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Serving bowl with three bean salad, a salad made with chickpeas, kidney beans, onion and green beans.
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4.08 from 54 votes

Three Bean Salad

With this three bean salad, green beans, chickpeas and kidney beans are marinated in a naturally sweetened vinaigrette that almost pickles the beans and makes them taste so good!
Prep Time10 minutes
Cook Time3 minutes
Total Time13 minutes
Course: Salad
Cuisine: American
Keyword: three bean salad
Servings: 6

Ingredients

  • 3 cups trimmed green beans (about 12 ounces)
  • 1 (15 ounce) can chickpeas or white beans drained and rinsed
  • 1 (15 ounce) can Red kidney beans drained and rinsed
  • ¾ cup chopped yellow onion
  • cup chopped parsley loosely packed
  • ½ cup apple cider vinegar
  • 2 Tablespoons maple syrup
  • ¼ cup olive oil
  • 2 cloves garlic minced
  • ¾ teaspoon kosher salt
  • ½ teaspoon pepper

Instructions

  • Drain and rinse your chickpeas and kidney beans if you haven't already. Simply place your beans in a colander and rinse them under cold running water for best results.
  • Blanch the green beans by bringing a large pot of water to a boil. Once boiling, add the green beans and cook for 2-3 minutes, until they're tender, but still have a slight crunch. Drain and add to an ice bath to stop the cooking process. Once cool, chop into 1-inch pieces.
    Blanched green beans in a ice water bath.
  • Place the kidney beans, chickpeas, blanched green beans, onion and parsley in a large bowl.
    Three bean salad ingredients in a mixing bowl.
  • In a small bowl, whisk together the apple cider vinegar, garlic, olive oil, maple syrup, salt and pepper.
  • Pour the dressing over the beans and toss to coat. Cover the bowl and refrigerate the salad for at least 2 hours or up to 2 days, then serve.
    Mixing bowl with a spoon and three bean salad, a salad made with chickpeas, kidney beans, onion and green beans.
  • Store in an airtight container in your refrigerator for up to 5 days.

Notes

  • Green beans: I prefer fresh green beans, but feel free to use canned if you're short on time. 
  • Parsley: I love adding fresh parsley to this salad, but you can definitely swap it with another fresh herb of choice. Dill or basil would be good options!
  • Yellow onion: Feel free to use red onion instead.

Nutrition

Serving: 1/6 of recipe | Calories: 278kcal | Carbohydrates: 39g | Protein: 11g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 1g | Sodium: 527mg | Potassium: 518mg | Fiber: 12g | Sugar: 7g