Skip to main content

Marinated Three Bean Salad

Happy #NationalPicnicDay! Fingers crossed, it looks like New England may have finally turned the corner into spring.  There's nothing we love doing on a nice day more than packing a lunch, hopping in the car, and finding a spot for a picnic.  Standard fare in the past has been PB&J sandwiches, chips, cookies, maybe some fruit.   I've been trying to expand the variety of food I've been eating, and incorporate more vegetables into my diet, so when I saw this Marinated Three Bean Salad, I knew I had to give it a try.

I only made a few small changes. I used low sodium black beans, and I had heirloom mini tomatoes on hand.   I rarely have fresh herbs, but made a point to go out and buy as many as I could find for this. I loved all the colors and textures.   It gets better as it sits, and though it suggests four hours, I thought it was even better the next day.

Thanks so much to Ellen from Family Around the Table for hosting, and to all the other #FestiveFoodies.  I'll definitely be stepping up my game when it comes to packing picnic lunches this year because of all their great recipes!



Marinated Three Bean Salad

Marinated Three Bean Salad

ingredients:

  • 15 1/2oz can great northern beans, rinsed and drained
  • 15oz can chickpeas, rinsed and drained
  • 15oz can black beans, rinsed and drained, I used low sodium
  • 1 medium tomato, I used heirloom cherry tomatoes, quartered
  • 1 celery rib, chopped
  • 1/3 cup sweet red, yellow and orange bell pepper
  • 1/3 cup water
  • 3 Tablespoons minced fresh basil
  • 2 Tablespoons minced fresh parsley
  • 2 Tablespoons lemon juice
  • 2 Tablespoons olive oil
  • 1 1/2 teaspoons minced fresh oregano or 1/2t dried oregano
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 teaspoon cayenne pepper

instructions:

  1. In a large bowl, combine the beans, tomato, onion, celery, and peppers. In a small bowl, whisk the remaining ingredients; gently stir into bean mixture. Cover and refrigerate for 4 hours, stirring occasionally. Yield: 8 servings.
Source: https://www.tasteofhome.com/recipes/marinated-three-bean-salad
beans, vegetables
Appetizers, Side Dishes, Picnic, Cookout, BBQ
American
Created using The Recipes Generator

Asian Slaw by A Day in the Life on the Farm
Bánh Mì + A Wine Suggestion by Culinary Adventures with Camilla
Broccoli Salad with Poppy Seed Dressing by Sew You Think You Can Cook
Chicken BLT Shaker Salad by Cindy's Recipes and Writings
Deviled Eggs with Horseradish and Dill by Palatable Pastime
Florida Stone Crab Claws with Key Lime Mustard Dipping Sauce by Family Around the Table
Italian Antipasto Pasta Saladby Books n' Cooks
Marinated Three Bean Salad by Jolene's Recipe Journal
Roasted Corn Salad with Chile Vinaigrette by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
Smashed Cucumbers with Vinegar by Simple and Savory
Southern Crispy Oven Fried Chicken by Everyday Eileen



Comments

  1. This is not only great for a picnic but any summer gathering. Plus, it's so easy!

    ReplyDelete
    Replies
    1. So easy! Can't believe I've never made it before now!

      Delete
  2. I love the flavors you used in this salad. Bean salads are one of my favorites.

    ReplyDelete
    Replies
    1. This was my first time making it, definitely won't be my last! Loved all the different flavors and textures.

      Delete
  3. So much flavor in one little salad...what's not to love???

    ReplyDelete
  4. This is one of my favorites kinds of picnic salads. I can't wait to try this.

    ReplyDelete
    Replies
    1. And I loved that you can make it the day before and it just gets better!

      Delete
  5. I love this salad! It's perfect for a summer barbecues!

    ReplyDelete
  6. I love beans, but never think to make bean salads. I am going to have to put this on the menu at one of our cookouts this summer!

    ReplyDelete

Post a Comment

Popular posts from this blog

Copycat Dunkin Donuts Bacon and Cheddar Omelet Bites

Since I already came up with a version of Dunkin Donuts new Egg White & Veggie Omelet Bites for myself, I decided to make the other variety that they are offering, Bacon & Cheddar, for my husband. Super simple.  Beat up some eggs with salt and pepper.  Add in some shredded cheddar and a slice of bacon cut into 1/4" pieces (I used kitchen shears).  Bake them for about 9 minutes in sprayed mini donut pans. They baked up light and fluffy.  The bacon stayed crisp and there's just the perfect amount of cheese.   I split them up into portions in zip top bags and that way we can just grab a bag and warm them up. My husband laughed when I told him 3 is the serving size.  I'll definitely be doubling the recipe next time! ************************* Copycat Dunkin Donuts Bacon & Cheddar Omelette Bites Print With Image Without Image Author: Jolene's Recipe Journal Ingredients 4 large eggs 1/4 teaspoon salt 1/2 teaspoon pepper 3T shredded cheddar cheese 1 slice cooked ba

Copycat Dunkin Donuts Egg White & Veggie Omelet Bites

I'm a huge fan of the Dunkin Donuts Power Breakfast sandwich, so when I started seeing ads for the new Egg White & Veggie Omelet Bites I stopped in and gave them a try.  They were delicious, but of course, I knew I could make them at home.  I started with the whites of six eggs. You can use pasturized whites if you don't want to do the whole separating, finding a use for the yolks thing.  I beat them up with some salt and pepper. Next up, the tomato and spinach.  I used grape tomatoes, seeded them and then chopped them into 1/4" pieces. I like baby spinach, and I took about 10 leaves and chopped those up into 1/4" pieces as well. I added that to the egg mixture.  When you pour it into the pans, be sure that it all gets evenly distributed.   They bake up pretty quickly, around 9 minutes or so.  Dunkin gives you two egg bites, the mini donut serving size is three. I pop them in ziplocs in the fridge and just pull a bag and reheat them in the microwave for a quick

Copycat Olive Garden Fried Lasagna

On a recent trip to Olive Garden, I tried the Lasagna Fritta.   Fried pasta and cheeses, with two fantastic sauces.    Few chain restaurant dishes stick with me, but I had a hard time getting this one out of my mind.   I decided I wanted to recreate it at home, but instead of an appetizer portion, I wanted dinner size.    It's a little fidgety, but once you get an assembly line process going, it's pretty smooth.   I used pre-shredded/grated cheeses, you are more than welcome to shred your own.   I also used store bought marinara and alfredo, but it would be over-the-top fantastic with from-scratch sauces. This was a huge hit here.   While it's not something that I'd make weekly, it was a fun way to present lasagna to my picky eater, who doesn't like a lot of red sauce.  Since there are only 3 of us, I froze the remaining fried bundles in single serve portions.   They can be heated from frozen, or defrosted in the fridge overnight.    Enjoy!   Fried Lasagna P