This Three-Bean Salad with Basil Vinaigrette is packed with fresh summer flavors and great for a protein-and-veggie-packed side dish. This recipe is perfect if you have fresh garden green beans and basil to use up. In my version of this classic salad, green beans, kidney beans, and garbanzo beans are tossed with a bright and zingy basil dressing. You’ve got to give it a try while we still have warm summer weather.
I planted my green bean seeds in May and have been eagerly waiting ever since to have enough to harvest. I’ve also had the idea for a Three-Bean Salad with Basil Vinaigrette all summer long, but I felt like it was only right if I waited until mine were ripe to make it. Labor Day is just around the corner, and this fresh and flavorful summer salad would be a great side dish to bring to any gathering you attend.
What Is Three Bean Salad?
Thre- bean salad is a classic salad that I’m guessing originated when canned food became popular. It’s usually made with kidney beans, garbanzo beans, green beans, or wax beans. I used fresh green beans, but canned green beans can also work and are probably more traditional.
The type of dressing can vary from recipe to recipe, but it’s common to use an easy vinaigrette. I’m using my homemade Basil Vinaigrette for this recipe, and it’s so fresh and flavorful!
Why You’ll Love This Three-Bean Salad Recipe
- It’s full of summer flavors – If you are growing green beans and basil in your garden this summer, you are in luck! This easy salad comes together quickly and allows you to utilize summer produce.
- It just gets better with time – This is one of those salads that develops more flavor as it marinates in the refrigerator. You can serve it immediately or chill it for up to 4-5 days.
- It’s a healthy side dish – This salad is not only vegetable-forward but also packed with protein from the beans. You can easily enjoy it with a side of rice or pasta for a full meal.
Three Bean Salad with Basil Vinaigrette Recipe Ingredients and Substitutions
- Green Beans – I used fresh green beans that I cut up and blanched. Summer is great for fresh green beans, but canned green beans can also be used if you prefer.
- Garbanzo Beans – I love garbanzo beans or chickpeas, so I was excited to use them in this recipe. White beans can be substituted if needed.
- Kidney Beans – I used dark red kidney beans, but you can also use light kidney beans or even pinto beans.
- Red Onion – I love adding raw red onion to all my salads, so of course, it’s going to make an appearance here…
- Basil Vinaigrette – This basil vinaigrette is really easy to make and adds so much flavor to this salad. All you need is fresh basil, olive oil, red wine vinegar, lemon juice, maple syrup, dijon mustard, salt, and pepper.
How To Make Easy Three Bean Salad
- Prepare a medium-sized bowl full of salted ice water. Bring a large pot of salted water to a boil. Remove the top stem of each green bean (if needed) and wash them well. Cut green beans into about 1-inch pieces and add them to the boiling water. Stir green beans around and let cook for 3-4 minutes, until slightly cooked through but still bright green in color.
- Drain the green beans and immediately add them to the bowl of ice water. Make sure all the green beans are completely submerged and let them cool completely to stop the cooking. This process is called blanching and will allow the green beans to have a softer texture while still keeping their bright green color. Once the green beans are thoroughly cooled down, drain and pat dry. It should only take about 5 minutes.
- Add the blanched green beans to a large bowl. Next, add kidney beans, chickpeas, and red onion.
- Make the dressing: Add all of the vinaigrette ingredients to a blender and blend until creamy, 30 seconds—1 minute. Pour the dressing over the ingredients and mix until combined. You can season with extra salt or pepper, if desired. The salad can be eaten immediately, or you can allow it to marinate a little in the refrigerator for a few hours or overnight before serving.
Summer Salad Recipe Frequently Asked Questions
- This three-bean salad recipe is both vegan and gluten-free.
- Can this salad be made ahead of time? Yes! It tastes even better if you let it sit in the refrigerator for at least a few hours before enjoying.
- Can other beans be used? Yes, you can use any beans you like for this recipe.
- How long will leftovers last in the refrigerator? If stored in an airtight container, they should last about five days.
- Can a leftover three-bean salad be frozen? Yes, I prefer to freeze it in a ziplock bag. Remove all the air and freeze for up to three months.
Have a question I didn’t answer? Ask me in the comments below, and I will get back to you ASAP.
Looking For More Labor Day Side Dish Recipes?
Summer Tortellini Salad with Garlic Herb Dressing
Cilantro Lime Cucumber Salad with Avocado
Broccoli Blueberry Salad with Chickpeas
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Three Bean Salad with Basil Vinaigrette
- Total Time: 22 minutes
- Yield: 4-6 1x
- Diet: Vegan
Description
This Three Bean Salad with Basil Vinaigrette is packed full of fresh summer flavors and great for a protein and veggie packed side dish! This recipe is perfect if you have fresh garden green beans and basil to use up. In my version of this classic salad, green beans, kidney beans and garbanzo beans are tossed with a bright and zingy basil dressing. You’ve got to give it a try while we still have warm summer weather.
Ingredients
- 2 cups chopped green beans, about 1/2 inch – 1 inch in size
- 1 (15 oz) can dark red kidney beans, drained and rinsed
- 1 (15 oz) can garbanzo beans, drained and rinsed
- 1/2 cup thinly sliced red onion
Basil Vinaigrette
- 1/4 cup extra virgin olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon fresh lemon juice
- 1–2 cloves garlic, minced
- 1/4 cup packed basil leaves
- 1 teaspoon pure maple syrup, or honey
- 1 teaspoon dijon mustard
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Prepare a medium sized bowl full of salted ice water. Bring a large pot of salted water to a boil. Remove the top stem of each green bean (if needed) and wash them well. Cut green beans into about 1 inch pieces and add them to the boiling water. Stir green beans around and let cook for just 3-4 minutes, until slightly cooked through but still bright green in color.
- Drain green beans and immediately add them into the bowl of ice water. Make sure all green beans are completely submerged and let cool completely, to stop the cooking. This process is called blanching and will allow the green beans to have a softer texture, while still keeping their bright green color. Once green beans are thoroughly cooled down, drain and pat dry, it should only take about 5 minutes.
- Add the blanched green beans to a large bowl. Next, add in the kidney beans, chickpeas and red onion.
- Make the dressing. Add all of the vinaigrette ingredients to a blender and blend until creamy, 30 seconds – 1 minute. Pour dressing over the ingredients and mix until combined. You can season with extra salt or pepper, if desired. Salad can be eaten immediately or you can allow it to marinate a little in the refrigerator for a few hours, or overnight, before serving.
Notes
This recipe can easily be doubled, if needed.
- Prep Time: 15 mins
- Cook Time: 7 mins
- Category: Side, Vegan
- Method: Blender, stovetop
- Cuisine: American
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