Quick 10-Minute Three Bean Salad (Print version)
A fast, tangy three bean salad with crisp green beans, canned beans, red onion, parsley, and a simple vinaigrette.
# Ingredients:
For the salad
01 -
8 oz (225 g) fresh green beans, trimmed and cut into 1-inch pieces
02 -
1 can (15 oz/425 g) kidney beans, drained and rinsed
03 -
1 can (15 oz/425 g) chickpeas, drained and rinsed
04 -
1/3 cup thinly sliced red onion
05 -
1/4 cup chopped fresh parsley
For the vinaigrette
06 -
1/4 cup (60 ml) apple cider vinegar
07 -
3 tablespoons extra-virgin olive oil
08 -
1 tablespoon Dijon mustard
09 -
1 tablespoon maple syrup or agave nectar
10 -
1 small garlic clove, finely grated or minced
11 -
1/2 teaspoon fine salt, plus more to taste
12 -
1/4 teaspoon black pepper
# Instructions:
01 -
Bring a medium pot of water to a boil. Add the green beans and cook for 3 minutes, until bright green and crisp-tender. Drain and rinse under cold water until cool, then pat dry.
02 -
Drain the kidney beans and chickpeas in a colander. Rinse well under cool water and shake off as much water as possible.
03 -
In a large bowl, whisk the apple cider vinegar, olive oil, Dijon mustard, maple syrup, garlic, salt, and black pepper until the dressing looks glossy.
04 -
Add the green beans, kidney beans, chickpeas, red onion, and parsley to the bowl. Fold gently until everything is coated in dressing.
05 -
Let the salad sit for 10 minutes if time allows. Taste and adjust with more salt, pepper, or vinegar before serving.
# Good to know:
01 -
Best served chilled or at cool room temperature.
02 -
Flavor improves after a short rest in the refrigerator.
03 -
Stir well before serving because the dressing settles.