Three bean salad is a classic summer accompaniment to any picnic or barbecue taking just minutes to prepare. With a zingy dressing, fresh green beans and protein-packed chickpeas and kidney beans you're sure to love this easy vegan three bean salad.
Three bean salad is a classic side dish.
It's a great dish to make in advance to take along to a summer picnic or BBQ.
And it's great in packed lunch.
There's something really appealing about the way the the bright green beans, the deep red kidney beans and the yellowish chickpeas (or garbanzo beans) look together.
That paired with the flavour of the zingy salad dressing mean that this easy three bean salad will always go down well.
Storage
Bean salad keeps well but if you prefer you can keep the dressing in a jar and add it just before your serve the salad.
If you do make it in advance store in the fridge until you're ready to serve.
This recipe is not suitable for freezing.
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Ingredients
For your bean salad you will need:
- 170g green beans
- tin of chickpeas
- tin of kidney beans
- small white onion (can be omitted if not liked)
For the salad dressing you'll need:
- 50ml red wine vinegar
- 1 tablespoon maple syrup
- 50ml olive oil
- Handful flat leaf parsley
- Salt and pepper to taste
Variations
This salad is very adaptable. Here are some possible variations you can try:
- use runner beans or another type of green bean
- replace chickpeas with another light coloured bean eg butter beans (lima beans), cannellini beans or haricot beans
- substitute aduki, pinto or borlotti beans for the kidney beans
- vary the dressing by using lemon juice instead of red wine vinegar or try adding a teaspoon of wholegrain mustard.
How to make three bean salad
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Vegan three bean salad
Ingredients
- 170 g green beans trimmed and halved
- 240 g tinned chickpeas drained and rinsed - 1 standard 400g tin
- 240 g tinned kidney beans drained and rinsed - 1 standard 400g tin
- 1 small onion very finely chopped
- 50 ml red wine vinegar
- 1 tablespoon maple syrup
- 50 ml olive oil
- Small handful flat leaf parsley finely chopped
- Salt and pepper to taste
Instructions
- Bring a pan of salted water to the boil and add the beans. Cook for 2-3 minutes then drain and place into a bowl of iced water to stop the cooking. Drain.
- Place the chickpeas, kidney beans and chopped onion into a bowl with the cooked green beans.
- Make the dressing by whisking together the red wine vinegar, maple syrup and olive oil. Pour over the beans.
- Add the parsley, season with salt and pepper to taste and mix well.
- Serve immediately.
Notes
- Nutritional information is approximate and is intended to be a guide only.
- Other beans can be substituted such as aduki beans, cannellini beans, borlotti beans.
Nutrition
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