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Fresh Three-Bean Salad with Zesty Red Wine Vinaigrette

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A quick and easy three-bean salad tossed in a bright, tangy red wine vinaigrette with a hint of honey and fresh herbs. Perfect for potlucks, BBQs, or a light, flavorful side dish.

Ingredients

Scale
  • 1 cup canned kidney beans, drained and rinsed
  • 1 cup fresh green beans, trimmed and blanched
  • 1 cup canned chickpeas, drained and rinsed
  • 3 tablespoons red wine vinegar
  • 1/4 cup extra virgin olive oil
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey or maple syrup
  • 1 small garlic clove, minced
  • Salt and freshly ground black pepper, to taste
  • Optional: 1/4 cup finely chopped red onion or shallots
  • Optional fresh herbs: chopped parsley or basil

Instructions

  1. Bring a medium saucepan of salted water to a boil. Add the trimmed green beans and blanch for 2-3 minutes until bright green and just tender. Immediately transfer to a bowl of ice water to stop cooking and preserve color. Drain well and pat dry with a clean kitchen towel.
  2. Drain and rinse the canned kidney beans and chickpeas under cold water. Set aside to drain thoroughly.
  3. In a small bowl, whisk together red wine vinegar, Dijon mustard, honey, and minced garlic. Slowly drizzle in the olive oil while whisking vigorously to emulsify the dressing. Season with salt and pepper to taste. If using, stir in finely chopped red onion and fresh herbs now.
  4. In a large bowl, combine the green beans, kidney beans, and chickpeas. Pour the vinaigrette over the beans and gently toss until everything is evenly coated.
  5. Cover the salad and refrigerate for at least 30 minutes before serving to let the flavors mingle.
  6. Before serving, give the salad a gentle toss and taste for seasoning. Add more salt, pepper, or a splash of vinegar if needed.

Notes

Blanching green beans is crucial for crisp-tender texture and bright color. Rinse and drain canned beans thoroughly to avoid watering down the dressing. Emulsify the vinaigrette by whisking vinegar and mustard before adding oil. Adjust sweetness and acidity to taste. Salad tastes best after chilling for at least 30 minutes but can be served immediately if needed. Store leftovers in an airtight container in the refrigerator for up to 3 days.

Nutrition

Keywords: three-bean salad, red wine vinaigrette, easy salad, potluck recipe, healthy side dish, vegetarian, vegan, gluten-free

Find it online: https://dahliadishes.com/fresh-three-bean-salad-recipe-easy-zesty-red-wine-vinaigrette-mix/