Classic Three-Bean Salad

Name: Classic Three-Bean Salad
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 6 servings
Cuisine: american
Ingredients: 200 g green beans (ends trimmed, cut into 1-inch pieces); 100 g kidney beans (dried, soaked overnight and pressure cooked until tender (yields about 1.5 cups cooked)); 100 g chickpeas (dried, soaked overnight and pressure cooked until tender (yields about 1.5 cups cooked)); 1 pcs onion (small, finely diced); 2 pcs celery (stalks, finely chopped); 3 tbsp fresh parsley (finely chopped); 3 tbsp apple cider vinegar; 2 tbsp olive oil; 1 tsp sugar; 1 pinch salt (for dressing); 1 pinch black pepper (freshly ground); 500 ml water (for blanching green beans)

RATING

0.0/5

TASTE SCORE

8/10

A bright, tangy mix of tender green beans, hearty kidney beans, and creamy chickpeas tossed in a sweet and sour vinegar dressing. This picnic classic comes together in minutes—no cooking needed beyond blanching the green beans—and tastes even better after a few hours in the fridge.

PREP

15m

COOK

SERVES

1 CUP

183 cal

SERVINGS

METHOD · 6 STEPS

prep
Cook the dried beans.
Soak kidney beans and chickpeas overnight. Drain, rinse, and pressure cook separately in fresh water for 12-15 minutes until tender but not mushy. Drain well and let cool completely.
TIPCook beans a day ahead and refrigerate—cold beans hold their shape better in the salad.
boil · ~3 min
Blanch the green beans.
1.Bring a pot of water to a rolling boil and add a pinch of salt.
2.Add green beans and boil for 2-3 minutes until bright green and tender-crisp.
3.Drain immediately and plunge into ice water to stop cooking.
4.Drain again and pat dry.
TIPDon't skip the ice bath—it sets the vivid green color and keeps the beans crisp.
mix · ~1 min
Make the dressing.
1.In a small bowl, whisk together apple cider vinegar, olive oil, sugar, salt, and black pepper.
2.Whisk until sugar and salt dissolve completely.
mix · ~2 min
Combine the salad.
1.In a large bowl, add cooled kidney beans, chickpeas, blanched green beans, diced onion, and chopped celery.
2.Pour the dressing over and toss gently until everything is well coated.
3.Fold in fresh parsley.
rest · ~60 min
Chill before serving.
Cover and refrigerate for at least 1 hour, preferably 3-4 hours. Toss once more before serving. The flavors deepen as it sits.
TIPThis salad tastes even better the next day—make it a day ahead for best flavor.
serve
Serve chilled or at room temperature.
Give the salad a final toss, adjust seasoning if needed, and serve in a wide bowl.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Cook dried kidney beans and chickpeas until just tender, not mushy, to keep the salad firm.
2
Never skip the ice bath after blanching green beans—it locks in their bright green color and crunch.
3
Chill the salad for at least 3-4 hours, or overnight, for the best flavor infusion.
4
Dice onion and celery uniformly for even distribution in every bite.
5
Pat the cooked beans and green beans very dry before mixing to keep the dressing from getting watery.
6
Taste the dressing before tossing; adjust sugar or vinegar to balance sweet and sour.

RECIPE VARIATIONS