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Fresh Three Bean Salad Recipe Easy Tangy Vinaigrette for Summer Meals

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A fresh and simple three bean salad with a tangy vinaigrette, perfect for summer meals, potlucks, or a quick side dish. This salad combines three types of beans with crisp vegetables and a bright, flavorful dressing.

Ingredients

Scale
  • 1 (15 oz / 425 g) can of kidney beans, drained and rinsed
  • 1 (15 oz / 425 g) can of chickpeas (garbanzo beans), drained and rinsed
  • 1 (15 oz / 425 g) can of green beans, drained (or use fresh blanched green beans for extra crunch)
  • 1 medium red bell pepper, diced
  • 1 small red onion, finely chopped
  • 1/2 cup (about 15 g) fresh parsley, chopped
  • Optional: 1 celery stalk, thinly sliced
  • 1/4 cup (60 ml) extra virgin olive oil
  • 3 tablespoons (45 ml) red wine vinegar
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey or maple syrup
  • 1 garlic clove, minced
  • Salt and freshly ground black pepper, to taste

Instructions

  1. Drain and rinse the kidney beans, chickpeas, and green beans thoroughly under cold water. If using fresh green beans, blanch them in boiling water for 2-3 minutes, then plunge into ice water to keep them crisp and bright green. Drain well.
  2. Dice the red bell pepper into small, bite-sized pieces. Finely chop the red onion — if raw onion is too sharp, soak the chopped pieces in cold water for 10 minutes, then drain. Chop the parsley and slice celery if using.
  3. In a small bowl, whisk together olive oil, red wine vinegar, Dijon mustard, honey, and minced garlic until the mixture is smooth and slightly thickened. Season with salt and pepper to taste.
  4. In a large bowl, combine all the beans and chopped vegetables. Pour the vinaigrette over the salad and gently toss until everything is evenly coated.
  5. Cover the bowl and refrigerate for at least 30 minutes before serving to allow the flavors to meld together.
  6. Before serving, taste and adjust seasoning if needed — sometimes a little extra salt or a splash more vinegar brightens the whole dish.

Notes

Rinse canned beans well to reduce canned flavor and sodium. Blanch fresh green beans to keep them crisp and vibrant. Let the salad chill for at least 30 minutes to meld flavors. Use fresh parsley for best brightness. Adjust sweetness in vinaigrette to balance acidity. Salad can be stored in an airtight container in the refrigerator for up to 3 days.

Nutrition

Keywords: three bean salad, bean salad, summer salad, tangy vinaigrette, easy salad, healthy salad, vegan salad, gluten-free salad

Find it online: https://bitematrix.com/fresh-three-bean-salad-recipe-easy-tangy-vinaigrette-for-summer-meals/