Three Bean Salad Recipe

Course: Side Dish

Cuisine: American

Keyword: three bean salad

Prep Time: 10

Cook Time: 10

Marinating Time: 4

Total Time: 4 20

Servings: cups

Calories: 113kcal

Author: Chef Jessica Formicola

Classic Three Bean Salad is the perfect BBQ side dish. This easy, make-ahead dish is always a hit and perfect for potlucks too!

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Equipment

Ingredients

15.5 ounce canned kidney beans , rinsed and drained
15.5 ounce canned chickpeas , rinsed and drained
15.5 ounce canned cannellini beans , rinsed and drained
3/4 cup red onion , minced
3/4 cup celery , thinly sliced
2 tablespoons white wine vinegar
2 tablespoons extra virgin olive oil
1-2 cloves fresh garlic , grated
1 tablespoon Dijon mustard
1/2 teaspoons coarse sea salt
1/2 teaspoons ground white pepper

Instructions

In a large bowl, combine the drained and rinsed 15.5 ounce canned kidney beans, 15.5 ounce canned chickpeas, 15.5 ounce canned cannellini beans, diced 3/4 cup red onion and sliced 3/4 cup celery. Set aside.
In a small bowl, whisk together the 2 tablespoons white wine vinegar, 2 tablespoons extra virgin olive oil, grated 1-2 cloves fresh garlic (1 if it's big, 2 if they are small), 1 tablespoon Dijon mustard, 1/2 teaspoons coarse sea salt and 1/2 teaspoons ground white pepper.
Pour the vinegar mixture over the beans and toss to combine. Cover and chill for at least an hour, but up to overnight.
Toss again before serving.
If you've tried this recipe, come back and let us know how it was in the comments or star ratings.

Notes

Storage

These marinated beans are best within 2-3 days of preparing. The dressing can get a little overwhelming and the beans start to go limp. Store covered and chilled.

Leftovers, if there are any, are great tossed into a nice green salad or even stirred into a basic rice or pasta dish.

Freezing

I do not recommend freezing this recipe. After the items have been pickled, and possibly frozen once before, they won't defrost in an appealing manner.

Nutrition