Three-Bean Salad (Printable Page)

A vibrant mix of three beans in tangy vinaigrette, ideal for gatherings and healthy meals.

# What You'll 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

# Step-by-Step Guide:

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 Tips:

01 -
  • It gets better as it sits, so you can make it hours or even a day ahead of your party
  • The vinaigrette strikes that perfect sweet-tangy balance that keeps everyone coming back for seconds
  • Its a crowd-pleaser that works for practically every diet without anyone feeling like theyre missing out
02 -
  • Rinse your beans thoroughly under cold water to remove the canning liquid, which can make the salad unpleasantly metallic tasting
  • The sugar might seem excessive but it really is crucial for achieving that classic picnic salad flavor profile
  • Letting the salad rest in the refrigerator is not optional—the beans need time to drink in the vinaigrette
03 -
  • If the red onion tastes too sharp, soak the diced pieces in ice water for ten minutes then drain before adding
  • Avoid using metal bowls for marinating—the acid can interact and give the salad a metallic aftertaste
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