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Fresh Three Bean Salad Recipe with Zesty Red Wine Vinegar Dressing

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A quick and refreshing three bean salad tossed with a zesty red wine vinegar dressing, perfect as a light side dish for summer meals or casual gatherings.

Ingredients

Scale
  • 1 can (15 oz / 425 g) kidney beans, drained and rinsed
  • 1 can (15 oz / 425 g) cannellini beans, drained and rinsed
  • 1 can (15 oz / 425 g) green beans, drained and rinsed (or use fresh, blanched)
  • 1 small red onion, finely chopped
  • 2 celery stalks, diced
  • 1 small red bell pepper, diced (optional)
  • 1/4 cup fresh parsley, chopped
  • 1/4 cup red wine vinegar
  • 3 tablespoons extra virgin olive oil
  • 1 tablespoon Dijon mustard
  • 1 teaspoon honey or maple syrup (optional)
  • 1 garlic clove, minced
  • Salt and freshly ground black pepper, to taste

Instructions

  1. Drain and rinse the beans under cold water until water runs clear. Pat dry gently with paper towels. (5 minutes)
  2. Finely chop the red onion and dice celery and red bell pepper into small, even pieces. Chop parsley roughly. (10 minutes)
  3. In a small bowl or jar, combine red wine vinegar, olive oil, Dijon mustard, honey (if using), minced garlic, salt, and pepper. Whisk or shake vigorously until emulsified. (5 minutes)
  4. In a large mixing bowl, gently fold together the beans, chopped vegetables, and parsley without mashing the beans. (3 minutes)
  5. Pour the dressing over the bean and veggie mixture and toss gently but thoroughly to coat evenly. Adjust seasoning if needed. (2 minutes)
  6. Cover and refrigerate for at least 1 hour, preferably 2-3 hours, to let flavors meld and soften the beans. (1–3 hours)
  7. Before serving, gently stir the salad and add a splash more vinegar or olive oil if it tastes too dense. Serve cold or at room temperature. (2 minutes)

Notes

Rinsing canned beans reduces saltiness and canned flavor. Use fresh green beans blanched for 2-3 minutes if preferred. Letting the salad rest in the fridge for a few hours improves flavor. Adjust acidity gradually to avoid overpowering the beans. Mix gently to avoid mashing beans. For best texture, serve cold or at room temperature. Store in an airtight container up to 3 days. For meal prep, keep dressing separate and toss before serving.

Nutrition

Keywords: three bean salad, red wine vinegar dressing, quick salad, summer salad, healthy side dish, easy bean salad, vegetarian, gluten-free

Find it online: https://chrisfeasts.com/fresh-three-bean-salad-recipe-with-zesty-red-wine-vinegar-dressing-easy-and-refreshing/