Why You’ll Love This Recipe

This Three Bean Salad is quick to prepare, packed with vibrant colors, and bursting with flavor. The combination of beans gives it a hearty, protein-packed base, while the tangy dressing ties everything together perfectly. It’s the perfect side dish for summer barbecues, but it can be enjoyed year-round as a healthy and filling addition to any meal. Plus, it’s incredibly versatile—add extra vegetables, herbs, or spices to tailor it to your tastes.

Ingredients

1 cup cooked kidney beans (or 1 can, drained and rinsed)
1 cup cooked garbanzo beans (or 1 can, drained and rinsed)
1 cup cooked green beans (or 1 ½ cups fresh green beans, blanched)
1/4 red onion, finely chopped
1/2 red bell pepper, diced
1/4 cup fresh parsley, chopped (or cilantro)
1/4 teaspoon garlic powder (optional)

For the dressing:

3 tablespoons olive oil
2 tablespoons apple cider vinegar (or red wine vinegar)
1 tablespoon Dijon mustard
1 tablespoon honey or maple syrup (optional)
Salt and pepper to taste

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Prepare the beans: If using canned beans, drain and rinse the beans well. If using fresh green beans, blanch them in boiling water for 2-3 minutes, then immediately transfer them to an ice bath to stop the cooking process. Drain and cut into bite-sized pieces.
Mix the salad ingredients: In a large bowl, combine the kidney beans, garbanzo beans, green beans, red onion, bell pepper, and fresh parsley (or cilantro).
Make the dressing: In a small bowl, whisk together olive oil, apple cider vinegar, Dijon mustard, honey or maple syrup (if using), salt, and pepper until smooth and emulsified.
Combine the salad and dressing: Pour the dressing over the bean mixture and toss gently to combine. Taste and adjust seasoning with more salt, pepper, or vinegar if needed.
Chill and serve: Let the salad chill in the fridge for at least 30 minutes to allow the flavors to meld. It can be stored for up to 3 days in the fridge.

Servings and Timing

Servings: 4-6
Prep time: 10 minutes
Cook time: 5 minutes (if using fresh green beans)
Total time: 15 minutes (plus optional chill time)

Variations

Add More Vegetables: Try adding diced cucumber, carrots, or celery for extra crunch and flavor.
Spicy Option: Add a diced jalapeño or a pinch of red pepper flakes to the dressing for some heat.
Herb Options: Experiment with fresh herbs like dill, thyme, or basil for a different flavor profile.
Vegan Option: This recipe is already vegan. Ensure that your sweetener (honey or maple syrup) is to your liking.
Add Protein: For a heartier dish, add chopped grilled chicken, tofu, or feta cheese.

Storage/Reheating

Storage: This Three Bean Salad stores well in the refrigerator for up to 3 days. The flavors will actually deepen after sitting for a few hours.
Freezing: Not recommended, as the texture of the beans and vegetables may change upon thawing.
Reheating: This salad is best served cold or at room temperature, so no reheating is necessary.

FAQs

1. Can I use different beans for this salad?

Yes! Feel free to substitute the kidney beans, garbanzo beans, and green beans with other beans like black beans, navy beans, or pinto beans.

2. Is Three Bean Salad good for meal prep?

Yes, it’s great for meal prep! It stores well in the refrigerator for several days, and the flavors only get better as it sits.

3. How long can I store Three Bean Salad?

You can store the salad in the fridge for up to 3 days. Be sure to store it in an airtight container to keep it fresh.

4. Can I make Three Bean Salad ahead of time?

Yes! In fact, it’s best to let the salad chill in the fridge for at least 30 minutes, but it can also be made the night before for maximum flavor.

5. Can I add cheese to Three Bean Salad?

Yes! Crumbled feta, goat cheese, or even mozzarella balls are great additions to make this salad richer and more filling.

6. What’s the best way to cook green beans for the salad?

If using fresh green beans, blanch them in boiling water for 2-3 minutes until tender-crisp. Then, place them in an ice bath to stop the cooking process. You can also use frozen green beans that are thawed.

7. Is Three Bean Salad vegan?

Yes, the recipe is naturally vegan, but if you’re using honey, you can substitute it with maple syrup for a fully plant-based option.

8. How can I make the salad more tangy?

Add an extra tablespoon of vinegar to the dressing or a squeeze of lemon juice to boost the tanginess.

9. Can I add more beans to this salad?

Absolutely! You can add more of any type of bean you like, such as black beans, chickpeas, or even edamame for a fun twist.

10. How do I prevent the beans from being too mushy?

If using canned beans, make sure to drain and rinse them well to remove excess starch. If cooking beans from scratch, be sure not to overcook them so they stay firm.

Conclusion

Three Bean Salad is a simple yet flavorful dish that’s perfect for almost any occasion. It’s packed with protein, fiber, and nutrients, and it’s quick to prepare with minimal cooking required. Whether you serve it as a side dish or a main course, it’s a satisfying, healthy option that can be made ahead of time, making it a great addition to your meal prep or any gathering. With its versatility, freshness, and vibrant colors, this classic salad will quickly become a favorite in your recipe rotation.

Three Bean Salad

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Author: Ava
Total Time: 15 minutes (plus optional chill time)
Yield: undefined
Diet: Vegan

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Description

Three Bean Salad is a refreshing and nutritious dish that combines kidney beans, garbanzo beans, and green beans with a tangy vinaigrette dressing. Perfect for potlucks, picnics, or as a healthy side dish, this salad is packed with protein, fiber, and vibrant colors.

Instructions

Prepare the beans: If using canned beans, drain and rinse the beans well. If using fresh green beans, blanch them in boiling water for 2-3 minutes, then immediately transfer them to an ice bath to stop the cooking process. Drain and cut into bite-sized pieces.
Mix the salad ingredients: In a large bowl, combine the kidney beans, garbanzo beans, green beans, red onion, bell pepper, and fresh parsley (or cilantro).
Make the dressing: In a small bowl, whisk together olive oil, apple cider vinegar, Dijon mustard, honey or maple syrup (if using), salt, and pepper until smooth and emulsified.
Combine the salad and dressing: Pour the dressing over the bean mixture and toss gently to combine. Taste and adjust seasoning with more salt, pepper, or vinegar if needed.
Chill and serve: Let the salad chill in the fridge for at least 30 minutes to allow the flavors to meld. It can be stored for up to 3 days in the fridge.

Notes

Add more vegetables like cucumber, carrots, or celery for extra crunch and flavor.
For a spicy version, add a diced jalapeño or red pepper flakes to the dressing.
Experiment with fresh herbs like dill, thyme, or basil for a different flavor profile.
If you want extra protein, you can add grilled chicken, tofu, or feta cheese.

Prep Time: 10 minutes
Cook Time: 5 minutes (if using fresh green beans)
Category: Side Dish
Method: undefined
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 150
Sugar: 3g
Sodium: 220mg
Fat: 7g
Saturated Fat: 1g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 7g
Protein: 7g
Cholesterol: 0mg