Three-Bean Salad

A vibrant, refreshing salad featuring a medley of beans tossed in a tangy vinaigrette—perfect for picnics, potlucks, or as a healthy side dish. This Three-Bean Salad combines convenience with fresh textures, making it a reliable go-to for any occasion.

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This classic American salad is as nutritious as it is colorful. By combining protein-rich chickpeas and kidney beans with crisp green beans, you create a satisfying dish that holds up well at room temperature during outdoor events.

Ingredients

• Beans: 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.
• Vegetables & Herbs: 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.
• Vinaigrette: 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: Combine the base

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

Step 2: Prepare the vinaigrette

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: Dress the salad

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

Step 4: Chill

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

Step 5: Final touch

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

Zusatztipps für die Zubereitung

Using a large mixing bowl is recommended to ensure all ingredients are coated thoroughly without crushing the beans. For the best texture, ensure the canned beans are rinsed well under cold water until the water runs clear to remove excess starch and sodium.

Varianten und Anpassungen

For extra color and crunch, add diced red bell pepper or yellow wax beans. You can also substitute white beans or black beans for variety. If you prefer a lower-sugar version, feel free to reduce or omit the granulated sugar in the dressing.

Serviervorschläge

This salad is best served chilled. Because it holds its texture so well, it can be made up to a day in advance, making it the perfect stress-free side dish for busy hosting days.

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With its perfect balance of sweet, tangy, and savory notes, this Three-Bean Salad is sure to become a favorite in your recipe rotation. Enjoy its simple preparation and vibrant flavors!

Recipe FAQs

→ Can I use dried beans instead of canned?

Yes, you can use dried beans. Cook them according to package directions until tender, then drain and cool before combining with the other ingredients. You'll need about ½ cup dried beans of each variety to yield 1 cup cooked.

→ How long does three-bean salad last in the refrigerator?

This salad keeps well for 3-4 days when stored in an airtight container in the refrigerator. The flavors continue to develop over time, making it even better the next day.

→ Can I make this sugar-free?

Absolutely. Simply omit the sugar or substitute with honey, maple syrup, or your preferred sweetener. The vinaigrette will still provide plenty of tangy flavor to complement the beans.

→ What other vegetables can I add?

Diced red or yellow bell pepper adds great color and crunch. You can also include cucumber, cherry tomatoes, or fresh herbs like basil or dill for extra variety.

→ Do I need to cook the green beans?

No, canned green beans are already cooked and just need to be drained and rinsed. If using fresh green beans, steam or blanch them for 3-4 minutes until tender-crisp before adding to the salad.

→ Can I use different types of vinegar?

Yes, white wine vinegar, red wine vinegar, or white vinegar all work well. Apple cider vinegar provides a slightly fruity note that pairs beautifully with the beans, but feel free to use what you have on hand.