Recipe courtesy of Ali Rosen

Three Bean Salad

This dish is the equivalent of a compulsion I have upon receiving a compliment on an article of my clothing: I just have to say that it was only twenty dollars, on sale, and I am so proud of how cheap it is. My husband finds this humiliating. It's the same concept here: people will devour this dish, exclaiming how delicious it is, and you won't be able to stop yourself from telling them how little work it was. You really should just smile and accept the compliments: there's something incredibly satisfying about a dish that sings without your even trying. I think the key is the raw garlic and rosemary: they give an unexpected kick to familiar flavors.
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  • Level: Easy
  • Total: 10 min
  • Active: 10 min
  • Yield: 6 servings
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Ingredients

One 15-ounce can black beans (about 1 1/2 cups), drained and rinsed

One 15-ounce can cannellini beans (about 1 1/2 cups), drained and rinsed

1 1/2 cups shelled edamame beans, cooked according to package instructions or defrosted

1 1/2 cups diced cucumbers

1/2 cup diced shallots

1/2 cup roughly chopped parsley

1/4 cup extra-virgin olive oil

3 tablespoons fresh lemon juice

2 tablespoons finely chopped rosemary

2 garlic cloves, finely chopped or grated

1 teaspoon kosher salt

Directions

  1. Combine all ingredients in a bowl and toss well to coat. Serve.

Cook’s Note

How to Bring It: This dish can be made a day ahead and kept in the refrigerator. It can be served cold or at room temperature. The varieties of beans here could be easily swapped: if you have fava beans, peas, even chickpeas, you could change them up. I like this particular combination but it's a forgiving dish that is great to do when you already have a few items on hand in your pantry. Just make sure not to swap the fresh herbs for dried ones: this dish uses plenty of canned ingredients and needs the pop of super fresh herbs.

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