This Three Bean Salad is a vibrant, flavor-packed dish that’s as easy to make as it is delicious. With a mix of tender kidney beans, creamy cannellini beans, and crisp green beans, every bite offers a delightful contrast of textures. Tossed in a tangy-sweet dressing with hints of garlic and herbs, it’s a refreshing side or light meal that’s ready in just 20 minutes.
Perfect for busy days or last-minute gatherings, this salad is both hearty and healthy, packed with protein and fiber. The bright medley of colors and fresh, zesty flavors make it a crowd-pleaser. Whether you’re serving it at a picnic or enjoying it at home, it’s a dish that’s sure to leave you feeling satisfied and energized.
Fresh & Flavorful Ingredients
- 8 ounces green beans, cut into 1-inch pieces (trim ends before cutting)
- ¼ cup extra-virgin olive oil (use a high-quality oil for best flavor)
- ¼ cup apple cider vinegar (substitute with white wine vinegar if needed)
- 2 garlic cloves, grated (or minced finely)
- 1 teaspoon Dijon mustard (adds a tangy kick)
- ½ teaspoon honey or maple syrup (adjust to taste)
- 1 teaspoon sea salt (or kosher salt)
- ½ cup very thinly sliced red onion (soak in cold water for 10 minutes to reduce sharpness)
- Freshly ground black pepper (to taste)
- 1½ cups cooked chickpeas, drained and rinsed (canned works great)
- 1½ cups cooked kidney beans, drained and rinsed (canned is fine)
- 2 celery ribs, thinly sliced (include leaves for extra flavor)
- ½ cup finely chopped fresh parsley (substitute with cilantro if preferred)
Simple Step-by-Step Instructions
- Blanch the green beans: Bring a large pot of salted water to a boil. Prepare a bowl of ice water nearby. Add the green beans to the boiling water and cook for 2 minutes. Immediately transfer the beans to the ice water to cool completely, about 15 seconds. Drain and pat dry with paper towels or a kitchen towel.
- Make the dressing: In a large bowl, whisk together the olive oil, apple cider vinegar, grated garlic, Dijon mustard, honey (or maple syrup), and sea salt until well combined.
- Combine the salad: Add the sliced red onion, chickpeas, kidney beans, celery, blanched green beans, and chopped parsley to the bowl with the dressing. Toss everything together until evenly coated.
- Chill and serve: Cover the bowl and refrigerate for 1 hour to allow the flavors to meld. Taste and adjust seasoning with additional salt and pepper if needed. Serve chilled and enjoy!
Perfect Pairings: Serving Suggestions
This Three Bean Salad is a versatile side dish that pairs beautifully with grilled chicken, fish, or even a hearty veggie burger. For a light summer meal, serve it alongside crusty bread or a fresh green salad. It’s also a great addition to potlucks or picnics—just pack it in a sealed container and you’re good to go!
Make It Your Own: Recipe Variations
Feel free to customize this salad to suit your taste! Swap out the kidney beans for black beans or add a handful of corn for extra sweetness. If you’re a fan of spice, toss in some diced jalapeños or a pinch of red pepper flakes. For a creamier texture, mix in a dollop of Greek yogurt or avocado.
Keep It Fresh: Storage Tips
This salad stays fresh in the fridge for up to 3 days when stored in an airtight container. If the flavors mellow over time, simply give it a quick toss and add a splash of apple cider vinegar or olive oil to revive it. It’s best served cold, so no reheating needed!
Quick Prep: Time-Saving Tips
To save time, use canned chickpeas and kidney beans instead of cooking them from scratch. You can also prep the green beans and celery a day ahead and store them in the fridge. When you’re ready to assemble, just whisk the dressing, toss everything together, and chill!
Kitchen Essentials: Equipment Guidance
For this recipe, you’ll need a large pot for blanching the green beans, a sharp knife for slicing veggies, and a whisk for the dressing. A mandoline slicer can make quick work of thinly slicing the red onion, but a sharp knife works just as well. Don’t forget a large mixing bowl to combine all the ingredients!
Three Bean Salad
Ingredients
- 8 ounces green beans, cut into 1-inch pieces
- 1/4 cup extra-virgin olive oil
- 1/4 cup apple cider vinegar
- 2 garlic cloves, grated
- 1 teaspoon Dijon mustard
- 1/2 teaspoon honey or maple syrup
- 1 teaspoon sea salt
- 1/2 cup very thinly sliced red onion
- Freshly ground black pepper
- 1 1/2 cups cooked chickpeas, drained and rinsed
- 1 1/2 cups cooked kidney beans, drained and rinsed
- 2 celery ribs, thinly sliced
- 1/2 cup finely chopped fresh parsley
Instructions
- Bring a large pot of salted water to a boil and set a bowl of ice water nearby. Drop the green beans into the boiling water and blanch for 2 minutes. Remove the beans and immediately immerse in the ice water long enough to cool completely, about 15 seconds. Drain and place on paper towels or a kitchen towel to dry.
- In a large bowl, whisk together the olive oil, apple cider vinegar, garlic, mustard, honey, and salt. Add the onion, chickpeas, kidney beans, celery, green beans, and parsley, and toss to coat. Chill for 1 hour, then serve.