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…
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!).
I 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…
Ingredients
- ~1 packed tablespoon minced fresh basil (10 large leaves)
- ~1 packed tablespoon minced fresh cilantro
- 3 cloves fresh garlic, minced
- juice of 1 lime (I got just about an ounce out of it)
- 1 tablespoon reduced-sodium soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon honey
- 1 teaspoon dark sesame oil
- 1 teaspoon 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
Instructions
Put everything but the beans in a large bowl and whisk to make the dressing.
Add the beans to the bowl.
Toss!
I, of course, ate it right away. You can let it sit but honesty, it was totally yummy immediately!
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.
Asian-Inspired 3-Bean Salad
Ingredients
- ~1 packed tablespoon minced fresh basil 10 large leaves
- ~1 packed tablespoon minced fresh cilantro
- 3 cloves fresh garlic minced
- juice of 1 lime I got just about an ounce out of it
- 1 tablespoon reduced-sodium soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon honey
- 1 teaspoon dark sesame oil
- 1 teaspoon hot sauce add to taste
- 1 15 oz can of kidney beans drained and rinsed
- 1 15 oz can of garbanzo beans chickpeas, drained and rinsed
- 1 15 oz can of green beans drained
Instructions
- Put everything but the beans in a large bowl and whisk to make the dressing.~1 packed tablespoon minced fresh basil, ~1 packed tablespoon minced fresh cilantro, 3 cloves fresh garlic, juice of 1 lime, 1 tablespoon reduced-sodium soy sauce, 1 tablespoon rice vinegar, 1 tablespoon honey, 1 teaspoon dark sesame oil, 1 teaspoon hot sauce
- Add the beans to the bowl.1 15 oz can of kidney beans, 1 15 oz can of garbanzo beans, 1 15 oz can of green beans
- Toss!
Paula says
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.
Tiffany says
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!
Lynda says
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.
Lisa Burke says
Try Siracha hot sauce. You will never go back to cooking with the other hot sauce. Found in Asian section.
Rene says
Can't wait to try this. I love your bean salads! Thanks.