Mary Berry's Three Bean Salad with Fresh Herbs and Dijon Dressing
A vibrant three-bean salad combining cannellini beans, kidney beans, and chickpeas with crisp vegetables and fresh herbs. The tangy Dijon vinaigrette brings brightness to this protein-rich dish that's perfect for potlucks, barbecues, or healthy weekday lunches. What makes this version special is the generous use of fresh parsley and basil, plus the colorful mix of red and yellow bell peppers that add both sweetness and crunch.
Ingredients
- 1 can cannellini beans, drained and rinsed
- 1 can kidney beans, drained and rinsed
- 1 can chickpeas, drained and rinsed
- 1 red onion, finely chopped
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 cucumber, diced
- ¼ cup fresh parsley, chopped
- ¼ cup fresh basil, chopped
- ¼ cup olive oil
- 3 tablespoons red wine vinegar
- 1 tablespoon Dijon mustard
- salt(optional)
- pepper(optional)
Instructions
- 1
Drain and rinse all the beans thoroughly
- 2
Dice the onion, bell peppers, and cucumber
- 3
Combine the beans, onion, bell peppers, cucumber, parsley, and basil in a large bowl
- 4
In a small bowl, whisk together olive oil, red wine vinegar, Dijon mustard, salt, and pepper
- 5
Pour the dressing over the bean mixture and toss well to coat
- 6
Refrigerate the salad for at least an hour before serving to allow flavors to meld
Tips
For best flavor, use a mix of different colored beans if available - black beans can substitute for kidney beans
Let the salad sit overnight for even better flavor development and softer onions
Good to Know
Refrigerate up to 3 days in airtight container
Can be made 1 day ahead - flavors improve with time
Serve chilled or at room temperature
Common Mistakes
Don't skip rinsing beans to avoid excess sodium and starch
Let salad chill to avoid bland flavors
Substitutions
FAQ
Can I use dried beans instead of canned?
Yes, cook 1 cup each of dried beans until tender, then cool completely before using. This takes more time but offers better texture.
How long does this salad keep?
Store covered in the refrigerator for up to 3 days. The flavors actually improve after the first day of marinating.
Can I add other vegetables?
Absolutely - cherry tomatoes, celery, or corn work well. Add them just before serving to maintain their texture and color.