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Three Bean Salad

A sweet-and-tangy, crisp bean salad with a honey vinaigrette an easy, make-ahead classic for summer gatherings.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6
Course: Salad, Side Dish
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 1 15-oz can green beans, rinsed and drained (or fresh, blanched)
  • 1 15-oz can kidney beans, rinsed and drained
  • 1 15-oz can garbanzo beans, rinsed and drained
  • 1/4 cup red onion finely diced
  • 1/4 cup celery diced
  • 1/4 cup fresh parsley chopped
  • 1/3 cup extra-virgin olive oil
  • 1/3 cup apple cider vinegar
  • 1 clove garlic minced
  • 1 tsp Dijon mustard
  • 2 tbsp honey or maple syrup
  • Sea salt and pepper to taste

Equipment

  • Large pot
  • colander
  • slotted spoon or spider skimmer
  • mixing bowls
  • Whisk

Method
 

  1. Bring a pot of salted water to a boil. Blanch the green beans for about 2 minutes, then transfer to an ice water bath. Drain and pat dry.
  2. Soak the sliced red onion in ice water for 5 minutes to soften its sharpness, then drain.
  3. In a small bowl, whisk together olive oil, vinegar, garlic, Dijon mustard, honey, salt, and pepper.
  4. In a large bowl, combine the green beans, kidney beans, garbanzo beans, onion, celery, and parsley. Pour the dressing over and toss well.
  5. Refrigerate for at least 30 minutes (or up to overnight) before serving. Bring close to room temperature before serving.

Notes

  • Fresh green beans work better than canned for flavor and texture; blanch fresh beans 1–2 minutes, then shock in ice water.
  • Tastes better the longer it sits, as the beans soak up the dressing.
  • Store in an airtight container in the fridge for up to 4 days.
Pro Tip: Blanching the beans and immediately shocking them in ice water locks in their bright color and crisp texture, so the salad stays crunchy instead of turning mushy after sitting in the dressing.