Three-Bean Salad (Printable Version)

Vibrant bean medley with crisp vegetables in tangy vinaigrette, ideal for gatherings and 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 and 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

# Step-by-Step 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 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 Advice:

01 -
  • It gets better the longer it sits, so you can make it hours ahead and actually relax before guests arrive.
  • No cooking required means your kitchen stays cool and your stress level even cooler, especially in summer.
  • It feeds a crowd without requiring you to spend a fortune or stand over a stove.
02 -
  • Don't skip rinsing the canned beans—that starchy liquid is why store-bought versions sometimes taste metallic or flat.
  • The salad actually tastes better the next day, so if you're serving guests, make it in the morning or even the day before and just toss it before plating.
03 -
  • Keep the vinaigrette slightly more acidic than you think you want it—flavors mellow as the salad sits, so what tastes sharp at first will taste just right by serving time.
  • If you're making this for a potluck and worried about it looking tired after traveling, pack the beans and vinaigrette separately and toss them together when you arrive.
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