Three Bean Salad

Three Bean Salad is the ultimate side dish—fresh, tangy, and brimming with vibrant flavors! Perfect for potlucks, picnics, or a quick weeknight dinner, this classic dish is a wonderful balance of savory and sweet, thanks to its zesty dressing. It’s a dish that celebrates simplicity while delivering a bold punch of flavor. If you’re looking for a dish that’s not only delicious but also easy to prepare, you’ve come to the right place. With a combination of tender beans, crunchy vegetables, and a delightful vinaigrette, this salad is sure to please everyone at the table.

Necessary Kitchen Equipment

  • Large Mixing Bowl: For combining the ingredients.
  • Colander: To rinse and drain the beans.
  • Whisk: To mix the dressing.
  • Knife and Cutting Board: For chopping vegetables.
  • Measuring Cups and Spoons: For precise measurements.

Overview of Ingredients

  • Beans: A trio of kidney beans, garbanzo beans, and green beans for a mix of textures and flavors.
  • Vegetables: Red onion and celery for crunch and bite.
  • Herbs: Fresh parsley for a burst of freshness.
  • Dressing: A tangy blend of olive oil, vinegar, sugar, and mustard.

Step-by-Step Instructions

  1. Prepare the Beans:
    • Rinse and drain the canned kidney and garbanzo beans using a colander.
    • Blanch the green beans by boiling them for 2 minutes, then quickly transferring them to an ice bath. Drain and set aside.
  2. Chop the Vegetables:
    • Dice the red onion finely.
    • Slice the celery into small, thin pieces.
  3. Make the Dressing:
    • In a small bowl, whisk together 1/3 cup olive oil, 1/4 cup apple cider vinegar, 2 tablespoons sugar, 1 teaspoon Dijon mustard, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until emulsified.
  4. Assemble the Salad:
    • In a large mixing bowl, combine the kidney beans, garbanzo beans, green beans, red onion, celery, and parsley.
    • Pour the dressing over the salad and toss until evenly coated.
  5. Chill and Serve:
    • Refrigerate the salad for at least 1 hour to allow the flavors to meld. Serve cold or at room temperature.

Recipe Tips

  • For added crunch, toss in a handful of chopped almonds or sunflower seeds.
  • If you prefer a sweeter dressing, add a drizzle of honey.
  • Adjust the vinegar-to-sugar ratio to suit your taste preferences.

What to Serve with This Recipe

Three Bean Salad pairs beautifully with grilled chicken, roasted vegetables, or crusty bread. It’s also an excellent addition to a summer barbecue spread or as a topping for leafy greens.

Frequently Asked Questions

Can I use frozen green beans?
Yes, thaw them and blanch as directed for best results.

How long does it last in the fridge?
This salad can be stored in an airtight container for up to 4 days.

Can I make it ahead of time?
Absolutely! In fact, the flavors develop even more when the salad sits for a few hours or overnight.

Can I use other types of beans?
Feel free to substitute with black beans, cannellini beans, or even edamame for a unique twist.

Notes

  • Be sure to taste the dressing and adjust seasoning as needed before combining it with the salad.
  • For a lighter version, reduce the amount of oil or replace it with a light vinaigrette.

Enjoy this bright and flavorful Three Bean Salad as a delightful addition to your meal!

Three Bean Salad Recipe

Three Bean Salad is the ultimate side dish—fresh, tangy, and brimming with vibrant flavors! Perfect for potlucks, picnics, or a quick weeknight dinner, this classic dish is a wonderful balance of savory and sweet, thanks to its zesty dressing. It's a dish that celebrates simplicity while delivering a bold punch of flavor.

Equipment

  • Large Mixing Bowl: For combining the ingredients.
  • Colander: To rinse and drain the beans.
  • Whisk: To mix the dressing.
  • Knife and cutting board (for chopping vegetables)
  • Measuring Cups and Spoons: For precise measurements.

Ingredients
  

  • Beans: A trio of kidney beans garbanzo beans, and green beans for a mix of textures and flavors.
  • Vegetables: Red onion and celery for crunch and bite.
  • Herbs: Fresh parsley for a burst of freshness.
  • Dressing: A tangy blend of olive oil vinegar, sugar, and mustard.

Instructions
 

  • Prepare the Beans:
  • Rinse and drain the canned kidney and garbanzo beans using a colander.
  • Blanch the green beans by boiling them for 2 minutes, then quickly transferring them to an ice bath. Drain and set aside.
  • Chop the Vegetables:
  • Dice the red onion finely.
  • Slice the celery into small, thin pieces.
  • Make the Dressing:
  • In a small bowl, whisk together 1/3 cup olive oil, 1/4 cup apple cider vinegar, 2 tablespoons sugar, 1 teaspoon Dijon mustard, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until emulsified.
  • Assemble the Salad:
  • In a large mixing bowl, combine the kidney beans, garbanzo beans, green beans, red onion, celery, and parsley.
  • Pour the dressing over the salad and toss until evenly coated.
  • Chill and Serve:
  • Refrigerate the salad for at least 1 hour to allow the flavors to meld. Serve cold or at room temperature.

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