Description
Traditional three bean salad with vinegar dressing made with green beans, kidney beans, chickpeas, and a tangy homemade dressing. Perfect classic make-ahead side dish for gatherings and everyday meals.
Ingredients
2 cups fresh green beans, trimmed and cut
1 can kidney beans, drained and rinsed
1 can chickpeas, drained and rinsed
1 small red onion, thinly sliced
1/2 cup chopped celery
1/2 cup diced bell pepper
1/3 cup white vinegar
1/4 cup olive oil
2–3 tablespoons granulated sugar
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon Dijon mustard optional
Fresh parsley chopped optional
Instructions
1. Bring salted water to a boil and cook green beans for 3 to 5 minutes until crisp-tender.
2. Transfer green beans to ice water immediately, then drain thoroughly.
3. Combine kidney beans, chickpeas, green beans, onion, celery, and bell pepper in a large bowl.
4. Whisk vinegar, olive oil, sugar, salt, black pepper, and Dijon mustard in a separate bowl.
5. Pour dressing over bean mixture and toss gently to coat evenly.
6. Cover and refrigerate for at least 2 hours or overnight for best flavor.
7. Stir gently before serving and garnish with parsley if desired.
Notes
Allowing the salad to chill overnight improves flavor significantly.
Adjust vinegar and sugar to match personal taste preferences.
Store leftovers in an airtight container for up to 4 days.
Soak sliced onions in cold water before using for a milder flavor.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 7g
- Sodium: 420mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 6g
- Protein: 7g
- Cholesterol: 0mg