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This refreshing three bean salad combines kidney beans, chickpeas, and green beans in a tangy dressing to create a protein rich and fiber packed side dish. It works wonderfully alongside grilled foods at BBQs, brightens up potluck gatherings, and keeps well for easy weekly meal prep.
I first tossed this salad together on a warm summer afternoon, and since then it has become a regular request for family lunches. Every time I bring it to a picnic, it disappears fast because everyone loves the balance of flavors.
Ingredients
- Green beans: cut into one inch pieces fresh and crisp beans add texture and a pop of green, choose firm beans without blemishes
- Cooked chickpeas: rinsed and drained provides creamy protein, canned is fine but look for BPAfree cans or cook them yourself when possible
- Kidney beans: drained adds a rich, hearty bite, if canned, rinse well to reduce sodium
- Celery ribs: thinly sliced offers subtle crunch and freshness, select firm stalks that snap easily
- Red onion: very thinly sliced gives a slight sharpness and color contrast, pick bulbs with dry skins and no soft spots
- Fresh parsley: finely chopped brightens the salad and ties flavors together, choose vibrant green leaves without yellowing
- Extra virgin olive oil: critical for dressing richness, opt for high quality first cold pressed olive oil for the best flavor
- Apple cider vinegar: adds gentle acidity, check for unfiltered varieties for more health benefits
- Garlic cloves: grated builds savory depth, fresh garlic is always best
- Dijon mustard: brings subtle pungency and emulsifies the dressing
- Honey or maple syrup: just a touch balances the vinegar, choose pure natural sweeteners
- Sea salt and freshly ground black pepper: essential seasoning, use coarse sea salt and grind pepper fresh for more aroma
Instructions
- Sauter les haricots verts:
- Bring a large pot of salted water to a vigorous boil. Add the green beans and cook for about two minutes until they become tender but still retain crunch. This timing ensures the beans remain vibrant and crisp, not mushy.
- Refroidir rapidement les haricots:
- Immediately transfer the blanched green beans into a bowl of ice water to stop the cooking process and preserve their bright color. After a few minutes, drain them thoroughly and pat dry with a clean kitchen towel or paper towel to avoid watering down the salad.
- Préparer la vinaigrette:
- In a large mixing bowl, whisk together olive oil, apple cider vinegar, grated garlic, Dijon mustard, honey or maple syrup, sea salt, and freshly ground black pepper. Whisking vigorously helps emulsify the dressing so it clings smoothly to the ingredients.
- Assembler la salade:
- Add the drained kidney beans, rinsed chickpeas, blanched green beans, thinly sliced red onion, celery, and chopped parsley to the bowl with the dressing. Toss gently but thoroughly to combine everything and ensure each ingredient is coated with the tangy dressing.
- Réfrigérer avant de servir:
- Cover the bowl with plastic wrap or a lid and refrigerate for at least one hour. This resting time allows the flavors to meld and intensify, making the salad tastier when served cold.
My favorite ingredient in this salad has to be the fresh parsley. It brings herbaceous brightness that lifts the flavors beautifully. I remember serving this dish at a family reunion and how even the picky eaters were asking for seconds because of the lively dressing and fresh textures.
Storage Tips
Store the salad in an airtight container in the refrigerator for up to four days. The flavors deepen over time, making leftovers even more enjoyable. Keep the salad chilled and stir once before serving for even dressing distribution.
Ingredient Substitutions
If fresh green beans are out of season, you can substitute with frozen blanched green beans that are drained well. Chickpeas can be replaced with cannellini beans or butter beans for a different but still creamy texture. Instead of apple cider vinegar, white wine vinegar or lemon juice works well to maintain a crisp acidity.
Serving Suggestions
This three bean salad pairs excellently with grilled chicken, fish, or charcuterie boards. Serve chilled as a light side dish during warm weather or as part of a composed vegetarian lunch. Add crunchy croutons or toasted nuts on top for extra texture if desired.
This three bean salad is a versatile make ahead side that keeps well and often tastes even better the next day. Enjoy it chilled at picnics or alongside grilled mains.
Common Recipe Questions
- → Quels types de haricots sont utilisés dans cette salade ?
La salade combine des haricots rouges, des pois chiches cuits et des haricots verts frais blanchis.
- → Comment préparer la vinaigrette maison ?
Mélangez de l'huile d'olive extra-vierge, du vinaigre de cidre, de l'ail râpé, de la moutarde de Dijon, du miel, du sel et du poivre.
- → Peut-on préparer cette salade à l'avance ?
Oui, il est recommandé de la réfrigérer au moins une heure pour laisser les saveurs se mélanger.
- → Quels légumes ajoutent de la fraîcheur à la salade ?
Le céleri, l'oignon rouge finement tranché et le persil frais apportent une touche croquante et aromatique.
- → Comment conserver la texture croquante des haricots verts ?
Il faut les plonger dans l'eau bouillante salée 2 minutes puis les refroidir immédiatement dans un bain de glace.