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Classic Three Bean Salad Recipe for Summer Potlucks

Classic Mixed Bean Medley

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Prep Time 15 minutes
Cook Time 2 minutes
Total Time 17 minutes
Servings 8

Ingredients
  

  • 12 oz fresh green beans trimmed and cut into 1-inch pieces
  • 15 oz canned kidney beans rinsed and drained
  • 15 oz canned chickpeas rinsed and drained
  • 0.5 cup red onion finely chopped
  • 0.25 cup fresh parsley chopped
  • 0.33 cup apple cider vinegar
  • 0.33 cup olive oil
  • 2 tbsp granulated sugar or honey
  • 1 tbsp Dijon mustard
  • 1 tsp kosher salt
  • 0.5 tsp black pepper

Instructions
 

  • Bring a large pot of salted water to a boil. Add the fresh green beans and blanch for 2 minutes until crisp-tender.
  • Immediately transfer the green beans to a bowl of ice water to cool, then drain well.
  • In a large mixing bowl, combine the blanched green beans, drained kidney beans, drained chickpeas, red onion, and parsley.
  • In a separate small bowl, whisk together the apple cider vinegar, olive oil, sugar, Dijon mustard, kosher salt, and black pepper until completely emulsified.
  • Pour the dressing over the bean mixture and toss gently to ensure all ingredients are evenly coated.
  • Cover and refrigerate for at least 1 hour to allow the flavors to meld. Toss well before serving.