Zesty Citrus Three Bean Salad

🕒 Prep: 30 min
🔥 Cook:
🍽 Serves: 4
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Say goodbye to boring salads with this Zesty Citrus Three Bean Salad. It's a delightful mix of fresh flavors and textures, perfect for any season or occasion. With a tangy citrus dressing, this salad will invigorate your taste buds and brighten up your table.

Ingredients for Zesty Citrus Three Bean Salad

Kidney beans bring a hearty texture and a dose of protein to the mix. Garbanzo beans, or chickpeas, add a nutty flavor and creamy contrast. Fresh green beans provide a crisp bite and vibrant color. The orange juice and zest give the dressing a refreshing and sunny citrus note, while lemon juice adds a sharp tang. Olive oil binds it all together with a smooth finish, and apple cider vinegar introduces a touch of acidity. A hint of honey balances the tartness. Red onion adds a mild, sharp flavor, and parsley gives a fresh, herby touch. Season with salt and pepper to enhance all the flavors.

Tips & Tricks

  • Ensure the green beans are fully cooled before adding to the salad to keep them crisp.
  • If you prefer a sweeter salad, add a bit more honey to the dressing.
  • For extra flavor, let the salad marinate overnight in the refrigerator.

Serving Suggestions

This salad makes a fantastic side dish for grilled chicken or fish. It also pairs well with a crusty loaf of bread for a light lunch. Adding some crumbled feta or goat cheese on top just before serving can elevate the flavors even more.

Frequently Asked Questions

Can I use canned green beans instead of fresh?
Fresh green beans are preferred for their crisp texture, but canned can be used in a pinch. Just rinse them well and skip the blanching step.
How long will this salad keep in the fridge?
Stored in an airtight container, it should last 3-4 days in the refrigerator.
Can I use other types of beans?
Absolutely! Black beans or cannellini beans would work well as substitutes or additions.

Zesty Citrus Three Bean Salad Recipe Walkthrough

Start by bringing a large pot of salted water to a boil. While you're waiting, trim and cut the fresh green beans into 1-inch pieces. Once the water is boiling, add the green beans and blanch them for about 2-3 minutes. They should be tender-crisp, not mushy. Quickly transfer them to an ice bath to halt the cooking process and keep their vibrant color intact.

Next, grab a small bowl and whisk together the orange juice, lemon juice, olive oil, apple cider vinegar, honey, and a pinch of salt and pepper. Make sure the honey is fully dissolved, and the dressing is smooth.

In a large mixing bowl, combine the kidney beans, garbanzo beans, blanched green beans, finely chopped red onion, and parsley. Pour the citrus dressing over the bean mixture and toss everything gently. You want each bean to be coated with that zesty dressing.

Cover the bowl and let the salad marinate in the fridge for at least 30 minutes. This step is crucial as it allows the flavors to meld together beautifully.

Why You'll Love This Recipe

  • Quick and easy to prepare in under 20 minutes.
  • Perfect balance of zesty, sweet, and savory flavors.
  • Loaded with protein and fiber from three types of beans.
  • Versatile enough for both casual meals and special occasions.
  • Great make-ahead dish that tastes even better the next day.

Ingredients

1 cup kidney beans, drained and rinsed
1 cup garbanzo beans, drained and rinsed
1 cup fresh green beans, trimmed and cut into 1-inch pieces
1 orange, juiced and zested
1 lemon, juiced
2 tbsp olive oil
1 tbsp apple cider vinegar
1 tsp honey
1/4 cup red onion, finely chopped
1/4 cup fresh parsley, chopped
Salt and pepper to taste

Step-by-step Instructions

1. In a large pot of boiling salted water, blanch the green beans for 2-3 minutes, then immediately transfer them to an ice bath to stop the cooking process.
2. In a small bowl, whisk together the orange juice, lemon juice, olive oil, apple cider vinegar, honey, salt, and pepper until well combined.
3. In a large mixing bowl, combine the kidney beans, garbanzo beans, blanched green beans, red onion, and parsley.
4. Pour the citrus dressing over the bean mixture and toss gently to coat all ingredients evenly.
5. Allow the salad to marinate in the refrigerator for at least 30 minutes before serving.

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