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?
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.