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.