Description
This Easy Vintage Three Bean Salad is a vibrant and healthy dish combining crisp green beans, kidney beans, and chickpeas with a tangy apple cider vinegar dressing. Perfect as a refreshing side dish, it delivers a burst of color, flavor, and nutrition, making it ideal for picnics, potlucks, or light meals.
Ingredients
Scale
Vegetables and Beans
- 2 cups Green Beans, cut into 1-inch pieces
- 1 can Kidney Beans, drained and rinsed
- 1 can Chickpeas, drained and rinsed
- 1/2 cup Red Onion, finely chopped
- 1/4 cup Fresh Parsley, finely chopped
Dressing
- 1/4 cup Olive Oil
- 2 tablespoons Apple Cider Vinegar
- 1 teaspoon Sugar (adjust to taste)
- Salt, to taste
- Black Pepper, to taste
Instructions
- Preparation: Wash and trim the green beans, then cut them into 1-inch pieces to prepare for blanching.
- Blanch the Green Beans: Boil salted water and blanch the green beans in it for 3 minutes, then immediately transfer them to an ice bath to stop the cooking process and retain their bright color and crunch.
- Mix the Beans and Vegetables: In a large mixing bowl, combine the cooled green beans, kidney beans, and chickpeas. Add finely chopped red onion and parsley, then toss gently to mix evenly.
- Prepare the Dressing: In a separate bowl, whisk together olive oil, apple cider vinegar, sugar, salt, and pepper for about 30 seconds until well combined and slightly emulsified.
- Dress the Salad: Drizzle the dressing over the bean mixture and gently fold everything together to ensure all ingredients are well coated.
- Chill: Cover the salad and refrigerate for at least one hour to allow the flavors to meld and intensify.
- Serve: Before serving, toss the salad gently to redistribute the dressing and serve chilled for best freshness and flavor.
Notes
- Adjust the sugar according to your taste preference to balance the acidity of the vinegar.
- Blanching the green beans preserves their vibrant color and crunch.
- Chilling the salad for at least one hour improves the flavor by allowing ingredients to meld.
- Use fresh parsley for the best herbal brightness; dried parsley is not recommended.
- This salad can be made a day ahead and stored covered in the refrigerator.
