Three Bean Salad Recipe

Green beans: Fresh and crisp, these provide a crunchy texture to the salad.

Kidney beans: These add a hearty and creamy element to the mix.

Chickpeas: Also known as garbanzo beans, they bring a nutty flavor and firm texture.

Red onion: Finely chopped for a sharp and pungent taste.

Parsley: Fresh and chopped, it adds a bright and herbaceous note.

Olive oil: Used as the base for the dressing, it adds a rich and smooth flavor.

Red wine vinegar: Provides a tangy and acidic balance to the dressing.

Sugar: A small amount to balance the acidity of the vinegar.

Salt: Enhances the overall flavor of the salad.

Black pepper: Adds a hint of spice and warmth.

When preparing the green beans, blanch them in boiling water for about 2-3 minutes, then immediately transfer them to an ice bath. This technique, known as blanching, helps to preserve their vibrant color and crisp texture, making your three bean salad more visually appealing and enjoyable to eat.

• green beans - Substitute with asparagus: Asparagus has a similar texture and can be cut into 1-inch pieces to mimic the green beans.

• kidney beans - Substitute with black beans: Black beans have a similar texture and flavor profile, making them a good alternative.

• chickpeas - Substitute with cannellini beans: Cannellini beans have a creamy texture and mild flavor, similar to chickpeas.

• red onion - Substitute with shallots: Shallots offer a milder, slightly sweeter flavor compared to red onions.

• parsley - Substitute with cilantro: Cilantro provides a fresh, herbaceous flavor that can replace parsley.

• olive oil - Substitute with avocado oil: Avocado oil has a similar healthy fat profile and a neutral flavor.

• red wine vinegar - Substitute with apple cider vinegar: Apple cider vinegar has a tangy flavor that can replace red wine vinegar.

• sugar - Substitute with honey: Honey adds sweetness and a slight floral note, similar to sugar.

• salt - Substitute with soy sauce: Soy sauce adds saltiness along with a depth of umami flavor.

• black pepper - Substitute with white pepper: White pepper offers a similar spiciness but with a slightly different flavor profile.

• Store the three bean salad in an airtight container to maintain its freshness and prevent any unwanted odors from seeping in.
• Place the container in the refrigerator. The salad will stay fresh for up to 3-5 days, allowing the flavors to meld beautifully over time.
• If you plan to enjoy the salad over several days, consider keeping the dressing separate and only mix it in just before serving. This helps maintain the crispness of the green beans and the vibrancy of the parsley.
• For freezing, transfer the three bean salad into a freezer-safe container or a heavy-duty freezer bag. Squeeze out as much air as possible to prevent freezer burn.
• Label the container or bag with the date to keep track of its freshness. The salad can be frozen for up to 2 months.
• When ready to use, thaw the salad in the refrigerator overnight. Give it a good stir and check the seasoning before serving, as freezing can sometimes dull the flavors.
• If the green beans lose their crispness after thawing, consider blanching fresh ones and adding them to the salad to revive its texture.
• Avoid freezing the dressing. Instead, prepare a fresh batch when you’re ready to serve the salad. This ensures the olive oil and red wine vinegar maintain their optimal flavor and consistency.

• Stovetop Method:

  1. Place the three bean salad in a non-stick skillet over medium heat.
  2. Stir occasionally to ensure even heating, for about 5-7 minutes.
  3. Add a splash of olive oil if the salad looks dry.

• Microwave Method:

  1. Transfer the three bean salad to a microwave-safe dish.
  2. Cover with a microwave-safe lid or plastic wrap, leaving a small vent.
  3. Heat on medium power for 1-2 minutes, stirring halfway through.
  4. Check the temperature and heat in 30-second intervals if needed.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Spread the three bean salad evenly in an oven-safe dish.
  3. Cover with aluminum foil to prevent drying out.
  4. Bake for 10-15 minutes, stirring halfway through.

• Steaming Method:

  1. Place the three bean salad in a heatproof bowl.
  2. Set up a steamer basket over boiling water.
  3. Steam the salad for about 5 minutes, or until heated through.
  4. Stir gently before serving to ensure even temperature.

• Sous Vide Method:

  1. Seal the three bean salad in a vacuum-sealed bag.
  2. Set your sous vide machine to 140°F (60°C).
  3. Submerge the bag in the water bath for 30 minutes.
  4. Remove and serve immediately for a perfectly reheated dish.

• Large mixing bowl: Used to combine the green beans, kidney beans, chickpeas, red onion, and parsley.

• Small bowl: Used to whisk together the olive oil, red wine vinegar, sugar, salt, and black pepper to make the dressing.

• Whisk: Used to mix the dressing ingredients thoroughly.

• Cutting board: Provides a surface for chopping the green beans, red onion, and parsley.

• Chef's knife: Used for trimming and cutting the green beans, as well as finely chopping the red onion and parsley.

• Measuring cups: Used to measure out the green beans, kidney beans, chickpeas, and olive oil.

• Measuring spoons: Used to measure the red wine vinegar, sugar, salt, and black pepper.

• Colander: Used to drain and rinse the kidney beans and chickpeas.

• Refrigerator: Used to chill the salad for at least 1 hour before serving.

Pre-cut vegetables: Buy pre-cut green beans and chopped red onion to save prep time.

Use canned beans: Opt for canned kidney beans and chickpeas to avoid soaking and cooking time.

Make ahead: Prepare the dressing in advance and store it in the fridge.

Batch cooking: Double the recipe and store extra servings for quick meals later.

Quick chill: Place the salad in the freezer for 15 minutes if you're short on time.