My Kitchen Sink Bean Salad is just a fridge fancy version of a 3 bean salad. This is what I had to work with and it turned out pretty great and just what I needed today. As many of us are now home, cooking more but trying to stay healthyish and frugal. Bottom line..frugality and making all refrigerator food and pantry staples work in this environment sometimes is a challenge.
What is great about this is you can use any canned beans for this. Also, I added what I had in the fridge that needed to be used sooner than later. What I had was cherry tomatoes, curly parsley, red onion and celery. These items were needing to be in something, soon.
Ideas for Substitutions – Kitchen Sink Bean Salad
I made this list of substitutions for this bean salad and ideas to make it yours!!
For beans: White beans, red beans, black beans, and chickpeas.
For veggies: cucumber, tomatoes (any) zucchini, celery, carrots, parsley, cilantro, green onion, white onion, shallots, red onion, shredded cabbage.
For dressing: vinegars that will work: white, red, balsamic, apple cider, any fancy vinegars. Any oil will work! Also lemon juice/lime or orange instead of vinegars. (Side note: One of my favorite places to buy vinegar is Temecula Olive Oil Company. Their Olive Oil is excellent. My favorite is Reserve Late Harvest.)
This bean salad is an excellent meal prep meal idea. You can top greens or some Quinoa and you can add any type of additional protein like grilled Chicken, Tuna or Shrimp.
Looking for more meal prep ideas? Take a look at our Lemon Arugula Pasta Salad.
Kitchen Sink Bean Salad
- 1 can chickpeas drained
- 1/3 cup parsley chopped
- 1/3 cup celery chopped
- 1 cup cherry tomatoes cut in half
- 1/3 cup red onion finely chopped
- 1 tbsp vinegar white balsamic
- 1 tbsp olive oil extra virgin
- Toss all ingredients in a bowl and chill for about 20 minutes.