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Fresh Three Bean Salad Recipe Easy Zesty Vinaigrette Dressing for Summer

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A quick and easy fresh three bean salad tossed with a zesty vinaigrette, perfect for summer gatherings, potlucks, or a light lunch. This salad combines crisp green beans, chickpeas, and kidney beans with a tangy, slightly sweet dressing for a refreshing and satisfying dish.

Ingredients

Scale
  • 1 cup fresh green beans, trimmed and blanched
  • 1 cup canned chickpeas, drained and rinsed
  • 1 cup canned kidney beans, drained and rinsed
  • ½ cup red bell pepper, diced
  • ¼ cup red onion, finely chopped
  • 2 tablespoons fresh parsley, chopped
  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey
  • 1 small garlic clove, minced (optional)
  • Salt and freshly ground black pepper, to taste

Instructions

  1. Trim the ends of 1 cup fresh green beans. Bring a medium pot of salted water to a boil, then add the beans and blanch for 2-3 minutes until bright green and slightly tender but still crisp. Immediately transfer beans to a bowl of ice water to stop cooking. Drain and pat dry.
  2. While the green beans cool, drain and rinse 1 cup each of canned chickpeas and kidney beans under cold water. Set aside.
  3. Dice ½ cup red bell pepper and finely chop ¼ cup red onion. Chop 2 tablespoons fresh parsley.
  4. In a small bowl, whisk together 3 tablespoons olive oil, 2 tablespoons apple cider vinegar, 1 tablespoon lemon juice, 1 teaspoon Dijon mustard, 1 teaspoon honey, and 1 minced garlic clove. Season with salt and pepper to taste. Whisk until well combined and slightly thickened.
  5. In a large bowl, gently toss the blanched green beans, chickpeas, kidney beans, red bell pepper, red onion, and parsley.
  6. Pour the vinaigrette over the salad and toss gently to coat everything evenly.
  7. Cover and refrigerate the salad for at least 30 minutes to let flavors meld. Give it a final stir before serving.

Notes

Do not skip blanching the green beans to maintain crispness and vibrant color. Rinse canned beans thoroughly to reduce sodium and canned flavor. Whisk vinaigrette until slightly thickened for better coating. Add dressing just before serving if making ahead to keep beans crisp. For vegan version, substitute honey with maple syrup or agave nectar. Optional: add red pepper flakes for spice or toasted nuts for crunch.

Nutrition

Keywords: three bean salad, fresh bean salad, zesty vinaigrette, summer salad, easy salad, potluck recipe, healthy salad, vegetarian, vegan option

Find it online: https://evabakery.com/fresh-three-bean-salad-recipe-easy-zesty-vinaigrette-dressing-for-summer/