Three Bean Salad
This three-bean salad is perfect as an appetizer, easy lunch or as a delicious dinner side dish. 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. Listed below is the recipe ofr a light dressing. Simply double the recipe if you want extra dressing. Serve it as a side salad or enjoy it with chips. No matter what, you will love this easy recipe.
Ingredients Needed for Three-Bean Salad
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.
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 a pinch of 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 olive oil, red wine vinegar, salt, pepper, Italian seasoning, Dijon mustard, and honey. Mix well. For a light dressing use the recipe below.
How to Make Three-Bean Salad
Combine olive oil, red wine vinegar, salt, 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, diced onion, drained and halved artichoke hearts and chopped Italian parsley. Season with a pinch of salt and cracked black pepper. Gently toss everything together.
Next, add the cubed cheese and dressing. For extra dressing simply double the recipe below. Gently fold everything together.
Cover and refrigerate for 2-3 hours before serving. The beans will soften and absorb the dressing which will taste amazing.
Please note: The 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.
Three Bean Salad
Ingredients
- 1 can chickpeas, 15.5 ounce can drain and rinse
- 1 can kidney beans, 15.5 ounce can drain and rinse
- 1 can cut green beans, 14.5 ounce can drain and rinse
- 1 cup English cucumber, remove core and dice
- ¾ cup yellow onion, dice
- ½ cup Italian parsley, chop small
- 9 ounce jar artichoke hearts, drain and cut in half
- 4 ounces mozzarella cheese, cubed
- salt, to taste
- cracked black pepper, to taste
Dressing – For extra dressing simply double this recipe
- ¼ cup olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon Dijon mustard
- 1.5 teaspoons honey
- 1 teaspoon Italian seasoning
- ¼ teaspoon salt
- few turns cracked black pepper
Equipment
- 1 large mixing bowl
- 1 coalnder
- 1 small mixing bowl
Instructions
- Combine olive oil, red wine vinegar, salt, 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, diced onion, drained and halved artichoke hearts and chopped Italian parsley. Season with a pinch of salt and cracked black pepper. Gently toss everything together.
- Next, add the cubed cheese and dressing. For extra dressing simply double the recipe below. Gently fold everything together.
- Cover and refrigerate for 2-3 hours before serving. The beans will soften and absorb the dressing which will taste amazing.
- Please note: The 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.