Forktionary

3 Bean Salad Recipe

A vibrant and flavorful 3-bean salad, inspired by Rachel Ray! This easy recipe combines kidney beans, chickpeas, and green beans in a tangy vinaigrette. Perfect as a light lunch, side dish, or potluck contribution. Get ready for a burst of fresh flavors in just 15 minutes!

Prep Time 10 mins
Cook Time 15 mins
Calories 502.3 kcal
Protein 24g
Rating 4.0 (1 Reviews)
3 Bean Salad

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Recipe Author

Chef Forktionary, author of this recipe

Passionate home cook & Forktionary contributor.

Ingredients for 3 Bean Salad

  • Cut Green Beans
  • Dijon Mustard
  • 2 tablespoons granulated sugar
  • Red Wine Vinegar
  • Extra Virgin Olive Oil
  • 1 (15-ounce) can kidney beans (drained and rinsed)
  • Garbanzo Beans
  • Dried Parsley
  • Salt And Pepper

How to Make 3 Bean Salad

  1. In a medium bowl, whisk together 2 tablespoons Dijon mustard, 3 tablespoons red wine vinegar, and 2 tablespoons granulated sugar until the sugar dissolves.
  2. Whisk in 1/4 cup extra virgin olive oil.
  3. Add 1 (15-ounce) can kidney beans (drained and rinsed), 1 (15-ounce) can chickpeas (drained and rinsed), and 1 (15-ounce) can green beans (drained and rinsed).
  4. Stir in 1/4 cup chopped fresh parsley, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
  5. Gently toss to combine. Taste and adjust seasonings as needed.
  6. Refrigerate for at least 30 minutes before serving to allow flavors to meld. Enjoy!

Chef's Tip for Extra Flavor

Small additions can make a big impact! Try a sprinkle of fresh herbs, a dash of your favorite spice blend, or a squeeze of citrus just before serving to really enhance the flavors of your dish.

Nutrition Information (Approximate per serving)

Sodium

41 g

Sugar

37g

Fat

19g

Carbs

16g

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15 Minutes Or Less Time To Make Course Main Ingredient Preparation Salads Side Dishes Beans Easy No Cook Presentation Served Cold Technique