Three-Bean Salad (Printable)

Vibrant medley of beans tossed in tangy vinaigrette, perfect for summer gatherings

# What You'll Need:

→ Beans

01 - 1 cup canned green beans, drained and rinsed
02 - 1 cup canned kidney beans, drained and rinsed
03 - 1 cup canned chickpeas, drained and rinsed

→ Vegetables & Herbs

04 - 1/2 cup red onion, finely diced
05 - 1/2 cup celery, thinly sliced
06 - 1/4 cup fresh parsley, chopped

→ Vinaigrette

07 - 1/4 cup extra-virgin olive oil
08 - 1/4 cup apple cider vinegar
09 - 2 tablespoons granulated sugar
10 - 1 teaspoon Dijon mustard
11 - 1/2 teaspoon salt
12 - 1/4 teaspoon black pepper

# Directions:

01 - In a large bowl, combine the green beans, kidney beans, chickpeas, red onion, celery, and parsley.
02 - In a small bowl, whisk together the olive oil, apple cider vinegar, sugar, Dijon mustard, salt, and black pepper until the sugar is completely dissolved.
03 - Pour the vinaigrette over the bean mixture and toss gently to coat all ingredients evenly.
04 - Cover and refrigerate for at least 1 hour before serving to allow the flavors to meld.
05 - Toss again before serving, taste, and adjust seasoning if needed.

# Expert Tips:

01 -
  • It comes together in minutes, but tastes like you fussed over it all afternoon.
  • The longer it sits, the better it gets—literally improve with time in your fridge.
  • It's naturally vegetarian, gluten-free, and dairy-free without feeling like you're missing anything.
  • Perfect for meal prep since it actually tastes better the next day.
02 -
  • Don't skip rinsing the canned beans—it removes the starchy liquid that makes dressing look cloudy and dull.
  • The salad gets better as it sits, so make it hours ahead or even a full day before; the flavor deepens instead of fading.
  • Always taste and adjust seasoning right before serving, as salt and vinegar intensity can shift after chilling.
03 -
  • Use the finest quality olive oil you have on hand; the dressing relies on it for depth, and it really shows in the final flavor.
  • If you're reducing sugar, go slowly—the sweetness balances the vinegar's bite in a way that's harder to replace than you'd think.
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