🥗 Three Bean Salad
This Three Bean Salad is ready in 15 minutes. Green beans, chickpeas, and kidney beans get tossed in extra-virgin olive oil, lemon, garlic, and parsley. It is a cold plate you can make ahead.
I love how little work this is after the green beans hit ice water. Drain the canned beans well, and that extra parsley is not optional. 🌿
Jump to Recipe ↓ 🥗
Why You’ll Love This Salad 🌿
- 🥗 Ready in 15 minutes
- 🫘 Three beans in one bowl
- 🍋 Lemon-olive oil dressing
- 🌿 Lots of parsley
- 🧊 Better after it chills
- 🫒 Extra-virgin olive oil
- 🍽️ Anti-inflammatory Mediterranean salad
Why This Salad Fits an Anti-Inflammatory Mediterranean Plate
Beans, extra-virgin olive oil, lemon, garlic, and herbs are a Mediterranean lunch bowl. The green beans stay bright. There is no creamy dressing and no sugar syrup.
Blanch the green beans just until they snap. That is how you keep the color from the photo.
Frequently Asked Questions ❓
Can I use canned green beans? 🟢
You can. Fresh blanched beans look closer to the photo and stay firmer.
Do I have to use these three beans? 🫘
Chickpeas, kidney beans, and green beans match the bowl. Cannellini or black beans can stand in for the kidney beans.
How long does it keep? 🥡
3 days in the fridge. Stir and add a squeeze of lemon before serving.
Can I add cheese? 🧀
A little feta is a good extra. The photo salad is beans, herbs, and oil.
🥗 Three Bean Salad
Ingredients 🛒
- 12 oz (340 g) fresh green beans, trimmed and cut
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 can (15 oz) red kidney beans, drained and rinsed
- ⅓ cup chopped parsley
- ¼ small red onion, finely chopped (optional)
- ¼ cup extra-virgin olive oil
- 3 tablespoons fresh lemon juice
- 1 garlic clove, minced
- ½ teaspoon dried oregano
- ½ teaspoon sea salt
- ¼ teaspoon black pepper
- Pinch of chili flakes
Instructions 👩🍳
- Boil the green beans 3–4 minutes, until bright and just tender. Drain and drop them into ice water. Pat dry.
- Add the green beans, chickpeas, and kidney beans to a bowl with the parsley and onion.
- Whisk the olive oil, lemon juice, garlic, oregano, salt, pepper, and chili flakes.
- Pour the dressing over the beans and toss.
- Taste and add more lemon if needed. Serve now or chill 20 minutes so the beans take on the dressing.
Nutrition
| Nutrient | Per serving (1/6) |
|---|---|
| Calories | 220 |
| Protein | 8g |
| Net carbohydrates | 16g |
| Total carbohydrates | 22g |
| Fiber | 6g |
| Total fat | 11g |
| Sodium | 310mg |
Estimates based on chickpeas, kidney beans, green beans, and extra-virgin olive oil. Exact numbers vary with can size.
Notes & Tips 💡
- Rinse the canned beans well so the salad does not taste like the can.
- Extra-virgin olive oil is the dressing. Use one you like the taste of.
- If the onion is sharp, soak it in cold water for 5 minutes and pat dry.
- This salad likes a short rest. The beans drink the lemon.
- It is good cold the next day with an extra squeeze of lemon.
This Three Bean Salad is bright, simple, and done in 15 minutes. A bowl built on olive oil, lemon, beans, and herbs. 🥗🍋
If you make it, I’d love to hear how it turned out — leave a comment or tag me!
