Description
A refreshing and tangy Three Bean Salad featuring green beans, white beans, and red kidney beans tossed in a zesty apple cider vinegar dressing infused with honey, mustard, garlic, and fresh herbs. Perfect as a side dish or light meal, this salad offers a delightful mix of crunchy and tender textures and can be served chilled or at room temperature.
Ingredients
Scale
Dressing
- 1/3 cup olive oil
- 1/2 cup apple cider vinegar
- 2 tablespoons honey (OR maple syrup OR white sugar)
- 1 tablespoon Dijon mustard (OR yellow mustard)
- 1 teaspoon whole grain mustard (optional)
- 1 cup finely chopped onion (red or white onion, or a mix)
- 2 cloves garlic (minced)
- 1 1/2 teaspoons salt (or more to taste)
- ground black pepper (to taste)
Beans and Vegetables
- 1 pound green beans (trimmed and cut into 1 ½-inch pieces)
- 2 (15-oz) cans white beans (rinsed and drained)
- 2 (15-oz) cans red kidney beans (rinsed and drained)
- 3 small celery ribs (finely chopped)
- 1/2 cup finely chopped fresh parsley (or a mix with dill, thyme and/or oregano)
Instructions
- Make Dressing: In a medium salad bowl, combine olive oil, apple cider vinegar, honey, Dijon mustard, whole grain mustard (if using), finely chopped onion, minced garlic, salt, and ground black pepper. Whisk well until all ingredients are thoroughly mixed. Set the dressing aside to allow flavors to meld.
- Cook Green Beans: Bring a large pot of salted water to a boil. Add trimmed and cut green beans, and simmer for 2 to 8 minutes depending on your preferred firmness. For crunchy beans, cook briefly; for softer beans, cook longer.
- Drain and Season Beans: For crunchy beans, drain and immediately rinse under cool water for 15-30 seconds to stop cooking. For soft beans, drain and combine while steaming hot. In both cases, add green beans to the prepared dressing and toss gently. Allow beans to marinate in the dressing for at least 15 minutes to absorb the flavors.
- Finish Salad: Add rinsed and drained white beans, red kidney beans, finely chopped celery, and fresh parsley to the dressed green beans. Gently fold all ingredients together. Serve the salad at room temperature or cover and refrigerate for several hours up to 3 days for chilled serving.
Notes
- Adjust cooking time of green beans to preference: 2-3 minutes for crisp-tender, up to 8 minutes for softer beans.
- Rinsing crunchy green beans under cold water stops cooking and preserves texture.
- You can substitute honey with maple syrup or white sugar as sweeteners.
- Mustard type can be adjusted based on availability and taste preference; Dijon provides more tang.
- The salad keeps well refrigerated for up to 3 days, making it ideal for make-ahead meals.
