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This post was previously published on Robust Recipes. It has been updated for a better user experience.
I shared this marinated 3 bean salad on the blog a few years ago and it has since become one of our favorite non-lettuce salads to make. It’s packed with flavor, texture, and is super healthy.
This marinated 3 bean salad is so good that it becomes the main portion of our meal. Forget all the other things. Just give me the bean salad, please and thank you!
I have made this marinated 3 bean salad for several parties. I whip it up the night before and then it’s ready to go. It has been requested back again and again.
Yes, it’s that good!
The tangy red wine vinegar in this dressing is the secret. It may seem like a lot of dressing but trust me, it works to marinate and sort of “pickle” the green beans and the red onion.
Crunchy “pickled” green beans with soft, hearty red beans and garbanzo beans and a hint of salty feta cheese. It makes me weak at the knees just thinking about it.
Since we love this marinated 3 bean salad so much I decided to give the blog post a little face lift. New and improved photos and directions in the recipe card. I didn’t change the actual recipe one bit, it was perfect as is, but I knew this salad needed another chance to shine. Especially with it being salad season and all!
This 3 bean marinated salad is perfect for pot lucks, picnics, BBQs/backyard parties, or any holiday.
It’s also great for meal prep. Think packed lunches or an easy side for dinner. It keeps in the fridge for up to one week and just continues to get better the longer it sits.
3 bean marinated salad is super quick and easy to put together.
The only real work you have to do is to trim and cut the green beans. Then we blanch them for only 30 seconds to a minute so that they are still nice and crunchy but we take that raw edge off – then the green beans go into an ice bath to shock them and prevent them from cooking any further.
From there you whisk up a quick tangy red wine vinaigrette right into a mixing bowl. Dump in the blanched and cooled green beans, a can of red kidney beans and chickpeas, and some chopped red onion – give everything a stir and chill.
I know, I KNOW! You just made a huge salad and want to eat it right way! Just trust me, chilling it in the fridge for at least 3 hours, but overnight is best. Remember how we talked about how the vinaigrette marinates the veggies and they become almost pickled?
YES! That pickled thing is super delish! Don’t rush the marinating and pickling of the green beans. Okay?
Here is the best part! The green beans stay nice and crunchy while the kidney beans, and garbanzo beans hold their shape. Yes, even a up to a week later!
See, I told you, the BEST salad to meal prep for the week. Or for prepping for a party.
I know you will love this marinated 3 bean salad as much as we do.
It’s packed with texture, flavor, and super healthy and simple ingredients. It’s gluten free, dairy free adaptable, and vegan adaptable. It’s got loads of fiber and protein from all of those beans. It only takes about 15 minutes of hands on time (not including time needed to chill the salad), and it makes 8 to 10 servings….depending on how much you eat per serving.
Which I tend to eat a large serving lol!
It’s easy enough for a weeknight dinner or packed lunch, yet special enough for a party. Simple, yet impressive. I mean, just look at that confetti of colors.
Marinated 3 bean salad,
Oh, how we love you for all occasions of life. Whether it be holidays, parties, picnics, or just adding a little excitement to our weekday lunches.
I officially unleash you to your kitchen. Go, Make the BEST non-lettuce salad ever!!!!!
Our Favorite Marinated 3 Bean Salad (Great for Meal Prep)
- Prep Time: 15 mins
- Cook Time: 1 min
- Total Time: 16 mins
- Yield: 8 to 10 1x
- Category: Salads, Sides, Appetizers, easy, meal prep
- Cuisine: Gluten Free, Vegetarian, vegan, dairy free
Description
Marinated 3 bean salad is packed with crunchy green beans, and soft kidney beans and chickpeas. The perfect salad to prep for lunches, dinner, or even parties because it is best made in advance with time to marinate and chill. It gets better the longer it sits.
Ingredients
- 3 cups fresh green beans, trimmed and cut into bite-sized pieces
- 1/2 cup red wine vinegar
- 1/2 cup extra virgin olive oil
- 1 tablespoon + 1 teaspoon Dijon mustard
- 1/4 cup honey (or pure maple syrup)
- 2 teaspoons dried thyme (or 1 tablespoon fresh, chopped)
- 4 garlic cloves, minced
- 1/4 to 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 red onion, minced
- 1 15 ounce can dark red kidney beans, drained and rinsed
- 1 15 ounce can chickpeas, drained and rinsed
- Optional toppings
- Feta cheese
Instructions
- Blanch green beans: Prepare an ice batch by filling a large mixing bowl with lots of ice and then water, set aside. Bring a medium pot of water to a boil ( you can have the water coming to a boil while you trim your green beans). Once the water has come to a boil add the green beans and allow them to sit in the hot water for 30 seconds to 1 minute – they will turn bright green. Once the beans have been blanched immediately transfer them into the ice bath by using a slotted spoon. Allow them to hang out int he ice bath for at least 5 minutes. Once they are cooled down drain them from the water and remove any ice cubes – set aside.
- Make the dressing: In a large mixing bowl add the red wine vinegar, olive oil, Dijon mustard, honey or maple syrup, thyme, garlic, salt, and pepper – whisk until well combined. Taste and adjust any seasoning or flavors.
- Finish: To the mixing bowl with the dressing add the green beans that have been chilled and drained from the ice bath, along with the drained and rinsed red kidney beans and chickpeas, and the red onion. Stir to combine.
- Chill: Allow the salad to chill in the fridge for at least 3 hours, although 8 hours (or overnight) is best. It really isn’t as good served room temperature. The longer it chills in the fridge the more the dressing “marinates” the veggies adding tons of flavor to them. This salad is really best made one day in advance.
- To serve: Give the salad a good stir serve in bowls or on plates. Sprinkle some feta cheese over top, if desired.
- Leftovers: This salad makes great leftovers and gets even better the longer it sits. It will keep in the fridge for up to one 1 week.
Notes
Vegan/dairy free options: simply omit the feta cheese and swap the honey for pure maple syrup.
The green beans may lose their bright green color as they sit in the dressing. That’s okay, they are still super crunchy fresh tasting and delicious!!!
Prep time does not include hands off time for the salad to chill in the fridge.
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