Description
This easy Three Bean Salad is a fresh, vibrant dish perfect for a healthy side or light lunch. Combining crisp green beans with canned kidney beans and romano or chickpeas, it’s tossed in a tangy Dijon-honey vinaigrette with fresh herbs. The recipe requires minimal cooking, making it a quick and delicious salad that can be prepared in just 20 minutes and enjoyed chilled or at room temperature.
Ingredients
Scale
Vegetables and Beans
- 12 ounces fresh green beans
- 1 (19 fluid ounce) can red kidney beans, drained and rinsed
- 1 (19 fluid ounce) can romano beans, chickpeas, or cannellini beans, drained and rinsed
Herbs and Seasonings
- 1 tablespoon fresh parsley, chopped
- 1 tablespoon fresh basil, sliced thin (optional but tasty)
- Salt and pepper, to taste
- 1 clove garlic, minced
Dressing
- 1/2 teaspoon Dijon mustard
- 1/2 teaspoon honey
- 1 tablespoon white or cider vinegar
- 1 tablespoon olive oil
Instructions
- Cook the Green Beans: Bring a pot of water to boil or microwave fresh green beans until they are tender-crisp. Drain and rinse under cold water to stop the cooking process and preserve crispness.
- Prepare Beans and Mix Salad: Drain and rinse canned red kidney beans and romano/chickpeas. Add all beans and the cooled green beans to a medium-sized salad bowl.
- Make the Dressing: In a small bowl or jar, combine Dijon mustard, honey, vinegar, olive oil, minced garlic, salt, and pepper. Whisk or shake well until dressing is emulsified.
- Toss Salad and Serve: Pour dressing over the beans and add fresh parsley and basil. Toss gently to combine all ingredients. Chill the salad for at least one hour before serving for best flavor, or serve immediately.
Notes
- Use any mix of canned beans you prefer if you want to customize the salad.
- Chilling the salad enhances the flavor as the dressing melds with the beans.
- For a vegan version, substitute honey with maple syrup or another sweetener.
- Green beans can be steamed, boiled, or microwaved according to your preference.
- This salad keeps well for 3-4 days refrigerated in an airtight container.
