Irresistibly Fresh Vintage Three Bean Salad for Any Occasion
This Vintage Three Bean Salad is a vibrant, nutritious blend of beans and fresh herbs, perfect for any occasion.
Equipment
- large mixing bowl
- Separate bowl for dressing
- Ice bath
Ingredients
For the Salad
- 2 cups Green Beans Trimmed and cut into 1-inch pieces.
- 1 can Kidney Beans Drained and rinsed.
- 1 can Chickpeas Drained and rinsed.
- 1 medium Red Onion Finely chopped.
- 1 cup Fresh Parsley Finely chopped.
For the Dressing
- 1/4 cup Olive Oil Or avocado oil.
- 3 tablespoons Apple Cider Vinegar Or lemon juice.
- 1 teaspoon Sugar Or maple syrup.
- 1 teaspoon Salt Adjust to taste.
- 1 teaspoon Pepper Adjust to taste, cayenne optional.
Instructions
Preparation
- Wash, trim, and cut green beans into 1-inch pieces. Blanch them in boiling salted water for about 3 minutes until they are tender-crisp. Quickly transfer the beans to an ice bath to cool, then drain and set aside.
- In a large bowl, mix the cooled green beans with kidney beans and chickpeas. Finely chop the red onion and parsley, adding them to the bowl. Gently toss everything together to combine without mashing the beans.
- In a separate bowl, whisk together the olive oil, apple cider vinegar, sugar, salt, and pepper until all ingredients are well blended and emulsified.
- Drizzle the prepared dressing over the bean mixture. Fold everything gently to ensure an even coating, ensuring you don’t break any beans in the process.
- Cover the salad and refrigerate it for at least 1 hour. This chilling time allows the flavors to meld beautifully, enhancing the overall taste.
- Before serving, give the salad a gentle toss. Present it in a visually appealing dish to showcase its vibrant colors.
Notes
Optional: Garnish with extra parsley for a pop of color and freshness. Prepare the bean mixture a day in advance for deeper flavor, storing dressing separately. Dress the salad right before serving to maintain crunch.