Three Bean Salad ~
A vibrant and refreshing blend of colorful beans tossed in tangy dressing.
Serve with Chickpea Burgers or Grilled Pesto Tofu.
Classic Three Bean Salad Recipe
Three-bean salads are beloved for their versatility and convenience. I like this easy salad for its mix of textures and tangy flavor. It’s a great make-ahead dish for summer picnics and makes a hearty protein-packed side dish.
One of the best things about this salad is its adaptability. I often experiment with different types of beans, swapping in chickpeas or black beans, depending on what I have in my pantry. And the make-ahead aspect is a real time-saver – I can prepare this salad the night before, and the flavors only improve as they meld in the fridge. This three-bean salad can be served cold or room temperature and never fails to impress with its fresh taste and colorful presentation.
This easy Three Bean Salad is a summer favorite!
Ingredients for Three Bean Salad
You will need the following:
- 2 cups frozen green beans, thawed
- 1 (15-ounce) can dark red kidney beans, rinsed and drained
- 1 (15-ounce) can cannellini beans, rinsed and drained
- 1/4 cup red onion, chopped
- 1/4 cup apple cider vinegar
- 3 tablespoons olive oil
- 2 tablespoons granulated sugar
- 1 1/2 teaspoons creamy Dijon mustard
- 1 teaspoon salt
- 3/4 teaspoon ground black pepper
- 1/4 cup fresh parsley, chopped
Ingredient Notes
- Green Beans: Frozen green beans work well here, but fresh blanched green beans can be substituted for a crispier texture.
- Kidney Beans & Cannellini Beans: These creamy beans provide a nice contrast. Feel free to substitute with other canned beans, such as garbanzo beans, black beans, or wax beans for variety.
- Red Onion: Adds a sharp, crisp flavor. Soak in cold water for 10 minutes before using to mellow the flavor if desired.
- Apple Cider Vinegar: Provides tanginess. White wine vinegar can be used as an alternative.
- Olive Oil: Adds richness to the dressing. Vegetable oil can be used as a substitute, though it will alter the flavor slightly.
- Granulated Sugar: Regular white sugar balances the acidity. Adjust to taste or use a sugar substitute if preferred.
- Dijon Mustard: Adds depth to the dressing. Whole grain mustard can be used for added texture.
- Parsley:Fresh parsley brightens the dish. Cilantro or basil can be used for a different flavor profile.
How to Make Three Bean Salad
STEP ONE: Combine Beans and Onion. In a large bowl, combine green beans, kidney beans, cannellini beans, and chopped red onion.
STEP TWO: Mix the Dressing. In a small bowl, whisk together apple cider vinegar, olive oil, sugar, Dijon mustard, salt, and black pepper to create the dressing.
STEP THREE: Dress the Salad. Pour the dressing over the bean mixture and stir gently to combine.
STEP FOUR: Add the Parsley. Add chopped parsley and toss lightly to distribute throughout the salad.
STEP FIVE: Chill and Serve. Refrigerate for at least 2 hours (or overnight) to allow flavors to meld. Before serving, taste and adjust seasoning if needed. Serve cold or at room temperature.
FAQ
- Can I make this salad ahead of time? Yes, this salad is perfect for making ahead. It actually tastes better after marinating for a few hours or overnight.
- How long will this salad keep in the refrigerator? Properly stored in an airtight container, this salad will keep for 3-5 days in the refrigerator.
- Can I use dried beans instead of canned? Yes, you can use dried beans. Just be sure to cook them until tender before using in the salad.
- Is this salad vegan? Yes, this Three Bean Salad is naturally vegan.
- Can I add other vegetables to this salad? Absolutely! Diced bell peppers, celery, or cucumber make great additions to this versatile salad.
Storage
- Store any leftovers in an airtight container in the refrigerator.
More Easy Recipes You’ll Love!
- Summer Pasta Salad
- Parsley Potato Salad
- Balsamic Green Bean Salad
- Bell Pepper Salad
- Snap Pea Salad
Follow This Wife Cooks on Flipboard | Instagram | Facebook | Pinterest
Three Bean Salad
Ingredients
- 2 cups frozen green beans thawed
- 1 15-ounce can dark red kidney beans, rinsed and drained
- 1 15-ounce can cannellini beans, rinsed and drained
- 1/4 cup red onion chopped
- 1/4 cup apple cider vinegar
- 3 tablespoons olive oil
- 2 tablespoons granulated sugar
- 1 1/2 teaspoons creamy Dijon mustard
- 1 teaspoon salt
- 3/4 teaspoon ground black pepper
- 1/4 cup fresh parsley chopped
Instructions
- In a large bowl, combine green beans, kidney beans, cannellini beans, and chopped red onion.
- In a small bowl, whisk together apple cider vinegar, olive oil, sugar, Dijon mustard, salt, and black pepper to create the dressing.
- Pour the dressing over the bean mixture and stir gently to combine.
- Add chopped parsley and toss lightly to distribute throughout the salad.
- Refrigerate for at least 2 hours (or overnight) to allow flavors to meld. Before serving, taste and adjust seasoning if needed. Serve cold or at room temperature.
Leave a Reply