Mediterranean Diet Friendly Three Bean Salad

Total time1 hr 20 min

Prep time15 min

Cook time5 min

Mediterranean Diet Friendly Three Bean Salad

Crisp green beans, kidney beans, and chickpeas come together with crunchy celery and red onion for a salad that's as colorful as it is satisfying. A tangy apple cider vinegar dressing, brightened with Dijon mustard and good olive oil, coats every bite without weighing it down. The green beans get a quick blanch and ice bath to keep that fresh snap, while a solid chill in the fridge lets the flavors really meld together. Finished with a scatter of fresh parsley, this is the kind of dish that gets better the longer it sits, making it a great make-ahead side or light lunch. With its base of legumes, vegetables, and olive oil, it's a natural fit for a Mediterranean-style way of eating. Serve it alongside grilled fish or crusty bread for a simple, wholesome meal.

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Ingredients

6 servings

8 oz fresh green beans, trimmed and cut into 1-inch pieces
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1 can (15 oz) kidney beans, drained and rinsed
1 can (15 oz) chickpeas, drained and rinsed
3 stalks celery, thinly sliced
½ medium red onion, finely diced

For the dressing

⅓ cup apple cider vinegar
3 tbsp granulated sugar
Chef's tip
Use the same amount and stir until it dissolves. Honey tastes a touch sweeter, so you can also use slightly less.
3 tbsp olive oil
1 tsp dijon mustard
½ tsp salt
¼ tsp black pepper

For serving

2 tbsp fresh flat-leaf parsley, chopped (optional)

Instructions

1
Bring a large pot of salted water to a boil. Add the green beans and cook for 3–4 minutes, until bright green and just tender with a slight snap. Drain and immediately transfer to a bowl of ice water for 2 minutes, then drain well and pat dry.
2
In a small bowl, whisk together the apple cider vinegar, sugar, olive oil, Dijon mustard, salt, and black pepper until the sugar is fully dissolved and the dressing is smooth.

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