Tangy Bean Trio Salad

Why You’ll Love This Recipe

• Packed with plant-based protein and nutrients.
• Quick and easy—ready in just minutes.
• A make-ahead salad that tastes even better the next day.
• Naturally gluten-free and vegetarian.
• Perfect for picnics, family gatherings, or weekday lunches.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Canned kidney beans, drained and rinsed
• Canned chickpeas (garbanzo beans), drained and rinsed
• Canned green beans (or fresh blanched), drained
• Red onion, finely diced
• Celery, finely chopped
• Red bell pepper, chopped
• Fresh parsley, chopped

For the tangy dressing:

• Olive oil
• Apple cider vinegar (or red wine vinegar)
• Dijon mustard
• Honey or sugar
• Garlic, minced
• Salt and pepper

Directions

1. In a large bowl, combine kidney beans, chickpeas, and green beans.
2. Add diced onion, celery, bell pepper, and parsley. Toss gently to mix.
3. In a separate small bowl or jar, whisk together olive oil, vinegar, Dijon mustard, honey, garlic, salt, and pepper until well blended.
4. Pour dressing over the bean mixture and stir to coat evenly.
5. Cover and refrigerate for at least 1 hour before serving to let flavors meld.
6. Serve chilled or at room temperature.

Servings and timing

This recipe makes about 6–8 servings. Prep time is 15 minutes, plus at least 1 hour of chilling time.

Variations

• Swap chickpeas for cannellini beans or black beans.
• Add cherry tomatoes, cucumber, or avocado for extra freshness.
• Make it spicy with red pepper flakes or diced jalapeños.
• Use maple syrup instead of honey for a vegan version.
• Sprinkle with feta cheese before serving for extra creaminess.

Storage/Reheating

Store salad in an airtight container in the refrigerator for up to 4 days. The flavors deepen over time, making it even tastier after the first day. This salad is not meant to be frozen, as the beans and vegetables lose their texture.

FAQs

Can I use fresh green beans instead of canned?

Yes, just blanch them in boiling water for 3–4 minutes, then cool before adding.

Is this salad vegan?

It is if you use sugar or maple syrup instead of honey in the dressing.

Can I make this salad ahead of time?

Yes, it’s a perfect make-ahead dish and tastes even better the next day.

What’s the best vinegar for this recipe?

Apple cider vinegar adds tang and depth, but red wine vinegar works well too.

Can I add protein to make it a full meal?

Yes, grilled chicken, tuna, or even boiled eggs pair beautifully.

Do I need to rinse canned beans?

Yes, rinsing removes excess sodium and starch for a fresher taste.

How do I prevent the beans from getting mushy?

Be gentle when stirring and avoid overmixing.

Can I use dried beans instead of canned?

Yes, just cook them until tender before using.

Is this dish served cold or warm?

It’s best served chilled or at room temperature.

Can I double the recipe for a crowd?

Absolutely—just double all ingredients and adjust dressing to taste.

Conclusion

Tangy Bean Trio Salad is a fresh, flavorful, and protein-packed side dish that’s perfect for any occasion. With its mix of colorful beans, crisp vegetables, and zesty dressing, it’s both healthy and satisfying. Easy to prepare, make ahead, and versatile, this salad is sure to become a go-to recipe for gatherings, picnics, or everyday meals.

Tangy Bean Trio Salad

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Tangy Bean Trio Salad is a vibrant, refreshing mix of three types of beans tossed with crisp vegetables and a zesty vinaigrette. It’s a protein-packed, make-ahead dish perfect for potlucks, barbecues, or healthy weekday lunches.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Total Time: 1 hour 15 minutes (includes chilling)
• Yield: 6–8 servings
• Category: Salad
• Method: No-Cook
• Cuisine: American
• Diet: Vegetarian

Ingredients

1. 1 can kidney beans, drained and rinsed
2. 1 can chickpeas (garbanzo beans), drained and rinsed
3. 1 can green beans, drained (or 1 cup blanched fresh green beans)
4. 1/2 red onion, finely diced
5. 2 celery stalks, finely chopped
6. 1 red bell pepper, chopped
7. 1/4 cup fresh parsley, chopped
8. For the Dressing:
9. 1/4 cup olive oil
10. 3 tbsp apple cider vinegar (or red wine vinegar)
11. 1 tsp Dijon mustard
12. 1 tbsp honey or sugar
13. 1 clove garlic, minced
14. Salt and pepper, to taste

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Instructions

In a large bowl, combine kidney beans, chickpeas, and green beans.

1. Add diced red onion, chopped celery, bell pepper, and parsley. Toss gently to combine.
2. In a small bowl or jar, whisk together olive oil, vinegar, Dijon mustard, honey (or sugar), garlic, salt, and pepper until fully blended.
3. Pour the dressing over the bean mixture and stir to coat everything evenly.
4. Cover and refrigerate for at least 1 hour to let the flavors develop.
5. Serve chilled or at room temperature. Toss again before serving.

Notes

• Substitute chickpeas with black or cannellini beans for variation.
• Add diced jalapeños or chili flakes for heat.
• Use maple syrup instead of honey for a vegan version.
• For extra flavor, toss in crumbled feta just before serving.
• Tastes even better the next day after marinating in the fridge.

Nutrition

• Serving Size: 1 cup
• Calories: 210
• Sugar: 5g
• Sodium: 280mg
• Fat: 10g
• Saturated Fat: 1.5g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 22g
• Fiber: 6g
• Protein: 8g
• Cholesterol: 0mg