Three Bean Salad

Ingredients

• 200 g (2 cups)fresh green beans, cut into 2.5 cm pieces
• 1 can (425 g; 15 oz)kidney beans, drained and rinsed
• 1 can (425 g; 15 oz)chickpeas, drained and rinsed
• 120 g (1 cup)celery, sliced
• 60 g (½ cup)red onion, chopped
• 80 ml (⅓ cup)apple cider vinegar
• 1 teaspoonsugar
• 1 teaspoonsalt
• ½ teaspoonground black pepper
• 80 ml (⅓ cup)olive oil
• 15 g (¼ cup)fresh parsley, chopped

Instructions

1. 1

   Boil the water

   Bring a medium-sized pot of water to the boil and season it with salt.

2. 2

   Cook the beans

   Boil the green beans for 3–4 minutes, until crisp but tender. Drain, rinse under cold water and leave to dry.

3. 3

   Combine the beans

   Put the green beans, kidney beans, chickpeas, celery and red onion into a large mixing bowl.

4. 4

   Whisk the dressing

   In a separate medium-sized bowl, whisk the apple cider vinegar, sugar, salt and pepper together. Add the olive oil slowly while whisking to emulsify the dressing.

5. 5

   Dress and rest

   Pour the dressing over the bean mixture and add the parsley. Mix well, then leave to sit for 30 minutes before serving. Taste and adjust the salt and pepper if needed.

What is three bean salad?

Three bean salad is an American-style cold salad built around a mix of beans and a sharp, lightly sweet dressing. Versions vary, but the combination of green beans, kidney beans and chickpeas gives this one a mix of colours and textures.

Here, crisp celery and red onion add freshness and bite, while parsley rounds out the dressing. The beans are dressed together, so the vinegar, olive oil and seasoning coat the whole salad.

Nutrition and macros by portion

The nutrition label shows one serving as written: 180 calories, 6g protein, 24g carbs, 9g fat.

The beans and chickpeas provide most of the carbohydrates and some of the protein, while the olive oil is the main source of fat. For a more filling balanced plate, serve a portion with extra vegetables and a protein-rich accompaniment such as eggs or grilled fish.

Choosing the beans

Fresh green beans: Cut them into even pieces so they cook at roughly the same rate. A brief boil keeps them tender while preserving some crunch.

Tinned beans: Drain and rinse the kidney beans and chickpeas before adding them. This removes their canning liquid and lets the dressing take centre stage.

Getting the green beans right

Cook the green beans for just 3–4 minutes, then rinse them under cold water to halt the cooking. They should be bright and crisp-tender rather than soft.

Let them dry before mixing them with the other ingredients. Excess water can dilute the dressing and make it cling less well.

Making an emulsified dressing

Vinegar first: Whisk the apple cider vinegar with the sugar, salt and pepper until the seasoning is well mixed.

Oil slowly: Add the olive oil in a steady trickle while whisking. This helps the dressing come together temporarily, so toss the salad soon after pouring it over.

Balancing the crunch and flavour

Celery and red onion bring a crisp, savoury contrast to the soft beans. Chop the onion finely if you prefer its flavour to be less pronounced in each mouthful.

Parsley adds a fresh finish. After the salad has rested for 30 minutes, taste it and adjust the salt and pepper as directed.

Serving the salad

Serve it chilled or at room temperature as a side with grilled vegetables, fish or meat. It can also make a light lunch on its own.

The 30-minute rest is part of the method, even though the listed total time is 14 minutes. Allow for that resting time when planning to serve it.

Recipe notes & tips

• Cut the green beans to a similar size so they cook evenly.
• Rinse the green beans promptly under cold water to keep them crisp-tender.
• Leave the drained green beans to dry before tossing them with the dressing.
• Whisk the olive oil in gradually to help the dressing emulsify.
• Let the salad rest for 30 minutes, then taste it before serving.

Variations

• Add yellow beans: Replace some of the green beans with cooked yellow beans for a different colour.
• Use a milder onion: Swap the red onion for finely sliced spring onion.
• Add cucumber: Stir in diced cucumber just before serving for extra crunch.
• Try another herb: Replace some or all of the parsley with chopped fresh dill.
• Adjust the sweetness: Reduce the sugar slightly for a sharper dressing.

Common mistakes to avoid

• Overcooking the green beans: Boil them for only 3–4 minutes and rinse under cold water so they stay crisp-tender.
• Adding wet green beans: Let them dry after rinsing to avoid watering down the dressing.
• Skipping the rinse: Drain and rinse the tinned beans so their canning liquid does not affect the salad.
• Pouring in oil too quickly: Whisk it in gradually to help the dressing emulsify.
• Serving it straight away: Rest the dressed salad for 30 minutes so the flavours have time to mingle.

How to store

Keep leftovers in an airtight container in the fridge for up to 3 days. Serve chilled or let the salad sit briefly at room temperature; it is not usually reheated.

Frequently asked questions