Classic Three Bean Salad Recipe
Three Bean Salad offers a fresh and vibrant twist on a classic side dish that works well for any occasion. It combines a lively mix of beans delivering a satisfying blend of colors and textures that are both inviting and flavorful. The salad’s bright, tangy dressing brings all the elements together for a harmonious and refreshing result.
Equipment
- Large pot To cook green beans
- Large Bowl To mix the salad
- whisk To prepare the dressing
Ingredients
- 8 ounces green beans fresh or frozen, cooked to crisp-tender
- 15 ounces kidney beans canned, rinsed and drained
- 15 ounces garbanzo beans canned, rinsed and drained
- ½ cup red onion thinly sliced and soaked in vinegar or dressing
- ¼ cup apple cider vinegar for dressing
- 2 tablespoons sugar to balance acidity
- 1 tablespoon Dijon mustard adds depth and sharpness to dressing
- ½ teaspoon salt for dressing
- ¼ cup vegetable oil slowly whisked into dressing to emulsify
Instructions
- Cook the green beans in boiling salted water for 3-4 minutes until crisp-tender. Drain and immediately shock in ice water to preserve color and crunch.
- Rinse canned kidney and garbanzo beans thoroughly under cold water to reduce sodium and drain well.
- Prepare the dressing by whisking together apple cider vinegar, sugar, Dijon mustard, and salt until the sugar dissolves. Slowly add vegetable oil while whisking to emulsify and balance the dressing.
- Thinly slice red onion and soak in some of the dressing or vinegar for 10 minutes to mellow sharpness.
- In a large bowl, gently toss green beans, kidney beans, garbanzo beans, and drained onions. Pour the dressing over and toss to coat all ingredients evenly.
- Cover and refrigerate the salad for at least 2 hours to allow flavors to blend. Toss before serving to redistribute dressing evenly.
Notes
- Use canned beans and fresh ingredients for quick assembly and convenience.
- Flavors deepen after chilling, making it ideal for advance preparation.
- This salad is vegetarian, gluten-free, and kid-friendly.
- Rinse canned beans thoroughly to reduce sodium content.
- Toss gently before serving to maintain texture and flavor balance.
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