Three Bean Salad: An Amazing Ultimate Recipe

Why You’ll Love This Recipe

This Three Bean Salad is the ultimate balance of flavors and textures. The hearty kidney beans and chickpeas provide protein and substance, while the green beans add a fresh crunch. The vibrant red onion and bell pepper add a bit of sweetness, and the tangy, zesty dressing brings it all together. Plus, it’s easy to prepare, requires no cooking (except for blanching the green beans), and can be made ahead of time for a stress-free meal. It’s also customizable, allowing you to adjust the ingredients to your taste.

Ingredients

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

• 1 cup kidney beans (canned, drained and rinsed)
• 1 cup chickpeas (canned, drained and rinsed)
• 1 cup green beans (trimmed and cut into 1-inch pieces)
• ½ cup red onion (finely chopped)
• ½ cup bell pepper (diced)
• ¼ cup fresh parsley (chopped)
• ¼ cup olive oil
• 3 tablespoons apple cider vinegar
• 1 tablespoon Dijon mustard
• 1 teaspoon garlic powder
• Salt and pepper to taste

Kitchen Equipment Needed:

• Large mixing bowl
• Small bowl for the dressing
• Colander (for draining beans)
• Knife and cutting board
• Whisk

Directions

1. Prepare the Beans:
   If using canned beans, drain and rinse the kidney beans and chickpeas thoroughly in a colander. If using fresh green beans, blanch them by boiling them in water for about 3-4 minutes, then quickly plunging them into cold water to stop the cooking process. Drain and set aside.
2. Combine Ingredients:
   In a large mixing bowl, combine the kidney beans, chickpeas, and prepared green beans.
3. Add Vegetables:
   Next, add the finely chopped red onion, diced bell pepper, and chopped parsley to the bean mixture.
4. Make the Dressing:
   In a separate small bowl, whisk together the olive oil, apple cider vinegar, Dijon mustard, garlic powder, salt, and pepper until well combined.
5. Dress the Salad:
   Pour the dressing over the bean and vegetable mixture. Toss everything gently to ensure an even coating of dressing on all the ingredients.
6. Chill the Salad:
   For the best flavors, cover the bowl and refrigerate the salad for about 30 minutes. This allows the flavors to meld together.
7. Taste and Adjust:
   Before serving, taste the salad and adjust the seasoning if needed. You can add more salt, pepper, or vinegar to enhance the flavor to your liking.
8. Serve:
   Give the salad one last gentle toss before serving to ensure an even distribution of ingredients.

Servings and Timing

• Servings: 4 servings
• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Chill Time: 30 minutes
• Total Time: 15 minutes + 30 minutes chilling

Variations

• Add Protein: For a more filling meal, add grilled chicken, tuna, or even a boiled egg to make it a main dish.
• Spicy Kick: If you like a little heat, add some red pepper flakes or a diced jalapeño to the salad.
• Vegan Option: This salad is naturally vegan, but if you want to make it even more plant-based, skip the Dijon mustard (if not vegan-friendly) or opt for a plant-based mustard.
• Additional Veggies: You can include other vegetables like carrots, cucumber, or avocado to make the salad even more vibrant and nutritious.

Storage/Reheating

This Three Bean Salad keeps well in the refrigerator for up to 3 days. Simply store it in an airtight container. The flavors will continue to develop as it sits, making it a great option for meal prep. It’s best served cold, so no reheating is necessary.

FAQs

1. Can I use frozen green beans instead of fresh?

Yes, you can use frozen green beans. Just blanch them in boiling water for a few minutes to soften them before adding them to the salad.

2. Can I make this salad ahead of time?

Yes, this salad is great for meal prep. Prepare it the day before, and the flavors will continue to meld together, making it even better.

3. Can I use other types of beans?

Yes, you can substitute the kidney beans or chickpeas with other beans like black beans, pinto beans, or cannellini beans based on your preferences.

4. Can I add cheese to this salad?

Yes, you can add some crumbled feta, goat cheese, or Parmesan for an extra creamy and savory flavor.

5. How long does the Three Bean Salad last in the fridge?

The salad will last in the fridge for up to 3 days, making it perfect for leftovers or meal prep.

6. Can I add more vegetables to this salad?

Yes! Feel free to add more veggies like carrots, cucumbers, or even corn for additional flavor and texture.

7. Is this recipe gluten-free?

Yes, this Three Bean Salad is naturally gluten-free, so it’s perfect for anyone following a gluten-free diet.

8. Can I make this salad spicier?

Yes, add a chopped jalapeño or a pinch of cayenne pepper for a spicy kick to the dressing.

9. Can I add more dressing to the salad?

Absolutely! If you prefer a more saucy salad, feel free to add extra dressing or adjust the seasoning to suit your tastes.

10. Can I freeze this salad?

It’s not recommended to freeze the Three Bean Salad, as the texture of the beans and vegetables may change once thawed. However, the salad is great to prepare ahead and store in the fridge.

Conclusion

This Three Bean Salad is a quick, easy, and nutritious dish that combines vibrant vegetables, hearty beans, and a tangy dressing for the perfect refreshing meal. It’s versatile, customizable, and can be made ahead of time, making it ideal for busy days, picnics, or barbecues. Whether you enjoy it as a side dish or a light meal, it’s a delicious and healthy option that everyone will love!

Three Bean Salad: An Amazing Ultimate Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

• Author: Amy
• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Total Time: 45 minutes
• Yield: 4 servings
• Category: Salad
• Method: Mixing
• Cuisine: Mediterranean

Print Recipe

Pin Recipe

---

Description

This Three Bean Salad is a colorful, nutritious, and tangy dish that combines kidney beans, chickpeas, and green beans with a zesty dressing. It’s perfect for a refreshing side dish, meal prep, or a light main dish.

---

Ingredients

1 cup kidney beans (canned, drained and rinsed)

1 cup chickpeas (canned, drained and rinsed)

1 cup green beans (trimmed and cut into 1-inch pieces)

½ cup red onion (finely chopped)

½ cup bell pepper (diced)

¼ cup fresh parsley (chopped)

¼ cup olive oil

3 tablespoons apple cider vinegar

1 tablespoon Dijon mustard

1 teaspoon garlic powder

Salt and pepper to taste

Cook Mode Prevent your screen from going dark

---

Instructions

1. Prepare the Beans: If using canned beans, drain and rinse the kidney beans and chickpeas. Blanch the green beans by boiling them for 3-4 minutes and then plunging them into cold water to stop cooking. Drain and set aside.
2. Combine Ingredients: In a large bowl, combine the kidney beans, chickpeas, and green beans.
3. Add Vegetables: Add the red onion, bell pepper, and parsley to the beans.
4. Make the Dressing: In a small bowl, whisk together olive oil, apple cider vinegar, Dijon mustard, garlic powder, salt, and pepper.
5. Dress the Salad: Pour the dressing over the bean and vegetable mixture, tossing gently to combine.
6. Chill: Cover the salad and refrigerate for 30 minutes for the flavors to meld together.
7. Taste and Adjust: Taste the salad and adjust the seasoning with more salt, pepper, or vinegar as needed.
8. Serve: Toss again before serving and enjoy!

---

Notes

For extra protein, add grilled chicken, tuna, or a boiled egg to make it a full meal.

For a vegan version, omit the Dijon mustard (if non-vegan) or use a plant-based mustard.

Add jalapeños or red pepper flakes for a spicy kick.

---

Nutrition

• Serving Size: 1 serving
• Calories: 250
• Sugar: 6g
• Sodium: 200mg
• Fat: 15g
• Saturated Fat: 2g
• Unsaturated Fat: 11g
• Trans Fat: 0g
• Carbohydrates: 26g
• Fiber: 7g
• Protein: 8g
• Cholesterol: 0mg