Vegan Fresh Three-Bean Salad
This bright, hearty salad is exactly the kind of dish that earns a permanent spot in your warm-weather rotation — and honestly, your cold-weather one too. Fresh green beans get a quick blanch and cold rinse to lock in that satisfying snap, then they're tossed with tender kidney beans and chickpeas for a trio that's genuinely filling. The dressing is where things get interesting: apple cider vinegar, olive oil, a touch of maple syrup, and Dijon mustard come together into something tangy, slightly sweet, and completely addictive. Everything is 100% plant-based without any substitutions or workarounds — just real, whole ingredients that happen to be naturally free of animal products. The salad actually gets better as it sits, so making it ahead and letting it chill for an hour means the beans soak up all that dressing before you even hit the table. It serves six, making it a no-brainer for potlucks, meal prep, or a simple side that pulls serious weight alongside whatever else you're serving.
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Learn more →Ingredients
6 servings
- 8 oz fresh green beans, trimmed and cut into 1-inch pieces
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) chickpeas, drained and rinsed
- ½ small red onion, very thinly sliced
- ½ cup fresh flat-leaf parsley, roughly chopped
For the dressing
- ⅓ cup apple cider vinegar
- 3 tbsp olive oil
- 1 tbsp maple syrup
- 1 tsp dijon mustard
- ½ tsp salt
- ¼ tsp black pepper
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 through a colander and immediately rinse under cold running water until the beans are cool to the touch.
- 2
In a small bowl, whisk together the apple cider vinegar, olive oil, maple syrup, Dijon mustard, salt, and black pepper until the dressing is smooth and emulsified.
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