Three Bean Salad
This easy three bean salad recipe is a blend of fresh green beans, garbanzo beans, and kidney beans, all tossed in a tangy dressing.
I wanted a simple and easy side dish to pair with some Italian sub sandwiches that I was making for a recent dinner. I found a tasty three bean salad recipe on Love and Lemons that I thought would pair nicely with our sandwiches. I threw the salad together in the late afternoon and let it marinate for a couple of hours before dinner. This delicious three bean salad had a great combination of flavors and textures and we all enjoyed it.
Three Bean Salad:
Vinaigrette:
- 1/4 cup olive oil
- 1/4 cup apple cider vinegar
- 2 cloves of garlic, finely minced
- 1 tsp Dijon mustard
- 1/2-1 tsp honey, to taste
- Sea salt and freshly cracked black pepper, to taste
Bean Salad:
- 8 oz fresh green beans, ends trimmed
- 15 oz can of garbanzo beans (chickpeas), drained, rinsed, and loose skins discarded
- 15 oz can of red kidney beans, drained & rinsed
- 1/2 small red onion, sliced thinly
- 1 large stalk of celery, thinly sliced
- Fresh parsley, chopped, if desired
How to Make a Three Bean Salad
Make the vinaigrette by combining the olive oil, apple cider vinegar, garlic, mustard, honey, sea salt, and freshly cracked pepper, to taste, together in a small jar. Seal with a lid and shake until well combined. Set aside until needed.
Blanch the green beans by heating a medium saucepan of well-salted water to a boil over medium-high heat.
Add the green beans and cook for 2 minutes then remove and plunge immediately into a large bowl of ice water. Place on paper towels to dry. Cut the blanched green beans into 1-inch long pieces.
Make the bean salad by combining the blanched green beans, garbanzo beans, kidney beans, red onion, celery, and parsley together in a large bowl. Drizzle the well-shaken vinaigrette on top and toss to coat the salad evenly.
Cover with plastic wrap and refrigerate for at least 1 hour, tossing the ingredients occasionally.
When serving, taste and season with additional sea salt and freshly cracked black pepper, if needed. Serve immediately and enjoy.
Equipment
- Small Jar
Ingredients
Vinaigrette:
- ¼ cup olive oil
- ¼ cup apple cider vinegar
- 2 cloves of garlic finely minced
- 1 tsp Dijon mustard
- 1/2-1 tsp honey to taste
- Sea salt and freshly cracked black pepper to taste
Bean Salad:
- 8 oz fresh green beans ends trimmed
- 15 oz can of garbanzo beans chickpeas, drained, rinsed, and loose skins discarded
- 15 oz can of red kidney beans drained & rinsed
- ½ small red onion sliced thinly (If the onion is too strong in flavor, soak the slices in ice water for ten minutes then drain on paper towels)
- 1 large stalk of celery thinly sliced
- Fresh parsley chopped, if desired
Instructions
- Make the vinaigrette by combining the olive oil, apple cider vinegar, garlic, mustard, honey, sea salt, and freshly cracked pepper, to taste, together in a small jar. Seal with a lid and shake until well combined. Set aside until needed.
- Blanch the green beans by heating a medium saucepan of well-salted water to a boil over medium-high heat.
- Add the green beans and cook for 2 minutes then remove and plunge immediately into a large bowl of ice water. Place on paper towels to dry. Cut the blanched green beans into 1-inch long pieces.
- Make the bean salad by combining the blanched green beans, garbanzo beans, kidney beans, red onion, celery, and parsley together in a large bowl. Drizzle the well-shaken vinaigrette on top and toss to coat the salad evenly.
- Cover with plastic wrap and refrigerate for at least 1 hour, tossing the ingredients occasionally.
- When serving, taste and season with additional sea salt and freshly cracked black pepper, if needed. Serve immediately and enjoy.
Simple and healthy! Wish I could eat beans without tummy problem.
Looks very good Pam. I like the use of honey in it.