Three-Bean Salad (Printable)

Vibrant bean medley with crisp vegetables in zesty vinaigrette. Ideal for gatherings and meal prep.

# Components:

→ 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

# Method:

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 actually tastes better after sitting in the fridge, making it perfect for meal prep or making ahead
  • The combination of creamy beans and crisp celery creates this satisfying texture that keeps people coming back for more
02 -
  • The beans need that hour in the fridge to really drink in the vinaigrette
  • Red onion can overpower if you cut it too big, so keep those dice tiny
03 -
  • Rinse your beans thoroughly under cold water to remove the metallic canning taste
  • Use a fork instead of a spoon for tossing—it's gentler on the beans
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