Three-Bean Salad with Tangy Vinaigrette (Printable)

A refreshing bean medley with tangy vinaigrette, perfect for gatherings and healthy meals.

# What You'll Need:

→ Beans

01 - 1 cup canned green beans, drained and rinsed
02 - 1 cup canned kidney beans, drained and rinsed
03 - 1 cup canned chickpeas, drained and rinsed

→ Vegetables and Herbs

04 - 1/2 cup red onion, finely diced
05 - 1/2 cup celery, thinly sliced
06 - 1/4 cup fresh parsley, chopped

→ Vinaigrette

07 - 1/4 cup extra-virgin olive oil
08 - 1/4 cup apple cider vinegar
09 - 2 tablespoons granulated sugar
10 - 1 teaspoon Dijon mustard
11 - 1/2 teaspoon salt
12 - 1/4 teaspoon black pepper

# How-To Steps:

01 - In a large bowl, combine the green beans, kidney beans, chickpeas, red onion, celery, and parsley.
02 - In a small bowl, whisk together the olive oil, apple cider vinegar, sugar, Dijon mustard, salt, and black pepper until the sugar is completely dissolved.
03 - Pour the vinaigrette over the bean mixture and toss gently to coat all ingredients evenly.
04 - Cover and refrigerate for at least 1 hour before serving to allow the flavors to meld together.
05 - Toss again before serving, taste, and adjust seasoning if needed.

# Top Tips:

01 -
  • Simple and quick with only 15 minutes of hands-on preparation.
  • Nutrient-dense and high in plant-based protein and fiber.
  • Naturally vegetarian, gluten-free, and dairy-free to suit various diets.
  • Flavors meld beautifully, making it an excellent make-ahead option.
02 -
  • Always rinse and drain canned beans thoroughly to control sodium and improve the texture of the salad.
  • This dish can be prepared up to a day in advance, making it a stress-free option for hosting.
  • Adjust the seasoning with an extra pinch of salt or pepper just before serving to refresh the flavors.
  • Use a large mixing bowl to ensure you can toss the ingredients without breaking the tender beans.
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