Three Bean Salad might be considered retro, but I think classics are kept around for a reason. This salad is incredibly easy to make. It’s also packed with plant-based protein, fiber and surprisingly fresh flavor. While many traditional versions are coated in a sugary dressing, this Three Bean Salad recipe is lightened up. I achieve this by tossing it in a tangy vinaigrette that allows the beans and herbs to truly shine.

Even better, this healthy Three Bean Salad is designed to be made ahead. As it rests in the refrigerator, the flavors are blended together and deepened. More times than not, it will taste even better the next day. Because no cooking is required (other than some blanching), it can be prepared in just minutes using pantry staples, making it an ideal option for potlucks, picnics, meal prep or a quick weeknight side dish.

Most importantly, this classic Three Bean Salad recipe is designed to be flexible and fun. Different beans can be swapped in, extra crunch can be folded through and fresh herbs can be added with a generous hand. In other words, it’s the kind of no-cook side dish that is meant to be played with. It can be dressed up, dressed down and confidently placed right at the center of the table.

Ingredients

• green beans- fresh is the way to go here. Look for bright, vibrant color with firm texture and smooth skin
• red kidney beans- canned is suitable. these beans absorb flavor and hold their shape. plus they add a nice visual contrast.
• garbanzo beans- canned is perfectly fine. they add a creamy-meets-firm texture and make the salad more filling.
• red onion- adds a sharpness and contrast to the earthy beans
• celery- adds a nice fresh and crisp element to the salad
• parsley- lightens the overall flavors and offers a bright herbal lift
• vinaigrette- homemade is always the way to go. this will come together easily with a few pantry staples. the white wine vinegar will add a soft acidity that doesn’t compete with the other ingredients.

Making the Three Bean Salad

Start by bringing a large pot of water to a boil and blanch your fresh green beans for about 5 minutes. You want them tender-crisp and still vibrant. You want them to keep their bright, green color. Immediately drain drop them into an ice bath to stop the cooking and lock in that color. After a few minutes, drain them and pat dry. Move onto prepping the other beans. Rinse your canned red kidney beans and garbanzo beans really well. It will take a few extra minutes but remove the skins from the garbanzo beans. Give them a little shake in the colander to remove excess moisture so your vinaigrette doesn’t get watered down.

Next, build the crunch and freshness of the salad. Dice your celery for that clean snap, finely chop fresh parsley for brightness and thinly slice red onion. For a milder onion bite, let the onion slices soak in cold water for about 5 minutes, then drain and pat dry. Toss everything together in a large bowl- the blanched green beans, red kidney beans, garbanzo beans, celery, parsley and red onion.

Making the White Wine Vinaigrette

For the vinaigrette, I keep it simple yet bold. Add white wine vinegar, extra virgin olive oil, grated garlic, Dijon mustard, dried oregano and honey to a mason jar. Tightly screw on the lid and shake until the dressing turns lightly creamy and emulsified. The Dijon is doing the heavy lifting here. Season generously with salt and freshly cracked black pepper, then give it one more good shake. You’re looking for a balanced dressing. It should be bright but not sharp and slightly sweet but not sugary. Taste and feel free to adjust until it feels right, then pour it over your salad and let it do its thing.

Serving Suggestions

Gently toss the bean salad with the vinaigrette being careful not to smash or bruise the beans. You want to be sure that the dressing is evenly distributed. Cover the bowl and refrigerate for at least an hour and up to 24 hours. This will allow the flavors to deepen and the beans to soak up some of that delicious dressing. You can serve the salad cold, but I prefer it closer to room temperature. If you let the salad sit out for about 20–30 minutes before serving, everything wakes up. The vinaigrette loosens, the garlic and oregano bloom and the beans taste creamier and more seasoned. The texture is better and the whole bowl will taste better, in my opinion.

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Three Bean Salad

Simple three bean salad with tangy vinaigrette

Prep Time15 minutes mins

Cook Time5 minutes mins

Total Time20 minutes mins

Course: Salad, Side Dish

Servings: 5

Ingredients

Bean Salad

• 1 cups green beans cut into 1-inch pieces
• 15 oz red kidney beans drained and rinsed
• 15 oz garbanzo beans drained, rinsed, skins removed
• 1/2 cup red onion thinly sliced
• 2 celery stalks diced
• 2 tbsp fresh parsley chopped
• salt to taste
• pepper to taste

Vinaigrette

• 2 tbsp white wine vinegar
• 1/4 cup extra virgin olive oil
• 1 garlic clove grated
• 1 tsp Dijon mustard
• 1 tsp dried oregano
• 1 tsp. honey
• salt to taste
• pepper to taste

Instructions

• Bring a large pot of water to a boil. Add green beans and cook for 5 minutes or until just tender.
• While the green beans are cooking, prepare a large bowl of ice water. Remove green beans from pot with a spider strainer or large slotted spoon and place directly into the ice water to stop the cooking process. Drain and pat dry.
• In a small bowl, soak red onions in cold water for 5 minutes to reduce pungency. Drain and pat dry.
• In large bowl, combine blanched green beans, red kidney beans, garbanzo beans, red onion and celery.
• In a mason jar, combine white wine vinegar, extra virgin olive oil, garlic, Dijon mustard, dried oregano and honey. Tightly secure lid and shake until emulsified. Season with salt and pepper to taste and shake again.
• Pour the vinaigrette into the bowl of beans along with fresh parsley. Gently toss to evenly distribute. Season with salt and pepper to taste.
• Refrigerate at least 1 hour prior to serving.