Three-Bean Salad (Print Version)

Vibrant medley of beans in tangy vinaigrette. Perfect for picnics and potlucks.

# 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 and 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

# Directions:

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 completely 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 together.
05 - Toss again before serving, taste, and adjust seasoning if needed.

# Expert Suggestions:

01 -
  • It gets better as it sits, so you can make it ahead and actually enjoy your gathering instead of sweating in the kitchen.
  • Three types of beans mean you're getting real protein and fiber, which keeps you satisfied way longer than a typical garden salad.
  • The vinaigrette is so addictive that you'll find yourself drinking it straight from the bowl when no one's looking.
02 -
  • Rinsing the canned beans is non-negotiable—skip it and your salad will taste metallic and have a weird starchy mouth-feel that no amount of vinaigrette can fix.
  • The refrigeration time isn't a suggestion; serving it straight away leaves everything tasting separately instead of as one cohesive dish, and waiting just changes everything.
03 -
  • Let the red onion sit in the vinaigrette for a minute or two before tossing with the beans—it softens slightly and loses some of its harsh bite, making the whole salad taste more refined.
  • If you notice the salad tasting flat after sitting overnight, a pinch more salt and a splash more vinegar often brings everything back to life without needing to remake it.
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