Three-Bean Salad (Printable)

Refreshing bean medley with crisp vegetables in tangy vinaigrette

# Ingredient List:

→ Beans

01 - 1 cup canned green beans, drained and rinsed
02 - 1 cup canned kidney beans, drained and rinsed
03 - 1 cup canned chickpeas (garbanzo beans), drained and rinsed

→ Vegetables & Herbs

04 - 1/2 cup red onion, finely diced
05 - 1/2 cup celery, thinly sliced
06 - 1/4 cup fresh parsley, chopped

→ Vinaigrette

07 - 1/4 cup extra-virgin olive oil
08 - 1/4 cup apple cider vinegar
09 - 2 tablespoons granulated sugar
10 - 1 teaspoon Dijon mustard
11 - 1/2 teaspoon salt
12 - 1/4 teaspoon black pepper

# Steps:

01 - In a large bowl, combine the green beans, kidney beans, chickpeas, red onion, celery, and parsley.
02 - In a small bowl, whisk together the olive oil, apple cider vinegar, sugar, Dijon mustard, salt, and black pepper until the sugar is dissolved.
03 - Pour the vinaigrette over the bean mixture. Toss gently to coat all ingredients evenly.
04 - Cover and refrigerate for at least 1 hour before serving to allow the flavors to meld.
05 - Toss again before serving, taste, and adjust seasoning if needed.

# Expert Advice:

01 -
  • The beans stay perfectly crisp even after days in the refrigerator
  • This salad actually tastes better the next day when flavors have time to become friends
  • You can make it in fifteen minutes flat with ingredients already in your pantry
02 -
  • The salad needs at least an hour in the refrigerator to let the vinaigrette penetrate the beans properly.
  • Under-dressing the salad is a common mistake, the beans should glisten slightly with the vinaigrette.
  • This salad keeps beautifully for four to five days and actually develops more complexity over time.
03 -
  • Rinse the beans thoroughly under cold water until the water runs completely clear.
  • Dice the red onion into very small, uniform pieces so no single bite feels overwhelming.
  • Let the salad come to room temperature for twenty minutes before serving to maximize the flavor experience.
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