Three-Bean Salad (Printable Version)

Refreshing medley of beans in tangy vinaigrette, ideal for gatherings and light meals.

# What You Need:

→ 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 Pointers:

01 -
  • The beans stay perfectly crunchy even after sitting in the dressing for days
  • It travels beautifully to potlucks and actually tastes better the next day
02 -
  • The sugar might seem excessive but it is absolutely essential for balancing the vinegar
  • Letting this sit for at least an hour is not optional the beans need time to absorb flavor
03 -
  • Drain the canned beans especially well so the dressing does not become watery
  • Cut your onion and celery slightly smaller than you think necessary for better texture distribution
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