This vibrant Three Bean Salad comes together in just 10 quick minutes, making it perfect for busy weeknight dinners or last-minute potlucks. Packed with wholesome ingredients and dressed in a light vinaigrette, each serving delivers a satisfying blend of textures and only 124 calories. The combination of three different beans creates a protein-rich dish that’s both nutritious and delightfully refreshing.
Fresh Three Bean Salad Ingredients
- Fresh Green Beans: 12 ounces, ends trimmed for a clean presentation
- Kidney or Black Beans: 1 can, rinsed and drained thoroughly
- Garbanzo Beans: 1 can, rinsed and drained well
- Red Onion: ½ small, thinly sliced for perfect bite
- English Cucumber: ½, chopped into bite-sized pieces
- Fresh Parsley: ⅓ cup, finely chopped for fresh flavor
- Light Italian Dressing:
- ¼ cup olive oil
- ¼ cup white wine or champagne vinegar
- 2 tablespoons sugar or honey
- 1½ teaspoons dijon mustard
- ½ teaspoon salt, adjustable to taste
Step-by-Step Instructions
- Prepare the Dressing: Whisk together all dressing ingredients until well combined. Set aside to let flavors meld.
- Cook Green Beans: Steam fresh green beans for 3-4 minutes until tender but still crisp. Immediately transfer to ice water bath to maintain vibrant color.
- Cut and Combine: Cut cooled green beans into 1-inch pieces and transfer to a large mixing bowl.
- Final Assembly: Add remaining salad ingredients to the bowl, pour the prepared dressing over top, and gently toss until everything is well coated.
Storage Tips
This tasty bean salad keeps beautifully! Pop it in an airtight container and store it in your fridge for up to 5 days. The flavors actually get better after a day or two as everything mingles together. Just give it a quick stir before serving. If you want to make it ahead, you can prep all the ingredients and keep the dressing separate until about 30 minutes before serving.
Quick Substitutions
Feel free to switch things up based on what you have in your pantry! You can swap the kidney beans for black beans, or try cannellini beans instead of garbanzos. No white wine vinegar? Regular white vinegar or apple cider vinegar work great too. If parsley isn’t your thing, try fresh basil or cilantro. And for the sweetener, honey, sugar, or agave all work perfectly – just use what you love!
Serving Ideas
This bright and colorful bean salad is perfect for summer picnics and potlucks! Serve it chilled or at room temperature alongside grilled chicken or fish. It makes a fantastic lunch all on its own, or try it spooned over a bed of lettuce for a heartier meal. Want to make it party-ready? Serve it in a clear glass bowl to show off all those beautiful layers of color!
Prep Tips
The ice bath step for the green beans might seem like extra work, but it’s worth it! This quick chill keeps them crisp and bright green. When you’re chopping your red onion, try to get really thin slices – they’ll give you great flavor without being too strong. And don’t forget to rinse your canned beans well – this removes excess sodium and prevents the salad from getting too mushy.
Three Bean Salad
Equipment
- Bowl
Ingredients
Salad Ingredients
- 12 ounces Fresh green beans ends trimmed if needed
- 1 can Kidney or black beans rinsed and drained
- 1 can Garbanzo beans rinsed and drained
- 1/2 small red onion thinly sliced
- 1/2 English cucumber chopped
- 1/3 cup fresh parsley chopped
Light Italian Dressing
- 1/4 cup olive oil
- 1/4 cup white wine or champagne vinegar
- 2 tablespoons granulated sugar or honey or agave
- 1 1/2 teaspoons dijon mustard
- 1/2 teaspoon salt or to taste
Instructions
- Mix dressing ingredients together and set aside.
- Steam green beans for 3 – 4 minutes, just until tender, then drain and transfer to a bowl of ice water. (This helps stop them from cooking and helps them retain their bright green color). Cut beans into 1 inch pieces and add to a bowl.
- Add remaining salad ingredients and pour dressing on top. Toss to coat.
