Asian-Inspired 3-Bean Salad
Asian Inspired 3 Bean Salad - Done!

This is going to sound funny because I’m sharing an idea that  uses three canned food items, but the more fresh foods I keep on hand the more inspired I am to whip up dishes. With the addition of my herb garden (which is really flourishing), I’m making an effort to keep things like fresh garlic, lemons and limes on hand. I don’t want to admit it, but juice from a fresh lime is WAY different than the bottled stuff. Same with garlic!

So I guess this idea is how I used a few fresh ingredients to really liven up some pretty basic pantry items.

This is what I was inspired to pull out last week…

Asian Inspired 3 Bean Salad - The Ingredients

Those things combined made up the tastiest salad ever! I ate it all weekend, finally finishing it off Saturday night and I’m making another batch today to bring to a party (we’re getting together to watch the USA soccer game tonight!).

Asian Inspired 3 Bean SaladI LOVE the twist in flavors from what is traditionally an Italian-flavored dish, at least in my family. My mom would always make a variation of this simply using a bottled Italian dressing and I loved it growing up.

Here’s my twist on this classic…

  • ~1 packed tbsp minced fresh basil (10 large leaves)
  • ~1 packed tbsp minced fresh cilantro
  • 3 cloves fresh garlic, minced
  • juice of 1 lime (I got just about an ounce out of it)
  • 1 tbsp reduced-sodium soy sauce
  • 1 tbsp rice vinegar
  • 1 tbsp honey
  • 1 tsp dark sesame oil
  • 1 tsp hot sauce (add to taste)
  • 1 15oz can of kidney beans, drained and rinsed
  • 1 15oz can of garbanzo beans (chickpeas), drained and rinsed
  • 1 15oz can of green beans, drained

Put everything but the beans in a large bowl and whisk to make the dressing.

Asian Inspired 3 Bean Salad - The Dressing

Add the beans to the bowl.

Asian Inspired 3 Bean Salad - Add the Beans


Asian Inspired 3 Bean Salad - Toss

I, of course, ate it right away. You can let it sit but honesty, it was totally yummy immediately!

Asian Inspired 3 Bean Salad - Done!

I measured out exactly 5 cups so I’m using that as a serving size. It worked great as a side dish but I could have eaten the whole batch.

Approx Nutritional Information per serving
Servings Amt per Serving
5 1 Cup
Calories Fat Fiber WWPs
150 2g 6g old: 2 new: 3
Sugar Sat Fat Carbs Protein
7g 0g 26g 5g
Posted in: 2 WWPP, 3 WWP, Dinner Ideas, Lunch Ideas, Party Ideas, Salad Ideas, Side Dish Ideas, Vegetarian Ideas
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5 Comments and 0 Replies

  1. Lisa Burke

    Try Siracha hot sauce. You will never go back to cooking with the other hot sauce. Found in Asian section.

  2. Lynda

    I also love your salad recipes. Definitely going to try this. I made your other bean salad, with frozen corn, peas and beans and it couldn’t have been easier or tastier! I can’t seem to find Siracha sauce and have been looking for it.

  3. Tiffany

    Looks great! My mom used to make the three bean salad with Italian dressing as well, but wax beans were her third bean instead of garbanzo. Adding this to my recipe box!

  4. Paula

    Rice vinegars are great aren’t they? I never even realized they were out there. They are great on all kinds of salads. No fat dressing for my tossed salads which is great now that summer is here and we are having salad so often. I love beans and this salad looks wonderful. I am just need to get the fresh herbs so I can give it a try.

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