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Three Bean Salad Recipe

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3.8 from 4 reviews

This Three Bean Salad is a vibrant and refreshing dish perfect for a light lunch or a side at your next barbecue. Featuring a mix of green beans, chickpeas, and kidney beans tossed in a tangy apple cider vinaigrette with fresh herbs and a hint of sweetness, it’s both nutritious and delicious. The crisp celery and thinly sliced red onion add a crunch that complements the tender beans, making it a satisfying and healthy option that’s easy to prepare.

Ingredients

Salad

  • 8 ounces green beans, cut into 1-inch pieces
  • 1½ cups cooked chickpeas, drained and rinsed
  • 1½ cups cooked kidney beans, drained and rinsed
  • 2 celery ribs, thinly sliced
  • ½ cup very thinly sliced red onion
  • ½ cup finely chopped fresh parsley

Dressing

  • ¼ cup extra-virgin olive oil
  • ¼ cup apple cider vinegar
  • 2 garlic cloves, grated
  • 1 teaspoon Dijon mustard
  • ½ teaspoon honey or maple syrup
  • 1 teaspoon sea salt
  • Freshly ground black pepper, to taste

Instructions

  1. Blanch the green beans: Bring a large pot of salted water to a boil and prepare a bowl of ice water. Add the cut green beans to the boiling water and blanch for 2 minutes to retain their crisp texture and vibrant color. Remove them quickly and plunge into the ice water for about 15 seconds to stop the cooking process. Drain thoroughly and pat dry with paper towels or a clean kitchen towel.
  2. Prepare the dressing: In a large mixing bowl, whisk together the extra-virgin olive oil, apple cider vinegar, grated garlic, Dijon mustard, honey or maple syrup, sea salt, and freshly ground black pepper until fully emulsified, creating a balanced tangy and slightly sweet vinaigrette.
  3. Assemble the salad: To the dressing, add the sliced red onion, cooked chickpeas, cooked kidney beans, sliced celery, blanched green beans, and chopped fresh parsley. Toss gently but thoroughly to ensure all the ingredients are well coated with the dressing.
  4. Chill and serve: Cover the salad and refrigerate it for at least 1 hour to let the flavors meld together. Serve cold as a refreshing and nutritious side dish.

Notes

  • For best results, blanch the green beans properly to maintain their color and crunch.
  • You can use fresh or canned beans; just make sure to rinse canned beans thoroughly to reduce sodium content.
  • Honey can be substituted with maple syrup for a vegan-friendly salad.
  • The salad tastes even better if allowed to marinate overnight in the refrigerator.
  • Adjust salt and pepper to taste before serving.

Find it online: https://dishcooks.com/three-bean-salad-recipe/