Three-Bean Salad (Print Version)

Vibrant bean medley with tangy vinaigrette, perfect for picnics and potlucks.

# What You Need:

→ Beans

01 - 1 cup canned green beans, drained and rinsed
02 - 1 cup canned kidney beans, drained and rinsed
03 - 1 cup canned chickpeas, drained and rinsed

→ Vegetables & Herbs

04 - 1/2 cup red onion, finely diced
05 - 1/2 cup celery, thinly sliced
06 - 1/4 cup fresh parsley, chopped

→ Vinaigrette

07 - 1/4 cup extra-virgin olive oil
08 - 1/4 cup apple cider vinegar
09 - 2 tablespoons granulated sugar
10 - 1 teaspoon Dijon mustard
11 - 1/2 teaspoon salt
12 - 1/4 teaspoon black pepper

# Directions:

01 - In a large bowl, combine the green beans, kidney beans, chickpeas, red onion, celery, and parsley.
02 - In a small bowl, whisk together the olive oil, apple cider vinegar, sugar, Dijon mustard, salt, and black pepper until the sugar is fully dissolved.
03 - Pour the vinaigrette over the bean mixture and toss gently to coat all ingredients evenly.
04 - Cover and refrigerate for at least 1 hour before serving to allow the flavors to meld together.
05 - Toss again before serving, taste the salad, and adjust seasoning if needed.

# Expert Tips:

01 -
  • It's ready in 15 minutes with zero cooking required, which means more time to actually enjoy people instead of standing over a stove.
  • The longer it sits, the better it tastes—flavors deepen and meld into something unexpectedly complex and balanced.
  • You can make it the day before and let your refrigerator do the work while you handle other things.
02 -
  • Rinsing canned beans isn't optional—it removes the cloudy liquid that makes everything taste tinny and prevents the salad from absorbing the vinaigrette properly.
  • The magic happens during the chilling time, so don't be tempted to serve this right after mixing; the flavors need those hours to find their balance.
  • Taste before you add more salt—canned beans already contain quite a bit, and you might not need as much as the recipe suggests.
03 -
  • Make the vinaigrette first and let it sit while you prep the vegetables—the flavors meld and the sugar dissolves more evenly.
  • If you're bringing this to an event, pack it in a container with a tight seal so it stays cold and the flavors stay put during transport.
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