Three Bean Salad with crisp veggies, hearty beans, and my favorite tangy dressing. It only gets better as it chills, making it perfect to prep ahead!
Author’s Notes
The Make-Ahead Side I’m Loving Again
Three bean salad is one of those recipes I forget about, and then every time I make it, I wonder why I don’t make it more often.
It’s easy, fresh, and so good cold from the fridge. Plus, it feels like one of those sides you can feel good about eating. It’s loaded with beans and crisp veggies, super filling, and a great way to sneak in more fiber, which is something I’m always trying to do better at. Most of the time I’m failing, but hopefully I’ll get there someday, haha!
And truly, the dressing is what makes this Three Bean Salad. It’s tangy, a little creamy, and ties everything together perfectly.
Three Bean Salad Ingredients
| Ingredient | Let’s Chat About It |
|---|---|
| Green beans | Blanch just until crisp-tender, then dry really well so the salad doesn’t get watery. |
| Chickpeas and kidney beans | Drain and rinse well to keep the flavor clean and fresh. |
| Celery, red onion, and parsley | Slice the celery and onion thinly so they blend evenly throughout the salad. Not a fan of either? Leave it out! |
| Red wine vinegar, Dijon, Italian seasoning, and sugar | For the Three Bean Salad dressing, shake well so the mustard and seasonings fully combine before adding the oil and mayo. |
| Olive oil and mayo | Use full-fat mayo and shake until smooth for a creamy, tangy dressing that coats everything well. |
Chelsea’s Tips
What To Serve Alongside
A few easy things to serve with 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 fridge for up to 3 days. Give it a good stir before serving since the dressing settles as it sits. I think the texture is best the day it’s made or the next day. The green beans and celery stay crisp, and the dressing has just enough time to soak in without the salad getting too soft.
More Easy Summer Sides
Three Bean Salad
Equipment
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 I love Hellmann’s/Best Foods
- Salt and pepper
Instructions
- Bring a large pot of salted water to a boil and set a bowl of ice water nearby. Add the green beans to the boiling water and blanch for 2 minutes. Use a slotted spoon to transfer the beans directly to the ice water and let them cool completely, about 15 seconds. Drain well, then spread on paper towels or a clean kitchen towel to dry.
- Add all dressing ingredients to a large glass jar. Season to taste, I usually add 1/2 tsp salt & 1/4 tsp pepper. Seal the jar and shake well until the mayo is fully incorporated and the dressing is smooth. For the best flavor, make the dressing ahead of time and chill. Shake again before using.
- In a large bowl, combine the dried green beans, red onion, chickpeas, kidney beans, celery, and parsley. Drizzle the dressing over the salad, adding it to taste. You may not want to use all of it depending on how dressed or marinated you like the salad. Toss well, taste, and adjust seasoning as needed. Enjoy right away or chill before serving.
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
