Hello, allow me to introduce you to this Marinated 3 Bean Salad!
This is the type of salad that you want on your side during the summer! Okay, okay, I know everyone is starting to talk about fall. But I refuse to – NOT YET! Summer doesn’t OFFICIALLY end until September 22nd, and I am holding on until the very last minute!
As I was saying, this Marinated 3 Bean Salad is your new best friend to take along to pool parties or picnics. It makes a HUGE batch, so it’s your make-on-Sunday and nibble-on-it-all-week salad! And – because I know some of us MUST – it’s also your lunch box salad for back to school and even work! You see, what’s so great about this salad and perfect for traveling is that it only gets better the longer it sits in the fridge. Tangy red wine vinegar dressing marinates into each crunchy, fresh green bean and hearty red kidney bean and chickpea. All of the flavors and textures hold up nicely against the red wine dressing – no soggy salads in this lunch box!
OMG, I didn’t even mention the feta cheese! We top each serving of this Marinated 3 Bean Salad with some freshly crumbled, salty, creamy feta cheese. Because feta cheese always makes everything better, amiright?!
My mother-in-law requested this salad way back in June (yes, it took me until August to make it!) and it reminded me of a salad that I made ALL of the time right out of college. It contained a simple red wine vinaigrette and 3 kinds of beans. Usually red kidney beans, chickpeas, and white beans. It was way too simple, and sometimes all I could handle making when I was sharing a kitchen with 5 roommates! It was good, but I somehow forgot about it until recently. Honestly, I think I made it so often that I got sick of eating it – this happened to me often when I didn’t have a variety of foods in my life. Then I became a food blogger, and never again experienced food boredom!
Marinated 3 Bean Salad is by far an improvement from that other 3 bean salad I used to make. Don’t worry, it’s still very easy to make – although trimming and cutting the green beans does take a little extra time, but it’s so worth it! I love the ratio of crunchy, fresh green beans with the meaty, creamy red kidney beans and chickpeas – a balance of textures.
I hope you enjoy this Marinated 3 Bean Salad as much as I do. It’s the perfect multipurpose salad, and it makes a huge batch and travels well. It’s great for summer parties/advance meal prep/school or work lunches/or anytime you need a salad! If you give this recipe a try, don’t forget to leave a comment below and rate the recipe. It makes my day! 🙂
- 3 cups fresh green beans, trimmed and cut into bite-sized pieces
- ½ cup red wine vinegar
- ½ cup extra virgin olive oil
- 1 tablespoon + 1 teaspoon Dijon mustard
- ¼ cup honey
- 2 tablespoons fresh thyme, chopped (or sub 2 teaspoons dried thyme)
- 4 garlic cloves, minced
- Fine sea salt to taste
- Pepper to taste
- 1 medium red onion, minced
- 1 can dark red kidney beans, drained and rinsed
- 1 can chickpeas, drained and rinsed
- 8 ounces feta cheese, crumbled (buy in a block for more flavor and crumble yourself, when possible)
- Blanch the green beans:
- Bring a medium-sized pot of water to a boil. While the water is coming to a boil set up an ice bath for the green beans right next to the pot of water. Fill a large mixing bowl with a few handfuls of ice and cold water. This shocks the green beans so they don't overcook.
- Once the water has come to a boil add the already trimmed and chopped green beans. Allow the green beans to sit in the very hot water for 30 seconds to 1 minute. You will notice that the green beans turn a bright green; this is a sign that they are done. You don't want to cook the green beans for very long. You just want to take the raw edge off of them; they should still be very crunchy.
- Use a slotted spoon to remove the green beans from the pot of hot water and into the prepared ice bath. Allow them to hang out while you prepare the other ingredients.
- Make the red wine vinaigrette:
- You can make this while you are waiting for the pot of water to come to a boil.
- To a large mixing bowl add the red wine vinegar, olive oil, mustard, honey, thyme, garlic cloves, and salt and pepper. Whisk until well combined and taste. Adjust seasonings as needed. Don't skimp on the salt and pepper because it's what seasons the entire salad.
- Stir in the minced red onion.
- Add the beans:
- Add the drained and rinsed red kidney beans and the chickpeas. Drain the green beans from the ice bath, removing any remaining ice cubes. Add the green beans to the salad. Stir to combine.
- Transfer the salad to an airtight container and allow it to chill in the fridge for at least 2 hours, but longer is better. (8 hours is best).
- To serve, give the salad a good stir and top with the crumbled feta.
- Store in the fridge for up to 1 week. It gets more flavorful the longer it sits!