Three Bean Salad with Red Wine Vinaigrette
On November 18, 2024
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Crisp green beans with creamy chickpeas and kidney beans, tossed in a rich red wine vinaigrette, this Three Bean Salad will complete any meal.
Three Bean Salad
Three Bean Salad combines crisp blanched green beans with creamy kidney beans and chickpeas, all tossed in a bright honey-garlic vinaigrette that gets better with time. It’s the perfect blend of fresh and convenient. This crowd-pleasing side dish strikes the perfect balance of flavors and textures, with both crisp and creamy beans, crunchy fresh veggies, and a tangy-sweet dressing that brings it all home. Whether you’re heading to a summer potluck or need a make-ahead side for your BBQ feast, this salad brings big flavor with minimal effort.
The best part is you can make it ahead of time. The flavors develop beautifully as it marinates, making it the perfect stress-free dish for entertaining. So grab your ingredients, and get ready to blow your guests away with this luscious Three Bean Salad.
What beans to use for three bean salad?
Traditional three bean salad often includes green beans, kidney beans, and wax beans. In my version, I’ve swapped out the wax beans for chickpeas (also called garbanzo beans) because I love their nutty flavor and creamy texture. Most recipes that recreate the original at home also do this, but you can use wax beans if you so choose. If you want to mix things up, you can also use cannellini beans or black beans. The beauty of this salad is how versatile it is. Just make sure to keep those fresh green beans in there for that perfect crisp texture.
Preparing Your Green Beans for Three Bean Salad
One of the best parts about this Three Bean Salad is the contrast of the slightly sweet, crispy green beans against the rich, creamy kidney beans and chickpeas. There are two crucial steps to getting your green beans just right to bring the most out of this salad. I’ll outline them both so you can make the perfect salad every time.
Blanching Green Beans
The first step in getting green beans with a perfectly crisp exterior giving way to a tender, creamy bite inside is blanching. This quick cooking method keeps your beans bright green and crisp, exactly what you want in this salad. Just simmer your green beans in water for a few minutes, but make sure not to overcook them. You want beans that still have some snap when you bite into them without getting mushy.
Ice Bath for Green Beans
Cooking your green beans is important, and so is stopping the cooking process. That’s where the ice bath comes in. It sounds fancy, but it’s super easy and only takes a few minutes. Simply fill a medium-size bowl with ice, then cool water, and place your blanched green beans inside for 1-2 minutes. This stops the cooking process, and helps to preserve that awesome snap when you bite into your salad.
Honey Garlic Dressing
The honey garlic dressing takes this Three Bean Salad from a passable side to a bright and zesty, show-stealing dish. With tangy, sweet, and savory notes highlighting the crisp and creamy texture of your beans, this dressing will have your guests begging for you to share the recipe. Here’s what you’ll need to whip some up:
- ¼ cup red wine vinegar
- ¼ cup olive oil
- 4 cloves garlic (minced)
- 1 Tablespoon honey
- 1 teaspoon Kosher salt
- 1 teaspoon black pepper
How Long to Marinate Your Salad
Patience is a virtue, and that applies to this Three Bean Salad. While you can serve it right away, letting it marinate for at least an hour works wonders. The beans slowly absorb all those amazing flavors while being infused with the garlic and herbs from the dressing. I actually love making this the day before. The flavors just keep getting better.
How to Make Three Bean Salad
This recipe is all about building layers of flavor while keeping things simple. Let me walk you through it with these easy steps:
- Blanch green beans. Heat around 2 inches of water in a 12-inch cast iron skillet on your grill, smoker, or oven. Once the water is simmering, drop your beans in, add a little salt, and allow them to cook for around 2 minutes. After that, drop your green beans in an ice bath. This will stop the cooking process, ensuring you have crisp green beans with a snappy bite.
- Make dressing. This dressing is a simple but powerful bomb of flavor. Whisk together that gorgeous combination of olive oil, red wine vinegar, honey, and garlic until it’s perfectly blended. The honey helps it all come together while adding just the right touch of sweetness.
- Combine and marinate. This is where the real flavor magic takes place. Toss everything together in a large bowl, making sure every bean gets coated in that amazing dressing. Then comes the hard part, the waiting. But trust me, it’s worth it. Give your salad at least an hour to slowly marinate. This will infuse your beans with all that zesty dressing flavor, while developing an even more snappy bite.
- Serve and enjoy. Whether you’re serving this alongside some smoked brisket or bringing it to a potluck, this salad is guaranteed to disappear fast. The combination of textures and flavors just keeps you coming back for more.
More Veggie Salad Recipes
If you love this three bean salad, you’re in for a treat. I’ve got tons more fresh and flavorful salad recipes that pair perfectly with your favorite BBQ dishes. And remember, these are just the beginning. I’ve got hundreds of tested and perfected BBQ recipes waiting for you in your Recipe Library and the Hey Grill Hey App. For now, try some of these crowd favorites next:
Homemade Three Bean Salad Recipe
What have you three been waiting for? Follow the recipe card below to make this tasty Three Bean Salad for your friends and family. When you’re done savoring every last bite, make sure to give this recipe a 5-star review. I’d love to hear all about your BBQ feast in the comments section. If you happen to snap some pics of your spread, make sure to tag @heygrillhey on Instagram and Facebook, so we can all get inspired to get outside and become a Backyard BBQ Hero.
Three Bean Salad with Red Wine Vinaigrette
Ingredients
- 2 cups green beans cut into 2-inch pieces
- 1 15-ounce can kidney beans drained
- 1 15-ounce can chickpeas drained
- ¼ cup green onions thinly sliced
- ¼ cup parsley minced
Red Wine Vinaigrette
- ¼ cup red wine vinegar
- ¼ cup olive oil
- 4 cloves garlic minced
- 1 Tablespoon honey
- 1 teaspoon Kosher salt
- 1 teaspoon black pepper freshly cracked
Instructions
- Blanch green beans. Heat a skillet with 2 inches of salted water over medium heat. Once the water comes to simmer, add cut green beans and simmer 2 minutes. Then move to ice bath to chill for 5 minutes or so.2 cups green beans
- Make dressing. Combine olive oil, vinegar, honey, garlic, salt, and pepper. Mix until salt dissolves and everything is fully combined.¼ cup red wine vinegar, ¼ cup olive oil, 4 cloves garlic, 1 Tablespoon honey, 1 teaspoon Kosher salt, 1 teaspoon black pepper
- Combine and marinate. Place your kidney beans, green beans, chickpeas, green onion, and parsley in a large bowl, then pour in your dressing. Stir gently until everything is mixed evenly, and all your beans are coated in dressing. Allow your salad to sit out and marinate for at least an hour. The beans will soften from the dressing and the flavors have time to marry.1 15-ounce can kidney beans, 1 15-ounce can chickpeas, ¼ cup green onions, ¼ cup parsley
- Serve and enjoy. Serve as a side for your BBQ spread, or enjoy as a light meal on its own.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
