Mary Berry Three Bean Salad Recipe

This Three Bean Salad is fresh, simple, and packed with flavor! It combines cannellini, kidney, and garbanzo beans with crisp celery, red onion, and fresh herbs. Tossed in a light apple cider vinegar dressing, this salad is perfect for a quick side dish, picnic, or meal prep.

Ingredients Needed:

For the salad:

• 1 (15-ounce) can cannellini beans, rinsed and drained
• 1 (15-ounce) can of kidney beans, rinsed and drained
• 1 (15-ounce) can of garbanzo beans, rinsed and drained
• 1/2 red onion, finely chopped (about 3/4 cup), soaked in water to take the edge off the onion
• 2 celery stalks, finely chopped (about 1 cup)
• 1 cup loosely packed, fresh, finely chopped flat-leaf parsley
• 1 teaspoon fresh finely chopped rosemary

For the dressing:

• 1/3 cup apple cider vinegar
• 1/4 cup granulated sugar (more or less to taste)
• 3 tablespoons extra virgin olive oil
• 1 1/2 teaspoons salt
• 1/4 teaspoon black pepper

How To Make Three Bean Salad Recipe?

1. Mix the Salad: In a large bowl, combine cannellini, kidney, and garbanzo beans with celery, drained red onion, parsley, and rosemary.
2. Make the Dressing: In a small bowl, whisk together apple cider vinegar, sugar, olive oil, salt, and black pepper until smooth.
3. Toss and Chill: Pour the dressing over the bean mixture and toss until everything is well coated. Cover and refrigerate for a few hours to let the flavors blend.
4. Serve: Let the salad sit at room temperature for a few minutes before serving. Enjoy!

Recipe Tips:

• Drain the Beans Well: After rinsing, let the beans sit in a strainer for a few minutes to remove extra water. Too much moisture can make the salad watery and dilute the dressing.
• Soak the Onion for a Milder Taste: Red onion can be strong. Soaking it in cold water for 10 minutes removes the sharpness while keeping the crunch and flavor.
• Balance the Dressing: Taste the dressing before adding it to the salad. If it’s too tangy, add a little more sugar. If it’s too sweet, add a splash of extra vinegar.
• Chill for Best Flavor: Let the salad rest in the fridge for at least 2 hours before serving. This allows the beans to absorb the dressing, making the flavors blend beautifully.
• Toss Again Before Serving: Stir the salad just before eating to make sure the dressing is evenly coated on all the beans and veggies. It also helps refresh the flavors after chilling.

How To Store Leftovers?

Let the Three Bean Salad cool first. Then, put it in a sealed container and keep it in the fridge for up to 4 days. This keeps it fresh and tasty.

Nutrition Facts:

• Calories: 200 kcal
• Total Fat: 7g
• Saturated Fat: 1g
• Cholesterol: 0mg
• Sodium: 450mg
• Potassium: 450mg
• Total Carbohydrate: 30g
• Dietary Fiber: 7g
• Sugars: 6g
• Protein: 6g

Try More Mary Berry Recipes:

• Mary Berry Tunis Cake Recipe
• Mary Berry Cheese Sauce Recipe

Mary Berry Three Bean Salad Recipe

Course: Side DishCuisine: BritishDifficulty: Easy

Servings

6

servings

Prep time

15

minutes

Cooking timeminutes

Calories

200

kcal

This Three Bean Salad is fresh, simple, and packed with flavor! It combines cannellini, kidney, and garbanzo beans with crisp celery, red onion, and fresh herbs. Tossed in a light apple cider vinegar dressing, this salad is perfect for a quick side dish, picnic, or meal prep.

Ingredients

• For the salad:

• 1 (15-ounce) can cannellini beans, rinsed and drained

• 1 (15-ounce) can of kidney beans, rinsed and drained

• 1 (15-ounce) can of garbanzo beans, rinsed and drained

• 1/2 red onion, finely chopped (about 3/4 cup), soaked in water to take the edge off the onion

• 2 celery stalks, finely chopped (about 1 cup)

• 1 cup loosely packed, fresh, finely chopped flat-leaf parsley

• 1 teaspoon fresh finely chopped rosemary

• For the dressing:

• 1/3 cup apple cider vinegar

• 1/4 cup granulated sugar (more or less to taste)

• 3 tablespoons extra virgin olive oil

• 1 1/2 teaspoons salt

• 1/4 teaspoon black pepper

Directions

• Mix the Salad: In a large bowl, combine cannellini, kidney, and garbanzo beans with celery, drained red onion, parsley, and rosemary.
• Make the Dressing: In a small bowl, whisk together apple cider vinegar, sugar, olive oil, salt, and black pepper until smooth.
• Toss and Chill: Pour the dressing over the bean mixture and toss until everything is well coated. Cover and refrigerate for a few hours to let the flavors blend.
• Serve: Let the salad sit at room temperature for a few minutes before serving. Enjoy!

Notes

• Drain the Beans Well: After rinsing, let the beans sit in a strainer for a few minutes to remove extra water. Too much moisture can make the salad watery and dilute the dressing.
• Soak the Onion for a Milder Taste: Red onion can be strong. Soaking it in cold water for 10 minutes removes the sharpness while keeping the crunch and flavor.
• Balance the Dressing: Taste the dressing before adding it to the salad. If it’s too tangy, add a little more sugar. If it’s too sweet, add a splash of extra vinegar.
• Chill for Best Flavor: Let the salad rest in the fridge for at least 2 hours before serving. This allows the beans to absorb the dressing, making the flavors blend beautifully.
• Toss Again Before Serving: Stir the salad just before eating to make sure the dressing is evenly coated on all the beans and veggies. It also helps refresh the flavors after chilling.