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.
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?
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.
Yumyumyum! This looks so easy to make and so convenient :) Thanks Angela!
I love the convenience of bean salads. I like to prepare a batch at the weekend and use it for lunches. It’s great that they’re so portable too. I will definitely be trying your recipe this weekend as green beans are my daughter’s favourite so thank you
I would love a vegan coconut cream pie recipe :)
Angela, we do have this brand in Ohio…I think called Fountain of health of course, no French here:) I don’t recall the exact name but I know the logo!! I adore their hummus too! I’ve never seen any non-hummus offerings, so I guess I will have to make your salad! I just bought edamame hummus for the first time tonight at Trader Joe’s…doesn’t that sound fun?
I would really love a vegan caprese salad please
Hey Angela,
I actually just made this last week as a side for dinner! What a coincidence! I really like the Costco three bean salad, but it has so much sugar! I added dijon mustard to mine as well. We are on the same food wavelength, I tell ya….
Just made a similar one,,,no white sugar, 1,5 TSBP of natural honey is delicious
Vegan caesar salad.
BTW, in the US the brand is labeled as “fountain of health”!
good to know, thanks!
I made this for a cookout this weekend, and WOW! Super delicious. The leftovers are being eaten throughout the week for lunches. This was so simple to throw together and great flavors that didn’t overpower. I’ve had a lot of yucky bean salads, so this one was a real keeper.
I LOVE bean salads and promptly made this one over the weekend. It was PERFECTION for lunch yesterday! Add to that your portable baked oatmeal (doubled up for breakfast) and I’m enjoying some great eats this week thanks to your amazing recipes. Thank you!
This was just wonderful! I had no green beans, so I used the snap peas in my fridge. And I am a huge fan of lemon, so i added the rind of the lemon as well. I have made “Mom’s” 3 Bean for years, but it has so much oil…this dressing had great flavor without being overbearing. Thanks
I made this for dinner tonight! It’s delicious–so much better than the ones you find at delis. Yet another successful recipe from Angela! I’ve also recently made the pumpkin pie with sweet & salty pecan crust and the ultimate vegan lentil loaf, to rave reviews. I can’t wait to try something else.
Made this for dinner tonight. Loved the crunch and the dressing was fantastic. My 11 year old son said he would take this to school for lunch. Yeah! Keep the fantastic recipes coming.
Made this today for my lunches this week. Delicious! Thanks!!
Looove simple vinaigrettes with vinegar and maple syrup! Mushy bean lovers unite :)
Yum, this dish was such a hit at our bbq, next time I think I may kick it up a notch and add more jalepeno :). We didn’t have any dijon mustard but did have some spicy sweet pepper miso mayo (mayo alternative) and it was delish.
Hello Angela, new reader here. Saw your last sentence and just had to chime in. That 3-lentil salad is my absolute favourite!! I’ve re-created a fairly promising version of it a couple summers ago. Here’s the recipe I used (that you could always try as a first pass attempt):
1/4 c slivered almonds
1 c lentil
3 c + 1 TBsp peach juice (I have made it using half peach, half water)
1/4 c parsley, chopped
1 slice of lemon, juice
1/4-1/2 tsp kosher salt
1/2 tsp olive oil
1/2 tsp vinegar
1/2 c dried cranberries.
Cook lentils in peach juice (or peach-water mixture) for 15-20 min (lentil-dependent) or until tender but not mushy. Drain and stir in lemon juice, olive oil, vinegar and salt. Mix in cranberries almonds and parsley.
Enjoy!
I just made this today and it is sitting in my fridge while I anxiously wait to eat it later! I nibbled on it of course and it tasted awesome! Very fresh and gorgeous to look at! Thanks :)
Love bean salads. If I have them I crave them and could easily eat a gigantic portion.
This looks yummy and easy. Thanks for sharing.
This recipe is fantastic and very easy to make! For those who are interested in a variation, I added a diced navel orange to the recipe and think it really compliments the flavors well (I got the idea because at first I thought the yellow pepper in the picture was an orange).
Thank you for posting another great recipe!
Hi
Just made you salad recipie . It is delicious the vinaigrette is amazing I omited the maple syrup because I have a sugar intolerance but the rest I did as recipie. Was amazing. It was my daughter Sara who shared this website and so far love your recipies. Simple but good. Keep up the good work.
We love love LOVE Fontaine Sante 3 bean salad. When my 6 year old takes it for lunch he takes more than half of that container..I’ve tried to recreate it at home but have been unsuccessful. Can’t wait to try your recipe..so excited I can do this at home now! I also love their couscous!
Made this for dinner tonight, just used different beans and added cherry tomatoes yum thanks:)
good recepes
Oh goodness! I made this recipe yesterday and it is fantastic! The dressing is really bright and flavorful and I love the three beans chosen, with the addition of orange bell pepper. I added half of a jalapeno, sans seeds, which was the perfect amount of subtle heat for this dish. I can see myself whipping up batches of this every weekend to enjoy as lunches during the week. Thanks for the recipe!
not sure how speedy it is…still took me 30 minutes to prep. came out pretty good if a tiny bit bland…may add cilantro next time. also, the amount of dressing was a bit much until i added almost a whole bag of [defrosted] shelled edamame beans.
Just made this and am eating it right out of the bowl very happily! So delish. My sister and I used to eat three bean salad all the time after the farmer’s market with fresh goat cheese. I don’t even miss it!
How did you store this in the fridge so that the juice is evenly distributed among the bean mix? I found an airtight glass jar but all the juice is at the bottom.
You don’t. Just mix it before serving.
i love this recipe , now i won’t have to go to Costco
Hey angela, this dinner was delicious! LOVE 3 bean salad and this was a fantastic rendition w/ the mustard and jalapeno. Thanks so much for the awesome recipe!
This salad is excellent. I made it for a picnic and it was well liked. I thought I would find the dressing too lemony, but it was just right.
This is probably one of the best three beans salads I have ever had, Really quick and simple too. Sometimes I am tempted to pick up some pre-made at the grocery store and then I think that I will be disappointed when I get home as it will not be as healthy and tasty as this recipe so I always end up making my own and I am so glad I do! Definite keeper:)
I’ve made this salad on multiple occasions and it is DELICIOUS! The dressing has just enough tang. I love it! Also, I’ve tried with and without jalapeños and thought they were both delicious.
Hi i just stumbled upon your website while looking for fontaine sante copycat recipes… Have you made the copycat 3 lentil and cranberry salad? Im looking for that recipe. P.s. i can’t wait to try out this bean salad recipe.
This is one of my favorite salads, I make it all the time and it is great for cookouts! My friends and family love it as well. I can’t even enjoy the store bought salads anymore. Thank you so much for sharing.
Hah! I love the Fontaine Sante three-bean salad, but it’s pricy for what amounts to a bunch of beans – definitely bookmarking this for next time it’s cookout night!
Does this freeze well? It would be great to be able to make a big batch for make ahead lunches
I made this for July 4th, and everyone loved it. It was the first dish gone, and I made a double batch! Thank you! :)
Check out my latest blog about your tasty 3 bean salad! http://thehypothyroidismchick.com/2015/09/01/3-healthy-3-bean-salads-from-my-3-of-my-favorite-bloggers/