Three Bean Salad

10.31.2016

You can never have too many side dish recipes, especially when they are as colorful and nutritious as this one! This Three Bean Salad is the perfect side dish to poultry and fish, and with its blend of colors it’s perfectly festive for the season at hand.

Three Bean Salad in a glass mixing bowl. Includes dark and light kidney beans, bell pepper, onion and a vinaigrette dressing.

Three Bean Salad

It would be a a fun twist to serve up this healthy bean salad at Thanksgiving instead of the same old green bean casserole. I love all the bright flavors and the burst of freshness in this salad. I also love that it’s something out of the norm from the classic lettuce loaded salads.

It still has a delicious vinaigrette, but instead of tossing that over greens and the classic tomatoes, cucumbers, etc it’s tossed over a mixture of fresh green beans, two types of kidney beans, bell pepper and a fair amount of red onion.

The great thing about this side dish — beyond it’s wonderful flavor — is that it’s perfectly hearty thanks to the two pulses it contains (the light red and dark red kidney beans). What exactly is a pulse? You may be asking.

Pulses are any of the the following food items: beans, peas, chickpeas or lentils. Pulses are so versatile, and with just a few seasonings they become so delicious.

Not only are pulses so tasty, they are also a healthy, sustainable food source. I’ve taken the pulse pledge this year and so should you!

When you do, you commit to eating pulses once a week for 10 weeks and join a global food movement! Eating dry peas, lentils, beans and chickpeas helps reduce your carbon footprint – and it’s great for your health. Every 1/2 cup of cooked pulses delivers 9 grams of protein. All you have to do is visit PulsePledge.com and sign up!

Add this three bean salad to your menu soon! Everyone will love it!

Ingredients for three bean salad in a mixing bowl before tossing.

Three Bean Salad Ingredients

For this green bean salad recipe, you’ll need:

  • Olive oil
  • White wine vinegar
  • Honey
  • Dijon mustard
  • Salt
  • Fresh green beans
  • Kidney beans
  • Bell pepper
  • Red onion
  • Fresh parsley

How to Make Three Bean Salad

  • Whisk together olive oil, vinegar, honey, mustard and salt and set aside.
  • Boil green beans for 3 – 4 minutes until tender, then drain and transfer to a bowl of ice water.
  • Add green beans, kidney beans, red onion, bell pepper and parsley to a salad bowl.
  • Pour dressing over the salad mixture and toss to coat.

Three Bean Salad in a glass serving bowl.

Can I Use Different Types of Beans?

Yes, you can use any three beans you like. But I think the fresh green beans really help brighten up this salad!

Can This Healthy Bean Salad Be Made in Advance?

Yes, you can make this three bean salad up to a day before you plan on serving it. The bell pepper may lose a bit of its crunch over time, though.

Tips for the Best Three Bean Salad

  • Submerge the cooked green beans in ice water to prevent them from over cooking.
  • Drain and rinse the kidney beans before mixing them into the bean salad.
  • Give the salad a good stir before serving to redistribute the dressing.

More Easy Salad Recipes You’ll Love:

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Three Bean Salad

A healthy, colorful salad made with green beans and two kinds of kidney beans, bell pepper, onion and a bright dressing. A flavorful side dish and nice change from the classic side salad.

Servings: 6
Prep Time 15 minutes
Cook Time 4 minutes
Total Time 19 minutes

Ingredients

  • 1/3 cup olive oil
  • 1/4 cup white wine vinegar
  • 3 Tbsp honey
  • 2 tsp dijon mustard
  • 3/4 tsp salt, or to taste
  • 12 oz. fresh green beans, ends trimmed, diced into 1 1/2-inch pieces
  • 1 (15 oz) can dark red kidney beans, rinsed and drained well
  • 1 (15 oz) can light red kidney beans, rinsed and drained well
  • 1 yellow bell pepper, seeded and chopped
  • 1/2 cup chopped red onion, rinsed under warm water and drained
  • 1/4 cup chopped fresh parsley

Instructions

  1. In a small mixing bowl or jar whisk together olive oil, vinegar, honey, mustard and salt, set aside.
  2. Bring a large pot of water to a boil. Meanwhile fill a medium mixing bowl with ice and water and set aside. 
  3. Once water is boiling, add green beans and allow to boil about 3 - 4 minutes until tender. Drain and immediately transfer to ice water. Let rest for a few seconds then drain well.
  4. Add green beans, dark and light red kidney beans, bell pepper, red onion and parsley to a salad bowl. 
  5. Whisk dressing mixture until well combined then pour over salad. Toss to evenly coat. Serve immediately.

Recipe Notes

Give the salad a good stir before serving to redistribute the dressing. 

Nutrition Facts
Three Bean Salad
Amount Per Serving
Calories 286 Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 1g6%
Sodium 550mg24%
Potassium 574mg16%
Carbohydrates 36g12%
Fiber 9g38%
Sugar 13g14%
Protein 9g18%
Vitamin A 650IU13%
Vitamin C 57.9mg70%
Calcium 71mg7%
Iron 2.8mg16%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Side Dish
Cuisine: American
Keyword: Three Bean Salad
Calories: 286 kcal
Author: Jaclyn

14 comments

  • Valerie: I pinned this awhile back and just got around to making it tonight. I had to comment because it was SO good, light and fresh and tons of flavor! My whole family loved it, even my 4-year-old who won’t eat anything called “salad”. Will definitely be adding this to our side dish rotation! May 7, 2017 at 6:42pm Reply

    • Jaclyn: I’m so glad you loved it Valerie! May 9, 2017 at 1:19pm Reply

  • Louise Laflamme: Just the three bean salad I was looking for. Sounds so good, I will prepare this weekend. Thank you. December 1, 2016 at 7:33am Reply

  • Emma @ Charlotte general contractors: This looks tasty! As well as such stunning color! I’ve never ever made three bean salad making use of Dijon mustard however I’m absolutely attempting this. Many thanks for sharing … believe I’ll include this to my Thanksgiving menu. November 21, 2016 at 10:29pm Reply

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