Three-Bean Salad (Printable)

Refreshing bean medley with crisp vegetables in tangy vinaigrette. Ready in 15 minutes.

# 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, 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 Directions:

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 and 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 -
  • It comes together in 15 minutes but tastes like you fussed over it all afternoon.
  • Makes enough for a crowd and actually gets better as it sits, so you can prep it the day before.
  • Naturally vegetarian, gluten-free, and dairy-free without feeling like a compromise dish.
02 -
  • Don't skip the rinsing step on those canned beans or your salad will taste metallic and become gelatinous after an hour.
  • The longer it sits, the better it gets, so make it in the morning for an evening event and let time do the work for you.
03 -
  • Use a light hand when tossing so the beans stay intact instead of turning into mush—you're dressing a salad, not making bean soup.
  • Taste it before you serve it because vinegar intensity varies between brands, and you might need to add a touch more sugar if yours is particularly sharp.
Return