Three Bean Salad

This three bean salad tosses fresh green beans, kidney beans, and chickpeas in a tangy honey dressing for an easy make-ahead potluck side.

Course Lunch, Salad, Side Dish

Cuisine American

Diet Gluten Free, Low Lactose, Vegetarian

Keyword three bean salad

Prep Time 10

Cook Time 5

Marinate 30

Total Time 45

Servings servings

Calories 237

Blanch the Green Beans: Bring a large pot of salted water to a boil and set a bowl of ice water nearby.
Add the green beans and cook for 2 minutes until crisp-tender and bright green. Drain very well and transfer to the ice water to stop the cooking.

Tip: Don't skip the ice bath for the green beans, it's what keeps them bright green and crisp.

Make the Dressing: In a large bowl (the same one you’ll make the salad in), whisk together the olive oil, red wine vinegar, honey, Dijon mustard, garlic, salt, and pepper until well combined.
Assemble: Add the green beans, kidney beans, chickpeas, red onion, and parsley to the bowl with the dressing. Toss well to coat everything evenly.
Marinate and Serve: Let the salad sit for at least 30 minutes before serving, as the beans absorb the dressing and the flavors meld significantly.
Taste for seasoning and adjust with salt, pepper, or a splash more vinegar as needed. Serve cold or at room temperature.

Taste and adjust the dressing right before serving, since I find the beans soak up seasoning as they sit and almost always need another pinch of salt or a splash of vinegar to brighten back up.
When I make this for a potluck, I assemble it a day ahead since it keeps for up to 4 days and travels well, then give it a quick toss right before serving.
I tested this with frozen-defrosted green beans and it worked beautifully, so give that a try if you want a shortcut!