I vaguely remember this being the regular meal eating rotation when I was growing up.  I, also, had forgotten about it until last summer when we were visiting my sister and her family.  My brother-in-law, made a version of it and suddenly childhood memories came rushing back.  Needless to say, I came home and began making my version of the recipe for a perfect Three Bean Salad.

Three Bean Salad Recipe

This recipe is simply easy to make, so easy that it is silly to even write about it.  It is one of those recipes where you dump everything into a bowl. Stir, season and then eat.  Over the past year, I have tweaked measurements as well as those seasonings and made it our version.  It has become a summertime classic around Chez Us.

Shall we talk ingredients a bit?  I typically have a batch of chickpeas already cooked and in the freezer.  As well, if I were planning it right, I would cook dried kidney beans to use.  I would also use fresh green beans but am having a heck of a time finding them at the market lately, and canned is not an option (I despise canned green beans).  Who are we kidding;  it is summer, and I have not cooked a dried bean in two months.  I always have a stash of cans of chickpeas, kidney beans as well as pinto or black beans in the pantry.  For this recipe I ended up using frozen beans which I blanched for a minute or two, drained and then patted very dry.  That may seem silly to pat the green beans dried, but I like the dressing to stick to the ingredients.  Do not worry, I won’t have you pat each chickpea and kidney bean dry;  instead, drain them in a colander, rinse very well and then have them hang out and air dry for at least 30 minutes.  Voila!

Most three bean salads use red wine vinegar. After reading My New Roots cookbook, I started using apple cider vinegar in most of my dressings. It like that is has a tangiest that complements all foods. As well, it is rich in enzymes, helps aid in digestion, helps support a healthy immune system and aids in digestion. Much more pleasant; in my opinion. I also add some dijon mustard which adds a pleasing richness and makes the dressing slightly creamy. And parsley, lots of parsley. This salad pairs well with grilled meats and fish as well it is really great in a bowl by itself.

Hope you enjoy!


Three Bean Salad Recipe


Three Bean Salad

Yields 4 - 6 servings

15 minPrep Time

2 minCook Time

17 minTotal Time

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  • 1 15.5 ounce can chick peas
  • 1 15.5 ounce can kidney beans
  • 15 ounces fresh or frozen green beans (can used canned if you like)
  • 6 tablespoons high quality olive oil
  • 2 tablespoons apple cider vinegar
  • 2 teaspoons dijon mustard (creamy)
  • 2 tablespoons shallot or red onion, finely minced
  • 1/2 cup parsley, finely minced

How To

  1. Pour the chickpeas and kidney beans into a colander. Rinse very well, then set aside to air dry for at least thirty minutes. The dressing will coat the beans better.
  2. Branch the green beans for 1 minute if using frozen and 2 minutes if using fresh. Rinse well with cold water to stop cooking. Then wrap in paper towels to dry the beans. Again, this will give the dressing a chance to coat the beans.
  3. In a salad bowl add the olive oil, cider vinegar and mustard. Whisk until creamy.
  4. Stir the shallots into the dressing.
  5. Add all three beans and the parsley and gently stir to combine.
  6. Serve.
  7. Eat.




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