dry herbs or spices. It should stay good for several months, but as with any dried herb, the flavor will slowly diminish over time.

mixed homemade ranch seasoning surrounded by other ingredients
ranch seasoning mix ingredients in a wooden bowl with ingredients on the sides

Homemade Ranch Seasoning Mix

This super simple homemade ranch seasoning makes great ranch dressing and can also be used to season, meat, vegetables, pasta, and more.
Total Cost $0.53 per batch
Prep Time 5 minutes
Total Time 5 minutes
Servings 1 batch (about 3 Tbsp)
Calories 54kcal
Author Beth – Budget Bytes

Ingredients

  • 2 Tbsp buttermilk powder $0.15
  • 1/2 tsp dried parsley $0.05
  • 1/4 tsp dried dill $0.03
  • 1/4 tsp onion powder $0.02
  • 1/8 tsp garlic powder $0.02
  • 1/4 tsp lemon pepper $0.02
  • 1/8 tsp sugar $0.01
  • 1/8 tsp salt $0.02
  • 1/8 tsp freshly cracked black pepper $0.01

Instructions

  • Combine all ingredients in a bowl. Use immediately or store in an air-tight container until ready to use.

To Make Ranch Dressing

  • Combine the ranch seasoning mix with ¼ cup mayonnaise, ¼ cup sour cream, and ¼ cup milk. Whisk until smooth.

To Make Chip Dip

  • Combine the ranch seasoning mix with 1 cup sour cream and stir until smooth. Let the dip sit for about 10 minutes to allow the flavors to blend.

Nutrition

Serving: 1batch | Calories: 54kcal | Carbohydrates: 8g | Protein: 4g | Fat: 1g | Sodium: 354mg | Fiber: 1g
close up of mixed ranch seasoning in the bowl with a measuring spoon

Use your homemade ranch seasoning mix as a dry powder to season meat, vegetables, pasta, and more. Or, use it to whip up a batch of ranch dressing or chip dip…

Ranch dressing in a bowl surrounded by carrots and celery

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Antipasto Salad

This super hearty antipasto salad is full of cured meats, cheeses, and pickled vegetables for an extra flavorful and filling salad.

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You know how we’re all kind of obsessed with charcuterie boards right now? Who doesn’t love a selection of savory snacky meats, cheeses, and pickled items, ammiright? Well, the Italian version of that is antipasto and it also happens to make for a really delicious and filling salad. So, if you’re like me and don’t want to eat anything but salads for the remainder of summer, I think you’re going to love this Antipasto Salad.

dressing be poured over a serving dish full of antipasto salad

What is Antipasto?

Antipasto is an Italian appetizer course offering a snacky selection of cured meats, pickled vegetables, cheeses, olives, anchovies and more. The word “antipasto” means “before the meal” so it’s basically an appetizer platter. This gorgeous spread is usually served as part of a formal meal, rather than an everyday spread. You can read more about antipasto here.

So to make an antipasto salad I simply piled all those tasty little bits on top of a bed of greens and added a cheesy Italian dressing. And that’s all I really want in a summer meal. Okay, well, maybe some crusty bread to go along with it. ;)

Antipasto is Flexible, So Get Creative!

The best part about this salad is that it’s so flexible, so you can mix and match the toppings depending on your budget or availability of ingredients. You can use just about any type of salad green that you like, any meat (or no meat), any cheese, and any vegetable. Need some inspo? Here are a few other ingredients that you can swap in or add:

Antipasto on a Budget

This salad can get expensive quick if you’re not careful! If you’re lucky to live near an ALDI store, they have a great selection of meats and cheeses for antipasto or charcuterie boards (and I was lucky enough to grab my mozzarella on clearance!). Watch for sales on those shelf-stable jarred items (olives, pickled peppers, artichoke hearts) and save them up for making antipasto later. And get to know your deli because a lot of delis will mark down sliced meats and cheeses when they get near the sell-by date.

A lot of these ingredients also make great pizza toppings, so whenever you have leftovers from pizza night, those items can be used to make antipasto the next night!

Make a Half Antipasto Salad, If Needed

The recipe below is for a pretty large salad with 8 servings because it uses whole containers of each ingredient. But it’s easy enough to scale the recipe down as needed. All of the toppings stay pretty fresh when stored separately, so you can make half batches, ¼ batches, or even one salad at a time instead of making the entire batch at once and risking things getting soggy.

And remember, you can change the number of servings in the “servings” box below and the ingredient amounts will auto-adjust for you.

Salad tongs in a half stirred antipasto salad with bread and dressing on the side
dressing being poured over the antipasto salad

Antipasto Salad

This super hearty antipasto salad is full of cured meats, cheeses, and pickled vegetables for an extra flavorful and filling salad.
Total Cost $16.92 recipe / $2.12 serving
Prep Time 15 minutes
Total Time 15 minutes
Servings 8
Calories 535kcal
Author Beth – Budget Bytes

Ingredients

Salad

  • 8 oz. salad greens of choice $0.99
  • 1 12oz. jar artichoke hearts $2.45
  • 1 pint grape tomatoes $1.79
  • 8 oz. mozzarella $0.99
  • 8 oz. salami $3.00
  • 1 6oz. jar kalamata olives $1.99
  • 1 8oz. jar banana peppers $1.69
  • 1/2 red onion $0.40
  • 8 oz. provolone $1.79

Italian Dressing

  • 1/2 cup extra virgin olive oil $0.84
  • 3 Tbsp red wine vinegar $0.30
  • 1 Tbsp lemon juice $0.04
  • 2 tsp Dijon mustard $0.12
  • 1/4 tsp garlic powder $0.02
  • 1 Tbsp Italian seasoning $0.30
  • 1/2 tsp sugar $0.01
  • 1/2 tsp salt $0.02
  • 1/4 tsp freshly cracked black pepper $0.02
  • 2 Tbsp grated Parmesan $0.22

Instructions

  • Combine the ingredients for the dressing in a bowl or jar (olive oil, red wine vinegar, lemon juice, Dijon, garlic powder, Italian seasoning, salt, pepper, sugar, grated Parmesan). Close the jar tightly and shake or whisk in a bowl until the ingredients are incorporated.
  • Cut or slice any meat or cheeses into bite-sized pieces. Drain the olives and any brined vegetables. Thinly slice the red onion and slice the grape tomatoes in half.
  • Lay your greens in the bottom of a bowl, then top with your antipasto items. Give the dressing one last whisk or shake, then drizzle over the salad (start with half the dressing and add more as needed). Toss the salad until everything is coated in dressing, then enjoy.

Nutrition

Serving: 1salad | Calories: 535kcal | Carbohydrates: 11g | Protein: 23g | Fat: 45g | Sodium: 2130mg | Fiber: 4g
Close up of antipasto salad in a bowl with a fork

How to Make Antipasto Salad – Step by Step Photos

Italian dressing ingredients in a jar

Combine the ingredients for the dressing in a bowl or jar: ½ cup olive oil, 3 Tbsp red wine vinegar, 1 Tbsp lemon juice, 2 tsp Dijon mustard, ¼ tsp garlic powder, 1 Tbsp Italian seasoning, ½ tsp sugar, ½ tsp salt, ¼ tsp freshly cracked pepper, and 2 Tbsp grated Parmesan. Shake or whisk the ingredients until they are incorporated.

Chopped spinach in a serving bowl

Add your salad greens to the bottom of a bowl. I’m using spinach and I chopped it slightly first to make bite-sized pieces.

salami, onions, mozzarella, and tomatoes added to the salad bowl

Cut your meats and cheeses into bite-sized pieces. Thinly slice the red onion and slice the grape tomatoes in half.

provolone, olives, peppers, and artichokes added to the salad bowl

Drain all of your jarred items (olives, banana peppers, artichoke hearts) and add them to the salad. Slightly chop anything that has larger pieces.

dressing being poured over the antipasto salad

Give the dressing one last shake or whisk, then drizzle it over the salad. Start with half the dressing, then add more as needed.

Antipasto salad being tossed with metal salad tongs

Toss the salad until everything is coated in dressing, then enjoy!

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Homemade Italian Dressing

This simple homemade Italian Dressing is a zesty mix of flavorful herbs, savory Parmesan, and bright lemon to complement any salad.

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I love making simple homemade vinaigrettes, and this classic Italian dressing has been a favorite lately. This dressing is similar to the bottled “Italian dressing” that you’d find in the grocer store, except made with simple ingredients that you’ll find in your fridge and pantry. It’s the perfect mix of bright lemon and vinegar, flavorful herbs, and savory Parmesan to take your homemade salads up to the next level.

a small glass carafe with Italian dressing with a salad bowl in the back

What’s in Italian Dressing?

This all-purpose homemade dressing is a simple vinaigrette base packed with dried herbs and Parmesan. The base is olive oil and red wine vinegar, plus a little lemon juice to freshen things up and Dijon mustard to help emulsify the vinegar into the oil. I added a hefty dose of herbs, in the way of an Italian seasoning blend for convenience, plus a little garlic, and a touch of sugar to soften the acid every so slightly. Lastly, grated Parmesan adds so much umami and depth of flavor that it will make you want to eat the dressing by the spoonful!

Can I Skip the Sugar?

Technically you can skip the sugar if you really have to, but even that small dose of sugar goes a long way toward creating a really smooth dressing and reducing any bitterness, so I don’t suggest skipping it if at all possible. It’s only ½ tsp for the entire batch, so the dose per serving is extremely small.

Can I Skip the Parmesan?

Yes. This still makes a really stellar vinaigrette even without the Parmesan. I will say that the Parmesan totally takes the dressing to the next level, but I find plain vinaigrettes quite enjoyable on their own as well. So if you want to make a vegan dressing or just don’t have Parmesan on hand, don’t let it hold you back from making this homemade dressing.

How to Store Levtover Italian Dressing

Store your leftover dressing in an air-tight container in the refrigerator for about a week. The olive oil may solidify when the dressing gets very cold but will liquify again if set out at room temperature for 5-10 minutes.

How to Serve Italian Dressing

The flavors in this simple dressing are so universal that it will taste good on just about any salad. But it’s also great on pasta salad, on a simple sliced tomato and mozzarella salad, or even as a marinade for chicken! I think this dressing would also be amazing soaked into a crusty piece of bread as part of a pressed deli sandwich. YES!

Overhead view of a spoon in a jar full of homemade italian dressing
Italian dressing in a glass carafe in front of a bowl of salad

Homemade Italian Dressing

This simple homemade Italian Dressing is a zesty mix of flavorful herbs, savory Parmesan, and bright lemon to complement any salad.
Total Cost $1.89 recipe / $0.24 serving
Prep Time 5 minutes
Total Time 5 minutes
Servings 8 2 Tbsp each
Calories 130kcal
Author Beth – Budget Bytes

Equipment

Ingredients

  • 1/2 cup extra virgin olive oil $0.84
  • 3 Tbsp red wine vinegar $0.30
  • 1 Tbsp lemon juice $0.04
  • 2 tsp Dijon mustard $0.12
  • 1/4 tsp garlic powder* $0.02
  • 1 Tbsp Italian seasoning blend $0.30
  • 1/2 tsp salt $0.02
  • 1/4 tsp freshly cracked pepper $0.02
  • 1/2 tsp sugar $0.01
  • 2 Tbsp grated Parmesan** $0.22

Instructions

  • Add all of the ingredients to a jar or bowl. If using a jar, screw the lid on tightly and shake until the ingredients are incorporated. If using a bowl, whisk until the ingredients are incorporated. Give the dressing a quick shake or whisk just before serving.

Notes

*You can use one minced clove of fresh garlic in place of the garlic powder if you prefer a stronger garlic flavor.
**Bottled grated Parmesan with cellulose (an anti-caking agent) may clump slightly, but will still taste great.

Nutrition

Serving: 2Tbsp | Calories: 130kcal | Carbohydrates: 1g | Protein: 1g | Fat: 14g | Sodium: 180mg | Fiber: 1g

How to Make Italian Dressing – Step by Step Photos

Italian dressing ingredients in a jar

Combine ½ cup extra virgin olive oil, 3 Tbsp red wine vinegar, 1 Tbsp lemon juice, 2 tsp Dijon, ¼ tsp garlic powder, 1 Tbsp Italian seasoning blend, ½ tsp salt, ¼ tsp freshly cracked pepper, ½ tsp sugar, and 2 Tbsp grated Parmesan in a bowl or jar.

mixed Italian dressing in a jar

If using a jar, close the lid on the jar tightly then shake until the ingredients are incorporated. If using a bowl, whisk the ingredients together until incorporated.

Italian dressing being poured over a large salad

Serve your homemade Italian dressing over your favorite salad, sliced vegetables, or even as a marinade for chicken! (yes, that salad recipe is coming soon!)

Italian dressing in a glass carafe in front of a bowl of salad

The post Homemade Italian Dressing appeared first on Budget Bytes.

Curry Chickpea Salad

This Curry Chickpea Salad is a fast and easy no-cook lunch that’s perfect for summer. Light, fresh, filling, tangy, and flavorful!

The post Curry Chickpea Salad appeared first on Budget Bytes.

Y’all know I love chickpeas. They’re easy to prepare, versatile, cheap, and full of fiber and other goodies! Chickpea salads have become one of my favorite easy preparations for chickpeas, especially now that it’s mid-summer and a million degrees out. Today I made a light and tangy Curry Chickpea Salad, that you can eat as a wrap, stuffed into a pita, or piled on top of a fresh green salad. It only takes a few minutes to prepare and makes a super tasty lunch!

Curry Chickpea Salad stuffed into a pita on a plate with grape tomatoes

What Kind of Curry Powder Should I Use?

There are so many different types of curry powder out there and they all have a unique flavor. I haven’t yet met a curry powder that I don’t like, so I can’t suggest one over another, but I’ve tried a few different brands such as Sharwoods, 365, Spice Islands, and Simply Organic. If you want to try making your own curry powder at home, here is a great recipe for curry powder from Hari Ghotra, along with a ton of great info about curry powder, its origins, and ways it can be used.

How to Serve Curry Chickpea Salad

As I mentioned in the intro, there are a few different ways to eat this Curry Chickpea Salad. I stuffed it into a pita with some lettuce for the photos here, but I’ve also wrapped it up in a tortilla to make a wrap sandwich. You can also scoop it on top of a green salad, or smash up the chickpeas and dip into it with crackers or vegetables.

I didn’t smash the chickpeas this time, but I often do to create a different texture in the salad. It really just depends on what texture you prefer or how you plan to serve it.

What Else Can I Add?

Chickpea salads are fun because you can add all sorts of other ingredients to make it fancy, if you have them. I think a grated carrot or diced red bell pepper would add a nice texture and the sweetness would work well with the curry flavor. Finely diced celery would also add a nice crunch, as would some slivered almonds. A few raisins would add a fun pop of sweetness. And lastly, if you can’t do red onion, sliced green onion would be a nice mild option to use in their place.

A hand holding a pita stuffed with curry chickpea salad
two pita pockets stuffed with curry chickpea salad on a plate with grape tomatoes

Curry Chickpea Salad

This Curry Chickpea Salad is a fast and easy no-cook lunch that's perfect for summer. Light, fresh, filling, tangy, and flavorful!
Total Cost $1.39 recipe / $0.70 serving
Prep Time 10 minutes
Total Time 10 minutes
Servings 2 1 cup each
Calories 249kcal
Author Beth – Budget Bytes

Ingredients

  • 1/3 cup plain yogurt* $0.35
  • 1/2 tsp Dijon mustard $0.03
  • 1 tsp honey $0.06
  • 1.5 tsp curry powder $0.15
  • 1/8 tsp salt $0.01
  • 1 15oz. can chickpeas $0.55
  • 1/4 cup chopped cilantro $0.17
  • 1/4 cup finely chopped red onion $0.07

Instructions

  • Prepare the dressing first. Stir together the yogurt, Dijon, honey, curry powder, and salt. Set the dressing aside.
  • Rinse and drain the canned chickpeas. Chop the cilantro and finely chop the red onion. If you'd like to soften the flavor of the red onion, first slice it and then let the slices soak in cold water for about five minutes. Drain the onion, then finely chop.
  • Combine the chickpeas, chopped cilantro, chopped red onion, and the prepared dressing in a bowl. Stir to combine. If you prefer, you can slightly mash the chickpeas to create a different texture. Taste and adjust the salt or other ingredients to your liking. Serve cold.

Notes

*You can use either regular-style yogurt or Greek yogurt, keeping in mind that Greek yogurt will create a very thick dressing.

Nutrition

Calories: 249kcal | Carbohydrates: 38g | Protein: 13g | Fat: 6g | Sodium: 811mg | Fiber: 11g

Love chickpea salads? Try my Scallion Herb Chickpea Salad, Pesto Chickpea Salad, or Sriracha Chickpea Salad Wraps.

How to Make Curry Chickpea Salad – Step by Step Photos

Yogurt curry sauce being stirred together

First, make the yogurt curry dressing. Stir together ⅓ cup plain yogurt, ½ tsp Dijon mustard, 1 tsp honey, 1.5 tsp curry powder, and ⅛ tsp salt. You can use regular-style or Greek-style yogurt, keeping in mind that Greek yogurt will make a very thick dressing.

Chickpeas, onions, and cilantro in a bowl

Rinse and drain one 15oz. can of chickpeas. Finely dice ¼ cup red onion and chop about ¼ cup cilantro. If you want the onions to have a softer flavor, you can slice them first and soak in cold water for about 5 minutes before finely chopping.

curry dressing being poured over salad ingredients in the bowl

Pour the prepared dressing over the ingredients in the bowl.

Finished curry chickpea salad

Stir until everything is combined, give it a taste, and then adjust the salt or other ingredients to your liking. At this point, you can either leave the chickpeas whole or smash them up a bit. It’s up to you!

two pita pockets stuffed with curry chickpea salad on a plate with grape tomatoes

Today I left my chickpeas whole, but if I were going to serve them with crackers for scooping I’d probably mash them up a bit so the chickpeas don’t roll off the crackers. :) Enjoy your quick, cold, no-cook lunch!

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Sweet Corn Salsa

Fresh and juicy summer sweet corn makes the best corn salsa for topping tacos, salads, bowl meals, or dipping with your favorite chips.

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If you’ve never raw fresh sweet corn, let this recipe be a sign that you totally need to try it. Fresh sweet corn is one of the best parts of summer and when it’s raw it is deliciously sweet, crunchy, and *juicy*. And this Fresh Sweet Corn Salsa is the perfect way for you to dip your toes into the waters and experience the awesomeness that is raw sweet corn.

Overhead view of a bowl of sweet corn salsa with lime and salt on the side

What’s in Corn Salsa?

I like to keep things simple in life, so I made my corn salsa super simple, kind of like a pico de gallo with corn. It has fresh sweet corn, tomatoes, red onion, jalapeño, cilantro, lime juice, and salt. That’s it! It hits all my favorite flavor elements: sweet, salty, acidic, and spicy!

Do You Have to Use Fresh Corn?

You don’t have to use fresh corn for this salsa, but it’s definitely going to make the salsa top-notch. If you want to make this salsa in the off-season or just don’t have good fresh corn available, the next best choice would be frozen corn. I don’t suggest canned corn for this recipe because it will definitely throw the flavor off since it is canned in liquid that usually contains both sugar and salt.

If you want to use fresh corn but just don’t want to use raw corn, grilling the corn first will give this salsa a nice smokey flavor. You can also just do your usual boil, steam, or oven roasting.

If you need help knowing how to pick the best fresh corn, check out this short tutorial from Taste of Home about How to Pick the Best Corn.

What Else Can You Add?

If you do want to fancy it up some, here are some other great flavors that would be awesome in corn salsa:

  • Avocado (the fat will balance the heat nicely)
  • Cotija cheese
  • Green onion (a great sub for red onion, if needed)
  • Black beans
  • Red bell pepper

How to Serve Corn Salsa

Corn salsa is that great all-purpose summer condiment or side. You can serve it on things or just as a sort of side salad to your meal. I served mine this week on top of my Fish Tacos, but it would also be great with Beef Taco Skillet, Green Chile Chicken Enchiladas, Easy Cilantro Chicken, Creamy White Bean and Spinach Quesadillas, or Black Bean and Avocado Enchiladas.

Close up shot of fresh corn salsa from the side
overhead view of a bowl full of corn salsa

Sweet Corn Salsa

Fresh and juicy summer sweet corn makes the best corn salsa for topping tacos, salads, bowl meals, or dipping with your favorite chips.
Total Cost $2.65 recipe / $0.44 serving
Prep Time 15 minutes
Total Time 15 minutes
Servings 6 ½ cup each
Calories 83kcal
Author Beth – Budget Bytes

Ingredients

  • 3 ears sweet corn $0.90
  • 2 Roma tomatoes $0.93
  • 1/4 cup diced red onion $0.07
  • 1 jalapeño $0.07
  • 1/4 cup chopped cilantro $0.17
  • 1 fresh lime (2 Tbsp juice) $0.50
  • 1/2 tsp salt $0.02

Instructions

  • Remove the husks and silk from the fresh corn. Cut the stem off the bottom to create a flat, stable surface on which to stand the ear of corn. Stand the ear of corn upright, stem side down, and slice downward with a sharp knife to remove the kernels. Place the sliced kernels in a large bowl.
  • Dice the tomatoes. Remove the seeds from the jalapeño, then finely dice. Finely dice the red onion, and roughly chop the cilantro. Add the tomatoes, jalapeño, onion, and cilantro to the bowl with the corn.
  • Juice the lime then drizzle about 2 Tbsp of the juice on top of the vegetables. Sprinkle the salt over top, give everything a good stir, taste, then adjust the lime or salt to your liking. Serve immediately.

Nutrition

Serving: 0.5cup | Calories: 83kcal | Carbohydrates: 18g | Protein: 3g | Fat: 1g | Sodium: 196mg | Fiber: 2g
side view of a bowl full of fresh sweet corn salsa

How to Make Sweet Corn Salsa – Step by Step Photos

corn kernels sliced off an ear of corn in a baking tray

Remove the husk and silk from three ears of fresh sweet corn. Slice the stem off the bottom to create a flat surface on which to stand the ear of corn. Stand the ear up on its end, then use a sharp knife to slice downward to remove the kernels. I like to do this on a rimmed baking sheet to catch the kernels as they fall.

Diced roma tomatoes on a cutting board

Dice three Roma tomatoes. Try to make it a small dice, similar in size to the corn kernels.

Diced jalapeño, red onion, and chopped cilantro

Remove the seeds from one jalapeño, then finely dice. Finely dice about ¼ cup red onion and roughly chop about ¼ cup fresh cilantro.

lime juice being drizzled over the bowl of salsa ingredients

Add the corn, tomatoes, jalapeño, red onion, and cilantro to a bowl. Squeeze the juice from one lime, then add about 2 Tbsp of the juice to the bowl. Sprinkle ½ tsp salt over top.

Stirred fresh corn salsa in the bowl

Stir until everything is combined and coated in juice and salt.

overhead view of a bowl full of corn salsa

Serve immediately or refrigerate for later. If refrigerating, make sure to give it a good stir before serving to redistribute the juices.

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Chocolate Coffee Breakfast Smoothie

This Chocolate Coffee Breakfast Smoothie is a dessert-worthy treat and a sneaky way to add an extra dose of vegetables to your day.

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This Chocolate Coffee Breakfast Smoothie is a dessert-worthy treat and a sneaky way to add an extra dose of vegetables to your day. A scoop of riced cauliflower creates an extra thick and creamy texture in the smoothie without adding any weird flavor. Combine the thick texture with the coffee chocolate flavor and I dare say this smoothie reminds me of a Wendy’s Frosty!

Overhead view of two glasses full of coffee chocolate breakfast smoothies

Cauliflower Options

If you’re not down with the whole cauliflower-in-a-smoothie idea, a basic coffee-chocolate-banana smoothie is also good. The cauliflower does make it a little thicker and more ice-cream-like, though.

If you have a powerful blender, frozen cauliflower florets will work in place of riced cauliflower. Using rice cauliflower just makes it easier to blend until smooth for less powerful blenders.

Coffee Options

I used instant coffee (freeze-dried coffee) for this smoothie because it’s incredibly easy to work with. It’s inexpensive, it blends into the smoothie easily, and, since it’s shelf-stable, you can keep it on hand without it going bad (it’s also really good to add to chocolate cake). If you prefer not to use instant coffee, you can use strongly brewed coffee or espresso that has been chilled. I would substitute ¼ to ½ of the milk listed in the recipe below with coffee.

Sweeten to Your Liking

The banana provides a subtle sweetness to this smoothie on its own, but I do prefer to add a little extra sugar to balance the cocoa powder and coffee, which are both naturally bitter. But this recipe is extremely flexible and you can use any type of sweetener you like and in whatever quantity you like. Just blend up your smoothie and then add your chosen sweetener to taste.

Can I Skip the Banana?

I don’t recommend skipping the banana in this recipe because frozen bananas also contributes quite a bit to that ice-cream-like texture, as well as adding a little natural sweetness. If you’re not a banana lover, don’t worry, you can’t really taste it in the end product.

Two chocolate coffee smoothies in small glasses with straws
overhead view of two glasses full of chocolate coffee breakfast smoothie with straws

Chocolate Coffee Breakfast Smoothie

This Chocolate Coffee Breakfast Smoothie is a dessert-worthy treat and a sneaky way to add an extra dose of vegetables to your day.
Total Cost $0.84 each
Prep Time 5 minutes
Total Time 5 minutes
Servings 1 16oz.
Calories 258kcal
Author Beth – Budget Bytes

Equipment

Ingredients

Instructions

  • Add all of the ingredients to a blender and blend until smooth. Taste and adjust the sweetness to your liking. Serve immediately.

Notes

*You can use any type of milk or non-dairy milk. The creamier the milk, the better.
**Use any type of sweetener you prefer.

Nutrition

Serving: 1smoothie | Calories: 258kcal | Carbohydrates: 38g | Protein: 11g | Fat: 9g | Sodium: 132mg | Fiber: 5g

How to Make Chocolate Coffee Breakfast Smoothies – Step by Step Photos

chocolate coffee breakfast smoothie ingredients

All you need for this smoothie is some banana, rice cauliflower, unsweetened cocoa powder, instant coffee, and milk. Oh, and a little sugar or your favorite sweetener (not pictured). You’ll want the banana and riced cauliflower to both be frozen for the most ice-cream-like flavor and texture. Here is a tutorial on how to freeze bananas and how to make riced cauliflower.

Milk being poured into a blender with cauliflower, bananas, cocoa, and instant coffee

Add ½ cup frozen riced cauliflower, ½ of a frozen banana, 1 Tbsp unsweetened cauliflower, 1 Tbsp instant coffee, ½ tsp sugar, and 1 cup milk to a blender (you can wait to add the sugar until after blended if you want to sweeten to taste).

Blended smoothie in the blender cup

Blend the smoothie until smooth. Taste and adjust the sweetness, if needed.

chocolate coffee breakfast smoothie dripping off a spoon into the blender cup

Look at how rich and creamy this chocolate coffee breakfast smoothie is!! I’m telling you, major Frosty vibes with this one.

overhead view of two glasses full of chocolate coffee breakfast smoothie with straws

This recipe makes either one large chocolate coffee breakfast smoothie or two smaller smoothies. Dessert or breakfast, what do you think?

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Summer Gazpacho

When the summer heat is at full blast and the last thing you want to do is cook, it’s time to make Gazpacho. It’s cold, refreshing, it only takes a few minutes to make, and you never have to turn on the stove. Plus, the leftovers are *chef’s kiss* delicious, so you can eat for […]

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When the summer heat is at full blast and the last thing you want to do is cook, it’s time to make Gazpacho. It’s cold, refreshing, it only takes a few minutes to make, and you never have to turn on the stove. Plus, the leftovers are *chef’s kiss* delicious, so you can eat for the next few days with no extra work! So hit up those summer farmers’ markets, grab some fresh produce, and let’s make some gazpacho!

Originally posted 5-3-2010, updated 7-3-2021.

side view of three bowls of summer gazpacho topped with avocado

What is Gazpacho?

Gazpacho is a cold, tomato-based soup made with puréed vegetables and other ingredients like bread, herbs, or even fruit. It kind of reminds me of salsa, but with a different flavor profile (so if you’ve ever been tempted to eat salsa straight, gazpacho might be for you). This recipe originated in the Iberian peninsula, namely Portugal and Spain, and has since spread around the world. And like many recipes that have been around for hundreds of years, there are many interpretations of this classic summer soup. 

My interpretation of gazpacho is definitely a little non-traditional. For one, I used canned crushed tomatoes and vegetable juice (like V8) in place of fresh tomatoes. Yes, this will make some people clutch their pearls, but I like the full-bodied flavor that the crushed tomatoes bring to the party. Second, I don’t use bread in my gazpacho, which is a common ingredient in traditional gazpacho recipes. Blending a soft bread into the soup gives it an almost creamy flavor and is another way of adding body, so the soup isn’t too watery.

How Do You Serve Gazpacho?

CHILLED. While this soup is pretty tasty even at room temperature, it’s ultra-refreshing when chilled and can really take the edge off that intense summer heat. I like to serve it with some crusty bread on the side for dipping, because every meal is better with a little crusty bread on the side, IMHO. It would also be great with some garlic bread, a grilled cheese sandwich, or even some cold pasta salad on the side. And if you want to add a little protein, a few cooled cooked shrimp would be marvelous in this soup!

What Else Can I Add?

Gazpacho is wonderful because it’s very flexible, and that’s another reason there are so many interpretations of this delicious soup. Here are some other ingredients you can toss in, if you have them on hand:

  • Fresh herbs (basil, oregano, parsley, cilantro, tarragon, chives)
  • Soft bread (as mentioned above, this makes the soup almost creamy and gives it body)
  • Red wine vinegar or sherry vinegar in place of the lemon juice
  • Red bell pepper
  • Jalapeño
  • Avocado (try blending it into the soup for a creamy texture, instead of using it as a topping)
  • Watermelon
  • Tomatillos

In addition to adding ingredients into your gazpacho, you can have a lot of fun with the toppings. Here are some ideas for topping your gazpacho:

  • Steamed shrimp (cooled)
  • Croutons 
  • A drizzle of pesto
  • A drizzle of olive oil
  • A drizzle of chile oil
  • A drizzle of balsamic glaze
  • A spoonful of corn salsa
  • Fresh chopped herbs
  • Flakey sea salt
  • A pinch of crumbled feta

Overhead view of three bowls of summer gazpacho

Overhead view of three bowls of summer gazpacho

Summer Gazpacho

This cold, refreshing Summer Gazpacho is the easiest no-cook recipe for when the weather is hot and summer produce is at its best!
Total Cost $3.83 recipe / $0.96 serving
Prep Time 15 minutes
Cook Time 0 minutes
Chill 30 minutes
Total Time 45 minutes
Servings 4 1 cup each
Calories 184kcal

Ingredients

  • 1 15oz. can crushed tomatoes $0.69
  • 1 cup vegetable juice (like V8) $0.35
  • 1/2 sweet onion (about 1 cup chopped) $0.40
  • 1/2 cucumber (about 2 cups chopped) $0.50
  • 1/2 cup fresh parsley $0.35
  • 1/2 cup fresh cilantro $0.20
  • 1 clove garlic, minced $0.08
  • 1 Tbsp olive oil $0.16
  • 1 tsp salt $0.05
  • 1/4 tsp Freshly cracked black pepper $0.02
  • 2 tsp lemon juice $0.04
  • 1 avocado $0.99

Instructions

  • Add the crushed tomatoes and vegetable juice to a food processor or blender.
  • Peel the cucumber, if desired. Cut the onion and cucumber into chunks. Wash the parsley and cilantro well. Mince the garlic. Add the cucumber, onion, parsley, cilantro, garlic, olive oil, salt, pepper, and lemon juice to the food processor or blender.
  • Purée the ingredients, or leave them slightly chunky, if preferred. Taste the gazpacho and adjust the salt, pepper, or lemon to your liking. Chill the soup for 30 minutes before serving. Give it one last taste after chilling, in case the flavors need to be adjusted.
  • Dice the avocado just befor serving and add a few chunks on top of each bowl. Add extra pepper and olive oil to each bowl, if desired.

Nutrition

Serving: 1Serving | Calories: 184kcal | Carbohydrates: 20g | Protein: 4g | Fat: 11g | Sodium: 839mg | Fiber: 7g

three bowls of gazpacho from the side, a spoon in one

How to Make Easy Summer Gazpacho – Step by Step Photos

Crushed tomatoes and vegetable juice in food processor

Add one 15oz. can crushed tomatoes and 1 cup vegetable juice (like V8 juice) to a food processor or blender.

onion, cucumber, and herbs added to food processor

Cut ½ sweet onion (about 1 cup) and 1/2 cucumber (about 2 cups) into chunks. You can peel the cucumber or leave it unpeeled. Peeling the cucumber will allow your gazpacho to have a more vibrant red color. Wash the parsley and cilantro well. Mince the garlic. Add the onion, cucumber, ½ cup fresh parsley, ½ cup fresh cilantro, one garlic clove (minced), 1 Tbsp olive oil, 1 tsp salt, ¼ tsp freshly cracked pepper, and 2 tsp lemon juice to the food processor or blender. 

Finished gazpacho in the food processor

Purée the ingredients, or leave them slightly chunky, if you prefer. Taste the gazpacho and adjust the salt, pepper, or lemon to your liking. Chill the soup for about 30 minutes before serving. It’s not a bad idea to give it one final taste after refrigeration, as the flavors will begin to melt and shift as the soup refrigerates.

Four bowls of gazpacho topped with avocado and cilantro

Dice the avocado and add chunks to each bowl. I also like to drizzle just a bit more olive oil and sprinkle a little extra pepper over each bowl, but that’s optional. The avocado really takes it to the next level, though, so I wouldn’t skip that!

a spoonful of summer gazpacho being lifted from the bowl

Enjoy that cool, refreshing tomato-cucumber flavor!

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Classic Three Bean Salad

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!

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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.

Overhead view of a bowl full of three bean salad

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 on a plate with chicken and potato salad
Overhead view of a bowl of three bean salad

Classic Three Bean Salad

Simple ingredients come together in this Classic Three Bean Salad to make a simple summer side dish, perfect for BBQs and potlucks!
Total Cost $2.79 recipe / $0.56 serving
Prep Time 15 minutes
Marinate 30 minutes
Total Time 45 minutes
Servings 5 1 cup each
Calories 301kcal
Author Beth – Budget Bytes

Ingredients

  • 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

Instructions

  • 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.

Nutrition

Serving: 1cup | Calories: 301kcal | Carbohydrates: 41g | Protein: 13g | Fat: 11g | Sodium: 666mg | Fiber: 12g
close up of three bean salad in the bowl

How to Make Three Bean Salad – Step by Step Photos

Three types of beans in a bowl

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.

red onion slices soaking in a bowl of water

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.

dressing for three bean salad in a bowl

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.

dressing being poured over salad ingredients in the bowl

Add the onion and parsley to the bowl with the beans, then pour the dressing over top. Stir everything to combine.

Finished three bean salad in the bowl with a spoon

Refrigerate the three bean salad for about 30 minutes to let the beans marinate. Give it a good stir, and then serve!

close up of three bean salad on a plate with bbq chicken and potato salad

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