Three-Bean Salad (Print Version)

Vibrant medley of beans in tangy vinaigrette, ideal for gatherings and light meals.

# What You'll Need:

→ 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 Make It:

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 Tips:

01 -
  • Quick and easy preparation in only 15 minutes.
  • A healthy, protein-rich salad that is naturally vegetarian, gluten-free, and dairy-free.
  • The perfect make-ahead dish that actually tastes better as it sits.
02 -
  • Don't skip the refrigeration step; it is vital for the beans to soak up the vinaigrette.
  • Check the labels on your canned beans to ensure there is no hidden gluten if you are following a strict gluten-free diet.
  • If the red onion is too sharp, soak the diced pieces in cold water for 5 minutes then drain before adding to the bowl.
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