Traditional Three-Bean Salad
If you're on the hunt for a versatile and vibrant side dish, look no further than this Traditional Three-Bean Salad. Perfect for picnics, barbecues, or a simple family dinner, it combines wholesome ingredients with a tangy dressing that wakes up your taste buds.
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Ingredients for Traditional Three-Bean Salad
Fresh green beans provide a crisp texture and vibrant color. They're the backbone of this salad, offering freshness and a bit of crunch. Kidney beans add a hearty, satisfying element with their creamy texture and rich flavor. Garbanzo beans (chickpeas) introduce a nutty taste and firm texture that complement the other beans perfectly. Red onion gives a sharp, pungent bite that balances the sweetness of the dressing. For the dressing, olive oil serves as a rich base. Apple cider vinegar adds tanginess and helps meld the flavors together. Granulated sugar provides a subtle sweetness that contrasts beautifully with the vinegar. Finally, a touch of salt and black pepper is essential for seasoning and bringing all the flavors together.
Traditional Three-Bean Salad Tips & Tricks
- For more flavor, let the salad sit overnight in the fridge.
- Make sure to taste and adjust the seasoning before serving — sometimes an extra pinch of salt or splash of vinegar makes all the difference.
- If you’re not a fan of raw onions, soak them in cold water for 10 minutes before adding to the salad to mellow their sharpness.
Serving Ideas for Traditional Three-Bean Salad
This salad pairs beautifully with grilled meats or fish, making it a perfect addition to any barbecue spread. For a vegetarian meal, serve it alongside a hearty grain like quinoa or farro. It also works well stuffed into pita bread with some leafy greens for a quick and satisfying lunch.
Frequently Asked Questions
- Can I use canned green beans instead?
- Fresh green beans are recommended for the best texture, but in a pinch, canned green beans can be used. Just be sure to rinse and drain them well.
- How long does the salad keep?
- Stored in an airtight container in the fridge, this salad can last up to 5 days.
- Can I add other vegetables?
- Absolutely! Diced bell peppers or cherry tomatoes make great additions.
Traditional Three-Bean Salad Recipe Walkthrough
Start by bringing a pot of salted water to a boil. While you're waiting, you can trim and cut your green beans into 1-inch pieces. Once the water is boiling, add the green beans and cook for about 3-4 minutes. You want them tender-crisp — not too soft. Immediately drain them and rinse under cold water to stop them from cooking further. This keeps their color bright and texture perfect.
Next, grab a large bowl and combine your cooled green beans with the kidney beans, garbanzo beans, and chopped red onion. Give it a gentle toss so everything starts to mix together.
In a separate small bowl, whisk together the olive oil, apple cider vinegar, sugar, salt, and black pepper. Whisk until the sugar dissolves completely, and you have a smooth dressing.
Pour the dressing over the bean mixture, then gently toss everything to ensure all the ingredients are well-coated. Cover the bowl and pop it in the fridge for at least two hours. This chilling time is crucial as it allows the flavors to meld and develop.
Why This Traditional Three-Bean Salad Works
- Quick and easy to make, even for beginners.
- Uses pantry staples you likely already have.
- Packed with plant-based protein and fiber.
- Great for making ahead — flavors improve with time.
- Customizable to fit your taste or dietary needs.
Ingredients
- 1 lb fresh green beans, trimmed and cut into 1-inch pieces
- 15 oz can kidney beans, drained and rinsed
- 15 oz can garbanzo beans (chickpeas), drained and rinsed
- 1 small red onion, finely chopped
- 1/4 cup olive oil
- 1/4 cup apple cider vinegar
- 2 tbsp granulated sugar
- 1 tsp salt
- 1/2 tsp black pepper
Step-by-step Instructions
- 1. Bring a pot of salted water to a boil and add the green beans. Cook for 3-4 minutes until tender-crisp, then drain and rinse under cold water to stop the cooking process.
- 2. In a large bowl, combine the green beans, kidney beans, garbanzo beans, and chopped red onion.
- 3. In a separate small bowl, whisk together the olive oil, apple cider vinegar, sugar, salt, and black pepper to make the dressing.
- 4. Pour the dressing over the bean mixture and toss gently to coat all ingredients evenly.
- 5. Cover the salad and refrigerate for at least 2 hours to allow the flavors to meld together before serving.