Three Bean Salad (Vegan)
Ingredients:
- 1 can (400 g) chickpeas, drained and rinsed
- 1 can (400 g) kidney beans, drained and rinsed
- 1 can (400 g) cannellini or green beans, drained and rinsed
- ½ small red onion, very finely diced
- 80 g (2) celery stalks
- ¼ cup (15 g) fresh flat-leaf parsley, finely chopped
- Dressing
- 45 ml (3 tbsp) red wine vinegar
- 30 ml (2 tbsp) olive oil
- 15 ml (1 tbsp) maple syrup or sugar
- 3 g (1) garlic clove
- 5 g (1 tsp) Dijon mustard
- ½ tsp salt, or to taste
- ¼ tsp black pepper
- ¼ tsp dried oregano
Equipments:
Features:
Soy-Free
Gluten-Free
Nut-Free
Grain-Free
Nutrition:
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Rinse the beans thoroughly and pat them dry before mixing — wet beans dilute the dressing and leave the salad watery instead of well-coated.
Instructions:
- Drain and Rinse the Beans: Drain all three cans of beans through a colander and rinse thoroughly under cold running water. Shake off excess water and pat dry with a paper towel — wet beans dilute the dressing and make the salad watery. If using fresh or frozen green beans instead of canned, blanch in salted boiling water for 2–3 minutes until just tender but still bright green, then drain and rinse under cold water to stop cooking.
- Prep the Vegetables: Very finely dice the red onion — small pieces mean you get onion flavor in every bite without any sharp, dominant chunks. For a milder onion flavor, soak the diced onion in cold water for 5–10 minutes then drain and pat dry — this removes some of the harshness without losing the flavor. Thinly slice the celery and finely chop the parsley.
- Make the Dressing: In a small bowl or jar, whisk together the red wine vinegar, olive oil, maple syrup, minced garlic, Dijon mustard, salt, black pepper, and dried oregano until smooth and emulsified. Taste — it should be bright, tangy, slightly sweet, and well-seasoned. Adjust vinegar for more acidity or maple syrup to balance.
- Combine: In a large bowl, combine the drained chickpeas, kidney beans, cannellini beans, red onion, celery, and parsley. Pour the dressing over and toss gently but thoroughly to coat everything evenly.
- Rest and Marinate: Cover the bowl and refrigerate for at least 30 minutes before serving — ideally 1–2 hours. This is the most important step: the beans absorb the dressing as they sit and the whole salad transforms. A three bean salad served immediately is good; one that has rested is exceptional. Toss again before serving and taste for seasoning — it may need a pinch more salt or an extra splash of vinegar after sitting.
- Serve: Serve cold or at room temperature. Garnish with extra fresh parsley and a drizzle of olive oil. Excellent as a side dish, in a wrap, or spooned over greens as a protein-packed salad.
Notes: Three bean salad is one of the great make-ahead dishes — it genuinely improves with time as the beans absorb the dressing. The sweet-tangy balance in the dressing is what defines this salad: too much vinegar and it’s harsh, too little and it’s flat. The maple syrup (or sugar) is not optional — it rounds out the acidity and makes the dressing taste complete. Rinsing canned beans thoroughly removes the starchy liquid that can make the dressing slimy and cloudy. Pat them dry for the best result.
Tips: Soaking the diced red onion in cold water for 5–10 minutes before adding it to the salad removes the harshest sulfur compounds while keeping the flavor and color. The Dijon mustard in the dressing acts as an emulsifier — it helps the olive oil and vinegar stay combined and coats the beans more evenly. Make this the night before if possible — overnight marinating takes it to another level. Always taste and re-season after resting, as the beans absorb salt and the dressing mellows.
Storage: This salad keeps beautifully. Store in an airtight container in the fridge for up to 5 days — it gets better on days 2 and 3. Stir before serving and add a fresh splash of red wine vinegar and a pinch of salt if needed. Not suitable for freezing.
Swaps: Use any combination of three beans — black beans, butter beans, borlotti beans, or edamame all work. Swap red wine vinegar for apple cider vinegar for a slightly different flavor. Replace Dijon with whole grain mustard for texture. Add ½ cup (75 g) diced red bell pepper for color and sweetness. Stir in 1 tbsp capers for a briny, punchy addition. Add ½ cup (80 g) corn kernels for a sweet crunch. For a Mediterranean version, add Kalamata olives, sun-dried tomatoes, and fresh basil in place of parsley.
Every ingredient here earns its place, but a few really shape the dish. The celery stalks adds a savory, aromatic crunch to the base. The red wine vinegar adds tang that cuts through richness and balances the flavors. The olive oil brings fruity depth and helps carry the other flavors. The maple syrup or sugar brings natural sweetness with a hint of caramel depth.
Three Bean Salad (Vegan)
Ingredients:
- 1 can (400 g) chickpeas, drained and rinsed
- 1 can (400 g) kidney beans, drained and rinsed
- 1 can (400 g) cannellini or green beans, drained and rinsed
- ½ small red onion, very finely diced
- 80 g (2) celery stalks
- ¼ cup (15 g) fresh flat-leaf parsley, finely chopped
- Dressing
- 45 ml (3 tbsp) red wine vinegar
- 30 ml (2 tbsp) olive oil
- 15 ml (1 tbsp) maple syrup or sugar
- 3 g (1) garlic clove
- 5 g (1 tsp) Dijon mustard
- ½ tsp salt, or to taste
- ¼ tsp black pepper
- ¼ tsp dried oregano
Equipments:
Features:
Why These Ingredients:
Every ingredient here earns its place, but a few really shape the dish. The celery stalks adds a savory, aromatic crunch to the base. The red wine vinegar adds tang that cuts through richness and balances the flavors. The olive oil brings fruity depth and helps carry the other flavors. The maple syrup or sugar brings natural sweetness with a hint of caramel depth.
Prep:
Rinse the beans thoroughly and pat them dry before mixing — wet beans dilute the dressing and leave the salad watery instead of well-coated.
Instructions:
- Drain and Rinse the Beans: Drain all three cans of beans through a colander and rinse thoroughly under cold running water. Shake off excess water and pat dry with a paper towel — wet beans dilute the dressing and make the salad watery. If using fresh or frozen green beans instead of canned, blanch in salted boiling water for 2–3 minutes until just tender but still bright green, then drain and rinse under cold water to stop cooking.
- Prep the Vegetables: Very finely dice the red onion — small pieces mean you get onion flavor in every bite without any sharp, dominant chunks. For a milder onion flavor, soak the diced onion in cold water for 5–10 minutes then drain and pat dry — this removes some of the harshness without losing the flavor. Thinly slice the celery and finely chop the parsley.
- Make the Dressing: In a small bowl or jar, whisk together the red wine vinegar, olive oil, maple syrup, minced garlic, Dijon mustard, salt, black pepper, and dried oregano until smooth and emulsified. Taste — it should be bright, tangy, slightly sweet, and well-seasoned. Adjust vinegar for more acidity or maple syrup to balance.
- Combine: In a large bowl, combine the drained chickpeas, kidney beans, cannellini beans, red onion, celery, and parsley. Pour the dressing over and toss gently but thoroughly to coat everything evenly.
- Rest and Marinate: Cover the bowl and refrigerate for at least 30 minutes before serving — ideally 1–2 hours. This is the most important step: the beans absorb the dressing as they sit and the whole salad transforms. A three bean salad served immediately is good; one that has rested is exceptional. Toss again before serving and taste for seasoning — it may need a pinch more salt or an extra splash of vinegar after sitting.
- Serve: Serve cold or at room temperature. Garnish with extra fresh parsley and a drizzle of olive oil. Excellent as a side dish, in a wrap, or spooned over greens as a protein-packed salad.
