Three Bean Salad with crisp vegetables, hearty beans, and a tangy, slightly creamy dressing. This salad improves as it chills, so it’s ideal to make ahead.
Author’s Notes
A Make-Ahead Side I Keep Coming Back To
Three Bean Salad is one of those dishes I forget about until I make it again and wonder why I don’t prepare it more often. It’s simple, bright, and tastes fantastic straight from the fridge. Packed with beans and crisp vegetables, it’s filling and a great way to add fiber to a meal.
The dressing is the key — tangy with a touch of creaminess — and it brings the whole salad together.
Three Bean Salad Ingredients
| Ingredient | Notes |
|---|---|
| Green beans | Blanch until crisp-tender, then dry thoroughly to avoid a watery salad. |
| Chickpeas and kidney beans | Drain and rinse well for a clean, fresh flavor. |
| Celery, red onion, parsley | Slice celery and onion thinly so they distribute evenly. Omit any you dislike. |
| Red wine vinegar, Dijon, Italian seasoning, sugar | Combine and shake so mustard and seasonings blend before adding oil and mayo. |
| Olive oil and mayo | Use full-fat mayo and whisk or shake until smooth for a creamy dressing that coats the salad. |
Chelsea’s Tips
What To Serve With This Salad
Easy pairings:
- Burgers, hot dogs, or bratwurst
- Grilled chicken, steak, or salmon
- BBQ chicken or pulled pork sandwiches
- Corn on the cob, watermelon, or fresh fruit
- Potato salad, pasta salad, or coleslaw
Storage
Store Three Bean Salad in an airtight container in the refrigerator for up to 3 days. Stir well before serving because the dressing settles. The salad is at its best the day it’s made or the next day — green beans and celery stay crisp while the dressing soaks in without making the mix soggy.
More Easy Summer Sides
Salads With Meat
La Scala Chopped Salad
Appetizers
Elote Recipe
Salads
My Favorite Fruit Salad Recipe
Healthy
Tomato Cucumber Salad Recipe
Three Bean Salad
Equipment
-
Large bowl
-
Large pot
Ingredients
- 8 ounces green beans cut into 1-inch pieces
- 1/2 cup thinly sliced red onion
- 1 (15.5-ounce) can chickpeas drained & rinsed
- 1 (15.5-ounce) can kidney beans drained & rinsed
- 3 celery ribs very thinly sliced
- 1/3 cup finely chopped fresh parsley
- 1/3 cup red wine vinegar
- 1-1/2 teaspoons Dijon-style mustard
- 1/2 teaspoon Italian seasoning
- 1 teaspoon granulated sugar
- 1/2 cup olive oil
- 2 tablespoons full-fat mayo use your favorite brand
- Salt and pepper
Instructions
-
Bring a large pot of salted water to a boil and place a bowl of ice water nearby. Add the green beans to the boiling water and blanch for 2 minutes. Transfer the beans immediately to the ice water to stop cooking and cool briefly. Drain well and pat dry on paper towels or a clean kitchen towel.
-
Combine all dressing ingredients in a jar. I usually add about 1/2 teaspoon salt and 1/4 teaspoon pepper, then seal and shake until the mayo is fully incorporated and the dressing is smooth. For best flavor, make the dressing ahead and chill. Shake again before using.
-
In a large bowl, mix the dried green beans, red onion, chickpeas, kidney beans, celery, and parsley. Drizzle the dressing over the salad to taste — you may not need all of it depending on how saucy you prefer the salad. Toss thoroughly, taste, and adjust seasoning. Serve immediately or chill before serving.
Recipe Notes
Nutrition
Nutrition information is an approximation.