Pin It This vibrant Three-Bean Salad is a classic American side dish that brings together the satisfying texture of green beans, kidney beans, and chickpeas. Tossed in a bright and tangy apple cider vinaigrette, it's a refreshing choice for your next picnic, potluck, or healthy weeknight dinner.
Pin It The combination of crisp celery and finely diced red onion provides a wonderful crunch that contrasts perfectly with the tender beans. The addition of fresh parsley adds a burst of herbal freshness that elevates the entire dish.
Ingredients
- Beans: 1 cup (170 g) canned green beans, drained and rinsed; 1 cup (170 g) canned kidney beans, drained and rinsed; 1 cup (170 g) canned chickpeas (garbanzo beans), drained and rinsed
- Vegetables & Herbs: 1/2 cup (60 g) red onion, finely diced; 1/2 cup (70 g) celery, thinly sliced; 1/4 cup (10 g) fresh parsley, chopped
- Vinaigrette: 1/4 cup (60 ml) extra-virgin olive oil; 1/4 cup (60 ml) apple cider vinegar; 2 tablespoons (25 g) granulated sugar; 1 teaspoon Dijon mustard; 1/2 teaspoon salt; 1/4 teaspoon black pepper
Instructions
- Step 1
- In a large bowl, combine the green beans, kidney beans, chickpeas, red onion, celery, and parsley.
- Step 2
- In a small bowl, whisk together the olive oil, apple cider vinegar, sugar, Dijon mustard, salt, and black pepper until the sugar is dissolved.
- Step 3
- Pour the vinaigrette over the bean mixture. Toss gently to coat all ingredients evenly.
- Step 4
- Cover and refrigerate for at least 1 hour before serving to allow the flavors to meld.
- Step 5
- Toss again before serving, taste, and adjust seasoning if needed.
Zusatztipps für die Zubereitung
Always rinse your canned beans thoroughly under cold water to remove any metallic taste and excess sodium. For the best flavor distribution, ensure the sugar is completely dissolved in the vinegar and oil mixture before pouring it over the salad.
Varianten und Anpassungen
For extra color and crunch, add diced red bell pepper or yellow wax beans. You can also substitute white beans or black beans for variety. For a lower-sugar version, simply reduce or omit the sugar in the vinaigrette.
Serviervorschläge
This salad is best served chilled. It can be made up to a day in advance, which makes it an excellent option for meal prep or busy weekend gatherings. Toss it one last time just before serving to redistribute the dressing.
Pin It Whether you're hosting a backyard barbecue or looking for a simple, protein-packed lunch, this Three-Bean Salad is a reliable and delicious staple that everyone will enjoy.
Recipe FAQs
- → How long should three-bean salad chill before serving?
Refrigerate for at least 1 hour to allow flavors to meld, though it tastes even better after 3-4 hours or overnight. The extended chilling time lets the vinaigrette penetrate the beans and vegetables more deeply.
- → Can I use dried beans instead of canned?
Yes, cook dried beans until tender, then cool completely before combining with other ingredients. You'll need about 1/2 cup dried beans per variety to yield the equivalent of one 15-ounce can after cooking.
- → How long does this keep in the refrigerator?
Properly stored in an airtight container, this salad stays fresh for 4-5 days. The vegetables may soften slightly over time, but the flavors continue to develop beautifully. Toss gently before serving leftovers.
- → What can I substitute for the apple cider vinegar?
Red wine vinegar, white wine vinegar, or fresh lemon juice work well as alternatives. Each option provides a slightly different flavor profile while maintaining the necessary acidity to balance the beans and oil.
- → Is this salad suitable for freezing?
Freezing is not recommended as the texture of the beans and crisp vegetables becomes unpleasantly soft after thawing. This salad is best enjoyed fresh or refrigerated within the week.
- → Can I make this sugar-free?
Absolutely. Simply omit the sugar entirely or replace it with your preferred sweetener like honey, maple syrup, or a granulated alternative. The vinaigrette will still provide excellent flavor and balance.