Why You’ll Love This Recipe

Three Bean Salad is a refreshing, crunchy, and tangy dish that is perfect for picnics, barbecues, or as a healthy side for any meal. With a combination of green beans, kidney beans, and chickpeas, this salad offers a satisfying mix of textures and flavors. Tossed in a zesty, slightly sweet vinaigrette, it’s easy to prepare ahead of time and keeps well, making it a versatile addition to your recipe repertoire.

Three Bean Salad

Ingredients

1 cup green beans, trimmed and cut into 1-inch pieces
1 cup canned kidney beans, drained and rinsed
1 cup canned chickpeas, drained and rinsed
1/2 cup red bell pepper, diced
1/2 cup red onion, finely diced
1/4 cup fresh parsley, chopped

For the Dressing:

1/4 cup apple cider vinegar
2 tablespoons olive oil
1 tablespoon sugar
1 teaspoon Dijon mustard
1/2 teaspoon salt
1/4 teaspoon black pepper

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Prepare the Green Beans:
- Bring a pot of water to a boil. Add green beans and cook for 3-4 minutes until tender-crisp.
- Drain and immediately place in a bowl of ice water to stop cooking. Drain again and set aside.
Combine Beans and Vegetables:
- In a large bowl, combine the green beans, kidney beans, chickpeas, red bell pepper, red onion, and parsley.
Make the Dressing:
- In a small bowl, whisk together apple cider vinegar, olive oil, sugar, Dijon mustard, salt, and black pepper until well combined.
Toss Salad:
- Pour the dressing over the beans and vegetables, tossing gently to coat evenly.
Chill and Serve:
- Cover the salad and refrigerate for at least 1 hour before serving to allow flavors to meld.
- Serve chilled as a side dish or light lunch.

Servings and Timing

Servings: 6
Total time: 25 minutes
Prep time: 15 minutes
Cook time: 5 minutes
Chill time: 1 hour

Variations

Add More Beans: Include black beans or cannellini beans for added variety.
Spicy Kick: Add a pinch of red pepper flakes or diced jalapeño to the dressing.
Herb Variations: Try adding fresh dill or basil instead of parsley for a different flavor profile.
Vegan Sweetener: Use maple syrup or agave nectar instead of sugar in the dressing.

Storage/Reheating

Storage: Store in an airtight container in the refrigerator for up to 4 days.
Reheating: This salad is best served chilled and does not require reheating.
Make Ahead: Prepare the salad a day in advance for the best flavor as it allows the beans to soak up the dressing.

FAQs

1. Can I use frozen green beans?

Yes, thaw and blanch frozen green beans briefly before adding to the salad.

2. Can I make this salad vegan?

Yes, all ingredients are naturally vegan.

3. Can I use canned green beans instead of fresh?

Yes, drain and rinse canned green beans, but they will be softer than fresh.

4. Can I use other types of vinegar?

Apple cider vinegar is preferred, but white wine vinegar or red wine vinegar works as well.

5. Can I serve this salad warm?

This salad is best served chilled, but you can serve it at room temperature if desired.

6. Can I add other vegetables?

Yes, diced cucumbers, cherry tomatoes, or shredded carrots make great additions.

7. How long does the salad last?

It stays fresh in the refrigerator for up to 4 days.

8. Can I make it gluten-free?

Yes, all ingredients in this recipe are naturally gluten-free.

9. How can I adjust sweetness in the dressing?

Add more or less sugar (or alternative sweetener) to taste.

10. Can I double the recipe?

Yes, simply double all ingredients and toss in a larger bowl.

Conclusion

Three Bean Salad is a simple, flavorful, and nutritious side dish that combines crunchy vegetables and hearty beans with a tangy, sweet vinaigrette. Easy to make ahead of time and customizable to your taste, it’s perfect for family meals, potlucks, or outdoor gatherings. This salad brings both color and flavor to any table, making it a reliable and delicious addition to your recipe collection.

Chef MARTHA