Three-Bean Salad

A vibrant, refreshing Three-Bean Salad is the quintessential summer side dish. This colorful medley of beans, tossed in a tangy and sweet vinaigrette, offers a perfect balance of textures and flavors that complement everything from grilled burgers to delicate sandwiches.

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Whether you are heading to a neighborhood potluck or simply looking for a healthy addition to your weekly meal prep, this salad is a reliable choice. The combination of crisp celery, sharp red onion, and earthy beans creates a satisfying crunch in every bite.

Ingredients

• 1 cup (170 g) canned green beans, drained and rinsed
• 1 cup (170 g) canned kidney beans, drained and rinsed
• 1 cup (170 g) canned chickpeas (garbanzo beans), drained and rinsed
• 1/2 cup (60 g) red onion, finely diced
• 1/2 cup (70 g) celery, thinly sliced
• 1/4 cup (10 g) fresh parsley, chopped
• 1/4 cup (60 ml) extra-virgin olive oil
• 1/4 cup (60 ml) apple cider vinegar
• 2 tablespoons (25 g) granulated sugar
• 1 teaspoon Dijon mustard
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

Step 1

In a large bowl, combine the green beans, kidney beans, chickpeas, red onion, celery, and parsley.

Step 2

In a small bowl, whisk together the olive oil, apple cider vinegar, sugar, Dijon mustard, salt, and black pepper until the sugar is dissolved.

Step 3

Pour the vinaigrette over the bean mixture. Toss gently to coat all ingredients evenly.

Step 4

Cover and refrigerate for at least 1 hour before serving to allow the flavors to meld.

Step 5

Toss again before serving, taste, and adjust seasoning if needed.

Zusatztipps für die Zubereitung

To get the best results, ensure all canned beans are thoroughly rinsed and drained to remove excess sodium. Allowing the salad to chill for at least an hour is a critical step, as the beans need time to absorb the flavors of the tangy dressing.

Varianten und Anpassungen

Feel free to customize this salad based on what you have in your pantry. You can substitute white beans or black beans for variety. For extra color and a different kind of crunch, try adding diced red bell pepper or yellow wax beans. If you are watching your sugar intake, you can easily reduce or omit the granulated sugar.

Serviervorschläge

This Three-Bean Salad is best served chilled, making it a refreshing option for outdoor dining. It can be made up to a day in advance, which actually helps the flavor profile develop even further. Serve it alongside grilled proteins or as part of a large salad spread.

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With its simple preparation and bold flavor, this Three-Bean Salad is sure to become a favorite in your kitchen. It is a nutritious, convenient, and timeless recipe that never goes out of style.

Recipe FAQs

→ How long should Three-Bean Salad chill before serving?

Refrigerate for at least 1 hour to allow flavors to meld. For best results, chill 2-4 hours, though it can be made up to a day in advance.

→ Can I use dried beans instead of canned?

Yes, cook dried beans according to package directions until tender, then drain and cool before assembling. This adds time but allows custom seasoning control.

→ What other vegetables work well in this salad?

Diced red bell pepper, yellow wax beans, cucumber, or shredded carrots add color and crunch. Adjust quantities to maintain balance with the beans.

→ Is this salad suitable for meal prep?

Absolutely. It stays fresh for 3-4 days refrigerated and actually improves as flavors develop. Keep covered and toss before serving each time.

→ Can I make the vinaigrette less sweet?

Reduce sugar to 1 tablespoon or substitute honey or maple syrup. For sugar-free, omit entirely—the vinegar and mustard still provide plenty of tangy flavor.

→ What proteins pair well with this salad?

Grilled chicken, fish, or tofu complement the light flavors. It also works alongside burgers, sandwiches, or as part of a larger vegetarian spread.