Why You’ll Love This Recipe
This salad offers a delightful mix of textures and flavors. The combination of different beans provides a hearty base, while the zesty vinaigrette adds a refreshing kick. It’s a versatile dish that pairs well with various main courses and is perfect for potlucks, barbecues, or as a make-ahead option for busy weeknights.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 1 pound fresh green beans, trimmed
- 1 can (15 ounces) kidney beans, drained and rinsed
- 1 can (15 ounces) wax beans, drained and rinsed
- 1 small red onion, finely minced
- 2 cloves garlic, minced
- ½ cup olive oil
- ¼ cup apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
Directions
- Blanch the Green Beans: Bring a pot of salted water to a boil. Add the trimmed green beans and cook for 2 minutes until tender-crisp. Transfer them immediately to an ice bath to halt the cooking process. Once cooled, drain and pat dry.
- Combine the Beans: In a large mixing bowl, combine the blanched green beans, kidney beans, and wax beans.
- Prepare the Vinaigrette: In a small bowl, whisk together the olive oil, apple cider vinegar, Dijon mustard, minced red onion, minced garlic, salt, and pepper until well combined.
- Toss the Salad: Pour the vinaigrette over the mixed beans and toss gently to ensure all ingredients are well coated.
- Marinate: Cover the bowl and refrigerate the salad for at least 4 hours, or up to 24 hours, to allow the flavors to meld.
- Serve: Before serving, let the salad sit at room temperature for 20-30 minutes. Give it a final toss and adjust seasoning if necessary.
Servings and Timing
- Servings: 6-8
- Prep Time: 15 minutes
- Cook Time: 2 minutes
- Marinating Time: At least 4 hours
- Total Time: Approximately 4 hours and 20 minutes
Variations
- Bean Choices: Feel free to experiment with different types of beans such as black beans, garbanzo beans, or pinto beans to suit your taste.
- Add Vegetables: Incorporate diced bell peppers, celery, or cherry tomatoes for added crunch and color.
- Herbs: Add fresh herbs like parsley, cilantro, or basil to introduce new flavor profiles.
Storage/Reheating
- Storage: Store the salad in an airtight container in the refrigerator for up to 5 days. The flavors continue to develop over time, making it a great make-ahead option.
- Reheating: This salad is best served chilled or at room temperature. If you prefer it warm, gently heat it on the stovetop over low heat, adding a splash of olive oil if necessary.
FAQs
Can I use frozen green beans instead of fresh?
Yes, you can use frozen green beans. Blanch them according to package instructions before adding them to the salad.
How long should I marinate the salad?
For optimal flavor, marinate the salad for at least 4 hours. However, it can be refrigerated for up to 24 hours.
Is this salad suitable for vegetarians?
Yes, this salad is entirely vegetarian and can be enjoyed by those following a vegetarian diet.
Can I make this salad ahead of time?
Absolutely. In fact, making it ahead enhances the flavors as they have more time to meld.
What can I serve this salad with?
This salad pairs well with grilled meats, sandwiches, or as part of a buffet spread.
Can I add cheese to this salad?
While not traditional, adding crumbled feta or shredded cheddar can introduce a delightful flavor.
Is this salad gluten-free?
Yes, all the ingredients used are gluten-free, making it suitable for those with gluten sensitivities.
How do I prevent the green beans from being too soft?
Blanch the green beans for exactly 2 minutes and then transfer them to an ice bath immediately to maintain their crispness.
Can I use a different type of vinegar?
Apple cider vinegar adds a mild tang, but you can substitute it with white wine vinegar or red wine vinegar if preferred.
How can I make the salad spicier?
Add finely chopped jalapeños or a pinch of red pepper flakes to the vinaigrette for an extra kick.
Conclusion
Zesty Three Bean Salad is a versatile and flavorful dish that combines the goodness of various beans with a tangy dressing. It’s perfect for make-ahead occasions, ensuring you have a delicious side that’s both nutritious and crowd-pleasing. Enjoy experimenting with different variations to make it your own!
Print
Zesty Three Bean Salad
- Total Time: 4 hours 20 minutes
- Yield: 6-8 servings
- Diet: Gluten Free
Description
Zesty Three Bean Salad is a flavorful, make-ahead dish combining fresh green beans, kidney beans, and wax beans in a tangy vinaigrette. Perfect for potlucks, barbecues, or as a quick side dish, this salad offers vibrant flavors and textures that improve with time.
Ingredients
1 pound fresh green beans, trimmed
1 can (15 ounces) kidney beans, drained and rinsed
1 can (15 ounces) wax beans, drained and rinsed
1 small red onion, finely minced
2 cloves garlic, minced
½ cup olive oil
¼ cup apple cider vinegar
1 tablespoon Dijon mustard
1 teaspoon salt
½ teaspoon freshly ground black pepper
Instructions
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Bring a pot of salted water to a boil. Add the trimmed green beans and cook for 2 minutes until tender-crisp. Transfer them immediately to an ice bath to stop the cooking process. Drain and pat dry.
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In a large mixing bowl, combine the blanched green beans, kidney beans, and wax beans.
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In a small bowl, whisk together the olive oil, apple cider vinegar, Dijon mustard, minced red onion, minced garlic, salt, and pepper until well combined.
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Pour the vinaigrette over the beans and toss gently to coat.
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Cover the salad and refrigerate for at least 4 hours, or up to 24 hours, to allow the flavors to meld.
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Let the salad sit at room temperature for 20-30 minutes before serving. Toss again and adjust seasoning if necessary.
Notes
You can swap in black beans, garbanzo beans, or pinto beans for variety.
Add vegetables like bell peppers, celery, or cherry tomatoes for extra color and crunch.
Fresh herbs like parsley, cilantro, or basil can add additional flavor.
- Prep Time: 15 minutes
- Cook Time: 2 minutes
- Category: Salad
- Method: No-Bake
- Cuisine: American
