Three Bean Salad Recipe

Three bean salad in a bowl with a serving spoon alongside.

Three Bean Salad is a refreshing make-ahead side dish that’s perfect for summer picnics.

Course Salad

Cuisine American

Prep Time 10

Resting Time 30

Total Time 40

Servings to 6 servings

Calories 389kcal

Author John Kanell

Equipment

Medium pot

Ingredients

2 cups fresh green beans cut into 1-inch pieces
1 (15 ounce/425g) can kidney beans, drained and rinsed
1 (15 ounce/425g) can chickpeas or garbanzo beans, drained and rinsed
1 cup sliced celery (120g)
½ cup chopped red onion (60g)
⅓ cup apple cider vinegar (80mL)
1 teaspoon sugar
1 teaspoon salt
½ teaspoon ground black pepper
⅓ cup olive oil (80mL)
¼ cup chopped fresh parsley

Instructions

Bring a medium pot of water to a boil over high heat. Season it with salt. Cook the green beans for 3 to 4 minutes, until crisp yet tender. Drain the green beans in a colander and rinse them under cold water until cool. Let dry.
In a large mixing bowl, combine the green beans, kidney beans, chickpeas, celery, and red onion.
In a medium bowl, whisk to combine the vinegar, sugar, salt, and pepper. While whisking, slowly add the olive oil, starting with a few drops and increasing to a slow stream to emulsify into the dressing.
Pour the dressing over the bean mixture and add the parsley. Mix well to combine. Let sit for 30 minutes before serving. Season with more salt and pepper to taste.

Notes

Give the salad time to rest before serving. At least 30 minutes, but even longer is better! The more time you give it, the more flavors from the dressing will be absorbed by the beans.

Nutrition

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