Homemade Three Bean Salad
Homemade Three Bean Salad is a refreshing, protein-packed salad made with a medley of colorful beans tossed in a tangy dressing. This easy-to-make dish is perfect for barbecues, potlucks, or a healthy side dish to any meal. It’s vibrant, full of fiber, and can be served chilled for the perfect combination of flavors.
Total Time
Prep Time: 10 minutes
Chill Time: 1 hour
Total Time: 1 hour 10 minutes
Ingredients
(Serves 6–8)
For the Salad:
1 can (15 oz) kidney beans, drained and rinsed
1 can (15 oz) chickpeas (garbanzo beans), drained and rinsed
1 can (15 oz) green beans, drained and cut into bite-sized pieces (or 2 cups fresh green beans, blanched)
½ red onion, finely chopped
1 bell pepper, chopped (optional)
1 stalk celery, finely chopped (optional)
¼ cup fresh parsley, chopped (optional)
For the Dressing:
⅓ cup olive oil
¼ cup apple cider vinegar (or white wine vinegar)
2 tbsp Dijon mustard
1 tbsp honey (optional, for sweetness)
1 tsp garlic powder
½ tsp onion powder
Salt and pepper to taste
Instructions
1. Prepare the Beans:
If using canned beans, drain and rinse each type under cold water.
For fresh green beans, blanch them in boiling water for 2-3 minutes, then rinse under cold water and cut them into bite-sized pieces.
2. Combine Salad Ingredients:
In a large mixing bowl, combine kidney beans, chickpeas, green beans, red onion, bell pepper, celery, and parsley (if using). Mix gently to combine.
3. Make the Dressing:
In a small bowl or jar, whisk together olive oil, apple cider vinegar, Dijon mustard, honey (if using), garlic powder, onion powder, salt, and pepper. Whisk until the dressing is smooth and well combined.
4. Toss the Salad:
Pour the dressing over the beans and vegetables. Toss gently until the salad is evenly coated with the dressing.
5. Chill and Serve:
Cover the salad and refrigerate for at least 1 hour before serving to allow the flavors to meld together. This salad can be stored in the fridge for up to 3 days.
Tips
For extra crunch and flavor, add some chopped red bell pepper or cucumber.
You can make this salad a day ahead for even better flavor, as it allows the beans to absorb the dressing more fully.
If you want to make it a bit heartier, add some feta cheese, cherry tomatoes, or avocado.
For a vegan version, use maple syrup instead of honey.
Feel free to use fresh green beans instead of canned for a fresher taste.
Frequently Asked Questions
Q: Can I use frozen green beans instead of fresh or canned?
A: Yes! Just blanch them for 1-2 minutes in boiling water, then cool them under cold water before adding them to the salad.
Q: Can I use other beans for this salad?
A: Absolutely! Feel free to swap the kidney beans or chickpeas for black beans, pinto beans, or any other beans you prefer.
Q: How long can I keep Three Bean Salad in the fridge?
A: This salad keeps well in the fridge for up to 3 days. However, after a few days, the beans may start to lose their texture.
Q: Can I make the dressing ahead of time?
A: Yes, the dressing can be made in advance and stored in the fridge for up to a week. Just shake or whisk it before using.
Nutritional Information
Calories: 180 kcal
Protein: 7 g
Carbohydrates: 27 g
Fat: 8 g
Saturated Fat: 1 g
Fiber: 7 g
Sugar: 3 g
Sodium: 230 mg
Cholesterol: 0 mg
Calcium: 40 mg
Iron: 2 mg
This Three Bean Salad is versatile, healthy, and perfect for any occasion!