This three bean salad with simple ingredients is a picnic classic! Simply stir three types of beans, crispy vegetables, fresh parsley and a spicy apple cider vinegar dressing. It is refreshing, simple and fits so well with other picnic salads such as potato salad, herb salad and pasta salad.
I developed this recipe as a traditional recipe with three bean salads because I enjoy the structural combination of green beans, chickpea and dark red kidney beans. The resulting salad ends with a fresh, crispy bite from the green beans, which are in contrast to chickpea from the creamy chickpea and kidney beans. But you can really use all the beans you like! Run your pantry on all cans that lurk in the background of the shelves! White beans, pint beans and Lima beans (also known as butter beans) work very well. You can also make other variations and add a Mexican -inspired or Mediterranean Twist! I designed this recipe so that I can be very adaptable and I share all the details below.
Key ingredients
These are the main components you need to create a classic Three bean salad. You will find the full list of ingredients and measurements in the Recipe card below.
Three beans – For the part of the salad you need green beans, kidney beans and chickpeas (also designated chickpea).
Crispy vegetables – The creamy beans are observed in slices sliced celery and chopped red onion to supplement the creamy beans. Feel free to use chopped cucumber or green pepper instead of the celery if desired.
Dressing – For the bright, spicy dressing you need a simple mix of apple cider vinegar, sugar, salt, black pepper and olive oil.
Can I use frozen beans?
Yes, you can use frozen beans. In step 1 all frozen beans cook from frozen cooking. If you plan to use other beans such as Lima beans and Cannellini beans, you can also use them from frozen.
Pro tips for creating this recipe
I love the color and the firmer texture of fresh green beans, but instead you can use green beans in doses. For this classic three-bean salad, use a 15 -unzen dose of green beans or yellow wax beans. You don’t have to blanch them. Simply give them a good conditioner and let it go well before stirring them together with the other beans.
Drain the beans well in canned food. To prevent an aqueous salad, leave the kidney beans in canned food and chickpeas enough time to remove as much liquid as possible after rinsing.
To increase the taste of the dressing, Add 1 tablespoon of dijon -mustard, 2 finely chopped or grated garlic cloves and/or press a lemon juice.
If you like a sweeter salad dressing, Add additional sugar, honey or maple syrup to taste.
How to do three bean salad
1. Cook the fresh beans to the crispy tender. Drain, rinse with cold water and let them dry.
2. To a large bowl, give the cooked green beans, kidney beans, chickpeas, celery and red onion. Set aside for the time being.
3. Whisk the vinegar, sugar, salt and pepper in a medium -sized bowl. When wiping, slowly add the olive oil to emulsify the dressing.
4. Pour the bean salad dressing over the bean mixture and add the parsley. Stir well to combine. Let it sit at least 30 minutes before serving and season with more salt and pepper.
Three bean salad recipe
Three bean salad is a refreshing side dish that is perfect for summer picnics.
Recipe for printing
Instructions
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Bring a medium pot of water to boil over strong heat. Season it with salt. Let the green beans boil for 3 to 4 minutes until they are crispy and yet tender. Drain the green beans in a colander and rinse them down under cold water. Let dry.
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Combine the green beans, kidney beans, chickpeas, celery and red onion in a large mixed bowl.
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Whisk in a medium -sized bowl to combine the vinegar, sugar, salt and pepper. Slowly add the olive oil when wiping, starting with a few drops and gain weight to increase slow electricity to emulsify the dressing.
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Pour the dressing over the bean mixture and add the parsley. Mix well to combine. Let it sit for 30 minutes before serving. Season to taste with more salt and pepper.
Notes
- Give the salad time to rest before serving. At least 30 minutes, but even longer is better! The more time you give it, the more aromas of the dressing are absorbed by the beans.
Nutrition
Calories: 389Kcal | Carbohydrates: 40G | Protein: 13G | Fat: 21G | Saturated fat: 3G | Polyunes unsaturated fat: 3G | Monoons unsaturated fat: 14G | Sodium: 1214mg | Potassium: 707mg | Fiber: 13G | Sugar: 6G | Vitamin A: 828IU | Vitamin C: 15mg | Calcium: 116mg | Iron: 4mg
*Diet exclusion
Variations
There are so many ways to make a three bean salad your own! Here are some ideas that give a classic a creative turn:
- Mexican style: Exchange the chickpeas for black beans and the green beans for pint beans. Use fresh coriander instead of parsley and corn or crispy peppers instead of celery. Also add the lime peel and juice to the dressing, if desired!
- Mediterranean style: Use white beans such as Cannellini beans instead of green beans and cucumbers instead of celery. Add chopped olives, sprinkle za’atar or add chopped fresh mint to taste.
- South style: Simply exchange your chickpeas and kidney beans for Lima beans and women’s inheritance or black-eyed peas.
- Add cheese: Cheddar, freshly crumbled feta (not the early species that is dry and not creamy), and Mozzarella pearls taste fabulous in this salad. Feta and Mozzarella are particularly delightful when they try the Mediterranean style variation.
- Use pickled onions: Exchange the fresh red onion for inserted red onions for a particularly spicy element.
How to serve
Three bean salad is an ideal cooking insert for coriander -lime chicken, vegetable burgers and BBQ chicken. It fits perfectly alongside other summer side dishes such as elote and macaroni salad.
It is also a satisfactory lunch option, especially if it is hard cooked with slices of juicy air fryer breast or perfect air roast.
Frequently asked questions
This simple bean salad recipe tastes even better the next day! So feel free to make it a day in advance. Since it remains good for up to 5 days, you can really make it 2 to 3 days in advance if you want. Keep it in an airtight container in the refrigerator.
If you have tried this recipe with three bean salads, don’t forget to evaluate it and let me know in the comments below. I love to hear from you!
