Apart from understanding how to use a can opener, there’s no need for any unique talents when you make this simple three bean salad, and with a homemade dressing, this pantry salad is a traditional potluck favored that can be made in 15 minutes or much less.
This straight-from-the-pantry/salad-bar-staple salad is just one particular explanation why I majored in artwork rather of in math, since apparently I can’t count.
While this salad is most frequently referred to as a three bean salad, I just couldn’t help but add in one more bean to make it 4, not just simply because it added a distinct form and a small more color—because you know, meals is art—but because how could I leave even one bean out of the mix?
And with a homemade dressing that adds a sweet pickled pucker, this salad displays why when once more, real excellent true food is best…even when it starts with a can. Or 4.
How to Make a Homemade Three (or Four) Bean Salad
This salad commences in the pantry with one particular standard vegetable in four various varieties, providing nutritional vitamins and protein you can’t discover in just each veggie. And the greatest component, you get all the vitamins and nutrients from beans in a can.
The four beans I crave most in my three bean salad are:
Since the beans are canned in water and salt, the beans release starches that create a murky liquid in the can that while not poor for you, just appears sort of grimy and gross. That’s why I constantly drain the beans in a strainer, then rinse them properly in amazing water ahead of including them to the mixing bowl.
The Homemade Dressing to Use In This 3 Bean Salad
Bean salad is 1 of my favorite additions to my lunch time salads but I’m not as massive a fan of the syrupy dressed version too typically found in the the jarred and canned types. That’s why I like my homemade model ideal.
Certain, my dressing still calls for sugar to get that sweet pucker I crave but the amount can be adjusted if you prefer much less. Some recipes call for the dressing to be cooked before including to the salad, but I’ve identified this step to be just what it is: an added phase, and one particular you do not want.
I use a combination of two vinegars for the dressing: white wine vinegar for a more mellow tang with a touch of apple cider vinegar to give the dressing a punch.
The dressing mellows the thinly sliced onion and pickles the total batch for a sweet pucker you’ll by no means want to pass up.
More Recipes to Include a Pickled Pucker to Your Palate
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