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 quick and easy side dish to pair with some Italian sub sandwiches I made 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 few 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:

• ¼ cup olive oil
• ¼ cup apple cider vinegar
• 2 cloves of garlic, finely minced
• 1 tsp Dijon mustard
• ½-1 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
• 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 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.