Save Experience the perfect blend of crunch and tang with this classic Three-Bean Salad. A staple at American picnics and potlucks, this vibrant dish combines protein-rich beans with a zesty apple cider vinaigrette, offering a refreshing and healthy side that pairs beautifully with any meal.
Save This salad relies on pantry staples like canned beans and apple cider vinegar, making it as convenient as it is delicious. The addition of fresh celery and parsley provides a necessary crispness that balances the earthy tones of the beans.
Ingredients
Beans
- 1 cup (170 g) canned green beans, drained and rinsed
- 1 cup (170 g) canned kidney beans, drained and rinsed
- 1 cup (170 g) canned chickpeas (garbanzo beans), drained and rinsed
Vegetables & Herbs
- 1/2 cup (60 g) red onion, finely diced
- 1/2 cup (70 g) celery, thinly sliced
- 1/4 cup (10 g) fresh parsley, chopped
Vinaigrette
- 1/4 cup (60 ml) extra-virgin olive oil
- 1/4 cup (60 ml) apple cider vinegar
- 2 tablespoons (25 g) granulated sugar
- 1 teaspoon Dijon mustard
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Step 1: Combine the Base
- In a large bowl, combine the green beans, kidney beans, chickpeas, red onion, celery, and parsley.
- Step 2: Prepare the Vinaigrette
- In a small bowl, whisk together the olive oil, apple cider vinegar, sugar, Dijon mustard, salt, and black pepper until the sugar is dissolved.
- Step 3: Toss the Salad
- Pour the vinaigrette over the bean mixture. Toss gently to coat all ingredients evenly.
- Step 4: Marinate
- Cover and refrigerate for at least 1 hour before serving to allow the flavors to meld.
- Step 5: Final Adjustments
- Toss again before serving, taste, and adjust seasoning if needed.
Zusatztipps für die Zubereitung
Always ensure the beans are thoroughly drained and rinsed before adding them to the bowl. This helps to reduce excess sodium and prevents the vinaigrette from becoming cloudy. Letting the salad rest in the refrigerator is a crucial step for the best flavor profile.
Varianten und Anpassungen
You can customize this salad by adding diced red bell pepper or yellow wax beans for extra color and crunch. For a different flavor profile, try substituting white beans or black beans. If you are watching your sugar intake, you can easily reduce or omit the sugar in the vinaigrette.
Serviervorschläge
This salad is best served chilled. It is a fantastic accompaniment to grilled chicken or fish and travels well for outdoor events. It can be made up to a day in advance for maximum convenience.
Save With its simple preparation and robust shelf life, the Three-Bean Salad remains a favorite for healthy meal prep and summer gatherings. Enjoy this easy, nutrient-rich classic at your next meal.
Recipe Q&A
- → Can I use dried beans instead of canned?
Yes, soak and cook dried beans until tender, then drain well. You'll need about 1.5 cups cooked beans per type. Allow beans to cool completely before mixing with the vinaigrette to prevent wilting the fresh herbs.
- → How long does this salad keep in the refrigerator?
This salad stores beautifully for 4-5 days when kept covered in the refrigerator. The flavors actually improve after a day as the beans absorb more of the vinaigrette. Give it a quick toss before serving leftovers.
- → Can I make this sugar-free?
Absolutely. Replace the granulated sugar with 1-2 tablespoons honey, maple syrup, or your preferred sweetener. Alternatively, omit sweetener entirely—the vinaigrette will be more tart but still delicious.
- → What other vegetables can I add?
Diced red or yellow bell peppers add wonderful color and crunch. Consider adding cucumber, grated carrots, or blanched green beans. Fresh herbs like dill, basil, or cilantro also make lovely additions.
- → Is this suitable for meal prep?
Perfect for meal prep! Make a batch on Sunday and portion into containers for easy lunches throughout the week. It holds up beautifully and doesn't get soggy like many other salads.