Three-Bean Salad with Tangy Vinaigrette

A vibrant Three-Bean Salad is the ultimate versatile side dish, combining a medley of canned beans with a zesty homemade vinaigrette. Perfect for everything from summer picnics to quick weekday lunches, this refreshing salad offers a satisfying crunch and a tangy flavor profile that only improves with time.

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This recipe transforms pantry staples into a fresh, colorful masterpiece. The combination of kidney beans, chickpeas, and green beans provides a delightful range of textures, while the apple cider vinaigrette adds a bright, sharp finish that balances the earthiness of the beans perfectly.

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

In a large bowl, combine the green beans, kidney beans, chickpeas, red onion, celery, and parsley.

Step 2

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

Pour the vinaigrette over the bean mixture. Toss gently to coat all ingredients evenly.

Step 4

Cover and refrigerate for at least 1 hour before serving to allow the flavors to meld.

Step 5

Toss again before serving, taste, and adjust seasoning if needed.

Zusatztipps für die Zubereitung

The resting phase in the refrigerator is crucial. During this hour, the beans absorb the vinaigrette, softening the bite of the red onion and infusing every bite with the tangy dressing. If you have time, let it chill even longer for maximum flavor.

Varianten und Anpassungen

Feel free to customize this salad based on what is in your pantry. You can add diced red bell pepper or yellow wax beans for more color, or swap the chickpeas for white beans or black beans. For those monitoring sugar intake, the granulated sugar can be reduced or omitted entirely.

Serviervorschläge

This Three-Bean Salad is best served chilled in a glass or white ceramic bowl to showcase its vibrant colors. It pairs wonderfully with grilled chicken, burgers, or as part of a larger potluck spread alongside other refreshing salads.

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Whether you are looking for a healthy side dish or a crowd-pleasing potluck favorite, this Three-Bean Salad is sure to be a hit. Its simple preparation and bright, tangy taste make it a timeless recipe you'll return to again and again. Enjoy!

Questions & Answers

→ How long should three-bean salad chill before serving?

Refrigerate for at least 1 hour before serving to allow the flavors to meld properly. The salad tastes even better after several hours or overnight in the refrigerator.

→ Can I use dried beans instead of canned?

Yes, you can use dried beans that have been cooked and cooled. Cook 1 cup of dried beans per type, then cool completely before combining with the other ingredients. Canned beans are more convenient for this quick preparation.

→ How long does this salad stay fresh in the refrigerator?

Properly stored in an airtight container, three-bean salad stays fresh for up to 4-5 days in the refrigerator. The vegetables may soften slightly over time, but the flavors continue to develop.

→ Can I make this salad sugar-free?

Absolutely. You can reduce the sugar amount or substitute with honey, maple syrup, or your preferred sweetener. For a completely sugar-free version, simply omit the sweetener entirely—the vinaigrette will still be delicious.

→ What other vegetables can I add to this salad?

Diced red or yellow bell pepper adds extra color and crunch. You can also include diced cucumber, grated carrots, or finely chopped fresh herbs like dill or basil for additional flavor dimensions.