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Classic Three Bean Salad Recipe

This three bean salad is a breeze to make. Toss with a lemon-mustard dressing, serve it as a side, or double the servings to create a main dish!
  • cook TIME 7 mins
  • prep TIME 10 mins
  • total TIME 17 mins
Course: Side DishCuisine: Mexican
Keyword: Classic Three Bean Salad Recipe, Three Bean Salad
Servings: 4 servings
Calories: 160 kcal

Ingredients (13)

  • 4 oz green beans trimmed and quartered
  • 6 oz canned chickpeas
  • 6 oz unsalted dark red kidney beans
  • 2 oz celery chopped
  • 1 oz red onion sliced
  • 0.5 oz feta cheese crumbled
  • 1 1/2 tbsp lemon juice
  • 2 tbsp olive oil
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 1 tsp sugar
  • 1/2 tsp traditional Dijon mustard
  • 2 tbsp coriander

INSTRUCTIONS

1

Fill a medium-sized pot with water and bring to a boil. Add 4 oz green beans and boil for 2 minutes. Remove the green beans and toss them in a bowl of ice water so they cool quickly.

Green beans blanching in a sieve over a pot for three bean salad
2

Mix sauce: In a small bowl, add 1 1/2 tbsp lemon juice, 1/4 tsp salt, 1/4 tsp pepper, 1 tsp sugar, 2 tbsp olive oil, and 1/2 tsp mustard. Mix well.

Mixing salad dressing for three bean salad
3

Add the cooked green beans, 2 oz celery, 1 oz onion, 6 oz kidney beans, 6 oz chickpeas, 0.5 oz feta cheese, and 2 tbsp coriander in a bigger bowl. Add the sauce and mix to evenly coat ingredients.

Green beans being mixed with sauce and other ingredients in a plate
4

Serve. (This salad tastes better served cold, so you can chill it for 30 minutes before serving if desired.)

A bowl of three-bean salad with dressing, red onion slices, and cheese cubes

Nutrition

Serving: 1 serving | Calories: 160 kcal | Fat 8 g | Saturated Fat 1 g | Trans Fat 0 g | Polyunsaturated Fat 1 g | Monounsaturated Fat 5 g | Cholesterol 1 mg | Sodium 256 mg | Potassium 258 mg | Carbohydrate 17 g | Fiber 5 g | Sugar 3 g | Protein 6 g | Vitamin A 274 IU | Vitamin C 7 mg | Calcium 46 mg | Iron 1 mg