Three-Bean Salad (Printable)

Vibrant medley of beans tossed in tangy vinaigrette—perfect for picnics and potlucks.

# What You 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

# Directions:

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 fully 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 develop and meld.
05 - Toss the salad again before serving, taste, and adjust seasoning as needed.

# Expert Advice:

01 -
  • Quick and easy with only 15 minutes of preparation time.
  • Naturally vegetarian, gluten-free, and dairy-free to suit various dietary needs.
  • Budget-friendly ingredients that are mostly pantry staples.
  • Tastes even better the next day as the beans marinate in the dressing.
02 -
  • Let the salad sit in the refrigerator for at least 1 hour; this step is crucial for the beans to absorb the tangy apple cider vinaigrette.
  • Always give the salad a fresh toss right before serving to redistribute any dressing that may have settled at the bottom.
  • Double-check your canned bean labels to ensure there is no cross-contamination with allergens if serving to guests with dietary restrictions.
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