Mary Berry’s Three Bean Salad is a light, refreshing, and nutritious dish perfect for picnics, barbecues, or as a side dish to complement your meals. Featuring a medley of green beans, kidney beans, and cannellini beans, this salad is tossed in a tangy dressing that enhances the natural flavors of the beans.
What is Mary Berry Three Bean Salad?
This salad is a combination of three types of beans—green beans, kidney beans, and cannellini beans—dressed in a tangy vinaigrette. The dish is simple, versatile, and packed with protein and fiber, making it a healthy and delicious choice for any occasion.
Other Popular Recipes
- Mary Berry Turkey Crown Gravy
- Mary Berry Honey Roasted Carrots and Parsnips
- Jamie Oliver Chestnut Gravy
Why You Should Try This Recipe
- Quick to Make: Ready in under 20 minutes.
- Nutritious and Filling: Packed with plant-based protein and fiber.
- Great for Meal Prep: Can be made ahead and stored.
- Versatile: Suitable as a side dish or a light main course.
- Customizable: Adjust ingredients and seasoning to your taste.
Ingredients Needed to Make Mary Berry Three Bean Salad
For the Salad
- Green Beans (150g, trimmed): Adds a crisp and fresh texture.
- Kidney Beans (200g, canned, rinsed, and drained): Provides a hearty and rich flavor.
- Cannellini Beans (200g, canned, rinse,d and drained): Creamy and mild in taste.
- Red Onion (1 small, finely sliced): Adds a touch of sharpness.
- Cherry Tomatoes (100g, halved): Optional, for added sweetness and color.
For the Dressing
- Olive Oil (3 tbsp): Forms the base of the dressing.
- Red Wine Vinegar (2 tbsp): Adds tanginess to balance the beans.
- Dijon Mustard (1 tsp): Enhances the dressing with a mild kick.
- Honey (1 tsp): Balances the acidity with a touch of sweetness.
- Salt and Black Pepper (to taste): For seasoning.
- Fresh Parsley (1 tbsp, chopped): Optional, for garnish and freshness.
Equipment Needed
- Saucepan
- Mixing bowl
- Whisk
- Serving dish
Instructions to Make Mary Berry Three Bean Salad
Step 1: Blanch the green beans
Bring a saucepan of salted water to a boil. Add the green beans and blanch for 2-3 minutes until tender but still crisp. Drain and rinse under cold water to stop the cooking process. Set aside.
Step 2: Prepare the dressing
In a mixing bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, honey, salt, and black pepper until well combined.
Step 3: Assemble the salad
In a large bowl, combine the blanched green beans, kidney beans, cannellini beans, red onion, and cherry tomatoes (if using).
Step 4: Toss with the dressing
Pour the dressing over the bean mixture and toss gently to ensure all the ingredients are evenly coated.
Step 5: Garnish and serve
Transfer the salad to a serving dish and garnish with fresh parsley if desired. Serve chilled or at room temperature.
What Goes Well With Mary Berry Three Bean Salad
- Grilled Chicken: Complements the lightness of the salad.
- Roasted Vegetables: Adds a hearty and warm pairing.
- Crusty Bread: Perfect for scooping up the salad and dressing.
- Barbecue Dishes: Works as a refreshing side for grilled meats.
- Rice or Quinoa: Turns the salad into a more filling main course.
- Cheese Platter: Adds a touch of richness to the meal.
Expert Tips for Making the Best Mary Berry Three-Bean Salad
- Use Fresh Green Beans: Ensures a crisp and vibrant texture.
- Rinse Canned Beans: Removes excess sodium and improves flavor.
- Balance the Dressing: Adjust the vinegar and honey to your taste.
- Make Ahead: Allow the salad to marinate in the fridge for an hour for the best flavor.
- Add Herbs: Fresh parsley, dill, or basil can elevate the dish.
Easy Variations of Mary Berry Three Bean Salad
- Add Nuts: Toss in toasted almonds or walnuts for crunch.
- Spicy Version: Mix in a pinch of chili flakes or chopped jalapeños.
- Cheesy Twist: Sprinkle with crumbled feta or Parmesan.
- Lemon Dressing: Substitute red wine vinegar with fresh lemon juice.
- More Veggies: Add bell peppers, cucumber, or corn for extra color and texture.
Best Practices to Store Mary Berry Three Bean Salad
- Refrigerate: Store in an airtight container in the fridge for up to 3 days.
- Serve Fresh: Stir the salad before serving to redistribute the dressing.
- Avoid Freezing: Freezing may affect the texture of the beans and dressing.
Nutrition Value (per serving):
- Calories: 180
- Protein: 6g
- Carbohydrates: 18g
- Fat: 8g
- Fiber: 6g
FAQs
Can I make three bean salad ahead of time?
Yes, three bean salad can be made up to 1-2 days in advance. In fact, letting it sit in the fridge allows the flavors to meld and makes the salad even more delicious.
How do I store leftover three bean salad?
Store the leftover three bean salads in an airtight container in the refrigerator for up to 3 days. Stir it well before serving to redistribute the dressing.
Can I use dried beans instead of canned beans?
Yes, dried beans can be used. Soak and cook them according to package instructions before using them in the recipe. This option adds a bit more preparation time but works well.
What can I use instead of Dijon mustard in the dressing?
If you don’t have Dijon mustard, you can substitute it with yellow mustard, whole-grain mustard, or even a small splash of soy sauce for a different flavor twist.
Final Words
Mary Berry’s Three Bean Salad is a simple yet delicious way to enjoy a healthy and flavorful side dish. With its mix of textures and bright dressing, it’s a recipe that’s perfect for any occasion. Try it today and enjoy a light, refreshing addition to your meal!
More By British Baking Recipes
Print
Mary Berry Three Bean Salad Recipe
- Prep Time: 10
- Cook Time: 3
- Total Time: 13 minutes
- Yield: 6
- Category: Salad
- Method: Blanching
- Cuisine: British
Description
This salad is a combination of three types of beans—green beans, kidney beans, and cannellini beans—dressed in a tangy vinaigrette. The dish is simple, versatile, and packed with protein and fiber, making it a healthy and delicious choice for any occasion.
Ingredients
For the Salad
- Green Beans (150g, trimmed): Adds a crisp and fresh texture.
- Kidney Beans (200g, canned, rinsed, and drained): Provides a hearty and rich flavor.
- Cannellini Beans (200g, canned, rinsed, and drained): Creamy and mild in taste.
- Red Onion (1 small, finely sliced): Adds a touch of sharpness.
- Cherry Tomatoes (100g, halved): Optional, for added sweetness and color.
For the Dressing
- Olive Oil (3 tbsp): Forms the base of the dressing.
- Red Wine Vinegar (2 tbsp): Adds tanginess to balance the beans.
- Dijon Mustard (1 tsp): Enhances the dressing with a mild kick.
- Honey (1 tsp): Balances the acidity with a touch of sweetness.
- Salt and Black Pepper (to taste): For seasoning.
- Fresh Parsley (1 tbsp, chopped): Optional, for garnish and freshness.
Instructions
Step 1: Blanch the green beans
Bring a saucepan of salted water to a boil. Add the green beans and blanch for 2-3 minutes until tender but still crisp. Drain and rinse under cold water to stop the cooking process. Set aside.
Step 2: Prepare the dressing
In a mixing bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, honey, salt, and black pepper until well combined.
Step 3: Assemble the salad
In a large bowl, combine the blanched green beans, kidney beans, cannellini beans, red onion, and cherry tomatoes (if using).
Step 4: Toss with the dressing
Pour the dressing over the bean mixture and toss gently to ensure all the ingredients are evenly coated.
Step 5: Garnish and serve
Transfer the salad to a serving dish and garnish with fresh parsley if desired. Serve chilled or at room temperature.
