Three-Bean Salad (Printable)

Vibrant medley of three beans in tangy vinaigrette, ideal for picnics and healthy sides.

# 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

# Steps:

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 dissolved.
03 - Pour the vinaigrette over the bean mixture. Toss gently to coat all ingredients evenly.
04 - Cover and refrigerate for at least 1 hour before serving to allow the flavors to meld.
05 - Toss again before serving, taste, and adjust seasoning if needed.

# Expert Advice:

01 -
  • It gets better as it sits, making it the ultimate make-ahead dish for busy weeks
  • The vibrant colors and crunch make it the prettiest dish on any potluck table
02 -
  • Rinse those beans thoroughly under cold water until the water runs completely clear
  • The salad needs at least an hour in the fridge, but overnight is even better for deeper flavor
03 -
  • Make the dressing in a small jar and shake it vigorously instead of whisking
  • Taste the beans after rinsing to ensure they are fresh and not metallic tasting
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