Three Bean Salad with crisp veggies, hearty beans, and my favorite tangy dressing. It only gets better as it chills, making it reliable to prep ahead!
Author’s Notes
The Make-Ahead Side I’m Loving Again
Three bean salad is one of those recipes I forget about, and then every time I make it, I wonder why I don’t make it more often.
It’s straightforward, fresh, and so good cold from the fridge. Plus, it feels like one of those sides you can feel good about eating. It’s loaded with beans and crisp veggies, super filling, and a great way to sneak in more fiber, which is something I’m always trying to do better at. Most of the time I’m failing, but hopefully I’ll get there someday, haha!
And truly, the dressing is what makes this three bean salad. It’s tangy, a little creamy, and ties everything together evenly.
Three Bean Salad Ingredients
| Ingredient | Let’s Chat About It |
|---|---|
| Green beans | Blanch just until crisp-tender, then dry really well so the salad doesn’t get watery. |
| Chickpeas and kidney beans | Drain and rinse well to keep the flavor clean and fresh. |
| Celery, red onion, and parsley | Slice the celery and onion thinly so they blend evenly throughout the salad. Not a fan of either? Leave it out! |
| Red wine vinegar, Dijon, Italian seasoning, and sugar | For the three bean salad dressing, shake well so the mustard and seasonings fully combine before adding the oil and mayo. |
| Olive oil and mayo | Use full-fat mayo and shake until smooth for a creamy, tangy dressing that coats everything well. |
the cook’s Tips
What To Serve Alongside
A few straightforward things to serve with three bean salad:
- Burgers, hot dogs, or brats
- Grilled chicken, steak, or salmon
- BBQ chicken or pulled pork sandwiches
- This poppy seed casserole or from-scratch hamburger helper
- 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 fridge for up to 3 days. Give it a good stir before serving since the dressing settles as it sits. I think the texture is best the day it’s made or the next day. The green beans and celery stay crisp, and the dressing has just enough time to soak in without the salad getting too soft.
More straightforward Summer Sides
Salads With Meat
La Scala Chopped Salad
Appetizers
Elote Recipe
Salads
a reliable Fruit Salad Recipe
Healthy
Tomato Cucumber Salad Recipe
