Easy three bean salad is the perfect vegan, gluten-free, dairy-free, sugar-free healthy recipe! This light and fresh salad works for all diets!
A classic three bean salad is fresh, cheap and easy….what else can you ask for? It’s a delicious lunch on its’ own or a side dish for a larger meal.
BONUS: My kids learned to love kidney beans after trying this salad!
You can make this salad for less than $4 using all organic ingredients and stretch for multiple meals depending on number of people and portion size. It’s also a great recipe for a picnic or potluck; just double if you’re serving a crowd.
Easy Three Bean Salad Preparation
First, rinse the fresh green beans and snip the ends. Cut the green beans into halves or thirds depending on length.
Kitchen Tool Tip: I use my kitchen shears to snip and cut the beans. Super fast and easy! We received this Wusthof knife set with shears as a wedding gift over 16 years ago. This set of knives are reliable and a really good price!
Next, drain and rinse canned beans in a colander over the sink.
Healthy Living Tip: When shopping for canned goods, look for brands that package their beans in BPA-free cans. Bisphenol A, a synthetic estrogen found in the epoxy coatings of food cans, is linked to many health problems. Simple Truth and Eden Foods are two brands I’ve used with BPA-free packaging.
Meanwhile, steam green beans for approximately eight – nine minutes.
Kitchen Tool Tip: This Cuisinart set is the perfect size pot for this amount of beans.
While the beans are steaming, prepare an ice bath. An ice bath is as simple as filling a bowl of ice and water large enough to submerge the green beans.
Shock the beans in the ice bath once cooked. Shocking is the process of stopping the cooking process so you want to immediately remove the beans from heat and place in the ice bath.
Leave the beans in the ice bath until completely cooled. Once cooled, drain and dry the beans well.
How Do You Make Easy Three Bean Salad?
First, add four teaspoons of white wine vinegar to a large bowl. Add four pinches of kosher salt to the vinegar. Whisk in four tablespoons of extra virgin olive oil.
Tasty Tip: Use the best quality vinegar and olive oil you can afford.
Next, add green beans, kidney and garbanzo beans to the bowl and toss with the vinaigrette.
Add additional salt to taste. Transfer the salad to a serving dish if desired. Squeeze a little fresh lemon juice on the salad and serve!
Storage
Store the bean salad in a tightly sealed container for up to one week in the refrigerator.
Let’s Connect
Please let me know if you try this Easy Three Bean Salad by leaving a rating and comment. I love connecting with you!
Check out this Grilled Corn and Tomato Salad or my Shaved Summer Squash Salad for other light salad recipes!
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Ingredients
- 3 cups fresh green beans approximately one pound
- 15 oz. dark red kidney beans
- 15.5 oz. garbanzo beans
- 4 T. extra virgin olive oil
- 4. t. white wine vinegar
- 4 pinches kosher salt
- lemon juice
Instructions
- Rinse the fresh green beans and snip the ends. Cut the green beans into halves or thirds depending on length.
- Drain and rinse canned beans in a colander over the sink.
- Next, steam green beans for approximately eight – nine minutes.
- While the beans are steaming, prepare an ice bath. Once green beans are cooked, immediately shock the beans in the ice bath. Leave the beans in the ice bath until completely cooled. Once cooled, drain and dry the beans well.
- Add 4 teaspoons of white wine vinegar to a large bowl. Add 4 pinches of kosher salt to the vinegar. Whisk in 4 tablespoons of extra virgin olive oil.
- Add green beans, kidney and garbanzo beans to the bowl and toss with the vinaigrette. Add additional salt to taste. Squeeze a little fresh lemon juice on the salad and serve!
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