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.
Ingredients
Units
Scale
- 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
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.
Notes
- Can be made 1–2 days ahead—flavors improve over time.
- Substitute red wine vinegar or lemon juice for a different flavor profile.
- Add bell peppers or celery for extra crunch and color.
- Great as a side dish or as a protein-rich lunch.
- Prep Time: 10 minutes
- Cook Time: 3 minutes
- Category: Salad
- Method: Boiled
- Cuisine: American
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 180
- Sugar: 4g
- Sodium: 210mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 6g
- Protein: 7g
- Cholesterol: 0mg
