One of my favourite things to do is recreate a dish or meal that I’ve enjoyed at a restaurant or purchased in a store.
I’ve recreated the Detox salad and Layered Salad with Orange Ginger Dressing from Whole Foods, the Adzuki Bean & Quinoa Tabbouleh Salad and Pink Flamingo Smoothie from Fresh restaurant, Endurance Crackers from Chocolatree Café, and the Layered Raw Taco Salad from The Naked Sprout, to name just a few.
This time, I had my sights set on a Fontaine Santé Three-Bean Salad.
In addition to hummus that rocks my face off, Fontaine Santé also makes hearty salads – and many of them are vegan. You can find these pre-made salads at Costco and various grocery stores in the refrigerator section (however, I’m not sure if they are sold in the US?). Sometimes when I’m in a crunch for dinner, I pick one up and pair it with a simple salad.
A peek inside…
It tastes better than it looks…I swear. Am I the only one who loves mushy bean salads?
Well, have no fear this version is bursting with fresh, crisp vegetables. My version has the same ingredients (with the addition of jalapeno), but the nutrition stats turned out quite a bit better with half the fat and calories per serving. Another advantage of preparing food at home – it’s often healthier without even trying. This recipe has more bite from the lemon, Dijon, and apple cider vinegar, but I countered the acidity with a bit of pure maple syrup. It’s also a better bang for your buck and you can save even more money if you make the beans from scratch. This recipe makes 5 cups worth, whereas the one I pick up from the grocery store has about three 1/2 cup servings per 350g container (granted, the salads from Costco are much larger and a better deal). Plus, who only eats 1/2 cup of bean salad anyway? Certainly not this girl.
Featuring all new, protein-packed salads, hearty toppers, flavour boosters, and dressings you'll want to drink, my new cookbook will transform the way you think about salads. Oh, and be sure to flip to the back for a surprise dessert chapter!
Speedy Three-Bean Salad
Yield
5 cups
Prep time
Cook time
Total time
Like many bean salads, it tastes better as it sits and is even better the next day once the dressing has mingled with the beans and veggies. If you can make it in advance I suggest doing so. It should keep for at least 3-4 days in an air-tight container or jar, perhaps longer.
Ingredients
For the salad
- 1 cup chopped green beans, stems removed
- 1 (15-oz) can chickpeas (I use Eden Organic BPA-free), or 1.5 cups cooked
- 1 (15-oz) can Red Kidney Beans (ditto above), or 1.5 cups cooked
- 1 orange bell pepper, finely chopped
- 1 jalapeno, seeded and finely chopped (optional)
- 1/3 cup packed fresh parsley, finely chopped
- 3 green onions, finely chopped
- Salt & pepper, to taste
For the dressing
- 8 tbsp fresh lemon juice (about 1.5 lemons)
- 1.5 tbsp extra virgin olive oil, or more to taste
- 1 tbsp apple cider vinegar
- 1 tbsp pure maple syrup
- 1 tbsp Dijon mustard
- 1/4 tsp fine grain sea salt
Directions
- Add several cups of water into a medium-sized pot and bring to a boil. Add chopped green beans and blanch for 2-3 minutes in boiling water. Drain and rinse with cold water. Place into a large bowl.
- Drain and rinse chickpeas and kidney beans and place into a large bowl along with the green beans, bell pepper, optional jalapeno, parsley, and green onion. Mix.
- In a small bowl, whisk together the dressing ingredients until combined. Adjust to taste if needed.
- Pour on dressing over salad and mix well. Place in the fridge for 30 minutes to allow the flavours to develop. Season with salt and pepper and adjust dressing to taste. Salad will taste even better the next day. Store in the fridge for up to 3-4 days.
Nutrition Information
(click to expand)
Next on my list? The 3-Lentil Cranberry Salad. Quite possibly my all-time fav.
What do you think I should add to my “recreate” recipe list?
I love bean salads.. one of my go to salads in the summer. I have tried to recreate many different things. There are two that I just haven’t been able to nail yet. Maybe you will be more successful. 1. Renee’s Gourmet Poppy Seed dressing 2. New York Flatbreads ~ Everything. Looking forward to what you will make next. Cheers!
yep i too make my chickpeas and kidney beans at home from scratch …they have a far better taste . this one is on for my dinner menu tonite .i’ll probably add some tomatoes chopped in too . thanks fr the inspiration
This salad looks great! It reminds me of one I used to make from Ingrid Hoffman (Food Network) called the Red Bean Beach Salad. Check it out, it’s a little different, but very yummy too. Hint: it includes sweet pickles! Would just need a little tweaking to substitute for the tsp of Worcestershire.
oh, please, pleaaase recreate the pasta shell and vegetable salad from the same company !
I dont think I’ve had that one before, I’ll have to check it out. Do you know if it’s vegan?
yes it is ! and with the royal couscous salad, it’s my favorite fontaine santé product.
I love bean salads, so I am definitely going to try this! :)
Yummy! I think yours looks even better then the store bought one!
And I totally understand – always when I am eating at a restaurant I think about how to recreate the meal… it’s so much fun!
Mmmm one of my face things to pick up at loblaws when I’m on a speedy lunch break.
You should try the Tangled Thai Salad from Fresh!!
I looove that salad :)
This looks so good! I might have to re-do my menu planning for the week now!
Yum – I love bean salads. So cheap and easy to put together.
I love bean salad! It’s so easy to throw together!! Yours look super delish!!
Thank you for a bean salad recipe without sugar in the dressing! My mother-in-law makes a delicious three-bean salad, but when I got the recipe from her, I saw that it was full of white sugar, so I never made it for myself.
As for a recipes I would love to recreate, there is this Mexican chocolate cake with chili-chocolate sauce served at my favourite vegan restaurant in Ottawa (Zen Kitchen) that is absolutely unreal! I`ve never even made an attempt, but you`ve inspired me to get on that!
This is a keeper. I live on beans and always have them around. Thanks for the post. :)
Looks SO good! I love how colorful it is. I haven’t seen any Fontaine Santé products here in the states – has anyone else seen it?
That dressing looks amazing…& I currently have every ingredient in my pantry :) obviously will be making this ASAP!
This look yummy! I love recreating my favorite restaurant dishes and get so much inspiration on the rare occasion that I eat out! To be honest, your version looks so much fresher and more delish!
Love your colourful plates! Are they Fiestaware? I just started my collection, they are so fun :)
We do have that brand in the U.S., but it’s called “Fountain of Health.”
http://www.fontainesante.com/en-us
I’ve only had their hummus, but I’ll have to look for their salads – or make yours!
Aw that’s interesting, thanks for letting me know.
MMMMM…bean salad…. I wonder if my fiance would let me get away with another bean dish for tomorrow night’s dinner… Beans and Rice with guacamole tonight and 3 Bean Salad tomorrow night. Nah, I’ll have to wait until he’s out on Sunday and that way I won’t have to share.
Do you have any thoughts on a Curry Lentil Salad?
Hi Angela,
Am thinking of buying a vegan cook book and I saw that you highly recommend Dreena Burton’s books. Do you suggest I get Let Them Eat Vegan or Eat Drink & Be Vegan.
Do the recipes in both books overlap?
Much appreciate your recommendation!! Thanks!!
I had carrot cake pancakes made from red lentils at Hugo’s restaurant in Agoura, California. They were delicious and hearty. I would love to re-create them.