Three-Bean Salad (Printer-friendly)

A refreshing mix of three beans in tangy vinaigrette, ideal for gatherings and quick 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, 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

# How To Make It:

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 completely 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 together.
05 - Toss again before serving, taste, and adjust seasoning if needed.

# Expert Tips:

01 -
  • Nutritious and Filling: Packed with plant-based protein and fiber from three different types of beans.
  • No-Cook Convenience: Ready in just 15 minutes without ever turning on the stove.
  • Perfect for Groups: Naturally vegetarian, gluten-free, and dairy-free, making it safe for most dietary needs.
02 -
  • Always double-check your bean labels to ensure there is no cross-contamination if you are catering to those with gluten sensitivities.
  • Use a high-quality extra-virgin olive oil for the vinaigrette to provide a smooth, rich base for the vinegar and mustard.
  • If the salad has been in the fridge for a day, give it a vigorous toss before serving to redistribute the dressing that may have settled at the bottom.
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