Three-Bean Salad (Printable Version)

A refreshing medley of three beans tossed in tangy vinaigrette, perfect for gatherings and meal prep.

# Ingredient List:

→ 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

# How-To Steps:

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 and 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 comes together in minutes with pantry staples you probably already have on hand.
  • The flavors actually get better as it sits, so you can make it ahead without stress.
  • It's naturally vegetarian, gluten-free, and dairy-free without tasting like a restriction.
02 -
  • Never skip the rinsing step—canned beans carry a starchy, salty liquid that will muddy your vinaigrette if you don't rinse them well.
  • The waiting period isn't lazy; it's essential because the acid needs time to soften the onion and allow the beans to actually absorb the flavors instead of just sitting on top.
03 -
  • Taste the vinaigrette before adding it to the beans—it should be balanced and slightly brighter than you'd want to drink it straight, because it will mellow as it sits.
  • If you're making this for someone with a sugar restriction, the dressing still works beautifully with just a teaspoon or two of sugar, or you can skip it entirely and let the mustard carry the depth.
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