Classic Three Bean Salad: A Tangy, Colorful, and Make-Ahead
Classic Three Bean Salad is tangy, sweet, and refreshing.Three types of beans create varied textures.Red onion adds crunch and sharpness.The vinaigrette is bright and flavorful.The salad tastes even better after chilling.It is perfect for picnics and potlucks.
Ingredients
For the Salad
- 1 can (15 ounces) green beans, drained
- 1 can (15 ounces) kidney beans, drained and rinsed
- 1 can (15 ounces) garbanzo beans, drained and rinsed
- 1/2 cup thinly sliced red onion
- 1/4 cup chopped fresh parsley
For the Dressing
- 1/3 cup apple cider vinegar
- 1/4 cup olive oil
- 1/4 cup granulated sugar
- 1 teaspoon Dijon mustard
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Drain and rinse all beans thoroughly.
- In a large bowl, mix the beans, red onion, and parsley.
- Whisk together vinegar, olive oil, sugar, mustard, salt, and pepper.
- Pour the dressing over the beans and stir gently.
- Cover and refrigerate for at least 2 hours.
- Toss again before serving.
Notes
- Rinse canned beans to reduce sodium.
- Red onion adds vibrant flavor.
- Fresh parsley brightens the salad.
- Chill for deeper flavor.
- Green beans provide a classic touch.
- Sugar balances the vinegar.
- Stir gently to keep beans intact.
- Serve cold or at room temperature.