Three Bean Balsamic Salad
A vibrant three-bean salad with balsamic vinaigrette, combining fresh and canned beans, aromatic herbs, and crisp vegetables, perfect for light lunches or potlucks.
Ingredients
- 1 cup fresh green beans ⓘ
- 1 (16 oz.) can kidney beans ⓘ
- 1 (15 oz.) can garbanzo beans ⓘ
- 1/2 cup balsamic vinegar ⓘ
- 1/4 cup water ⓘ
- 2 Tbsp. Dijon mustard ⓘ
- 1 Tbsp. olive oil ⓘ
- 1 tsp. sugar ⓘ
- 1/4 tsp. salt ⓘ
- 1/4 tsp. ground white pepper ⓘ
- 1 cup red onion, diced ⓘ
- 2 garlic cloves, minced ⓘ
- 1 large tomato, sliced into wedges ⓘ
- 1 Tbsp. dried basil ⓘ
- 1 tsp. dried thyme ⓘ
Instructions
- In a colander, combine kidney beans and garbanzo beans; rinse and drain.
- Add drained green beans to the colander.
- In a large bowl, whisk together balsamic vinegar, water, Dijon mustard, olive oil, sugar, salt, white pepper, diced red onion, minced garlic, dried basil, dried thyme, and sliced tomato to make the marinade.
- Add the drained beans and green beans to the bowl, tossing gently to coat them evenly with the marinade.
- Cover and marinate in the refrigerator for at least 4 hours, stirring occasionally.
- Serve the salad with a slotted spoon.
Tips & Substitutions
For added flavor, consider using fresh herbs like parsley or cilantro. If you prefer a sweeter dressing, increase the sugar slightly. You can substitute green beans with asparagus or snap peas. If you're looking for a more substantial salad, add quinoa or farro. This dish is excellent for meal prep and holds up well over time.
Serving Suggestions
Serve this salad as a light main dish or as a side with grilled meats or seafood. It pairs beautifully with Colorado Peach Pie for a refreshing dessert. For a complete meal, you could serve it alongside crusty bread or a green salad. This salad is also a great option for potlucks or picnics.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. The flavors will deepen as it sits. If you'd like to reheat, do so gently in the microwave, but keep in mind that the green beans may lose their crispness. It's also delicious served cold.
Nutrition & Diet Analysis (per serving)
Each serving of Three Bean Balsamic Salad contains roughly 420 calories, with 18g protein, 73g carbohydrates, and 10g fat. It is an excellent source of vitamin C (132% of the Daily Value), dietary fiber (77% of the Daily Value), and iron (69% of the Daily Value). Note that it is relatively high in sodium, at 626mg per serving (27% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use canned beans instead of dried beans?
Yes, using canned beans is a convenient option. Just be sure to rinse and drain them well before adding to the salad to reduce sodium content. This will help maintain the salad's overall freshness and flavor.
Can I make this salad ahead of time?
Absolutely! This salad benefits from marinating, so making it a day in advance can enhance the flavors. Just be sure to give it a good stir before serving to redistribute the marinade.
Is this salad suitable for a vegan diet?
Yes, this Three Bean Balsamic Salad is entirely vegan, making it a great choice for those following vegan recipes. Just ensure that the Dijon mustard you use is also vegan-friendly.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).