Classic Three Bean Salad
Yield: 8 servings
Total Time: 4h 15m
A cookout classic worth coming back for!
Ingredients
For the salad
- 1 (14.5 oz) can cut green beans, drained and rinsed
- 1 (15.5 oz) can light kidney beans, drained and rinsed
- 1 (15.5 oz) can garbanzo beans, drained and rinsed
- 2 large stalks of celery, diced
- 2 medium shallots (about ¼ cup), diced
- ¼ cup fresh parsley, chopped
For the vinaigrette
- 4 tbsp canola oil
- 3 tbsp red wine vinegar
- 1 tbsp apple cider vinegar
- 2 tbsp honey
- 2 tsp worcestershire sauce
- 1 tsp kosher salt
- ¾ tsp garlic powder
- ½ tsp celery seed
- ½ tsp ground black pepper
- ¼ tsp onion powder
- ¼ tsp ground mustard
- ¼ tsp MSG (monosodium glutamate), optional for savory depth
RECIPE NOTE: Some vinaigrette will settle at the bottom of the container during storage. Stir well before serving to redistribute the dressing.
Instructions
Step 1: Gather all of the ingredients for the salad and prep the vegetables.
Step 2: Drain and rinse the green beans, light kidney beans, and garbanzo beans, then let them drain in a colander while you prepare the remaining ingredients.
Step 3: Place the diced shallots in a small bowl and cover with cold water. Soak for 10 mins.*
*NOTE: Soaking the shallots helps mellow their sharp bite while preserving their fresh flavor.
Step 4: Drain the shallots well and set aside until needed.
Step 5: Gather all of the ingredients for the vinaigrette.
Step 6: In a large bowl, combine the canola oil, red wine vinegar, apple cider vinegar, honey, worcestershire sauce, kosher salt, garlic powder, celery seed, ground black pepper, onion powder, ground mustard, and MSG (optional).
Step 7: Whisk until the honey is dissolved and the vinaigrette is well combined.
Step 8: Add the green beans, light kidney beans, garbanzo beans, celery, parsley, and shallots to the bowl with the vinaigrette.
Step 9: Toss until everything is evenly coated.
Step 10: Transfer to an airtight container, cover, and refrigerate for at least 4 hrs to allow the flavors to meld. Stir well before serving and serve chilled.*
*NOTE: I am using an 11.7-cup Tupperware container for this recipe. This salad tastes even better after a day or two in the refrigerator, making it an excellent make-ahead side. It can be prepared up to 3 days in advance and stored in the refrigerator. You might be able to put 2 servings of the recipe into the container, but I did not attempt that myself so YMMV.