- Prep
- 15 min
- Cook
- 5 min
- Total
- 20 min
- Serves
- 6
Ingredients
What you’ll need — tap to tick off as you go
- 250 g
- 400 g
- 400 g
- 60 ml
- 60 ml
- 1 tbsp
- 1 tsp
- 1 clove
- ½ tsp
- ¼ tsp
- 15 g
Process
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Bring a medium pot of water to a boil and add a pinch of salt. Add the green beans and blanch for 3 minutes, until bright green and crisp-tender. Drain and immediately transfer to a bowl of ice water to stop the cooking, then drain well and pat dry.
In a large bowl, combine the drained kidney beans, chickpeas, blanched green beans, sliced red onion and diced red bell pepper.
In a small bowl or jar, whisk together the olive oil, red wine vinegar, sugar, Dijon mustard, minced garlic, 0.5 tsp salt and black pepper until emulsified.
Pour the dressing over the bean mixture and toss gently until everything is evenly coated.
Cover and refrigerate for at least 30 minutes to let the flavors meld. Before serving, taste and adjust salt or vinegar if needed, then garnish with chopped parsley if using.
Kitchen notes
Kitchen notes
- Do not overcook the green beans — they should still have a slight snap. Blanching for 3 minutes and shocking in ice water keeps them bright and firm.
- Rinse the canned beans very well to remove excess sodium and starch; this keeps the salad from tasting metallic or getting cloudy.
- The salad tastes best after chilling for at least 30 minutes, but you can serve it right away if needed. It will keep for up to 4 days in the fridge.
- If you plan to make it ahead, add the red onion just before serving to keep its crunch and avoid overpowering the salad.
Substitutions
- red wine vinegar→apple cider vinegar or white wine vinegar
- canned kidney beans→canned black beans or cannellini beans
- red bell pepper→yellow or orange bell pepper
- Dijon mustard→yellow mustard or 1 tsp honey mustard
Storage & reheating
Store the three bean salad in an airtight container in the refrigerator for up to 4 days. The flavors deepen over time. To serve, you can enjoy it cold straight from the fridge; if you prefer it less chilled, let it sit at room temperature for 10 minutes before serving. Do not freeze — the texture of the beans and vegetables will become mushy upon thawing.
FAQ
The questions we get asked most
Can I use dried beans instead of canned?
Yes. Soak 100 g each of dried kidney beans and chickpeas overnight, then simmer until tender (about 60-90 minutes for kidney beans, 90-120 minutes for chickpeas). Drain and cool before using. You will need about 250 g cooked beans each, which is roughly the same as two 400 g cans drained.
Why did my three bean salad turn out mushy?
Mushiness usually comes from overcooking the green beans or using canned beans that were not drained and rinsed well. Blanch green beans for exactly 3 minutes and shock them in ice water. Also, make sure to drain and rinse the canned beans thoroughly to remove excess starch.
How long does three bean salad last in the fridge?
It keeps well for up to 4 days in an airtight container in the refrigerator. The vinegar in the dressing acts as a preservative. After 4 days, the vegetables may start to lose their crunch and the dressing can become cloudy.
Can I make three bean salad ahead of time?
Yes, it is ideal for making ahead. Prepare the salad up to 24 hours in advance and keep it refrigerated. For the best texture, add the red onion and parsley just before serving, as the onion can become too strong and the parsley may wilt.
Can I freeze three bean salad?
Freezing is not recommended. The beans and vegetables become watery and mushy after thawing, and the dressing separates. It is best enjoyed fresh or refrigerated.
Is three bean salad vegan and gluten-free?
Yes, this recipe is vegan and gluten-free as written. It contains no animal products and no gluten-containing ingredients. Always check labels on canned beans and mustard if you have severe allergies.
What can I add to three bean salad for extra flavor?
You can add chopped fresh herbs like dill or basil, a pinch of red pepper flakes for heat, or a tablespoon of maple syrup for extra sweetness. Crumbled feta or goat cheese is a great addition if you are not avoiding dairy.
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