Before you start, get the vegetables prepped. Though adding vegetables to three bean salad is option, we highly recommend you use fresh vegetables in this salad.
Cut cucumbers lengthwise into half. Scoop the seeds out from the centre. Dice cucumber into small pieces.
Use fresh tomatoes (summer heirloom tomatoes are great choice). Scoop out seeds and liquids from the center of tomatoes and dice it.
Chop red onions fine.Pro-Tip : Soak chopped onions in water to take the edge off the onion and soften it’s taste. Optional step.
Chop fresh celery stalks.
Prep salad dressing beforehand. Into a mason jar add apple cider vinegar, olive oil, lemon juice, salt and pepper to taste, oregano, fresh rosemary, fresh basil and sugar (we skipped). Shake well and keep aside until use.
Make sure to drain in strainer and rinse canned beans first before you use it to make salad. Canned beans are cooked beans soaked in salt water (brine), you need to drain and rinse it.
Add all three drained and rinsed bean into mixing bowl.
Add diced summer vegetables of your choice into the bowl.
Drizzle salad dressing into the mixing bowl. Carefully toss the salad until everything comes together.
Serve immediately or store in fridge for 2 to 3 days after draining the dressing liquids so the texture of beans and vegetables are not lost.