Three-Bean Salad (Printable)

Fresh beans tossed in zesty vinaigrette make this chilled salad an ideal side for any meal.

# 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 (garbanzo beans), 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:

01 - Place green beans, kidney beans, chickpeas, red onion, celery, and parsley in a large mixing bowl.
02 - Whisk together olive oil, apple cider vinegar, sugar, Dijon mustard, salt, and black pepper in a small bowl until sugar dissolves completely.
03 - Pour vinaigrette over bean mixture and toss gently to coat all ingredients evenly.
04 - Cover bowl and refrigerate for at least 1 hour before serving to allow flavors to meld together.
05 - Toss salad again before serving, taste, and adjust salt or pepper if desired.

# Expert Advice:

01 -
  • It comes together faster than you can finish your morning coffee
  • The flavors actually improve overnight, making it perfect for prep-ahead meals
  • Nobody believes something this refreshing was essentially assembled from cans
02 -
  • The onions will mellow significantly during the chilling time, so do not worry about them being too sharp initially
  • This salad needs the full hour of refrigeration, I once rushed it and the difference was painfully obvious
03 -
  • Rinse your canned beans thoroughly under cold water to remove any metallic taste or excess sodium
  • If your red onion seems particularly potent, soak the diced pieces in ice water for 10 minutes before adding them
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