Easy Three-Bean Salad Recipe

Discover the delightful simplicity and fresh flavors of this easy-to-prepare three-bean salad recipe. Perfect for summer picnics or a light lunch, this dish brings together the earthy taste of beans with a tangy vinaigrette, offering a wholesome meal to satisfy your cravings.

This recipe brings back warm memories of family gatherings at my grandmother’s house, where the three-bean salad was always a staple on the dining table. Its vibrant colors and fresh flavors made it a favorite among us kids, as we would often compete to see who could eat the most. It’s a dish that has become a cherished tradition, reminiscent of laughter-filled afternoons and the joy of sharing a meal with loved ones.

Why You’ll Love This Recipe

This three-bean salad stands out for its remarkable simplicity and versatility. It’s a no-cook recipe, making it ideal for hot summer days when you want to keep meals light and refreshing. The combination of beans offers a satisfying dose of protein and fiber, while the vinaigrette ties all the flavors together beautifully. Whether you’re a seasoned cook or a kitchen novice, this dish is straightforward and quick to prepare, ensuring you can effortlessly impress your family and friends.

Ingredients Notes

For this recipe, you’ll need canned red kidney beans, garbanzo beans, and green beans. Opt for organic canned beans if available, or cook your beans from scratch for a deeper flavor. Consider adding a finely chopped red onion for a sweet and sharp contrast, and fresh parsley for added color and flavor. You can substitute or add other beans based on preference, such as black beans or cannellini beans, to personalize the recipe further.

Recipe Steps

Step 1

Begin by rinsing and draining the canned beans thoroughly. This step is crucial to remove excess sodium and any preservatives used in the canning process.

Step 2

In a large mixing bowl, combine the kidney beans, chickpeas, and green beans. Add the finely chopped red onion and a generous handful of freshly chopped parsley.

Step 3

In a small bowl, whisk together olive oil, apple cider vinegar, Dijon mustard, and a dash of salt and pepper. This forms your tangy vinaigrette dressing.

Step 4

Pour the vinaigrette over the bean mixture and toss gently to ensure all ingredients are evenly coated. Taste and adjust the seasoning if necessary.

Step 5

Allow the salad to marinate for at least 30 minutes in the refrigerator. This will enhance the flavors and provide a refreshing chill to the dish.

Storage Options

This salad can be stored in an airtight container in the refrigerator for up to 3 days. For longer storage, consider freezing individual portions, being mindful that the texture of the beans might change slightly upon thawing. Reheat gently or allow to come to room temperature before serving again.

Variations & Substitutions

For a twist, consider adding roasted red peppers or sun-dried tomatoes. To accommodate dietary needs, swap the vinegar for lemon juice to make it more alkaline. You could also add feta cheese for a Greek-inspired variation, or sprinkle in some nuts like almonds or walnuts for a crunchy contrast.

Serving Suggestions

The three-bean salad is perfect as a side dish at barbecues, potlucks, or picnics. It pairs wonderfully with grilled meats or can be served atop a bed of lettuce for a more substantial meal. Consider serving it with a crusty piece of bread or alongside couscous for a satisfying lunch option.

Frequently Asked Questions

Can I use fresh beans instead of canned? Absolutely! Fresh beans can be a great addition, offering a slightly different texture. Simply blanch them in boiling water until tender before adding to the salad.

Is it possible to make this salad ahead of time? Yes, preparing it a day in advance is a great idea, as it allows the flavors to meld beautifully. Just give it a good stir before serving to redistribute the dressing.

What can I do if I don’t have Dijon mustard? If you don’t have Dijon mustard, feel free to use regular mustard or leave it out altogether. You can also add a bit of honey for sweetness if you like.

Easy Three-Bean Salad Recipe

This Easy Three-Bean Salad is a refreshing and healthy side dish that's perfect for any occasion. It's quick to prepare and full of flavor!

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Course: Salad, Side Dish

Kitchen: American, Retro-Inspired

Prep Time: 15 minutes minutes

Total Time: 2 hours hours 20 minutes minutes

Servings: 6

Calories: 120kcal

Ingredients

 

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• ▢ 1/2 lb about 2 cups green beans, trimmed and cut into 1-inch pieces
• ▢ 1/2 lb about 2 cups yellow wax beans, trimmed and cut into 1-inch pieces
• ▢ 1 can 15 oz red kidney beans, drained and rinsed
• ▢ 1/2 small red onion thinly sliced
• ▢ 1/4 cup fresh parsley chopped (optional for garnish)
• ▢ For the Dressing:
• ▢ 1/3 cup apple cider vinegar
• ▢ 2 tablespoons granulated sugar
• ▢ 1 tablespoon olive oil
• ▢ 1/2 teaspoon salt
• ▢ 1/4 teaspoon black pepper
• ▢ 1/4 teaspoon celery seed optional but adds a nostalgic flavor

Instructions

• Blanch the Beans:
• Bring a pot of salted water to a boil. Add green and wax beans, and cook for 2–3 minutes until just tender-crisp. Immediately transfer to a bowl of ice water to stop the cooking. Drain and pat dry.
• Combine the Salad:
• In a large bowl, combine blanched green and wax beans, kidney beans, and sliced red onion.
• Make the Dressing:
• In a small bowl or jar, whisk together the vinegar, sugar, oil, salt, pepper, and celery seed until sugar is dissolved and the dressing is well blended.
• Marinate:
• Pour the dressing over the bean mixture and toss to coat. Cover and refrigerate for at least 2 hours, stirring occasionally to let the flavors soak in.
• Serve:
• Give the salad a final stir before serving. Sprinkle with fresh parsley if desired. Serve chilled or at room temperature.

Notes

For added crunch, sprinkle some sunflower seeds or sliced almonds on top just before serving.