Three Bean Salad with crisp vegetables, hearty beans, and a tangy dressing I love. This salad improves as it chills, so it’s ideal to make ahead.
Author’s Notes
The Make-Ahead Side I’m Loving Again
Three Bean Salad is one of those dishes I sometimes forget, then wonder why I don’t make it more often. It’s simple, bright, and delicious cold from the fridge. It’s filling, packed with beans and crunchy veggies, and a great way to add extra fiber to a meal.
The dressing is the highlight — tangy with a touch of creaminess — and it brings all the flavors together.
Three Bean Salad Ingredients
| Ingredient | Notes |
|---|---|
| Green beans | Blanch until crisp-tender and dry thoroughly so the salad stays crisp, not watery. |
| Chickpeas and kidney beans | Drain and rinse well for a clean, fresh flavor. |
| Celery, red onion, and parsley | Slice the celery and onion thinly so they distribute evenly. Omit any ingredient you dislike. |
| Red wine vinegar, Dijon, Italian seasoning, and sugar | Shake the vinegar, mustard and seasonings well before adding oil and mayo to ensure the dressing emulsifies. |
| Olive oil and mayo | Full-fat mayo creates a creamy, tangy dressing that clings to the beans and vegetables. |
Chelsea’s Tips
What To Serve Alongside
A few easy pairings for Three Bean Salad:
- Burgers, hot dogs, or brats
- 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 since the dressing settles. It’s at its best the day it’s made or the next day: the green beans and celery remain crisp while the dressing has time to meld into the salad.
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 mayo, full-fat use your favorite brand
- Salt and pepper
Instructions
-
Bring a large pot of salted water to a boil and have a bowl of ice water ready. Add the green beans and blanch for 2 minutes. Transfer the beans to the ice water to stop cooking, then drain and dry them well on paper towels or a clean kitchen towel.
-
Combine all dressing ingredients in a large jar. Season to taste (about 1/2 teaspoon salt and 1/4 teaspoon pepper is a good starting point). Seal and shake until the mayo is fully incorporated and the dressing is smooth. For best flavor, chill the dressing and 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, adding as much as you like — you may not need all of it. Toss to combine, taste, and adjust seasoning. Serve immediately or chill before serving.
Recipe Notes
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.