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Three Bean Salad

Three Bean Salad
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Three Bean Salad is a fresh, vibrant, and wholesome dish combining green beans, kidney beans, and chickpeas tossed in a zesty, tangy dressing. Perfect for picnics, quick dinners, or healthy lunches, this colorful salad offers a balance of flavors, textures, and nutrients with minimal effort and can be made ahead for enhanced flavors.

Ingredients

Scale

Beans

  • 1 cup green beans, blanched and chopped
  • 1 cup canned kidney beans, rinsed and drained
  • 1 cup canned chickpeas (garbanzo beans), rinsed and drained

Vegetables

  • 1/2 cup red onion, finely diced
  • 1/2 cup bell peppers, finely diced
  • 1/2 cup celery, finely diced

Dressing

  • 1/4 cup vinegar (white, apple cider, or lemon juice as variation)
  • 1/4 cup olive oil
  • 1 tablespoon sugar (or maple syrup for vegan option)
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 teaspoon Dijon mustard (optional)

Instructions

  1. Prepare the Beans: Rinse and drain canned beans or cook dried beans until tender but still firm. Blanch green beans in boiling water for 2-3 minutes, then immediately plunge them into ice water to keep them crisp and vibrant.
  2. Chop the Vegetables: While the beans cool, finely dice the red onion, bell peppers, and celery to add fresh crunch and color to the salad.
  3. Make the Dressing: Whisk together vinegar, olive oil, sugar, salt, pepper, and optional Dijon mustard until fully combined, creating a tangy and flavorful dressing.
  4. Combine Everything: In a large bowl, mix the beans and chopped vegetables. Pour in the dressing and gently toss to coat every bite evenly without mashing the ingredients.
  5. Chill and Serve: Cover the salad and refrigerate for at least one hour to allow the flavors to meld beautifully. Serve chilled for the best taste experience.

Notes

  • Use fresh vegetables and crisp beans for best texture and flavor.
  • Don’t overcook green beans; blanch them quickly and shock in ice water.
  • Adjust the sweetness and acidity of the dressing to your taste by tweaking vinegar or sugar.
  • Toss the salad gently to avoid crushing the beans or vegetables.
  • Let the salad rest overnight in the fridge to enhance flavors and tenderize ingredients.

Nutrition

Keywords: three bean salad, easy bean salad, healthy salad, picnic salad, vegan salad, protein salad, make ahead salad

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