Easy Three Bean Salad

This three bean salad is a fresh and vibrant side that brings together kidney beans, chickpeas, and green beans in a zesty dressing. Its combination of textures and tangy flavors makes it perfect for outdoor gatherings or just a healthy addition to your weeknight meals.

This salad was a hit at my last summer BBQ and since then I make it regularly because it always gets compliments

Ingredients

• Green beans: eight ounces cut into one inch pieces for a crisp and fresh crunch
• Cooked chickpeas: one and a half cups drained and rinsed for hearty protein content
• Kidney beans: one and a half cups rinsed and drained to add creaminess and color
• Celery: two ribs thinly sliced to add subtle crunch and freshness
• Red onion: half a cup very thinly sliced to give a mild sharpness without overpowering
• Fresh parsley: half a cup finely chopped for a bright herbaceous note
• Extra virgin olive oil: quarter cup for richness and a smooth mouthfeel opt for a good quality cold pressed oil
• Apple cider vinegar: quarter cup to add acidity and brightness choose unfiltered for extra depth
• Garlic: two cloves grated to ensure even flavor distributed throughout
• Dijon mustard: one teaspoon for a little heat and emulsifying power
• Honey or maple syrup: half a teaspoon to balance acidity with sweetness
• Sea salt: one teaspoon to enhance flavors
• Freshly ground black pepper: to taste for mild heat and aroma

Instructions

Blanch the green beans:

Bring a large pot of salted water to a boil. Add the green beans and cook for exactly two minutes until they become tender crisp. Immediately transfer green beans to a bowl of ice water to stop the cooking process. Drain the beans well and pat them dry gently to avoid watering down the salad.

Make the dressing:

Whisk together the olive oil, apple cider vinegar, grated garlic, Dijon mustard, honey or maple syrup, sea salt, and black pepper in a large mixing bowl until the dressing is smooth and emulsified.

Combine the salad:

Combine the kidney beans, chickpeas, blanched green beans, thinly sliced red onion, celery, and chopped parsley in the bowl with the dressing. Toss thoroughly so all the ingredients are evenly coated.

Chill and meld flavors:

Cover the salad and refrigerate for at least one hour to allow the flavors to meld and deepen for the best taste.

My favorite ingredient in this salad is the green beans they provide an irresistible snap and fresh flavor that contrasts beautifully with the creaminess of chickpeas and kidney beans. This salad was my go to dish for family picnics when I wanted something easy to prepare in advance and still look colorful and appetizing.

Storage tips

Store the salad in an airtight container in the refrigerator and consume within three to four days for the freshest taste. The salad loosens over time so give it a gentle toss before serving. Avoid freezing as the texture of the beans and vegetables changes negatively.

Ingredient substitutions

If fresh green beans are unavailable you can substitute with lightly steamed frozen green beans. Cannellini beans or white beans can replace the kidney beans for a milder flavor. Swap celery for cucumber if you prefer a less fibrous crunch.

Serving suggestions

This salad pairs wonderfully with grilled chicken, fish, or as a filling addition to a veggie burger. Serve it chilled or at room temperature for best flavor. Garnish with extra parsley or a sprinkle of feta cheese for a Mediterranean twist.

This three bean salad is bright, nutritious, and easy to make for gatherings or weeknight meals. Let it rest in the fridge so the flavors come together before serving.

Your Recipe Questions Answered

→ How should the green beans be cooked?

Blanch green beans in boiling salted water for 2 minutes until tender-crisp, then plunge into ice water to preserve crunch.

→ Can I substitute chickpeas with another bean?

Canned or cooked chickpeas work best for texture and taste, but white beans or cannellini can be used as alternatives.

→ Is it necessary to chill the salad before serving?

Yes, refrigerating for at least an hour helps the flavors blend and enhances the overall taste experience.

→ What gives the dressing its tangy flavor?

The combination of apple cider vinegar and Dijon mustard creates a bright, tangy dressing that complements the beans.

→ Can this salad be prepared ahead of time?

Absolutely, it's ideal for meal prep and tastes even better after sitting for a few hours in the fridge.