Save to Pinterest This vibrant Three-Bean Salad is a classic American staple that brings together a medley of textures and bright, refreshing flavors. Combining green beans, kidney beans, and chickpeas, this salad is tossed in a zesty vinaigrette that makes it a perfect companion for summer picnics and family potlucks. Not only is it a visually stunning dish, but it is also a wholesome, healthy side option that caters to various dietary needs.
Save to Pinterest The key to this salad is the balance of crunchy vegetables like celery and red onion against the soft, hearty beans. With fresh parsley providing a herbal finish, every spoonful offers a crisp and satisfying bite that keeps everyone coming back for more.
Ingredients
- Beans: 1 cup (170 g) canned green beans, drained and rinsed; 1 cup (170 g) canned kidney beans, drained and rinsed; 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; 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
For the best results, ensure you whisk the vinaigrette thoroughly until the sugar is completely dissolved. Rinsing the canned beans well is essential to remove excess salt and preserve the clarity of the dressing. Don't skip the chilling process, as it allows the beans to fully absorb the tangy vinaigrette.
Varianten und Anpassungen
You can customize this salad by adding diced red bell peppers or yellow wax beans for extra color and a different crunch. For variety, try substituting white beans or black beans for the chickpeas or kidney beans. If you prefer a lower-sugar version, you can reduce or entirely omit the granulated sugar.
Serviervorschläge
This Three-Bean Salad is best served chilled to maintain its refreshing quality. It is a fantastic accompaniment to grilled chicken or fish and remains fresh for up to a day when stored in the refrigerator, making it a perfect make-ahead dish.
Save to Pinterest Enjoy this easy and healthy Three-Bean Salad as a vibrant addition to your next meal. Its combination of protein, fiber, and zesty flavor makes it a timeless favorite that fits any occasion.
Recipe FAQs
- → How long should I chill the salad before serving?
Refrigerate for at least 1 hour before serving to allow the flavors to meld together. It tastes even better when made a day in advance.
- → Can I use dried beans instead of canned?
Yes, cook and cool the beans first. You'll need about 1 cup of cooked beans per type. Canned beans work great for convenience and save significant prep time.
- → How long does this salad last in the refrigerator?
Stored in an airtight container, it stays fresh for 3-4 days. The vegetables may soften slightly but the flavor continues to improve.
- → What can I substitute for the sugar?
Honey, maple syrup, or agave nectar work well as natural alternatives. For a sugar-free version, simply omit it—the salad remains delicious.
- → Can I add other vegetables?
Absolutely. Diced red bell pepper, cucumber, shredded carrots, or blanched green beans make excellent additions for extra color and crunch.