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Three Bean Salad3
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Three Bean Salad

This Three Bean Salad is a fresh, vibrant, and protein-packed side dish featuring kidney beans, white beans, and green beans tossed in a tangy, sweet, and savory vinaigrette. It's easy to prepare and perfect for picnics, potlucks, or a quick weeknight meal.
Prep Time15 minutes
Cook Time5 minutes
Total Time20 minutes
Course: Side Dish
Cuisine: American
Keyword: Easy, Gluten-Free, Healthy, Protein-Packed, Quick, Salad, Vegan
Servings: 4 servings

Ingredients

  • 1 15-oz can kidney beans drained and rinsed
  • 1 15-oz can white beans (cannellini beans, navy beans, or great northern beans) drained and rinsed
  • 2 cups green beans fresh and blanched, or frozen and thawed
  • 0.5 red onion diced (about half a cup)
  • 0.25 cup fresh parsley chopped

For the dressing:

  • 0.25 cup apple cider vinegar
  • 2 tablespoons olive oil
  • 1 tablespoon maple syrup or honey
  • 1 teaspoon Dijon mustard
  • salt and freshly ground black pepper to taste

Instructions

  • Start by trimming the ends off your fresh green beans. If you’re using frozen green beans, simply thaw them completely. Blanch the fresh green beans by boiling them in salted water for 2-3 minutes until they are crisp-tender and bright green. Immediately transfer them to a bowl of ice water to stop the cooking process and preserve their vibrant color. Drain and pat dry.
  • Open your canned kidney beans and white beans. Pour them into a colander and rinse thoroughly under cold running water to remove excess salt and canning liquid. Let them drain completely.
  • Dice half a red onion finely to add a subtle sharpness to your salad. Chop the fresh parsley leaves finely for a burst of fresh flavor and color.
  • In a small bowl, whisk together apple cider vinegar, olive oil, maple syrup (or honey), Dijon mustard, salt, and pepper until emulsified. The dressing should be tangy with a hint of sweetness.
  • In a large mixing bowl, add the kidney beans, white beans, blanched green beans, diced red onion, and chopped parsley. Pour the dressing over the salad and toss gently to combine everything evenly.
  • Cover the salad and refrigerate for at least 1 hour before serving to allow the flavors to meld. This salad tastes even better the next day!

Equipment

  • Large Mixing Bowl
  • Colander
  • Small Bowl
  • Whisk
  • Pot
  • Ice Water Bowl

Notes

Make sure to rinse canned beans well to reduce sodium content and improve taste. Blanch fresh green beans quickly to keep them crisp and vibrant in color. Adjust the sweetness of the dressing to your preference. For less onion flavor, soak diced onion in cold water for 10 minutes before adding. Use a glass or ceramic bowl to toss the salad to avoid metallic taste. Allow the salad to chill several hours or overnight for best flavor. Variations include adding chickpeas, black beans, different herbs, crunchy veggies, spices, creamy dressings, or nuts for added texture and flavor. Store leftovers in an airtight container in the refrigerator for up to 3-4 days.