Keep it simple with a timeless recipe for Classic Three-Bean Salad that’s a protein-packed and fiber-rich side dish for all seasons.

I’m always on the hunt for ways to dress up pantry staples like a good ol’ can of beans. Spruce them up with a fresh veggie or two, whip up a quick-fix dressing and ordinary beans become extraordinary!

I’ve taken a trio of my go-to canned beans and transformed them into Classic Three-Bean Salad. It’s a simple, refreshing and protein-filled side dish that works wonders alongside every entrée imaginable.

Going beyond its super powers as the ultimate side dish, I also scoop it atop my chopped salads or simple mixed greens for big flavor in every bite.

Classic three-bean salad has been around for decades (centuries?). My grandmother made a version starring a similar vinegar-based dressing, and my mom shared this recreation with me.

I’ve tweaked it a bit, subbing out the vegetable oil for olive oil in a bid to squeeze in some healthy fats.

The great news is that you really can’t go wrong with using this recipe as a template. Grab any varieties of the below ingredients for a flavor win:

• Canned beans
• Fresh veggies
• Vinegar
• Oil
• Sugar

Prefer white beans? Toss ’em in! Not a fan of green peppers? Leave ’em out! Dislike red onions? Try milder, sweeter yellow onions!

My biggest tip when it comes to three-bean salad: The longer it marinates, the better the flavor will be. So don’t hesitate to let this big bowl-o-beans go for a longer-than-average soak in the fridge before digging in.

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