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Three Bean Salad

A healthy & refreshing twist on a 1950's classic, go-to-dish.
Course Main Course, Salad, Side Dish
Cuisine American, Italian
Servings 4 1/2 cups

Equipment

  • 1 Medium Cooking Pot or use a pot with a steamer basket
  • 2 Large Bowls
  • 1 Knife

Ingredients

  • 1 1/2 cups fresh green beans, cut into @3" pieces You will need to trim the end of each bean unless you buy a bag of beans that have already been trimmed.

    Optional: use thawed, frozen beans.

  • 1 15 oz can red kidney beans, drained & rinsed dark or light are fine, but the darker kidney beans give a real pop of color in this dish.
  • 1 15 oz can chickpeas (garbanzo beans), drained & rinsed optional: save the aquafaba (the liquid from the can) to use in other dishes.
  • 1/2 cup red onion, chopped small can sub a different onion
  • 1 tsp stone ground mustard Westbrae makes a salt-free version that I use.
  • 2 TBSP apple cider vinegar or balsamic vinegar apple cider vinegar won't change the color of the dish.
  • 1 TSBP *reduced* balsamic vinegar This is optional. You can get it ready made or can make it yourself. A dark color balsamic reduction will change the color of the dish. You may prefer to use a lighter color.
  • 1/4-1/2 tsp Black Pepper, ground
  • dash Salt (optional)

Instructions

  • Fill medium pot with 1/2" of water and bring it to a boil. (If you have a pot with a steamer or pasta strainer, use that so you can easily drain the beans when they are finished steaming).
  • Add trimmed green beans to the pot, cover the pot, and steam until bright green and tender....about 4 to 6 minutes.
  • While the beans are steaming, fill a large bowl with water and ice to create an ice bath. When the green beans are ready, drain them quickly and then transfer them to the ice bath. Let them cool for 3 to 4 minutes.
  • Drain the beans and transfer them to a large bowl.
  • Add the remaining ingredients and stir.

Notes

Yellow wax beans, green beans, and kidney beans were the 3-bean combo of the 1950's, with chickpea being added for a 4-bean combo.
This dish is great on it's own, to mix into a bigger leafy-greens salad, or to make mini "boats" with endive or small & sturdy lettuce cups.
Popular for picnics and potlucks! It holds up really well.