Three Bean Salad
User Reviews
4.1
Three Bean Salad
Description
The Three Bean Salad mixes crisp blanched green beans with drained and rinsed canned chickpeas and red kidney beans, combined with finely chopped onion and fresh parsley for added brightness. The salad dressing consists of apple cider vinegar, maple syrup, olive oil, minced garlic, kosher salt, and black pepper, which balances tartness, sweetness, and seasoning. The beans and dressing are tossed together and then refrigerated for at least two hours to allow the flavors to meld and the salad to chill properly.
The salad has a fresh, tangy profile with a mix of tender and crunchy textures from the different beans and onion. It serves well as a side dish at meals, potlucks, or barbeques. The vinegar-based dressing keeps the salad vibrant and slightly sharp, while the maple syrup adds subtle sweetness to counterbalance the acidity. The fresh parsley lends a mild herbal flavor that complements the beans.
This salad stores well for several days in the fridge in an airtight container, making it convenient for make-ahead meal prep. Fresh green beans provide better texture than canned, but canned can be used when pressed for time. Parsley may be substituted with other fresh herbs such as dill or basil to suit taste preferences.
Ingredients
- 3 cups green beans trimmed, about 12 ounces
- 1 (15 ounce) can chickpeas drained and rinsed, or white beans
- 1 (15 ounce) can red kidney beans drained and rinsed
- ¾ cup chopped yellow onion
- ⅓ cup parsley loosely packed, chopped
- ½ cup apple cider vinegar
- 2 Tablespoons maple syrup
- ¼ cup olive oil
- 2 cloves garlic minced
- ¾ teaspoon kosher salt
- ½ teaspoon black pepper
Instructions
- Drain and rinse your chickpeas and kidney beans if you haven't already. Simply place your beans in a colander and rinse them under cold running water for best results.
- Blanch the green beans by bringing a large pot of water to a boil. Once boiling, add the green beans and cook for 2-3 minutes, until they're tender, but still have a slight crunch. Drain and add to an ice bath to stop the cooking process. Once cool, chop into 1-inch pieces.
- Place the kidney beans, chickpeas, blanched green beans, onion and parsley in a large bowl.
- In a small bowl, whisk together the apple cider vinegar, garlic, olive oil, maple syrup, salt and pepper.
- Pour the dressing over the beans and toss to coat. Cover the bowl and refrigerate the salad for at least 2 hours or up to 2 days, then serve.
- Store in an airtight container in your refrigerator for up to 5 days.
Notes
- Fresh green beans provide the best texture, but canned green beans can be a convenient substitute.
- Fresh parsley adds a mild herbaceous note; other herbs like dill or basil can be used instead.
- Refrigerate the salad in an airtight container; it keeps well for up to 5 days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 278 kcal
% Daily Value*
| Serving | 1/6 of recipe | |
| Calories | 278kcal | 14% |
| Carbohydrates | 39g | 13% |
| Protein | 11g | 22% |
| Fat | 11g | 17% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 7g | 41% |
| Monounsaturated Fat | 1g | 5% |
| Sodium | 527mg | 22% |
| Potassium | 518mg | 11% |
| Fiber | 12g | 48% |
| Sugar | 7g | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.1
You'll Also Love
