Save Pin This Three-Bean Salad is a vibrant and refreshing dish that combines the hearty textures of kidney beans and chickpeas with crisp green beans. Tossed in a sweet and tangy homemade vinaigrette, it serves as a nutritious and colorful addition to any meal, making it an ideal choice for outdoor gatherings or simple weekly meal prep.
Save Pin What makes this salad a standout is the blend of fresh celery and red onion, which adds a satisfying crunch to every bite. Garnished with fresh parsley, this American classic is as visually appealing as it is delicious, offering a perfect balance of savory and sweet notes.
Ingredients
- Beans: 1 cup (170 g) canned green beans (drained and rinsed), 1 cup (170 g) canned kidney beans (drained and rinsed), and 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), and 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, and 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
To ensure a clean flavor profile, ensure all canned beans are thoroughly drained and rinsed. Use a small whisk or fork when preparing the dressing to help the sugar dissolve completely for a smooth consistency. A large mixing bowl is recommended to ensure you can toss the ingredients without breaking the delicate green beans.
Varianten und Anpassungen
This recipe is highly customizable. You can substitute white beans or black beans for variety, or add diced red bell pepper and yellow wax beans for extra color and crunch. For a lower-sugar version, simply reduce or omit the granulated sugar in the vinaigrette.
Serviervorschläge
This Three-Bean Salad is best served chilled and can be made up to a day in advance, making it an excellent make-ahead option. It pairs beautifully with grilled chicken or fish and is a staple for picnics and potlucks.
Save Pin Whether you're hosting a summer barbecue or looking for a healthy lunch option, this Three-Bean Salad is sure to become a favorite. Simple to make and packed with flavor, it is a testament to how fresh ingredients and a simple vinaigrette can create a truly satisfying and timeless dish.
Questions & Answers
- → How long should I refrigerate before serving?
Refrigerate for at least 1 hour to allow flavors to meld. For the best taste, let it chill 2-4 hours. It can be made up to a day in advance and actually improves with time.
- → Can I use dried beans instead of canned?
Yes, cook dried beans until tender, then cool completely before combining. You'll need about 1½ cups of cooked beans per type. Allow extra time for cooking and cooling.
- → What other vegetables work well in this mix?
Diced red bell pepper, yellow wax beans, cucumber, or thinly sliced radishes add great crunch and color. Fresh herbs like dill or basil can replace or complement the parsley.
- → How long does this keep in the refrigerator?
Stored in an airtight container, it keeps well for 4-5 days. The beans absorb the vinaigrette beautifully over time, so leftovers often taste even better.
- → Can I make this sugar-free?
Absolutely. Omit the sugar entirely or substitute with honey, maple syrup, or your preferred sweetener. The vinaigrette will still be delicious without it.