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Fresh Three Bean Salad Recipe Easy Homemade Zesty Italian Dressing for Summer

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A quick and easy fresh three bean salad with a homemade zesty Italian dressing, perfect for summer gatherings and casual meals. This salad combines hearty beans with crisp vegetables and a bright, tangy dressing for a refreshing side dish.

Ingredients

Scale
  • 1 can (15 oz / 425 g) kidney beans, drained and rinsed
  • 1 can (15 oz / 425 g) chickpeas (garbanzo beans), drained and rinsed
  • 1 can (15 oz / 425 g) green beans, drained and rinsed (or fresh green beans, blanched)
  • 1 cup (120 g) celery, finely chopped
  • 1/2 cup (75 g) red bell pepper, diced
  • 1/4 cup (40 g) red onion, finely chopped (optional)
  • 1/4 cup (60 ml) extra virgin olive oil
  • 3 tbsp (45 ml) apple cider vinegar
  • 1 tbsp (15 ml) freshly squeezed lemon juice
  • 1 tsp (5 ml) Dijon mustard
  • 1 tsp (5 g) honey or maple syrup
  • 1 clove garlic, minced
  • 1 tsp (1 g) dried Italian herb blend (basil, oregano, thyme)
  • Salt and freshly ground black pepper to taste
  • Optional garnishes: fresh parsley or basil, chopped; grated Parmesan cheese

Instructions

  1. Drain and rinse the kidney beans, chickpeas, and green beans under cold water for about 30 seconds. Shake off excess water. If using fresh green beans, trim ends and blanch in boiling water for 2 minutes, then shock in ice water before draining.
  2. Finely dice the celery, red bell pepper, and red onion (if using) on a cutting board.
  3. In a small bowl or jar, whisk together olive oil, apple cider vinegar, lemon juice, Dijon mustard, honey, minced garlic, and dried Italian herbs. Season with salt and freshly ground black pepper. Adjust acidity or sweetness as needed.
  4. In a large mixing bowl, gently fold the beans and chopped vegetables together. Pour the dressing over the salad and toss gently until everything is well coated but not mashed.
  5. Cover the bowl with plastic wrap or transfer to an airtight container. Refrigerate for at least 30 minutes, ideally 1-2 hours, to let flavors marry.
  6. Before serving, toss the salad again. Sprinkle with fresh parsley or basil and grated Parmesan cheese if desired. Taste and adjust salt and pepper if needed.

Notes

Rinse canned beans to remove excess sodium and canned flavor. Use fresh or blanched green beans for better texture. Whisk dressing thoroughly to emulsify. Let salad chill for flavors to meld. Adjust seasoning after chilling. For vegan option, substitute honey with maple syrup and omit Parmesan. Add a splash of olive oil and lemon juice if salad seems dry after chilling.

Nutrition

Keywords: three bean salad, Italian dressing, summer salad, easy side dish, healthy salad, vegetarian, gluten-free, vegan option

Find it online: https://yumnode.com/fresh-three-bean-salad-recipe-easy-homemade-zesty-italian-dressing-for-summer/