What are the best types of beans to use in a three bean salad?

The classic three bean salad includes green beans, kidney beans, and chickpeas. You can also substitute cannellini or pinto beans depending on your preference. Using canned beans that are rinsed and drained works well for convenience, while fresh green beans should be blanched briefly to retain their crunch and color.

How do you prepare green beans to keep them crisp in the salad?

To keep green beans crisp and bright, blanch them by boiling in salted water for about 2 minutes until tender-crisp. Then, immediately transfer them to an ice water bath to stop the cooking process. Drain and dry thoroughly before mixing them into the salad to avoid sogginess.

What ingredients make up the dressing for a flavorful three bean salad?

A simple and tasty dressing typically includes olive oil, apple cider vinegar, minced garlic, Dijon mustard, honey or maple syrup, and a pinch of sea salt. Whisk these together until well combined to create a tangy and sweet dressing that complements the beans.

Why should three bean salad be refrigerated before serving?

Refrigerating the salad for at least one hour allows the beans to absorb the dressing’s flavors, resulting in a more balanced and tasty dish. This resting time also helps the beans soften slightly without losing their texture.

How long can I store homemade three bean salad safely in the fridge?

Three bean salad will stay fresh in the refrigerator for 4 to 5 days when stored in an airtight container. For best taste and texture, it’s recommended to consume it within this timeframe and stir it before serving.

Three Bean Salad Recipe With Fresh Herbs And Tangy Dressing

Ingredients

– 8 ounces green beans, cut into 1-inch pieces

– ¼ cup extra-virgin olive oil

– ¼ cup apple cider vinegar

– 2 garlic cloves, grated

– 1 teaspoon Dijon mustard

– ½ teaspoon honey or maple syrup

– 1 teaspoon sea salt

– ½ cup very thinly sliced red onion

– 1½ cups chickpeas, drained and rinsed

– 1½ cups cooked kidney beans, drained and rinsed

– 2 celery ribs, thinly sliced

– ½ cup finely chopped fresh parsley

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Instructions

1-Bring a large pot of salted water to a boil and prepare a bowl of ice water nearby. Add the 8 ounces of green beans to the boiling water and blanch for 2 minutes. Remove them and immediately immerse in the ice water for about 15 seconds to cool completely. Drain and dry on paper towels or a kitchen towel.

2-In a large bowl, whisk together the ¼ cup extra-virgin olive oil, ¼ cup apple cider vinegar, 2 grated garlic cloves, 1 teaspoon Dijon mustard, ½ teaspoon honey or maple syrup, and 1 teaspoon sea salt to make the dressing.

3-Add the ½ cup very thinly sliced red onion, 1½ cups chickpeas (drained and rinsed), 1½ cups cooked kidney beans (drained and rinsed), 2 thinly sliced celery ribs, the blanched 8 ounces of green beans, and ½ cup finely chopped fresh parsley to the bowl with the dressing. Toss everything together to coat evenly.

4-Chill the salad in the refrigerator for at least 1 hour before serving to allow the flavors to meld. The salad can be prepared up to 3 days in advance.

Last Step:

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Notes

💧 Blanch green beans to keep them crisp and bright.
🍯 Adjust sweetness by changing the amount of honey or maple syrup.
🌶️ Add extra crunch and flavor with red onion and celery slices.

Author: Brandi Oshea
Prep Time: 15 minutes
Chilling time: 1 hour
Cook Time: 5 minutes
Category: Salad
Method: Blanching and tossing
Cuisine: American
Diet: Vegetarian

Nutrition

Serving Size: 1 cup