Three-Bean Salad

This vibrant Three-Bean Salad is a refreshing medley of textures and flavors, featuring a colorful mix of beans tossed in a zesty, tangy vinaigrette. Perfect for picnics, potlucks, or as a healthy side dish, this recipe is a versatile American classic that is as nutritious as it is delicious.

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With a preparation time of only 15 minutes and simple pantry staples, this salad is a go-to for busy weekdays or last-minute gatherings. It provides a satisfying crunch from fresh celery and red onions, balanced by the protein-rich kidney beans and chickpeas.

Ingredients

• Beans: 1 cup (170 g) canned green beans, drained and rinsed; 1 cup (170 g) canned kidney beans, drained and rinsed; 1 cup (170 g) canned chickpeas (garbanzo beans), drained and rinsed.
• Vegetables & Herbs: 1/2 cup (60 g) red onion, finely diced; 1/2 cup (70 g) celery, thinly sliced; 1/4 cup (10 g) fresh parsley, chopped.
• Vinaigrette: 1/4 cup (60 ml) extra-virgin olive oil; 1/4 cup (60 ml) apple cider vinegar; 2 tablespoons (25 g) granulated sugar; 1 teaspoon Dijon mustard; 1/2 teaspoon salt; 1/4 teaspoon black pepper.

Instructions

Step 1

In a large bowl, combine the green beans, kidney beans, chickpeas, red onion, celery, and parsley.

Step 2

In a small bowl, whisk together the olive oil, apple cider vinegar, sugar, Dijon mustard, salt, and black pepper until the sugar is dissolved.

Step 3

Pour the vinaigrette over the bean mixture. Toss gently to coat all ingredients evenly.

Step 4

Cover and refrigerate for at least 1 hour before serving to allow the flavors to meld.

Step 5

Toss again before serving, taste, and adjust seasoning if needed.

Zusatztipps für die Zubereitung

Using the right tools is key for a smooth preparation. Ensure you have a large mixing bowl for tossing the ingredients and a small whisk or fork to thoroughly emulsify the vinaigrette ingredients. A sharp knife and cutting board will ensure your celery and onions are perfectly diced and sliced.

Varianten und Anpassungen

For extra color and crunch, add diced red bell pepper or yellow wax beans. You can also substitute white beans or black beans for variety. If you prefer a lower-sugar version, simply reduce or omit the granulated sugar.

Serviervorschläge

This three-bean salad is best served chilled. It serves 6 people and pairs wonderfully with grilled meats or as a standalone light lunch. Since it can be made up to a day in advance, it's perfect for low-stress hosting.

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Each serving of this salad contains 180 calories, 7g of fat, 24g of carbohydrates, and 6g of protein. It is a hearty and satisfying choice that brings a vibrant touch to any meal.

Recipe Help & Answers

→ How long should three-bean salad chill before serving?

Refrigerate for at least 1 hour to allow flavors to meld. It tastes even better after several hours or overnight, making it excellent for advance preparation.

→ Can I use dried beans instead of canned?

Yes, cook dried beans according to package directions and cool completely before using. One can typically equals about 1.5 cups of cooked beans.

→ How long does this salad stay fresh?

Properly stored in an airtight container, it keeps for 4-5 days in the refrigerator. The vegetables may soften slightly but remain tasty.

→ What can I substitute for the sugar?

Honey, maple syrup, or agave work well. For a sugar-free version, omit sweetener entirely or use a teaspoon of apple cider vinegar to balance.

→ Is this salad served cold or warm?

It's traditionally served chilled. The cold temperature enhances the refreshing qualities and allows the vinaigrette to fully permeate the beans.