Super Easy Three Bean Salad Recipe

Making a three bean salad is so quick and easy and with the convenience of already cooked canned beans it literally takes no time to put together. It's the perfect compliment to any meal and can stand on its own as a quick lunch too.

Here is the simplest and most basic recipe with some easy ingredient exchanges and options to create several quick and easy salads from this one three bean salad recipe. This recipe requires only six ingredients and can be prepared in minutes.

You will need, 1 cup of fresh or frozen (thawed and drained) green beans, 1 cup of canned (rinsed and drained) kidney beans, 1 cup of canned (rinsed and drained) garbanzo beans, 1 cup of rinsed sliced water chestnuts (either canned or packaged from the produce section of the supermarket). You may cut the slices in half if you prefer. You will also need ? cup of your favorite store bought vinaigrette dressing and lemon zest (to taste).

Just place all the ingredients in a mixing bowl and combine well. Adjust the dressing and zest to suit your own taste. If you like, you can allow the salad to marinate in the refrigerator for a couple of hours before serving.

Try these simple ideas to change this easy three bean salad so it's a little different every time. Change up the beans you use and try different combinations using those in the basic recipe with cooked lentils, black beans, wax beans or great northern beans. Instead of water chestnuts use cucumber, jicama, celery or scallions. Even changing the dressing gives you an entirely different salad taste, try apple cider vinegar and olive oil, yogurt with a little chopped basil or even your favorite salsa.

This easy salad is so versatile and can be served in a variety of ways. It goes well with any meat or fish entr?e or you can serve it over sliced tomatoes along with a warm bowl of rice. For a quick lunch idea, scoop the bean salad into a soft tortilla shell with a slice of cheddar cheese, a dollop of sour cream and sprouts on top. It is also a great salad for any picnic or backyard barbecue.

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About The Author, Laura Cockerell