Name: Three Bean Salad
Prep time: 10 min
Cook time: 3 min
Total time: PT-485291H14S
Cuisine: American
Ingredients: 1 cup green beans, trimmed and cut into 1-inch pieces; 1 (15 oz) can kidney beans, rinsed and drained; 1 (15 oz) can chickpeas (garbanzo beans), rinsed and drained; 1/4 cup red onion, thinly sliced; 2 tablespoons fresh parsley, chopped; Vinaigrette:; 1/4 cup apple cider vinegar; 2 tablespoons olive oil; 1 tablespoon sugar (or honey); 1 teaspoon Dijon mustard; Salt and pepper to taste

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Three Bean Salad is a vibrant and refreshing classic made with crisp green beans, hearty kidney beans, and protein-rich chickpeas, all tossed in a sweet and tangy apple cider vinaigrette with slivers of red onion and fresh parsley. It’s a colorful and satisfying plant-based dish that’s ideal for warm-weather gatherings, picnics, potlucks, or meal prep.

Why You’ll Love This Recipe

This salad is a beloved favorite for a reason—it’s simple to prepare, nutrient-dense, and brimming with flavor. The vinaigrette is a balanced blend of sweet, tangy, and savory, while the mix of beans provides texture and substance. It’s naturally gluten-free, vegan, and high in fiber, making it suitable for a wide range of diets. Plus, it improves with time, making it perfect for preparing ahead of busy weeks or events.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

green beans, trimmed and cut into 1-inch pieces
kidney beans, rinsed and drained
chickpeas (garbanzo beans), rinsed and drained
red onion, thinly sliced
fresh parsley, chopped

For the vinaigrette:

apple cider vinegar
olive oil
sugar (or honey)
Dijon mustard
salt and pepper to taste

directions

Bring a pot of salted water to a boil. Add the green beans and cook for 2–3 minutes until they are just tender-crisp.
Drain the green beans and immediately transfer them to an ice bath to stop the cooking process. Drain again and pat dry.
In a large mixing bowl, combine the green beans, kidney beans, chickpeas, red onion, and chopped parsley.
In a small bowl or jar, whisk together the apple cider vinegar, olive oil, sugar (or honey), Dijon mustard, salt, and pepper until the vinaigrette is well emulsified.
Pour the vinaigrette over the bean mixture and toss gently to coat everything evenly.
Cover and refrigerate for at least 1 hour to allow the flavors to develop.
Toss again before serving and garnish with additional parsley if desired.

Servings and timing

Servings: 6 servings
Prep Time: 10 minutes
Cook Time: 3 minutes
Total Time: 13 minutes plus at least 1 hour of chilling
Calories per Serving: Approximately 180 kcal

Variations

Add crunch: Include diced celery or sliced bell peppers for extra texture.
More herbs: Add fresh dill, mint, or chives for a flavor boost.
Spicy twist: Include a pinch of red pepper flakes or a diced jalapeño for heat.
Different beans: Use black beans, cannellini beans, or navy beans to change the flavor profile.
Lemony version: Substitute the vinegar with fresh lemon juice for a citrus-forward twist.

storage/reheating

Store Three Bean Salad in an airtight container in the refrigerator for up to 4 days. Stir before serving to redistribute the dressing. This salad is meant to be served cold and does not require reheating. It is not suitable for freezing, as the texture of the beans and vegetables may become mushy upon thawing.

FAQs

Can I make Three Bean Salad ahead of time?

Yes, in fact it tastes better after chilling for a few hours or overnight, as the flavors meld together.

Can I use canned green beans?

Fresh green beans are recommended for the best texture, but canned can be used in a pinch—just rinse and drain well.

Is this salad vegan?

Yes, it is naturally vegan, especially when using sugar instead of honey.

Can I use white vinegar instead of apple cider vinegar?

Yes, but apple cider vinegar provides a milder, fruitier flavor. Red wine vinegar is also a good substitute.

How long does this salad keep in the fridge?

It will stay fresh for up to 4 days when stored in a sealed container in the refrigerator.

Can I omit the sugar?

Yes, you can omit it or reduce the amount to your taste. Honey or maple syrup can also be used.

Is this salad gluten-free?

Yes, all the ingredients are naturally gluten-free.

What should I serve this with?

It pairs well with grilled meats, sandwiches, or as a light, protein-rich lunch on its own.

How do I keep the red onion from overpowering the dish?

Soak the sliced red onion in cold water for 10 minutes before adding to the salad to mellow its sharpness.

Can I double this recipe for a crowd?

Absolutely. This salad scales up easily and is great for potlucks or large gatherings.

Conclusion

Three Bean Salad is a timeless and reliable dish that delivers flavor, nutrition, and ease. With its crisp-tender vegetables, hearty legumes, and punchy vinaigrette, it’s a standout side that complements any meal. Whether you’re preparing a quick lunch or planning a crowd-pleasing dish for your next gathering, this salad checks all the boxes for freshness, convenience, and satisfying taste.

Three Bean Salad

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Author: Mia
Total Time: 13 minutes + chilling
Yield: 6 servings 1x
Diet: Vegan

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Description

Three Bean Salad is a classic, vibrant mix of green beans, kidney beans, and chickpeas tossed in a sweet-tangy vinaigrette with red onion and parsley—perfect for make-ahead meals, potlucks, and summer gatherings.

Instructions

Bring a pot of salted water to a boil. Add green beans and cook for 2–3 minutes until tender-crisp. Drain and transfer to an ice bath to stop cooking. Drain again and pat dry.
In a large bowl, combine green beans, kidney beans, chickpeas, red onion, and parsley.
In a separate bowl, whisk together apple cider vinegar, olive oil, sugar or honey, Dijon mustard, salt, and pepper.
Pour vinaigrette over the bean mixture and toss gently to coat.
Cover and refrigerate for at least 1 hour to let the flavors meld.
Stir before serving and garnish with additional parsley if desired.