Three-Bean Salad (Printable Version)

Vibrant medley of beans in tangy vinaigrette, ideal for gatherings and light meals.

# 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

# How-To 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 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.
05 - Toss again before serving, taste, and adjust seasoning if needed.

# Expert Tips:

01 -
  • It's genuinely refreshing without feeling heavy, which means you'll actually want it at the end of a big meal instead of pushing it around your plate.
  • The prep takes barely fifteen minutes but tastes like you fussed over it for hours, making you look like a kitchen genius at any gathering.
02 -
  • Don't skip the rinsing step on canned beans or your salad will taste metallic and overly salty, which I learned the hard way my first time making this.
  • The magic happens after it sits in the fridge—serving it immediately tastes fine but flat, so patience here makes all the difference in the final result.
03 -
  • Make the vinaigrette in a jar with a tight lid and shake it vigorously instead of whisking—it emulsifies better and you can store any extras for salads later in the week.
  • If you accidentally made the salad too sour, don't panic; stir in a teaspoon of honey or a splash of water to mellow it out rather than starting over.
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