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

Servings: 4 servings

Calories: 160 kcal

Author: Tuyet Pham, Luna Regina

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

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.

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.

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.

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

Nutrition