Three Bean Salad
This Three Bean Salad recipe is perfect as an appetizer, easy lunch or delicious side dish at dinner. It’s made from a few simple ingredients and comes together in under 20 minutes.
I’d recommend letting this salad marinate in the dressing for a few hours before enjoying. The beans will soften and absorb the dressing giving it the most delicious flavor. Serve as a side salad or enjoy it with chips. No matter what, you will love this easy recipe.
Why You’ll Love This Recipe
Easy to make. This easy to make bean salad recipe is perfect as a side salad or appetizer. You can enjoy with your favorite chips!
Loaded with flavor. This three bean salad is loaded with flavor from the zesty vinaigrette, herbs and vegetables.
Easy yet elevated presentation. This recipe comes together very quickly but looks impressive to guests and loved ones. It will be a family favorite for sure.
Recipe Ingredients
- Beans: For this recipe, you’ll need chickpeas, kidney beans and green beans. I used canned beans for this recipe, but you can use fresh green beans if you prefer. If using canned, be sure to drain and rinse the beans before adding them to the salad. If using fresh, make sure to trim the ends and blanch them for a few minutes to soften them.
- Vegetables: For this recipe, you’ll need diced onion, quartered or halved artichoke hearts, and diced cucumber. Be sure to remove the core of the cucumber. You’ll also want the vegetables to be around the same size as the beans. This way you get a little bit of everything in each bite.
- Cheese: For this recipe, I added cubed mozzarella cheese. However, cubed provolone or Swiss cheese would taste great too.
- Herbs / Seasoning: Be sure to season the dish with kosher salt and cracked black pepper. You can also add fresh herbs to brighten the dish. I used Italian parsley, but fresh dill or basil would taste good too.
- Dressing: Combine extra virgin olive oil, red wine vinegar, kosher salt, cracked black pepper, Italian seasoning, Dijon mustard, and honey. Mix well. For a light dressing use the recipe below.
How to Make Three-Bean Salad
Combine extra virgin olive oil, red wine vinegar, kosher salt, cracked black pepper, Italian seasoning, Dijon mustard and honey in a small mixing bowl. Whisk well and set aside.
Drain and rinse the chickpeas, kidney beans and cut green beans. Pat them dry and add them to a large mixing bowl. Add the diced cucumber, onion, drained and halved artichoke hearts and chopped Italian parsley. Season with kosher salt and cracked black pepper. Gently toss everything together.
Next, add the cubed cheese and as much or little dressing as you desire. Gently toss everything together. Cover and refrigerate for 2 hours before serving. The beans will soften and absorb the dressing which will taste amazing.
Please note: The extra virgin olive oil might harden in the refrigerator but will soften as it comes back to room temp.
Storage
Store covered in an airtight container in the refrigerator for three to four days.
Frequently Asked Questions
Yes! You can use whatever beans you enjoy most.
Yes! This is a great salad or side dish to serve with dinner or at a party. Let it rest at room temp for 20-30 minutes before serving so the dressing can soften again.
Yes! You can use cubed Swiss cheese instead of mozzarella!
Other Side Dish Recipes to Consider Trying
Three Bean Salad
Equipment
- 1 large mixing bowl
- 1 colander
- 1 small mixing bowl
Ingredients
- 9 ounce jar artichoke hearts, drain and cut in half or quarter
- 1 can chickpeas, 15.5 ounce, drain and rinse
- 1 can kidney beans, 15.5 ounce, drain and rinse
- 1 can cut green beans, 14.5 ounce, drain and rinse
- 1 cup English cucumber, remove core and dice
- ½ – ¾ cup mozzarella cheese, cubed, or use mozzarella pearls
- ½ cup onion, finely diced
- ⅓ cup Italian parsley, finely diced almost minced
- kosher salt, to taste
- cracked black pepper, to taste
Dressing
- ½ cup extra virgin olive oil
- 3 tablespoons red wine vinegar
- 1 tablespoon honey, adjust according to preferred sweetness
- 1 teaspoon Dijon mustard
- 1 teaspoon Italian seasoning
- kosher salt, to season
- cracked black pepper, to season
Instructions
- Combine extra virgin olive oil, red wine vinegar, Dijon mustard, honey, kosher salt, cracked black pepper and Italian seasoning in a small mixing bowl. Whisk well and set aside.
- Drain and rinse the chickpeas, kidney beans and cut green beans. Pat them dry and add them to a large mixing bowl.Add the diced cucumber, onion, drained and halved artichoke hearts and chopped Italian parsley. Season with kosher salt and cracked black pepper. Gently toss everything together.
- Next, add the cubed cheese and as much of little dressing as you desire. Gently toss everything together. Cover and refrigerate for 2 hours before serving. The beans will soften and absorb the dressing which will taste amazing.
- Please note: The extra virgin olive oil might harden in the refrigerator but will soften as it comes back to room temp.
One Comment on “Three Bean Salad”
This was an amazing snack to have on hand this weekend. I knew I was going to be busy running around and it was great having something light, delicious, and healthy to get me through it all. I will be making this again and again.