Classic Three Bean Salad

Why You’ll Love This Recipe

This Classic Three Bean Salad is the perfect combination of hearty beans, fresh vegetables, and a zesty dressing. It’s quick to make, requires minimal ingredients, and can be served chilled, making it a great make-ahead option. The beans provide protein and fiber, while the vegetables add crunch and color. The tangy vinaigrette ties everything together, making it a refreshing and satisfying salad that pairs well with almost any main dish. Plus, it’s naturally vegan and gluten-free!

Ingredients

• 1 can (15 oz) kidney beans, drained and rinsed

• 1 can (15 oz) chickpeas (garbanzo beans), drained and rinsed

• 1 can (15 oz) green beans, drained (or use fresh green beans, blanched)

• 1/2 red onion, finely chopped

• 1/2 bell pepper, diced (any color)

• 1/4 cup fresh parsley, chopped (optional)

For the dressing:

• 1/4 cup olive oil

• 3 tablespoons red wine vinegar

• 1 tablespoon Dijon mustard

• 1 teaspoon maple syrup or honey (optional, for sweetness)

• 1 garlic clove, minced

• Salt and pepper to taste

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

Directions

1. In a large mixing bowl, combine the kidney beans, chickpeas, and green beans. If using fresh green beans, blanch them by boiling for 2-3 minutes and then plunging them into ice water to retain their color and crunch.

2. Add the chopped red onion, bell pepper, and parsley (if using) to the beans.

3. In a small bowl or jar, whisk together the olive oil, red wine vinegar, Dijon mustard, maple syrup or honey (if using), minced garlic, salt, and pepper.

4. Pour the dressing over the bean mixture and toss gently to combine, ensuring all the ingredients are coated in the dressing.

5. Refrigerate the salad for at least 30 minutes before serving to allow the flavors to meld together.

6. Give the salad a quick toss before serving and adjust seasoning if necessary.

Servings and timing

This recipe makes about 6 servings and takes approximately 15 minutes to prepare, plus 30 minutes of chilling time.

Variations

• Add more veggies: Add diced cucumber, cherry tomatoes, or shredded carrots for extra color and crunch.

• Herb variations: Swap out the parsley for fresh cilantro, dill, or basil for a different flavor profile.

• Spicy kick: For some heat, add a chopped jalapeño or red pepper flakes to the dressing.

• Add protein: Add grilled chicken, tuna, or boiled eggs to turn this salad into a more filling main dish.

• Sweetness: If you prefer a sweeter salad, increase the amount of maple syrup or honey in the dressing, or add a handful of raisins or dried cranberries.

Storage/reheating

This Three Bean Salad is best served cold and can be stored in an airtight container in the refrigerator for up to 3 days. The flavors will continue to develop as it sits, so it’s perfect for making ahead. However, avoid freezing it, as the beans and vegetables may lose their texture once thawed.

FAQs

Can I use fresh beans instead of canned?

Yes, you can use fresh beans, though they’ll need to be cooked and cooled before using them in the salad. Canned beans are quicker and more convenient, but fresh beans will work just as well.

Can I make this salad ahead of time?

Yes! This salad actually tastes better after it has had some time to sit in the fridge and let the flavors meld together. It’s a great make-ahead dish for parties or meal prep.

How long will this salad last in the fridge?

This Three Bean Salad will last for up to 3 days in the fridge. The beans will soften over time, but the flavors will continue to develop.

Can I use other types of beans?

Yes, feel free to substitute or add other beans like black beans, cannellini beans, or pinto beans for a different flavor and texture.

Can I add cheese to this salad?

Yes! Feta, goat cheese, or shredded cheddar are great options if you want to add a creamy, tangy element to the salad.

Is this salad vegan and gluten-free?

Yes, this Classic Three Bean Salad is both vegan and gluten-free, making it a great option for those with dietary restrictions.

Can I add a different type of dressing?

Definitely! If you prefer a creamy dressing, you can use a yogurt-based dressing or a tahini dressing. A simple balsamic vinaigrette also works well for a different flavor.

How do I make this salad spicier?

To add a bit of spice, add a chopped jalapeño, red pepper flakes, or a dash of hot sauce to the dressing.

Can I serve this salad warm?

While this salad is typically served cold, you can serve it at room temperature if you prefer. Just be sure to chill it for at least 30 minutes to allow the flavors to meld.

Can I use frozen green beans?

Yes, frozen green beans work well in this salad. Just blanch them in hot water for a few minutes before adding them to the other ingredients.

Conclusion

Classic Three Bean Salad is a delicious, healthy, and easy-to-make dish that’s perfect for any occasion. With its vibrant beans, crunchy vegetables, and tangy dressing, it’s a refreshing and satisfying side dish. Whether you’re serving it at a summer barbecue, taking it to a potluck, or enjoying it as a light lunch, this salad is sure to become a staple in your recipe collection. It’s quick, versatile, and packed with flavor, making it a great choice for any meal.

Classic Three Bean Salad

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• Author: Lisa
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 6 servings
• Category: Snack, Side Dish
• Method: Tossed
• Cuisine: American
• Diet: Vegan

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Description

Classic Three Bean Salad is a vibrant, healthy dish that combines kidney beans, chickpeas, and green beans with crisp vegetables, all tossed in a tangy vinaigrette. Perfect for potlucks, picnics, or as a side dish, this refreshing salad is vegan, gluten-free, and packed with protein and fiber, making it both delicious and nutritious.

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Ingredients

• 1 can (15 oz) kidney beans, drained and rinsed

• 1 can (15 oz) chickpeas (garbanzo beans), drained and rinsed

• 1 can (15 oz) green beans, drained (or use fresh green beans, blanched)

• 1/2 red onion, finely chopped

• 1/2 bell pepper, diced (any color)

• 1/4 cup fresh parsley, chopped (optional)

For the dressing:

• 1/4 cup olive oil

• 3 tablespoons red wine vinegar

• 1 tablespoon Dijon mustard

• 1 teaspoon maple syrup or honey (optional, for sweetness)

• 1 garlic clove, minced

• Salt and pepper to taste

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Instructions

• Prepare the Beans:
  In a large mixing bowl, combine the kidney beans, chickpeas, and green beans. If using fresh green beans, blanch them by boiling for 2-3 minutes and then plunging them into ice water to retain their color and crunch.

• Add the Vegetables:
  Add the chopped red onion, diced bell pepper, and parsley (if using) to the beans.

• Make the Dressing:
  In a small bowl or jar, whisk together the olive oil, red wine vinegar, Dijon mustard, maple syrup or honey (if using), minced garlic, salt, and pepper.

• Toss the Salad:
  Pour the dressing over the bean mixture and toss gently to combine, ensuring all the ingredients are coated in the dressing.

• Chill and Serve:
  Refrigerate the salad for at least 30 minutes before serving to allow the flavors to meld together. Give the salad a quick toss before serving and adjust seasoning if necessary.

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Notes

Add more veggies: Diced cucumber, cherry tomatoes, or shredded carrots add extra color and crunch.Herb variations: Swap parsley for cilantro, dill, or basil for different flavor profiles.Spicy kick: Add a chopped jalapeño, red pepper flakes, or a dash of hot sauce to the dressing.Add protein: For a heartier meal, top with grilled chicken, tuna, or boiled eggs.Sweetness: Add more maple syrup or honey, or toss in raisins or dried cranberries for extra sweetness.