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3 Bean Salad Recipe

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3 Bean Salad combines crisp-tender green beans, kidney beans, chickpeas, red onion, and parsley with a sweet-and-tangy vinaigrette. This colorful make-ahead side dish develops even more flavor as it chills.

Ingredients

  • Green beans
  • Kidney beans
  • Chickpeas
  • Red onion
  • Fresh parsley
  • Apple cider vinegar
  • Extra-virgin olive oil
  • Granulated sugar or honey
  • Dijon mustard
  • Salt
  • Black pepper
  • Garlic, optional

Instructions

  1. Trim fresh green beans and cook them briefly in boiling water until crisp-tender.
  2. Immediately transfer the cooked green beans to cold water to stop the cooking process, then drain and dry thoroughly.
  3. Drain and rinse the kidney beans and chickpeas, removing as much excess water as possible.
  4. Combine the green beans, kidney beans, chickpeas, thinly sliced red onion, and chopped parsley in a large bowl.
  5. In a separate bowl, whisk together the apple cider vinegar, olive oil, sugar or honey, Dijon mustard, salt, black pepper, and garlic if using.
  6. Pour the dressing over the bean mixture and gently toss until everything is evenly coated.
  7. Cover and refrigerate for at least 1 hour, or several hours for more developed flavor.
  8. Toss the salad again before serving, then taste and adjust the salt, pepper, or vinegar as needed.
  9. Serve chilled or allow the salad to sit briefly at room temperature before serving.

Notes

  • Canned kidney beans and chickpeas do not need to be cooked; simply drain and rinse them thoroughly.
  • For a classic variation, use green beans, wax beans, and kidney beans with a simple vinegar, oil, and sugar dressing.
  • For a Mediterranean variation, add cucumber, tomatoes, parsley, feta, and a little lemon juice.
  • Add drained corn for extra color and natural sweetness.
  • Add finely diced jalapeño or crushed red pepper flakes for a spicy variation.
  • Diced bell peppers add extra crunch and color.
  • Reduce the sugar or honey if a less-sweet dressing is preferred.
  • The salad tastes best after chilling for at least 1 hour so the beans can absorb the dressing.
  • Store in an airtight container in the refrigerator for 3 to 4 days.
  • Toss before serving because the vinaigrette may settle at the bottom of the container.

Nutrition

Find it online: https://thefamilycooking.com/3-bean-salad-recipe/