Like macaroni salad and potato salad, three bean salad takes me right back to my childhood. It was something I ate at potlucks, picnics, and even the occasional school lunch. I remember liking the sweet and tangy dressing, but the mushy canned green beans? Not so much.
So, to kick off picnic salad season this year, I’ve got a new three bean salad recipe to share with you. In many ways, it’s just like the one I ate as a kid. It features dark red kidney beans and hearty garbanzos, and it’s tossed in a punchy (though considerably less sweet) dressing. But those canned green beans? You won’t find them here. Instead, I add blanched fresh ones, along with thinly sliced celery and red onion for crunch. It’s bold and refreshing, and like any good picnic salad, it only tastes better if you make it ahead. I think you’re going to love it!
Ingredients
- 8 ounces green beans, cut into 1-inch pieces
- ¼ cup extra-virgin olive oil
- ¼ cup apple cider vinegar
- 2 garlic cloves, grated
- 1 teaspoon Dijon mustard
- ½ teaspoon honey or maple syrup
- 1 teaspoon sea salt
- ½ cup very thinly sliced red onion
- Freshly ground black pepper
- 1½ cups cooked chickpeas, drained and rinsed
- 1½ cups cooked kidney beans, drained and rinsed
- 2 celery ribs, thinly sliced
- ½ cup finely chopped parsley
Instructions
-
Bring a large pot of salted water to a boil and set a bowl of ice water nearby. Drop the green beans into the boiling water and blanch for 2 minutes. Remove the beans and immediately immerse in the ice water long enough to cool completely, about 15 seconds. Drain and place on paper towels or a kitchen towel to dry.
-
In a large bowl, whisk together the olive oil, apple cider vinegar, garlic, mustard, honey, and salt. Add the onion, chickpeas, kidney beans, celery, green beans, and parsley, and toss to coat. Chill for 1 hour, then serve.