Three-Bean Salad with Sweet-Tart Vinegar Dressing

Steps

1. Step 1

   Bring a medium pot of well-salted water to a boil. Add the green beans and cook until just tender but still bright and a little crisp, 3 to 4 minutes.

   4 min

   • 3/4 lb green beans
2. Step 2

   Drain the beans and immediately rinse them under cold running water (or dunk them in a bowl of ice water) until completely cool. Drain well and pat dry so the dressing isn't watered down.

   3 min

3. Step 3

   Put the sliced red onion in a small bowl of cold water while you make the dressing; this takes the raw bite out of it. Drain before using.

   5 min, hands-off

   • 1/2 small red onion
4. Step 4

   In a large bowl, whisk together the cider vinegar, sugar, oil, Dijon mustard, salt and pepper until the sugar is dissolved, about 1 minute.

   2 min

   • 1/2 cup apple cider vinegar
   • 1/3 cup granulated sugar
   • 1/3 cup vegetable oil
   • 1 tsp Dijon mustard
   • 1 tsp fine salt
   • 1/2 tsp black pepper
5. Step 5

   Add the green beans, kidney beans, chickpeas, celery, drained red onion and parsley to the bowl. Stir until everything is coated in the dressing.

   3 min

   • 3/4 lb green beans
   • 1 can kidney beans (15 oz)
   • 1 can chickpeas (15 oz)
   • 2 celery stalks
   • 1/2 small red onion
   • 1/4 cup flat-leaf parsley
6. Step 6

   Cover and refrigerate at least 2 hours, or up to 2 days, stirring once or twice if you think of it.

   2 hr, hands-off

7. Step 7

   Stir the salad well, taste, and add more salt or pepper if it needs it. Serve cold or at room temperature, lifting the beans out of the dressing with a slotted spoon.

Where it’s from

Written by AI from an idea

Version 1, saved Oct 5, 2026